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Asian Style Shrimp Ceviche
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Submitted by:
ironchef |
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Great summer recipe featuring both Thai and Japanese flavors |
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INGREDIENTS:
- 1 pound(s) , Large Shrimp Shells On
- 1 medium , Red Onion Finely Diced 1/8"
- 1 large , Ripe Tomato Seeded and Diced 1/4"
- 2 tablespoon(s) , Olive Oil
- 1/2 cup(s) , Yuzu Juice (Substitute 50/50 Fresh Lemon/Lime Juice)
- 1/4 cup(s) , Rice Wine Vinegar
- 1/4 cup(s) , Premium Unsweetened Coconut Milk
- 1 medium , Thai Chili Minced
- 2 teaspoon(s) , Fresh Ginger Grated
- 8 large , Thai Basil Cut Into Chiffonade
- 2 tablespoon(s) , Cilantro Finely Chopped
- 0 to taste , Kosher Salt
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| Instructions: |
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In a pot with boiling salted water, blanch the shrimp for about 1 minute. Immediately shock in iced water, then drain and dry completely. Remove and discard shells and tails, cut shrimp into 1" pieces and reserve. In a mixing bowl, combine the oil, yuzu, vinegar, and coconut milk. Whisk together until the liquids are incorporated. Combine the other ingredients except for the salt, and fold together until everything is mixed and coated with the liquid. Add more coconut milk to taste if desired. Season to taste with salt, and refrigerate for at least 2-3 hours before serving. |
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