Culinary SOS: Shrimp ceviche is fresh, flavorful
LOS ANGELES -- Dear SOS: Sweet Butter, in Sherman Oaks, Calif., uses shrimp in the freshest tasting and most flavorful ceviche I have ever tried. Can't stop thinking about it. Any chance of snagging the recipe? -- Susan Hawkins, Beverly Hills, Calif.
Dear Susan: Plump tiger shrimp are tossed with chopped onion, tomato and spicy habanero peppers, the flavors brightened with fresh lemon juice and a medley of spices. Sweet Butter was happy to share its take on this refreshing classic.
Sweet Butter's Shrimp Ceviche
Makes a generous quart of ceviche. Total time: 20 minutes, plus marinating time. Adapted from Sweet Butter in Sherman Oaks, Calif.
1 pound black tiger shrimp, tail-on
3/4 cup fresh lemon juice
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste
BRING a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.
PEEL and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.
CHOP the onion, cilantro, tomatoes and habanero pepper and place in a large bowl.
DRAIN the shrimp after it has marinated (it should be whitish-pink and firm throughout), reserving the liquid. Add the shrimp to the large bowl.
STIR in the cumin, pepper, oregano and garlic powder and season with 1/4 teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors, and season again, if desired, to taste.
Nutrition information: For each of 6 servings: 93 calories, 14 grams protein, 7 grams carbohydrates, 1 gram fiber, 1 gram fat, 0 saturated fat, 121 milligrams cholesterol, 3 grams sugar, 636 milligrams sodium.