Monday, December 29, 2008
This is the completely retrofabulous citrus juicer I got for Christmas. (Find it at Amazon: the Typhoon Retro Revolution Juicer. What a name!) You just yank down the handle and the cone compresses your fruit into the cup.
I was getting repetitive stress injuries each summer and/or margarita night when using my crappy aluminum citrus juicer balanced over a bowl. That's a vintage piece I'll be glad to lose.
We made ceviche and lemon-garlic sauce over redfish and shrimp.
However, here's the ceviche recipe (the picture is stolen, by that time enough homebrewed double IPA had been enjoyed that I forgot I even owned a camera).
Simple Tilapia and Shrimp Ceviche
2 filets of tilapia, diced into bite-size chunks
1.5 cups peeled and deveined (uncooked!) shrimp, split in halfsies
half a red onion, sliced into thin strips about 1 inch long
1 diced tomato (and don't loose the juice, it is the healthiest and most flavorful part of the tomato!)
dash garlic salt
1 cup lime juice
half a jalapeno, seeded and diced or sliced into half moons (less if you're a wuss)
1/2 cup chopped cilantro
Reserve the and cilantro to dice over the dish when served, but everything else into a bowl and refrigerated for atleast a 1/2 hour. The citric acid cooks everything, and can be drained before serving. This can be overcooked, so if you're paranoid about bacteria, get over it and eat it while it's fresh. Everybody will hate you if you serve rubbery shrimp.
This is a base ceviche that can be changed for the seafood type, the jalapeno switched out for a different flavor (I won an award for a chipotle version). Scallops, tuna, octopus...any seafood works but even cheap tilapia tastes delicious like this.