Chef Nick Nappi Summertime Ceviché
1 lb high quality raw shrimp (peeled, deveined, tails removed and diced into small pieces)
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
zest of 1 whole orange
1/2 cup fresh chopped cilantro
1/4 cup diced shallot
1 cup finely chopped cucumber
pinch of salt and pepper
1 whole diced jalapeño (seeded and deveined)
Place chopped shrimp into a large mixing bowl. Add lime juice, lemon juice and orange zest. Let stand for 15 minutes so that the shrimp can “cook”. The acidity from the citrus juices will transform the shrimp from an opaque color to a nice fresh white – watch it transform while it sits in the bowl! Do not let stand longer than 15 minutes. Nobody likes chewy shrimp!
Meanwhile in a separate bowl, mix together the cucumber, cilantro, shallots, and jalapeño and add to the bowl of shrimp. Season with salt and pepper. I like to taste the shrimp along the way and adjust the seasoning. Now, grab whatever kind of scooper tool you like! Tortilla chips, crackers, a spoon or even pita chips and enjoy this cool summer meal!
