by Kimberly Schwind of The Spice & Tea Exchange - Brownwood
as demonstrated at the April 6, 2025 meeting.
Serves: 4. Preparation time: 75 minutes.
§ Available at The Spice & Tea Exchange - Brownwood
† Available in the International Food Aisle
℗ Available in the Fresh Produce Dept.
• Most Frozen Raw Shrimp are pre-cleaned; just thaw, rinse, dry, spice and cook. For Fresh Shrimp, de-shell, de-vein, de-tail and spice to taste. Cook by pan-searing in oil, poaching, roasting or grilling. Let cool.
• For the Jalapeño Pepper, remove the stem and discard it. Cut the Pepper lengthwise, scrape out the seeds and membrane with a spoon and discard. Cut the Pepper into strips, then dice them. Dice the Red Pepper similarly.
• Chop the cooked Shrimp when cool, mix with Diced Red and Jalapeño Peppers, Diced Onion and Diced Cilantro. In a bowl, mix the Cream of Coconut, Coconut Milk, Lime Juice, Curry Paste, Diced Lemongrass and Thai Coconut Seasoning all together. Mix well. Add the Shrimp/Pepper Mix to the liquid and mix thoroughly. Refrigerate this for 30-60 minutes. Make four portions and serve with your favorite Crackers.
"CEVICHE" - A cold, Latin American origin, appetizer consisting of Fish or Shellfish, marinated in Citrus Juice and Spices. Ceviche is popular in the Central and South American countries along the Pacific Ocean side of the continent. In most Latin cultures the Ceviche is served raw; as the Citric Acid causes the proteins in the Seafood to become denatured. They cure the Fish for 3 hours in Lemon, Sour Lime or Sour Orange Juice first. In the US it is not recommended to serve Shrimp raw. Cooking adds texture and flavor. Depending on the local cuisine, Ceviche might be made with Tuna, Sea Bass, Corvina, Mackerel, Mahi-Mahi, Shark, Squid, Octopus, Oysters, Clams, Conch or Shrimp. Chili is added for a spicy flavor. Ceviche is the national dish of Peru and probably originated there. Even Polynesia, in the South Pacific, has a Ceviche, called 'Ota 'ika. This version is decidedly Caribbean. ¡Disfrutar!
