Once upon a time in the early 80s, I found myself as the new kid on the management team at Houston Home & Garden. I was still figuring out where the coffee machine was when the company’s Chief Financial Officer, Ken, extended an invitation that would change my culinary world forever.
Ken, a seasoned local, took me under his wing and whisked me away to a hidden gem nestled in the heart of the port of Houston. I anticipated a casual sandwich joint, but little did I know that my taste buds were about to embark on a journey through the vibrant flavors of the Gulf Coast.
As we stepped into the cozy seafood dive, the air was filled with the unmistakable scent of saltwater and adventure. Ken, with a twinkle in his eye, recommended the shrimp ceviche—a dish I had heard about but never tasted.
To accompany this seaside symphony, Ken guided me to the perfect pairings. The recommended beer was a local craft brew, a crisp and citrusy wheat beer that danced harmoniously with the freshness of the ceviche. For wine enthusiasts, a chilled Sauvignon Blanc brought out the delicate nuances of the seafood. And for those opting for a non-alcoholic experience, a zesty ginger lemonade proved to be an ideal match.
Now, let’s bring the magic of Ken’s Gulf Coast Delight into your own kitchen. Here’s my take on the recipe, crafted over the years to capture the essence of that unforgettable first taste.
Ken’s Gulf Coast Delight: Shrimp Ceviche Extravaganza
Ingredients:
- 1 pound fresh Gulf Coast shrimp, peeled, deveined, and diced
- 1 cup fresh lime juice (about 8-10 limes)
- 1 cup fresh orange juice (about 2 oranges)
- 1 cup diced tomatoes
- 1/2 cup diced red onions
- 1/2 cup chopped cilantro
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Tortilla chips for serving
Instructions:
- In a large glass bowl, combine the diced shrimp with lime juice and orange juice. Ensure the shrimp is fully submerged. Cover and refrigerate for at least 30 minutes, allowing the citrus to “cook” the shrimp.
- After marinating, drain excess liquid from the shrimp and transfer them to a clean bowl.
- Add diced tomatoes, red onions, cilantro, jalapeño, and minced garlic to the shrimp. Gently toss to combine.
- Season with salt and pepper to taste. Adjust the spice level by adding more jalapeño if desired.
- Cover the bowl and refrigerate for an additional 15-30 minutes to let the flavors meld.
- Serve chilled with tortilla chips on the side. Enjoy the burst of flavors reminiscent of the Gulf Coast!
Pair with:
- Beer: A local craft wheat beer with citrus notes.
- Wine: Chilled Sauvignon Blanc for a crisp complement.
- Non-Alcoholic: Zesty ginger lemonade for a refreshing twist.
May this recipe transport you to that sunlit afternoon on the Gulf Coast, just as it did for me over the past four decades. Cheers to good food, good friends, and the joy of culinary adventures!
