www.ancofinecheese.com - 333 Fairfield Road, Fairfield, NJ 07004
VOLUME XXVI - 7/4/2009 
Accent on Cheese

Bold manchego gives this ceviche extra zest
Bold manchego gives this ceviche extra zest
Bold manchego gives this ceviche extra zest
Manchego Shrimp Ceviche

Ingredients:
  • 1 1/4 cups fresh lime juice
  • 1 1/4 cups fresh orange juice
  • 2/3 cup coarsely chopped cilantro
  • 1/2 large jalapeño, coarsely chopped
  • 4 tsp. kosher salt
  • 2 tsp. sugar
  • 1 1/2 lbs. large shrimp (20-25 per lb.), shelled and deveined
  • 1 medium carrot, thinly sliced
  • 6 small radishes, thinly sliced
  • 3 oz. peapods, cut crosswise into 1/2 inch pieces (1 cup)
  • 1 medium mango, peeled pitted and diced (3/8 inch) (1 1/2 cups)
  • 4 oz. Corazón de Ronda Manchego cheese, diced ancho tomato drizzle
Directions:
  1. In a large bowl, stir together lime juice, orange juice, cilantro, jalapeño, salt and sugar until combined. Toss in shrimp; press down with back of spoon to submerge. Cover and refrigerate 24 hours or until shrimp are opaque.
  2. Drain shrimp and discard the liquid. Add carrot, radishes, peapods, mango and cheese. Toss to combine.
  3. Spoon ancho tomato drizzle in a zipper-seal bag. Snip off one corner and squeeze tomato mixture onto 6 serving plates in a decorative pattern. Spoon shrimp mixture on top and serve.
  4. Ancho Tomato Drizzle:
  5. In a blender, combine 1 (15 oz.) can drained fire-roasted diced tomatoes with garlic (Hunt’s® brand), 1/4 cup drained oil-packed sun-dried tomatoes and 3/4 tsp. ancho chili powder. Blend until smooth. (Makes 1 cup)
  6. Tip: For an elegant presentation, place the tomato drizzle in the bottom of 6 large martini or wine glasses and top with ceviche mixture.







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