On Saturday, November 12, our Chef Gerard Jesse attended the Bradenton Farmers’ Market to participate in a Local Chef Demonstration. He was tasked with shopping the booths to prepare a signature dish using market-bought food. The Gulf Shrimp Ceviche he prepared at the market was a huge hit, full of bright flavors and fresh colors. It was so popular, in fact, that we wanted to share the recipe with you! Check it out below.
Gulf Shrimp Ceviche
1 generous pound unpeeled Gulf shrimp
½ cup fresh orange juice
½ cup fresh lime juice
2 green onions, thinly sliced
2 cucumbers, striped, quartered and seeded, then chopped
1 purple daikon radish, thinly sliced
1 fresh jalapeno, finely chopped
⅓ cup fresh cilantro, chopped into ¼ inch pieces
2 cloves fresh garlic, finely minced
2 tablespoons olive oil, preferably extra-virgin
1 tablespoon brown sugar
Salt to taste
Tostadas or tortilla chips for serving
Cut shrimp into ¼- to ½-inch pieces. Set aside.
Mix juices together with all remaining ingredients – with exception of salt – to incorporate evenly.
Add shrimp and let stand for 30 minutes so the shrimp can “cook” in the citrus juices.
Season the ceviche with salt to taste.
Cover and refrigerate if not serving immediately.
Spoon ceviche into sundae glasses, martini glasses, or small bowls.
Garnish with sprigs of cilantro and slices of lime.
Serve with tostadas or tortilla chips.