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The Farmers Market: Ceviche

Today, with hurricane Earl bearing down on us, we asked Signe, our Farmers Market foodie, to think up a 'hurricane recipe'*. So along with the emergency water, peanut butter, batteries, and duct tape that you're getting today, throw some shrimp in the basket and whip up this Ceviche.

Serve with grilled french bread and Broadbent Vinho Verde from Bare Cove Wine Annex. Here we go...

Ceviche from: the Shilhans

  • 1 lb medium-small shrimp, peeled and deveined
  • 2 T salt
  • juice of 5-6 limes
  • juice of 2-3 lemons
  • 1 red onion finely chopped
  • 1 serrano chile, ribs and seeds removed, minced
  • 1/2 bunch chopped cilantro
  • 1 cucumber peeled, and chopped
  • 1 avocado, cut in chunks

Bring 4 quarts of salted water to boil. Add shrimp and cook for 1 minute, 2 at the max.

Drain shrimp and put in a bowl of ice water to stop the cooking. Cut each shrimp in half the long way [so they stay pretty] and throw in a glass or ceramic bowl with the citrus juices. Cover and refrigerate for a half hour. Mix in onion and chile, refrigerate another half hour. Right before serving add cilantro, cucumber and avocado.

If the ceviche is too acidic, drain off the citrus after marinating the second time, add a little olive oil, and a dash of salt.

* [yes, you guessed it, it's a Forrest Gump reference...]

Fresh at the Market This Weekend:

shellfish | grass fed beef | tomatoes | bread | corn | cucumber | eggplant | beets | lettuces | jam & chutney | hydrangea | daisies | zinnia