Pam's husband Paul a.k.a McSweeney, Paulie, Uncle Paul or most affectionately, U.P. sometimes travels to exotics lands for business; Brazil, China, Rio, Amsterdam, etc. U.P. is a lucky guy, but he's modest about it. Sometimes, if I catch it right and I get him talking, I can get a nice dose of travel (& food) inspiration.
Most recently, we talked about his trips to Mexico and his visits to ceviche bars. Places were you can casually belly-up to a bar that serves fresh, delectable ceviche, paired with exquisite sipping tequilas. U.P. said "you would LOVE it!" Yes. I would.
Here's my version of exotic Mexican, coming from my very plain, Jersey Shore kitchen.
What you'll need:
- I lb. raw shrimp, peeled, deveined and tail removed
- 1/4 fresh pineapple, chopped
- 2 limes, plus extra for garnish
- cilantro, 1 bunch, chopped
- 1/2 cucumber, chopped
- 1/2 red onion, finely chopped
- 1/2 avocado, chopped
- 1 cup cherry tomatoes, chopped
- Hot sauce (we love Outer Limits Hot Sauce)
- 1/2 cup ketchup
- garlic, 1 clove, minced
- 1 light beer, optional (we love Corona)
1. In a large pot over high heat, bring beer and about a quart of salted water to a boil. To the water, add lime slices and cilantro to infuse flavor into the shrimp.
2. Add the shrimp and let cook for 5-8 minutes until opaque.
3. Strain shrimp and let cool.
4. Meanwhile, in an large bowl whisk together ketchup, garlic, zest and juice of 1 lime, salt & pepper, hot sauce.
5. Stir in cucumber, tomatoes, onion and pineapple.
6. When the shrimp is completely cooled, roughly chop into bite-sized pieces and add to mixture.
7. Gently fold in the avocado chunks and a handful of chopped cilantro.
8. Chill for up to an hour or overnight.
9. Serve, garnished with extra chopped cilantro and lime.
xo & a pinch,