Ceviche of Gulf Shrimp

sample, no pics of our ceviche
1/2 cup red bell pepper, roasted, peeled, seeded, 1/4 inch dice
1/2 cup yellow bell pepper, roasted, peeled, seeded, 1/4 inch dice (do not substitute green peppers)
12 ounces shrimp (16-20 count)1/4 cup lime juice
2 tablespoons lemon juice
1 tablespoon orange juice
2 tablespoons olive oil
1/4 cup cilantro, chopped
pinch ground coriander
salt and white pepper to taste

  1. Roast the peppers over an open flame and turn as needed to char surface of each pepper. Remove form the fire and wrap each pepper in plastic; steam for 10 minutes. Remove the charred skin, stem, seeds, and dice (do not wash or you lose the roasted flavor).
  2. Peel, devein, and cut the shrimp in half lengthwise; place in a stainless steel bowl.
  3. Combine the peppers, and juices with shrimp; add the seasoning and toss the shrimp in the marinade. Marinate for approx 2 hours The shrimp will turn pinkish and become firm.
  4. Add the olive oil and cilantro; combine thoroughly. Cover and store in refrigerator until needed.

Chef: citrus flavor comes through nice, shrimp didn't over cook in the acid, still firm. Green peppers lost color when sitting in acid overnight (substituted for yellow), but overall nice presentation.

Personal/Team: I love ceviche;nice bright flavor, good texture on the shrimp, very refreshing and nice served with the slaw.

Lessons Learned: the reason you can cook shrimp in acid is that the acid denatures the protein, the same as heat or friction can." Cooked" isn't the right word for it, but the shrimp are not raw, they have the texture of shrimp that have been steamed, but a noticeable flavor from the marinade.Just like overcooking with heat, if left in the acid too long, it will turn to mush.