Ceviche of Gulf Shrimp with Floribbean Slaw
Procedure
- 1 Roast the peppers over an open flame and turn as needed to char surface of each pepper. Remove from the fire and wrap each pepper in plastic; steam for 10 minutes. Remove the charred skin, stem, seeds, and dice. (Do not wash or you lose the roasted flavor.)
- 2 Peel, devein, and cut the shrimp in half lengthwise; place in a stainless steel bowl.
- 3 Combine the peppers, and juices with shrimp; add the seasoning and toss the shrimp in the marinade. Marinate for approximately 2 hours. The shrimp will turn pinkish and become firm.
- 4 Add the olive oil and cilantro; combine thoroughly. Cover and store in refrigerator until needed.
Floribbean Slaw
Procedure
Chef Critique - Good acidity, shrimp well "cooked"
My Critique - Pretty good, like the take on the slaw
Group Critique - Good
- 1 Combine all ingredients and mix thoroughly. Let flavors combine for at least 1 hour.
- 2 Taste and adjust seasoning; serve cold.
Chef Critique - Good acidity, shrimp well "cooked"
My Critique - Pretty good, like the take on the slaw
Group Critique - Good