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Shrimp Ceviche

Source of Recipe

Source: Chef Steve Cooper, from the Santa Fe Cooking School

SHRIMP CEVICHE
…..(Note: can also be made with scallops or conch...If made with scallops....cholesterol will be lower....Example: a 4 oz. scallop has 38 mg; but a 4 oz. shrimp has 173 mg.

Servings: 28 (very small appetizer size)

4 pounds shrimp, peeled and deveined, 16/20 size (frozen)
1/4 cup olive oil
2 medium white onions, finely chopped
2 cups chile sauce, or tomato catsup
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 cup green olives, pimiento stuffed, chopped
pickled jalapeno, or Serrano, chiles, chopped, to taste
juice from can of pickled chiles
1/4 cup Worcestershire sauce
1 tablespoon dried oregano, Mexican
4 medium oranges, juiced
3 medium limes, juiced
salt, to taste

Split the deveined shrimp in half lengthwise and set aside. Heat the oil in a large sauté pan over high heat and sauté the shrimp, in batches, until just cooked. Set aside to cool.

Place the remaining ingredients in a large bowl and mix Well. Season to taste and stir in the shrimp.

Flavors and textures are at their peak within 3 hours of making this dish, so act accordingly. Serve with a wedge of lime and soda crackers.

Note: Ceviche is traditionally made without cooking the shrimp. It is simply 'cooked' in a lime juice marinade…… To do so, let shrimp sit in lime juice and a pinch of salt for 1/2 hour. Then discard marinade and make new dressing as above. Be sure pieces of shrimp are cut small. Seafood should be opaque.

Per appetizer serving: 108 Calories (kcal); 4g Total Fat; (30% calories from fat); 14g Protein; 5g Carbohydrate; 99mg Cholesterol; 160mg Sodium