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Fish, Mexican | |
| 4 black peppercorns 1/2 lime 2 cups peeled and deveined fresh rock shrimp or red shrimp (about 12 ounces) 1/2 cup Pickled Peppers, recipe follows 1 cup freshly squeezed lime juice 1 cup freshly squeezed orange juice 1/2 small red onion, sliced 3 sprigs fresh cilantro, chopped 1 scallion, sliced 2 teaspoons ketchup Kosher salt Pickled Peppers: 2 cups distilled white vinegar 1/4 cup salt 1/4 cup sugar 1 jalapeño, sliced 1/2 red bell pepper, sliced 1/2 yellow bell pepper, sliced | |
| Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly. Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve. Pickled Peppers: Yield: 2 cups Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalapeños, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month. | |
Unrated | |
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