When it's too hot to cook in the kitchen, try this tasty recipe from Chef Maxwell. The South American dish shrimp ceviche is cooked without heat, and it's delicious.
1⁄2 Cup (8 tbs)
For the marinade
1 Clove (5 gm), minced
1 Cup (16 tbs)
1 Medium, minced
1⁄4 Cup (4 tbs)
1⁄2 Bunch (50 gm), rinsed
1 Small, finely chopped
Ears of corn
1 Large, roasted
1 Tablespoon, finely chopped
1. For the marinade: In a saute pan on medium high, heat oil, add garlic and saute it for a few seconds until light brown.
2. Pour in the orange juice, jalapeno, lemon juice, lime juice and mojo sauce. Mix well and bring it to a light boil.
3. In a bowl, add the shrimp, onion, red pepper, marinade and toss well. Set it aside to slow cook for 3 hours.
4. On a chopping board, place the roasted ears of corn and slice of the corn kernels. Transfer the kernels in a bowl and set it aside.
5. After 3 hours of slow cooking the shrimp, take a serving plate, arrange the tortillas and spinach leaves on either ends of the plate. Spoon about 3 tablespoon of the shrimp mixture onto the spinach leaves. Top the shrimp with celery and roasted corn kernels.
6. Serve this shrimp ceviche garnished with green onions.
When it's too hot to cook, then try out this amazing recipe with no cooking involved. Take a look at this interesting video that shares a wonderful recipe for shrimp ceviche. The chef here serves the dish with roasted corn, spinach and flour tortillas. Try out this great refreshing meal on a hot summer day.