Recipe Share: Chef Ian Fujimoto's Easy Ceviche

 

Easy Ceviche

Ingredients+Instructions:

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3 lbs limes, cut in half and juice into a a large mixing bowl

1 1/2 lbs fresh shrimp, the medium large ones, peeled and deveined, then rough chop

add to lime juice so it covers the shrimp completely and place in refrigerator for a minimum of one hour or until the shrimp is pink...

DO NOT DRAIN THAT LIME JUICE!

Now here comes the prep work:

Then dice half red onion, 

1 large tomato or two medium roma tomatoes, 

skinned and seeded then dice 1 large cucumber,

1 diced ripe avocado, 

one bunch of cilantro, 

one or two jalapenos.

Combine, add salt and pepper to taste.

Thanks Chef Ian!!!

 Original Link

Other recipes from Ian can be found on Substack at https://ianfujimoto.substack.com/

Shrimp Creole

2 tbsp vegetable oil
1 large onion chopped
1 large red bell pepper chopped
1 large green bell pepper chopped
1 cup chopped celery
1 small jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 tbsp Creole seasoning
1 pound extra large shrimp, peeled and deveined
1 can (14.5 oz) Hunts Whole Peeled Tomatoes, undrained, coarsely chopped
1 can (6 oz) Hunts tomato paste

Directions:

Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeno, garlic and seasoning. Mix well. Cook 5 minutes or until vegetables are tender-crisp stiring frequently. Stir in shrimp, cook 5 minutes or until shrimp turns pink stiring frequently. Add tomatoes including the liquid and the can of paste. Mix well. Bring to a boil and then reduce heat to low and simmer for 10 minutes. Serve over hot white rice. Yield 6  1 1/2 cup servings.

My Pad Thai

8 oz pad thai noodles
3 cups very hot water
4 tbsp canola oil, divided
1 egg
12 large shrimp, previously frozen
2 cups bean sprouts
2 green onions chopped diagonally
3 tbsp mild pad thai sauce
1/4 cup chopped peanuts
torn basil leaves for serving
1 lime, cut in half through the middle, not end to end and then sliced into wedges.
black pepper to taste.

Soak noodles in hot water, pour into colander, rinse in cold water and set aside with egg.

In a wok or large skillet, add 2 tbsp oil and heat to medium. Scramble egg and then cook to scrambled consistancy. Remove egg from pan and set aside. Add 2 tbsp oil and heat to medium. Cook shrimp on both sides until done. Rinse bean sprouts in colander and shake well. Add noodles, egg, bean sprouts, green onions, chopped peanuts and sauce into pan with shrimp. Mix well and heat through.

Serve with torn basil leaves at the bottom of the bowl and a squeeze of lime and a shake of black pepper on top.