Santa Fe Shrimp Ceviche
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1/2 pound rock shrimp, peeled, deveined
1 Tbsp. olive oil
2 Tbsp. worcestershire sauce
1 ripe avocado, peeled, pitted, and diced
1/4 cup minced red onion
1 Anaheim chile, roasted, peeled, seeded and minced
uice of 1 lime
2 Tbsp. Clamato Juice
Salt and white pepper to taste
ground cumin to taste
lime wedges, cilantro sprigs, and blue corn tortilla chips for garnish
Boil the shrimp in water to cover until just done. Do not overcook. Rinse under very cold water and drain. Combine the shrimp with oil, Clamato juice, worcestershire sauce, avocado, cilantro, onion, Anaheim chile, lime juice, salt, pepper, and cumin.
Garnish the Ceviche with wedges of fresh limes and cilantro sprigs. Serve with tortilla chips.