Shrimp Ceviche with Carrot, Orange, and Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Nancy Scott of Cranston, Rhode Island, writes: I attended a wine tasting festival in Newport a while ago and enjoyed a shrimp ceviche prepared by Andrew Dicataldo, the executive chef of Patria, in New York City. Can you get the recipe? In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't. Active time: 2 hr Start to finish: 2 hr Ingredients:
1/2 cup canola oil |
1/2 teaspoon turmeric |
1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike microplane zester) |
1 qt fresh carrot juice (from about 3 1/2 lb carrots) |
1 qt fresh orange juice |
1 tablespoon minced peeled fresh ginger |
2 stalks fresh lemongrass (lower 6 inches only), thinly sliced crosswise |
2 fresh thai red chiles, minced, including seeds |
2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined |
2 carrots, cut into very thin matchsticks |
3 navel oranges |
1 fennel bulb, halved lengthwise |
1 small red onion, halved lengthwise |
3/4 cup fresh lime juice |
1/4 cup 1-inch pieces fresh chives |
2 tablespoons finely chopped fresh mint |
1/2 teaspoon salt, or to taste |
Directions:
1. Make lemon oil: Cook oil, turmeric, and zest in a 1- to 2-quart saucepan over low heat, stirring frequently, 5 minutes. Transfer to a small bowl and chill at least 1 hour. Pour through a fine-mesh sieve into another small bowl (discard solids).
2. Make sauce: Combine sauce ingredients in a 4- to 6-quart pot and boil, stirring occasionally, until reduced to about 2 cups, 30 to 40 minutes. Pour through a medium-mesh sieve into a bowl (discard solids), then set bowl in a larger bowl of ice and cold water to chill sauce.
3. Make salad: Cook shrimp in cleaned 4- to 6-quart pot of boiling salted water until just cooked through, 1 to 2 minutes. Drain and transfer to another bowl of ice and cold water to cool. Drain and halve lengthwise, then chill, covered.
4. Heat 4 tablespoons lemon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until just tender, about 3 minutes. Spread carrots with oil from skillet on a plate and chill.
5. Grate zest from oranges into a large bowl. Cut remaining rind and white pith from oranges with a sharp paring knife and discard. Cut orange segments free from membranes and add to zest.
6. Slice fennel and onion very thinly crosswise with slicer.
7. Stir carrots into orange mixture along with fennel, onion, lime juice, remaining lemon oil, chives, mint, and salt.
8. Mound salad on 8 plates and top with shrimp. Drizzle about 3 tablespoons carrot sauce around each mound.
9. Cooks' notes: Sauce can be made 1 day ahead and, once cooled, chilled, covered, in refrigerator. Lemon oil can be chilled up to 1 day. Strain after 1 to 2 hours of chilling, then cover. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).
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