Strawberry Rhubarb Shrimp Ceviche

Ingredients

Pickled Rhubarb

• ½ cups water
• ½ cups rice wine vinegar
• 5 Tbsp sugar
• 2 tsp salt
• 1 large stalk of rhubarb, cut in three lengthways, then small diced (or sliced)

Dressing

• ¼ cup reserved pickling juice
• 2 ½ limes, juiced/zested
• 2 oranges, juiced/zested
• ½ pickled rhubarb
• ½ serrano pepper, sliced
• ½ shallot, sliced thin
• Salt and pepper to taste

Ceviche Assembly

• 1 lb raw shrimp, P&D, Tail-Off, sliced in half lengthwise, or roughly chopped (Superior Foods Featured Item: #9516 – (Harvest of the Sea)
• Dressing
• Other have of shallot
• Other half of pickled rhubarb
• Other half of serrano pepper
• 1 pint strawberries, sliced thin
• Toasted almond, chopped
• Cilantro, chopped

Preparation

Pickled Rhubarb

1. Simmer water, vinegar, sugar, and salt in a small sauce pan and then pour over rhubarb in a heat-safe resealable container. Allow mixture to cool, or place in fridge overnight to fully infuse.

Dressing and Ceviche Assembly

1. Mix together all of the dressing ingredients, then add the shrimp. Make sure that all shrimp are in contact with the dressing, and let the shrimp marinate in the fridge. Mix occasionally over the course of an hour until all of the shrimp are opaque and “cooked.” (the acid in the dressing denatures the shrimp protein)
2. When the shrimp is ready, plate it and garnish with more shallot, rhubarb, serrano, strawberries, almonds, and cilantro. Add remaining dressing and enjoy!

Tips

The shrimp may not take as long to marinate. Keep an eye on how it is looking and eat it whenever it’s ready.