Local Summer Ceviche Recipe!

 
What do you know, Florida, it’s as hot as panther paws out there. Don’t put yourself out of the game by eating the buffalo bleu fried chicken sub for lunch.

Be strong like Jes & Cinthia. Get your protein from something that is easy, tropical, refreshing, and most importantly no oven-use required.

You can do it with this simple, tasty ceviche recipe from Wild Ocean Seafood!

2lbs peeled/deveined royal red shrimp
 

1 can of coconut milk

1 can of water (use the coconut milk can)

1/2 TBS cumin

2 Bay Leaves

1/2  Purple Onion sliced very, very thinly

Kosher Salt

5 Oranges (or 12 Tangerines) Juiced

6 Limes juiced

1-2 Merritt Island mangoes, peeled, cubed.

Salt and Pepper to taste

1. Spread out thinly sliced purple onion onto some kind of pan or surface. Pour Kosher salt liberally onto all of the onion (this will help get some of the bitter taste out). Wait 20 minutes and wash the salt out. Pat down onions gently with paper towel. Set aside.

2. Pour coconut milk and water onto a large sauce pan. Add the bay leaves. Turn up to med-high heat, let it get to a slight boil.

3.  Place shrimp inside sauce pan and turn off stove. Leave shrimp in for about a minute (you are trying to let slightly poach and do not let them fully cook, they should still be raw inside).

4. Strain the concoction and immediately place shrimp in the cooler so they cool down.

5. In the meanwhile, mix together the orange and lime juice in a non-metal bowl. Add the purple onions, cumin, and cubed mango. Mix well together and then add the cooled down shrimp.

6. Let it marinate for about 2 hours before serving. If you are serving it the next day, use the brown or white shrimp instead.

Shoot the chilled ceviche juice for extra power!