Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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132 GLUTEN-FREE ENTERTaiNiNG

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Shrimp Ceviche

•Soy-free •Dairy-free •Nut-free

My peruvian-style ceviche is better than any you could order in a restaurant.

Just toss tender poached shrimp with seasoned lime juice known as “leche de tigre”

(tiger’s milk) and veggies and serve.

1 (8-ounce, or 228 g) sweet potato

1 pound (454 g) peeled, deveined

shrimp

1 teaspoon finely minced ginger

1 clove garlic, finely minced

1 teaspoon finely minced hot red

chile pepper

¼ cup (4 g) cilantro, chopped

¾ cup (180 ml) freshly squeezed

lime juice

salt to taste

½ cup (75 g) fresh corn kernels

½ red onion, thinly sliced

Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Pierce the sweet potato

with a fork and bake for 45 minutes, or until just cooked through but not

mushy. Set aside to cool completely.

Meanwhile, cook the shrimp. Fill a large stockpot with cold water and

enough salt to make it taste like seawater. Cover and bring to a boil. Fill a

large mixing bowl with ice and water. Add the shrimp to the boiling water

and allow to cook for 3 minutes, or until just cooked through. Pour the

shrimp into a colander to drain and add the shrimp to the cold ice water to

stop the cooking and cool the shrimp. Drain again. Place in a large bowl.

Make the leche de tigre by combining the ginger, garlic, minced chile,

cilantro, and lime juice. Season with salt and pour the mixture over the

shrimp.

Peel the baked sweet potato and cut it into ¾-inch (2 cm) cubes. Add

to the shrimp mixture. Add the fresh corn and the red onion and toss to

combine. Serve right away.

Chef’s Tip

Serve with tortilla chips to scoop up the ceviche if you'd like.

(Ray)

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