Tip:
Highlight text to annotate it
X
Chef Darwin Santa Maria from Darwin's on 4th is in the kitchen today.
We are making ceviche, which is one of specialties at the restaurant.
DARWIN: It is, it is. We are pretty well known for the ceviche. This time it's great for the weather.
Nice spring break dish. Very cool, refreshing.
But with this I want to do a pre-cooked shrimp ceviche.
What we are going to do is get
a skillet nice and hot.
Get your oil.
Get some shrimp, if you want to get some tiger shrimp, you can use that. Be careful.
Because a lot of times ceviche is used with a lemon juice,
citrus juice, and that's what cooks it.
Yes it is, but this has a lot of precooked items
like the shrimp or mussels. We do that.
So you cook it
and then make the ceviche. And then we can add the lime juice and orange juice.
So we get some garlic going.
In this case when he is a machote, basically it's a flower seed here.
Get some color, get some smoky flavor. And it smells so good.
See the color, the beautiful color comes out the shrimp.
And after that I'm going to use some tomato juice
You can use some fresh tomato juice, you can use some canned tomato juice.
We are going to finish it up there.
We are going to put some pepper.
Then we are going to use some salt.
After this procedure is done, after the shrimp is cooked,
I set this aside
We are going to let it cool down
ten to fifteen minutes. Kind of soak in the flavors and everything.
Yes it is. After this is cooked...
after it cools down, we are going to strain it, and this is what you come down with.
We are going to add some shrimp here.
We are going to add some bell peppers.
Some cilantro.
Some Peruvian corn, the Peruvian corn either we could use regular yellow corn,
but this case we use Peruvian corn.
This is basic flavor.
The kernels are so big. It is, it's because it grown in the Andes,
because of the high altitude, it becomes really big.
Then we add
some orange juice.
You can use some fresh orange juice, you can use some concentrate orange juice if you like.
Okay.
Was anything mixed with the orange juice or just the regular orange juice?
Just the orange juice and some of that flavor.
Yes indeed. Some fresh lime juice.
I love lime juice. I know, I noticed at Darwin's on 4th, I love lime too.
I noticed a lot of the dishes have a lime flavor.
Lime and cilantro, my favorite ingredients.
And after that we get some fresh avocado.
So we are going to quarter these avocados.
Then we are going to put that in the dish.
Okay. Make sure...
You can use this overnight, except if you have a party coming in for 30
or 40, make sure you you can let it marinate it overnight,
and add avocados before you serve it. So it won't get soggy and brown.
Yes indeed.
So after that we get this marinate, and we get is a beautiful plate.
With some of the Peruvian corn, I see. I'm going to place that in there.
You can garnished this with green plantains, you can garnish it with
any kind of chips on the side.
It's a nice and refreshing
dish for the summer. Make sure you put some of that juice in there.
and then after that you can go ahead..
and more cilantro. And garnish with some cilantro, you the use of micro greens.
You can use some romaine lettuce, whatever kind of lettuce you like.
Beautiful! If you like the recipe,
you can head over to our website, mysuncoast.com com
Thanks for being with us. Thank you so much.