Shrimp Ceviche

Menu Part: 
Appetizer
Cuisine Type: 
Latin
Serves: 
12 portions

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.”

Ingredients

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

Steps

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

More From FoodService Director

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources