Intense interpretation of a classic dish.
- (roughly seven 2/3 cup servings)
- 2 lbs. large or jumbo shrimp (21-30s or larger, peeled and deveined)
- 12-18 limes* (or 2-3 cups FRESH! lime juice - NOT pasteurized - pasteurized citrus juice no longer contains the enzymes necessary)
- 2 lemons
- 2 oranges (before squeezing, obtain zest as noted below)
- 1 medium red onion (Cut into a 1/8" dice)
- 1/2 cup Barrow’s Intense Ginger Liqueur
- 2-3 fresh jalapeno, serrano or habenero chile peppers (chopped finely)
- 6-8 t cilantro, chopped
- 1 T very finely chopped orange zest (use Microplane grater, buy here or here)
- 1 cucumber, seeded (use back of swivel peeler) and diced
- 3 roma tomatoes (or 1 regular tomato), 1/4" diced
- 1 avocado, 3/8" diced just at time of serving
- Kosher Salt (or table salt if no Kosher available)
- Splash of Spicy Clamato, V8 or tomato juice, if available
- Squeeze limes, lemons and oranges, remove seeds and pour juice and pulp into a glass bowl or pan (no metal other than stainless steel!!). Slice shrimp into 1/2" pieces. Add shrimp, onion, cilantro, cucumber, Barrow's Intense, orange zest and fresh hot pepper to bowl.
- Let this mixture sit at room temperature for up to 1 hour (the warmer temperature starts the enzymatic protein denaturing action faster). Then refrigerate for at least for 2 hours and up to 6 hours (no longer than overnight, as denaturing will eventually completely break down the proteins). The shrimp are done when they are opaque or approaching opaque.
- Half an hour before serving, add the tomato and season to taste with kosher salt.
- Before serving, taste for hotness. If not hot enough for you, add a few drops of Pepper Sauce. Add a splash of clamato or V8, just enough to cut down on the strength of the citrus acidity. Dish ceviche into individual cups or bowls along with some of the marinating juices. Sprinkle avocado cubes, a splash of Barrow's Intense and a cilantro sprig on top of each dish.
The amount of limes is going to depend on how juicy the limes are. You want the juice to cover the shrimp. Also, for the faint-hearted that don't want this hot--cut chile peppers into long strips, then keep tasting the lime juice as the shrimp marinate -- when it tastes hot enough for you, take out the pepper strips.