We received our first cheese installment just in time for Christmas Eve. I decided to put together a nice little dinner by the fire which started with Shrimp Ceviche, followed by a tasting of great cheeses and Farm Bread from Zingerman's, as well as olives, stuffed peppers with feta and prociutto, and cornichons (small french pickles). Total yum and happy holidays!
Recipes below for Shrimp Ceviche and cheese selections:
Bag of large cooked shrimp, thawed, tails removed, and drained well.
Juice from 4 limes
Juice from 2 large lemons
1 small red onion, finely chopped
1 serrano chili, seeds removed and finely minced
1/3 of English cucumber, chopped small
1/2 cup chopped cilantro
1 avocado, small chunks
Cut each shrimp in half, and place in glass or ceramic bowl, add the juices and refrigerate for 1/2 hour. Then add the onion, cucumber and pepper and marinate another 1/2 hour.
Right before serving sir in cilantro and avocado
This is a tart dish. If too acidic for your tastes, drain out some the juices before serving and add a bit of olive oil to the mixture.
Cheeses that we enjoyed:
Raw Milk Cave Aged Taleggio
Fontina val d'aosta
|Shrimp Ceviche in Martini Glasses|