Serves 1-2
Ceviche:
2 cup fresh squeezed lime juice
3 shallots thinly sliced
6 cloves garlic thinly sliced
1 Tablespoon of salt
½ cup sugar
¼ pound of shrimp
Combine all ingredients except fish and stir until sugar is dissolved. Slice shrimp into small pieces and place in liquid making sure all the fish is submerged in liquid but not compacted. Let sit for 2 hrs (or until desired doneness) and drain off the liquid.
Grilled Pineapple Pico:
2 tomatoes
1 Tablespoon chopped cilantro
1/4 red onion chopped small dice
3/4 cup of grilled and chopped pineapple
½ teaspoon of lime juice
Cut the flesh off the tomatoes and dice them small and combine with other ingredients. Salt to taste.
Place the cured fish in a martini glass and top with the grilled pineapple Pico and a sprig of cilantro. Serve with some corn chips and fresh sliced avocado and enjoy.
From Rian Mulligan, formerly of Tetherow
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