Pickled Garlic Shrimp Ceviche
Recipe from the pop up
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I’m having ANOTHER POP UP 😎!!! This time it’s a collab with i.8sushi.
I absolutely LOVE sushi & when Chef Margaux of i.8sushi reached out about a potential collab I was so down. I met Chef Margaux in culinary school so being able to collaborate on a pop up with someone that I’ve known for so long and being able to merge paths on this project is so dope.
This pop-up is way different from the last one. We’re only doing pick ups, but that doesn’t mean that you can’t eat there, we’ll have seating but it’s very limited & there’s going to be two locations. The first day (Friday-September 17th, 2021) is going to be in Irvine & the second day (Saturday-September 18th, 2021) is going to be in Silverlake.
A look at the menu
This is a curated box so everything that you see is everything that you will get. There’s a total of seven items: 3 specialty rolls, 2 classic rolls, salmon nigiri & the pickled garlic shrimp ceviche.
I can’t pick a favorite but if there’s one thing from the menu that I think everyone needs to try would be the Pickled garlic shrimp ceviche. It really is unlike any other ceviche out there.
Click here to reserve your box (:
Pickled Garlic Shrimp Ceviche
Ingredients
Garlic (1 bulb)
Shrimp (1/2 pound-peeled)
Lime (3)
Sugar (1/3 cup)
White vinegar (1/2 cup)
Basil
Mint
Directions
Thinly slice garlic cloves, chiffonade basil & mint, cut shrimp into bite sized pieces.
Juice about 3 limes, but it depends on how juicy your limes are so get enough lime juice to cover the shrimp you have so it can cook the shrimp. Pour the lime juice over the shrimp, cover and let it sit in the fridge for at least 2 hours.
While waiting make a pickling liquid by combining 1/2 cup of white vinegar, 1/3 cup of sugar & 1/4 cup of water together. Bring the mixture to a simmer & take it off the heat. Let the liquid come to room temperature then add the liquid to the sliced pickles. Cover and place in fridge
After two hours, drain the lime juice and add the shrimp to the pickled garlic then mix in the chiffonade herbs.
I like to eat this with a side of rice puffs or tortilla chips
Enjoy (:
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