Chef Edwin Quintanilla,
La Roca
Chef Edwin’s affinity for Mexican cuisine is palpable. Dishes range from piquant to fresh and citrusy brimming with contrasting components. Of course fish and seafood are plentiful in Mexico, and citrus, a signature of the cuisine, is an important ingredient in cooking. Lime and lemon is essential for cooking shrimp ceviche.
Ingredients
Ceviche
1 lb shrimp
5 cups lime or lemon juice
Sangrita Sauce
2 cups Clamato juice
1 Tbsp tabasco sauce
1/4 cup Worcestershire sauce
1/4 cup orange juice
2 tsp salt
1/4 tsp black pepper
1/2 cup diced tomatoes
1/2 cup red or white onions
1/4 cup cilantro
Method
Ceviche
- Cut shrimp into thirds or quarters depending on size.
- Cover shrimp in lime or lemon juice for up to 2 days until they look cooked.
- Drain and add to the sangrita sauce.
Sangrita Sauce
- Add Clamato, tabasco, Worcestershire, orange juice, salt and pepper into a bowl.
- Mix in the shrimp ceviche.
- Once mixed, add the diced tomatoes, diced onions and cilantro.
Serve with tortilla chips.
Yield 6 – 8 servings
