Daisy: Morning, Noon, and Night—Bringing Your Family Together with Everyday Latin Dishes by Daisy Martinez includes recipes like The Choripan; Shrimp Ceviche ("Xni Pec"); Peruvian Roast Chicken (Pollo a la Brasa); and Milanesas (Panfried Breaded Veal, Turkey, Pork, Beef or Chicken Cutlets).
Makes 8 servings
Here's something you don't hear every day: this spiced-up version of ceviche that I tried on a trip to Mexico gets its name, xni pec ("shnee pek"), from the Mayan for "dog's nose." Odd as that may sound, it begins to make sense when you eat it—the heat from the chiles may cause your nose to run a bit. Making the ceviche and salsa separately, then mixing them together at the last minute, keeps the vegetable and seafood flavors fresh and alive.
Prep Time: 1 hour (less with store-bought peeled and deveined shrimp)
"Cook" Time: 3 hours
(mostly unattended for the shrimp to "cook" in the citrus juice)
For the Ceviche
For the Xni Pec Salsa
1. Make the ceviche: Toss the shrimp with the lemon, lime, and orange juices in a large nonreactive bowl. Refrigerate for 3 hours, or until the shrimp have turned opaque, stirring occasionally so the shrimp cure evenly. The shrimp can be marinated the night before.
2. Meanwhile, make the xni pee: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper to taste. (The xni pec can be made up to 2 hours in advance and left at room temperature.)
3. When the shrimp are ready, drain them and reserve the marinade (see Note). Toss with the xni pec and olive oil. Divide among martini glasses or serving dishes and garnish each with a tortilla chip. Pass a bowl of chips separately.
Note: The liquid drained from a ceviche is known as leche de tigre ("tiger's milk") and is often served chilled in small glasses to accompany the ceviche. It is also wonderful in a Ceviche Bloody Mary (see page 181 of the book) or used to enhance a simple glass of tomato juice.
This page created October 2010
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