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ceviche tomas
a texas wine trails recipe

By: Thomas M. Ciesla
Originally published in Touring Texas Wineries -- 2nd edition;
Thomas & Regina Ciesla,2003

Preparation time: 60 minutes
Serves 6

  • 1 pound of white fish (flounder, white, halibut)
  • 1 pound of 16-count shrimp, unpeeled
  • 1 pound of crabmeat
  • 4 tablespoons of capers
  • 4 ounces of Spanish olives
  • 2 stalks of celery-chopped
  • 1 red (or white) onion, chopped
  • 1 bunch of cilantro, chopped (leaves only)
  • 11/2 cups of lemon juice
  • 11/2 cups of lime juice
  • 1/2 cup red wine vinegar
  • 2 cups of Texas Chenin Blanc
  • 1 tomato, chopped

Rather than 'cooking' the seafood in an acid-bath (lime juice and salt), I cook the fish and shrimp the old-fashioned way with heat and a little Texas wine of course. You chili-heads out there will notice that those spicy little peppers have been left out of this recipe, but fit in quite nicely if you prefer that type of heat.

I should stress that freshness is critical for the success of this dish. Avoid frozen sea food and dried seasonings.

Preparation
1. Before cooking the shrimp or fish marinate as follows: Fish: chill in 1/2 cup of lemon and lime juice and 1/2 cup of Chenin Blanc wine for 30 minutes. Shrimp: marinate in 1/2 cup of red wine vinegar and 1/2 cup of Chenin Blanc wine for 30 minutes.

2. While these are marinating chop the celery, tomatoes, cilantro, onion and olives and place in a large mixing bowl with the remainder of the lemon juice, lime juice and white wine and chill.

3. Cooking Shrimp: In a pot of boiling water add 1 teaspoon of garlic powder, a pinch of salt and 2 tablespoons of Creole seasoning ( Tony Chachere's TM or equiv.) and cook shrimp until pink. Drain, peel, de-vein, chop and place into mixing bowl with marinating vegetables,

4. Cooking Fish: Melt butter in a skillet, add a small amount of lemon juice and cook fish without marinade. Remove from skillet and let cool before cutting into cubes .

Add fish and crabmeat and capers to mixing bowl, stir until juices have covered all ingredients, then refrigerate until serving.

Serving:
This Ceviche can be served as a formal appetizer or a casual buffet salad. For the appetizer style, place a scoop of Ceviche into a chilled martini glass and garnish with a slice of lime. To serve buffet style, offer the Ceviche with tortilla chips or crackers.