This recipe comes to us by way of Chef Ricardo Garcia at the Paloma Restaurant and Tequila Bar, near Santa Barbara, CA. No, this is not your typical Super Bowl appetizer (jar of salsa and Velveeta..yes, we know you). However, you can still serve this Super Bowl Ceviche with tortilla chips. It also tastes awesome just on its own.
Make it for the Big Game, your guests will thank you.
Serve with: Rum or gin cocktails on the deck, just before the game starts.
TROPICAL SHRIMP CEVICHE:
- 1 pound peeled and deveined shrimp
- 1 bay leaf
- 1 celery stalk
- salt and pepper to taste
- 2 ripe mangos
- 1/3 cup red bell pepper
- 1/2 cup red onion
- 1 bunch fresh cilantro
- 1 ounce olive oil
- 2 ounces fresh lime juice
- 4 ounces fresh orange juice
Cut shrimp into small pieces and quick boil with bay leaf, celery and salt for 1 minute. Peel and dice mango, bell pepper and onion into small cubes. Dice cilantro. Mix all ingredients in a medium bowl, adding the olive oil, lime, and OJ. Salt and pepper to taste, and let sit for 1 hour before serving (to ‘cook’ the shrimp).
About the Restaurant
Paloma Restaurant & Tequila Bar, in Goleta, CA (near Santa Barbara), partnered with Executive Chef Ricardo Garcia, to create a fresh seasonal menu sourcing from local markets. Paloma, named after owner Rudy Alvaro’s oldest daughter, offers diners the best of both worlds. Chef Garcia’s family and training throughout Mexico is the inspiration behind Paloma’s menu, including, “Ceviche de Mercado” – made with fresh local seafood, and “Chile en Nogada” –stuffed pasilla pepper with a special peccadillo pepper ground beef, topped off with a creamy walnut sauce and pomegranate seeds, originating from the Puebla Mexico. With a chic yet casual atmosphere, the restaurant also boasts a bar offering almost 100 tequilas.