Rock
Shrimp Ceviche with Fennel Slaw
Chef Mark Allen of Le Soir – Newton Highlands,
MA
Adapted by StarChefs
Wine Pairing:
2000 Labouré-Roi Pommard and
2000 Labouré-Roi Chassagne Montrachet
Yield: 2 Servings
Ingredients:
- ¼ pound rock shrimp
- 1 bunch fresh chives, diced
- ½ bunch fresh cilantro, minced
- 2 red chili peppers, minced
- 1 shallot, minced
- ¼ cup rice wine vinegar
- ¼ cup extra virgin olive oil
- 1 head fennel, shaved
- 3 lemons
- 2 limes
- 2 oranges
- Kosher salt and freshly ground black pepper, to taste
- Mayonnaise, to taste
- Fresh flat leaf parsley, to taste
- 1 lemon
- Fresh chervil, to garnish
Method:
In a large bowl coat the rock shrimp with the chopped chives, cilantro,
chili peppers, shallot, vinegar, olive oil and the juice of the
lemons, limes and oranges. Season with salt and pepper to taste.
Marinate for 2 hours.
For the fennel slaw, shave the fennel very thin, and combine in
a bowl with the mayonnaise, chopped parsley and juice of one lemon.
Season with salt and pepper to taste.
This dish looks great in a martini glass. First place the fennel
slaw in the glass, then a small amount of the shrimp. Garnish with
chervil on top. |
