Every year my amazing friend Tommy Gomes
(the most amazing fishmonger at Catalina Offshore Products)
Sets up a booth at Day at The Docks
Selling fish tacos
To raise money for the Monarch School (a school that educates childeren impacted by homelessness). This year we raised $5,000.00!
When I am not slinging thousands of fish tacos, I teaching. This years cooking demonstration, on one of the many amazing sport fishing boat was Baja Style Quick Shrimp Cevice.
Here is the recipe I made this year.
Quick Baja Style Shrimp Ceviche
Serves 4 to 6
For Cooking Shrimp
1 ½ lb Shrimp, shell on4 Green Onions
1/4 cup Lime juice
1 Jalapeno, cut in half
1 Jalapenos, seeded & diced1 cup Green onion, sliced into thin slices
1/4 cup Cilantro leaves, chopped
1 tbsp Extra virgin olive oil
1/3 cup Tomato ketchup
¼ cup Tomato juice
½ cup Lime juice
Salt & fresh ground black pepper
1 1/3 cup Cherry tomatoes (multi colored), halved or quartered
1/2 cup English Cucumber, finely diced
1 Avocado, seeded, peeled and diced
Combine green onions, lime juice, jalapeno, and 2 quarts water in a large stock pot; bring to a boil.Add shrimp, stir, cover, cook until half cooked, about 2 minutes (or until pink and firm on the outside and shiny on the inside).
Drain in a colander.
Remove from colander and spread into a single layer onto a cookie sheet and refrigerate till cooled completely.
Peel and devein shrimp. Cut shrimp into bite sized pieces, small enough to fit onto a chip.
In a large bowl, stir together jalapenos, green onions, olive oil, ketchup, tomato juice and lime juice. Add shrimp and season with salt and pepper.
Refrigerate for 30 minutes, or up till over night
Before serving stir in cilantro, tomatoes and cucumbers.
Serve with a garnish of avocado and with good quality corn tortilla chips or tostadas.