Video Transcript

Hi. I'm chef Dennis Vieira from the Red Clover Inn here in Mendon, Vermont. And today, I'm going to show you how to make shrimp ceviche. Today for the shrimp ceviche, we have sliced shallots, some lime wedges, obviously some shrimp, some cilantro, some red and yellow peppers, some diced heirloom cherry tomatoes and a touch of parsley and a little bit of olive oil. Ceviche is a fish product that's cooked with acid. So it's cooked with lime juice, passion fruit juice, lemon juice stuff like that instead of actually applying heat to it. It's very traditional in Peru, Spain and other South American countries as well. Great dish. It's been adapted in to the American culture recently. Wonderful flavors and it's still very healthy for you. The first thing we are going to do is to removed the tails from the shrimp. Set those aside. Then we're going to cut the shrimp on a long bias, starting with the back of your knife working to the tip of your knife. And you want to make sure you slice these shrimp pretty thin. We're going to add these right in to the mixing bowl. We're going to slice a little cilantro. We're just going to give this a rough chop. Cilantro is one of the key flavors in making a traditional ceviche. Then we're going to add some shallots, some peppers, some diced tomato. These are heirloom cherry tomatoes. We're going to add a little bit of olive oil and we're going to add a pinch of salt. We're going to mix this all together and now we're going to add our lime juice. Our lime juice is our primary cooking method here for these shrimps. So we're going to squeeze fresh lime juice right in here. The citric acid of these limes will cook this ceviche. A little bit more lime juice. Now we have to let this sit just like this for about ten to fifteen minutes. So at this point after it's been sitting for awhile, I'm going to add some diced cucumber. And I have an avocado that I took the seed out and using a spoon, I'm going to remove the whole avocado by going between the skin and the actual meat. And that's what we're left with and I'm also going to dice up the avocado. Adding the avocado right in, I'm going to toss this around a little bit and we'll be ready to serve. Now this can be used in floured tortillas. This can be served with a little bit of rice. And now we're going to go back after we have all our ingredients in, we're just going add a touch more salt. And this is how you made shrimp ceviche with avocado and cucumber. I'm executive chef, Dennis Vieira, here at the Red Clover Inn in Mendon, Vermont.