Greg Who Cooks
Executive Chef
Recipes from Chef Rick Bayless - Rick Bayless | Frontera
Ingredients
1 1/4 cups fresh lime juice
1 to 2 fresh serrano chiles, stemmed
Salt
1 pound large fresh shrimp, peeled and deveined
About 1 cup (loosely packed) cilantro leaves, for garnish
Method
No cook. (See the site for method, cannot quote due to copyright.) More or less just mix it up and serve.
I'm a real ceviche and sashimi fan but I haven't ever seen shrimp that would just eat raw, not because I don't think they'd taste good but because I think they might harbor disease and parasites. Or is that the same reason some people won't eat sashimi?
I "cook" my own ceviche in lime juice for several hours. I eat my tuna sashimi as raw as it gets, but I get my ceviche/sashimi fish from markets that I trust to sell me "sushi grade" raw fish.
Is there sushi grade raw shrimp? All my ebi (shrimp) sushi recipes use quickly/lightly cooked shrimp... Discuss.
Ingredients
1 1/4 cups fresh lime juice
1 to 2 fresh serrano chiles, stemmed
Salt
1 pound large fresh shrimp, peeled and deveined
About 1 cup (loosely packed) cilantro leaves, for garnish
Method
No cook. (See the site for method, cannot quote due to copyright.) More or less just mix it up and serve.
I'm a real ceviche and sashimi fan but I haven't ever seen shrimp that would just eat raw, not because I don't think they'd taste good but because I think they might harbor disease and parasites. Or is that the same reason some people won't eat sashimi?
I "cook" my own ceviche in lime juice for several hours. I eat my tuna sashimi as raw as it gets, but I get my ceviche/sashimi fish from markets that I trust to sell me "sushi grade" raw fish.
Is there sushi grade raw shrimp? All my ebi (shrimp) sushi recipes use quickly/lightly cooked shrimp... Discuss.
Last edited: