SHRIMP CEVICHE, MAKES 3 CUPS
½ cup plus 2 tablespoons fresh lime juice
1 lb unpeeled shrimp, I used 41/50 count per pound
½ medium white onion, chopped into ¼ inch pieces
1/3 cup chopped cilantro, plus several sprigs for garnish
½ cup ketchup
1-2 tablespoons vinegary Mexican bottled hot sauce (I used valentina)
About 2 tablespoons olive oil, I used extra virgin
1 cup diced peeled cucumber or jicama (jicama is seasonal so I used cucumbers)
1 small ripe avocado, peeled, pitted and cubed
Salt
Lime for garnish
Tostadas or tortilla chips
Bring 1 quart of salted water to a boil and add 2 tablespoons of lime juice. Scoop in the shrimp, cover and let the water return to a boil. Immediately remove from the heat, use the lid to help pour off the liquid. Replace the cover and let the shrimp steam off the heat for about 10 minutes. Spread out the shrimp in a large bowl and cool completely.
Peel and devein the shrimp. Toss the shrimp with the remaining ½ cup of lime juice, cover and refrigerate for about an hour.
In a small strainer, rinse the onion in cold water. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, olive oil, cucumber or jicama and avocado. Taste and season with salt (this part usually takes more salt than one would normally use so salt to taste about 1 teaspoon). Cover and refrigerate.
Use the chips or tostadas like crackers and enjoy.
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FREDDY’S MEAT
The following is the recipe for the meat that we grilled (this is for 5 lbs):
You want to buy outer skirt steak, with the fat attached. In Spanish this is Arrachera or Vacio (Argentine). Cut into 10" pieces and marinate in the following way:
Apply olive oil to both sides of the meat pieces
Apply and rub coarse sea salt to one side
Apply and rub steak seasoning to the other side (we used Webber Cajun seasoning)
Put seasoned meat in a large pot
Cut and squeeze five limes into the pot
Empty one bottle of beer (we used Corona) into the pot
Add ½ cup of hickory marinade to the pot
Let it marinade in the fridge, we let it marinate 6 hrs
Set the grill to medium
Flip the piece of meat only once on the drill
Brush on some of the marinade from the pot to each side of the meat
Enjoy!!!!
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GUACAMOLE
Fresh hot green chiles (about 2 serranos or 1 jalapeno) stemmed,
½ medium white onion, finely chopped (about 1/3 cup), plus a little extra for garnish
6 ounces (1 medium round or 2 plum) tomatoes
¼ cup coarsely chopped fresh cilantro, plus a little extra for garnish
3 medium-large (about 1 ¼ lbs total) ripe avocados
Salt
1 to 2 tablespoons fresh lime juice
A few slices of radish for garnish
1. Roasting the chiles: Lay the chiles in a small ungreased skillet set over medium heat. Turn them every minute or so until they have softened (they’ll darken in spots), 5 to 10 minutes. Mash them into a coarse puree, using a mortar, or finely chop them. Place them in a large bowl.
2. More Flavorings: Scoop the chopped onion into a strainer and rinse, shake excess water and add to the bowl with the chiles. Chop the tomatoes into small bites-skin, seeds and all. You should have a scant cup. Add to the bowl along with the cilantro.
3. The Avacados: Cut the avocado in half, lengthwise. Spoon out the pit. With a spoon, scoop out the flesh of the avocado from the skin and add to the bowl. Use a potato masher to mash the avocado flesh into a coarse pulp, mixing in the other ingredients as you go.
4. Seasoning the Guacamole: Taste the guacamole and season with salt, usually a teaspoon, then add some of the lime juice and taste again. Continue seasoning with lime and salt as needed. Cover with plastic wrap and place in refrigerator until ready to serve.
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Salsa de Chile Habanero
This is the Really Hot Sauce that very few people could eat, makes about 1/3 cup
8 Medium (about 3 ounces total) fresh habanero chiles, stemmed
2 large garlic cloves, unpeeled
2 tablespoons fresh lime juice
Salt
In an ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they’re soft and darkened in spots, 5 to 10 minutes for the chiles, 15 minutes for the garlic. Cool and slip the skins off the garlic.
In a mortar, crush together the garlic and roasted chiles to a coarse puree. Stir in the lime juice and enough water to give it a spoonable consistency, usually 2 to 4 tablespoons. Taste (gingerly) and season with salt, usually about ½ teaspoon.
Be careful, this is really hot!!!!
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Green Tomatillo Salsa
8 ounces (5-6 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (roughly 2 serranos or 1 jalapeno) stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant ¼ cup finely chopped white onion
Salt
Roast the tomatillos and chiles on a baking sheet, 4 inches below a very hot broiler until darkly roasted, even blackened in some spots, about 5 minutes. Flip them over and roast the other side 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool, then transfer everything to a blender, including the juice from the baking sheet. Add the cilantro and ¼ cup water, blend to a coarse puree and scrape into a serving dish. Rinse the onion under cold water, shake excess water. Stir into the salsa and season with salt, usually a generous ¼ teaspoon.
This is the one that most people enjoyed
