Back a few years ago I shared that I worked for a time helping to open a Cajun restaurant nearby in the far reaches of the DFW metroplex; I’d always wanted to peek behind the curtain of the restaurant industry and I was intrigued by the skills and gentle manner of the authentic Cajun chef running the place.
He was raised outside of New Orleans, came from a very colorful background personally, was immensely talented in the kitchen, and (like myself) profoundly influenced in terms of food by a beloved grandmother and other extended family back home in Louisiana.
Chef M had a killer pickled shrimp recipe (that we made in 5 gallon batches) and worked hard to reproduce what he insisted was a Louisiana Gulf Coast favorite in this Pickled Shrimp Ceviche.
Chef M and we kitchen minions had a lengthy discussion one morning about use of the term “ceviche” for this recipe; some of us pushed the point that ceviche (or cebiche) was historically Peruvian and classically prepared by marinating raw fish or seafood in a tangy, spiced citrus bath (in the Peruvian model that meant limes or what were/are actually less astringent green lemons). The citrus juices not only impart wondrous flavor but denature the proteins in the fish, causing it to appear “cooked” even though by the most strict food chemistry perspective it’s not.
Chef M countered that particularly in the states and Australia the term ceviche has evolved to encompass use of some gently cooked proteins as well as raw seafood, as in the pickled shrimp that we’re using here, and apparently as used for decades by his grandmother back home. It’s ironic how so often our taste buds “run home to mama” in terms of tastes and textures that we enjoyed during our childhoods…
I even double checked the concept with Chef Libby in Austin, and she concurred this recipe unquestionably deserves the ceviche label, and she’s even added a modified version to her catering menu.
He also noted (quite wisely I might add) that citrus-cured raw shrimp has a texture that many find off-putting (I sure as hell do), and that many of the shrimp preparations he grew up with back home involved a lightly cooked (you might even say par-boiled) shrimp.
Bottom line – argue whether it’s ceviche or not as you wish, but unless you’re a formally trained chef from Louisiana, raised cooking Cajun specialties from childhood, I’ll take Chef M’s word over whatever your opinion might be…
Chef M challenged us to give this recipe a chance, and while I’ve modified it a bit in terms of what you see here, this is largely the recipe that Chef M brought to the DFW area from home, and will be a perfect addition to your summer rotation. It’s one of those texture and flavor combinations that’s simply a divine pleasure to eat.
Try it once as written, and then riff on your own version to suit your tastes – I usually throw in a bit more avocado, cucumber, jalapeño, and cilantro when making a batch for us…
3-4 avocados, 1/4-inch dice
1 pound pickled shrimp, 1/2-inch pieces
3/4 cup red onion, chopped medium
1/2 cup cucumber, chopped medium
1/4 cup fresh jalapeño, chopped medium
2 tbsp fresh garlic, minced
1/2 cup cilantro, rough chop (or more)
Juice and zest of one lime
1 and 1/2 tbsp pickling liquid
1 tbsp fresh lemon juice
Cut the shrimp to size and place in a medium bowl.
Into your trusty food processor go the chopped red onion, cucumber, jalapeño, and garlic; pulse to a fine chop/mince (do NOT puree). Add the mixture to the shrimp in the bowl.
Stir in the chopped cilantro, lime juice, lime zest, pickling liquid, and lemon juice.
If serving in the next 30-40 minutes, add the diced avocados and stir to mix well, making sure all the avocado pieces are coated with the mixture in the bowl. If not serving in the next 30 minutes, cover and throw in the fridge, adding the avocado 15-20 minutes before service.
Enjoy.
