Pro tips for a perfect ceviche
As a child, Jose Alvarez helped his mom make fresh tortillas every morning, a task that started his culinary path. Today, he’s the chef de cuisine at Traci Des Jardins’ Arguello restaurant in the historic San Francisco Presidio. You can sample a version of those corn tortillas when you dine here, griddled on the restaurant’s outdoor comal, as you taste your way through Alvarez’s monthly menu series, Taste of Mexico.
Each month, Arguello highlights a different Mexican state. In May, it’s the coastal state of Guerrero and its delicious seafood, including Alvarez’s refined but approachable ceviche recipe. It’s the perfect starter for any Cinco de Mayo feast.
Alvarez’s pro tip: “We boil our shrimp for 2 to 4 minutes for our ceviche, because we want the shrimp to be tender and juicy,” he says. “With the perfect ratio of citrus and spice, it is not too acidic or overpowering, and can be enjoyable for everyone.”
Arguello Shrimp Ceviche
Serves 12or more
INGREDIENTS
1 white onion
1 bay leaf
2garlic cloves, peeled
2 jalapeño peppers, divided use
3 black peppercorns
2 pounds cooked shrimp (16-20 shrimp per pound)
½ cup fresh squeezed Meyer lemon juice ½ small apple or pear, diced
½ red onion, diced
4 blood orange segments
4 Cara Cara orange segments 2 tablespoons chopped cilantro 1 tablespoon pumpkin seeds, toasted Salt to taste
DIRECTIONS
In a large pot, combine 6 cups water with the white onion, bay leaf, garlic cloves, 1 jalapeño pepper and 3 peppercorns. Bring to a boil. Add the shrimp and cook for 2 to 4 minutes. Drain the shrimp and let them cool for 30 minutes.
Cut each shrimp into 3pieces. Transfer them to a bowl and add the Meyer lemon juice. Let sit for 1 minute.
Dice the remaining jalapeño and add it, along with the other remaining ingredients, to the bowl and gently mix it all together. Serve with yucca, plantain or tortilla chips.
— Courtesy chef Jose Alvarez, Arguello