Quote (Sledgey @ Sep 18 2014 03:32am)

All of it looks really yum! WD.  I love cooking, but I can't be fucked with presentation, only flavor.

Quote (Creations @ Jul 25 2014 08:20am)

Here's another appetizer I made tonight. It was a last minute thing we added to tonight's menu, but it was really good. I got to use Kafir limes which was a really cool ingredient to work with. They are really tart, and they have a really nice flavor, which worked well in this application. Pardon my plating, I was in a hurry.

I did a simple shrimp ceviche with a charred red pepper purée. The red pepper purée had a sweet/bitter taste which really cut through the tartness of the lime and balanced it all out.

http://i.imgur.com/41KQs9o.jpg

Here's how I made it.

Shrimp ceviche:
Peeled and deveined shrimp
Minced Serano peppers
Minced red onion
Minced garlic
Kafir limes (regular limes will work obviously)
Chopped cilantro
Kosher salt

Combine all of this in a bowl without salting it, and let it rest for about 10 minutes, or until you notice your shrimp turn a pinkish/white so you know it's cooked enough. Season it with salt (you really don't need pepper on this) and stir just before serving. You can dress it with more of the marinade if you'd like.

Charred red pepper purée:
Red bell peppers
Garlic cloves
Olive oil
Kosher salt

Char the red pepper on open flame and let it rest. Cover it with plastic wrap or a plastic bag while it rests, so the skin is easier to remove. Remove the skin, stem, and seeds and blend it with your garlic, salt, pepper and a little olive oil until you have a smooth purée. You can do it without any oil, but I chose to add a little olive oil to make it a little richer to cut the tartness.

Hope you enjoy!