For Cinco de Mayo this year, the CulinArt team at Culinart at Cadwalader, Wickersham and Taft LLP, a New York law firm, wanted to put a Mexican spin on a classic ceviche, says Ryan Deutsch, executive chef for CulinArt at Culinart. “I used tomatillos, cilantro, lime juice, lemon juice and some Corona beer to give it a little different flavor,” Deutsch says. “I also put some ketchup in there to give it a nice red color.” The dish was served in 2-ounce martini shooters, which Carlos Rivera, director of dining services with CulinArt, says were inspired by attending a workshop at the 2010 MenuDirections conference in Miami. “I’m still in touch with the chef at The Doral [who gave a presentation on catering at the conference],” Rivera says. “I was so excited by the shooters he showed us that day. These shooters have worked so well, especially when serving this amount of shrimp. People usually aren’t going to take more than one shooter.”
2 lb. 51/60 shrimp, tails removed
3 limes, juiced
2 lemons, juiced
3 fresh tomatillos
1 medium red onion, small dice
2 oz. chopped cilantro
4 tbsp. ketchup
12 oz. Corona beer
1 medium cucumber, small dice
1 jalapeño pepper, seeded, finely diced
1 garlic clove, minced
Salt and pepper to taste
1. Place shrimp in bowl and marinate with lime and lemon juice. Cover and let sit under refrigeration for 1 hour, or until shrimp is opaque and slightly firm.
2. Add remaining ingredients to shrimp and let marinate for 1 hour under refrigeration.
Recipe by Culinart at Cadwalader, Wickersham and Taft LLP, New York