Marinated Shrimp Ceviche
Wine: pair with Silver Spur Sauvignon Blanc
Yield: 4-6 portions
1 lb. shrimp, peeled, deveined, diced medium size
2 pcs. petite romaine hearts
1 tbsp. lavendar, fresh or dried
1/3 cup grapeseed oil
3 stalks of corn on the cob, cleaned
1 bunch epazote (Mexican mint), finely sliced
Ingredients For The Marinade
1 bottle Silver Spur Sauvignon Blanc, reduced to 1 pint
2 lemons, juice and zest
3 limes, juice and zest
1/2 cup finely diced red onion
1 cup finely diced cucumber
2 tomatoes, seeded and diced
1 serrano pepper, finely minced
2 tbsp. olive oil
Salt and pepper to taste
Instructions For The Marinade
1. Bring 1 gallon of water to a boil. Season with salt.
2. Add the diced shrimp, stir, and turn off heat. Let stand for 8 minutes.
3. Drain and cool shrimp in ice bath. Once chilled, strain and reserve in refrigerator.
4. Over low heat, place grapeseed oil in small saucepan. Add the lavendar leaves, steep for 10 minutes, being careful not to get too hot and fry the herbs.
5. Blend oil and herbs together in a blender. Strain. Set aside.
6. In separate pot, boil the whole Corn cobs in salted water, roughly 6 to 8 minutes. Remove from water and refrigerate.
7. Once chilled, cut section of the corn off lengthwise from cob. Set aside.
8. Over medium heat, bring wine to boil and reduce down to roughly 1 pint taking approximately 8 to 12 minutes. Chill in refrigerator.
9. Mix all the marinade ingredients together. Add the shrimp and marinate for 2 hours.
1. Cut romaine hearts in half and brush with the lavendar oil and season with salt and pepper.
2. Grill over high heat, for just 1 or 2 minutes, enough to get grill marks and lightly wilt the leaves.
3. Cut leaves from ste and set aside at room temperature.
4. Mix corn segments with epazote and place in bowls.
5. Spoon over the shrimp ceviche mixture, adding as much or as little of marinade as you like.
6. Garnish with the grilled lavendar leaves.