Devon’s Smoked Salmon Carpaccio and Shrimp Ceviche
Makes 8 servings
Devon Seafood + Steak serves this wonderful light starter, which tastes bright and spicy. The shrimp is cured in lime juice, adding to the freshness. If you’d like to turn up the heat, lay three thin slices of jalapeño on top of ceviche to finish.
This recipe works best as a starter at the table, rather than as a passed appetizer. The carpaccio/ceviche combo is terrific on either wonton crisps or pita chips. The recipe the restaurant shared is adjusted for a smaller number.
Shrimp:
22 to 26 medium-size raw shrimp, peeled and deveined (about 1 pound)
1 cup lime juice 1⁄4 cup minced yellow onion 1⁄4 cup minced serrano chiles 1 teaspoon kosher salt
Ceviche pico:
1⁄4 cup minced shallots 1⁄4 cup seeded diced jalapeños 1⁄2 cup diced red bell peppers
Ginger vinaigrette:
3 ounces fresh orange juice 1/2 ounce fresh lime juice 3 ounces white vinegar 1⁄4 cup minced ginger 1⁄2 tablespoon minced garlic 1⁄2 tablespoon sugar 1⁄4 teaspoon kosher salt 1⁄4 teaspoon pepper 1 1⁄4 cups olive oil 1 teaspoon orange zest 4 tablespoons diced mango
For assembly:
20 to 24 very thin slices of smoked salmon (about 1 pound)
4 teaspoons green onions (thinly sliced on the bias)
48 wonton crisps or plain pita chips, (with extra on hand)
Prepare shrimp: Slice raw shrimp through lengthwise. Cook shrimp in boiling water 1 minute. Immediately plunge shrimp into an ice bath to stop cooking process. Once fully cooled, remove from water immediately. Cut shrimp into medium-size pieces.
Combine cooked shrimp with lime juice, onion, serrano chiles and salt in an airtight, covered container and refrigerate. Shrimp must marinate a minimum of 2 hours before use. (May be refrigerated up to 3 days before using.)
Meanwhile, make ceviche pico: Combine minced shallots, diced jalapenos and red pepper in a mixing bowl. Cover and refrigerate until ready to use.
Make ginger vinaigrette: Combine orange juice, lime juice, white vinegar and ginger in a blender. Add garlic, sugar, salt and pepper and blend all ingredients 30 seconds. Slowly drizzle in olive oil and emulsify. Add orange zest and pulse until dispersed throughout. Cover and refrigerate until ready to use.
When shrimp have cured, drain and toss in a mixing bowl with the pico, ginger vinaigrette and diced mango.
To assemble starter: On the right side of a small plate, lay 2 to 3 slices of smoked salmon as flat as possible, and scatter green onions over smoked salmon. Neatly lay ceviche in a diagonal row going from top to bottom directly on top of smoked salmon. Stack about 6 wonton crisps or plain pita chips to the left of the ceviche in a vertical stack and serve.