Chef Maximo Tejada of Rayuela

Chef Maximo Tejada of Rayuela stopped by live to show us how to make ceviche! Rayuela is located at 165 Allen Street, New York City (between Rivington & Stanton.) For more information give them a call at 212.253.8840 or log onto http://www.rayuelanyc.com/.

Recipe after the jump...

Recipe: Camarones con Salsa Verde
Serves 4

Salsa Verde:
2 jalapenos
6 tomatillos
½ cup chopped cilantro
½ cup chopped parsley
½ cup chopped spinach
½ cup chopped scallions
2 cups clam juice
3 tablespoons olive oil
½ cup water
Salt, pepper, and additional jalapeno to taste

Citrus Marinade:
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons orange juice

Shrimp:
1 pound shrimp, cut and deveined
5 cups water
1 cup of chopped carrots, celery and onion (miripoix)

1. Place all ingredients of the Salsa Verde in a blender and liquify. Set aside.
2. To cook the shrimp, bring water and miripoix to a boil and then to a simmer.
3. Blanch the shrimp by placing them in the water for about 10 seconds.
4. Remove and place shrimp in ice bath.
5. Combine the shrimp and citrus marinade and let the citrus cook the shrimp for 2 minutes.
6. Mix in the Salsa Verde.
7. Serve in a martini glass and garnish with 1 teaspoon scallions, 1 teaspoon cilantro, 1 tablespoon of olive oil and ½ small red onion.