Shrimp Seafood Parfait Mexican Recipe
It may seem daunting to attempt ceviche; the traditional Latin dish of raw seafood “cooked” in citrus juice. But in fact, nothing could be simpler— provided you start with perfectly fresh, top quality shrimp. This recipe dresses it up with a fancy parfait presentation and a sweet surprise at the bottom of the glass.
Ingredients
| 1/2 | pound | uncooked shrimp, deveined and cut into ½-inch pieces |
| 1/2 | cup | freshly squeezed lime juice |
| 1 | recipe | salsa pico de gallo |
| 1/4 | teaspoon | dried Mexican oregano, crushed* |
| 1/8 | teaspoon | salt |
| 1/8 | teaspoon | freshly ground black pepper |
| 8 | scooped balls of fresh watermelon | |
| ~1/2 | cup | shredded crisp lettuce |
| 1 | recipe | salsa verde (uncooked green sauce)** |
| ~ | corn tortilla chips for decoration and crunch*** | |
| *You can substitute Italian oregano if Mexican is unavailable. **Use your favorite bottled green salsa if you prefer. ***Try mild chili-flavored green, orange, and purple corn tortillas, available at Mexican markets. I cut them into long, spiked pieces and fry them for an elegant, architectural finishing touch. Read How To Make Chips for guidance. |
Directions
- Place the shrimp in a spacious glass bowl.
- Pour the lime juice over the shrimp, mix well, cover with plastic wrap and set in a bowl of ice in the refrigerator for 5 to 6 hours. Stir the mixture several times during the marinating process. The acid of the lime juice cooks the shrimp.
- Remove the shrimp from the refrigerator and add ½ cup of the pico de gallo, the oregano, salt and pepper. Taste and adjust to your taste.
- To assemble the parfaits, place 1 or 2 watermelon balls at the bottom of each of 4 parfait glasses.
- Add a sprinkling of shredded lettuce.
- Spoon on a layer of pico de gallo.
- Spoon on a generous layer of shrimp.
- Top with salsa verde.
- Decorate with corn chips.
Preparation Time:
Ceviche 15 minutes plus 5 to 6 hours downtime.
Parfaits under 15 minutes with pre-made ceviche and salsas.
Parfaits under 15 minutes with pre-made ceviche and salsas.
