Saganaki-Inspired Shrimp Ceviche
Recipe GLPR3342251fa0b545
A creative fusion dish combining Greek saganaki flavors with South American ceviche traditions. Plump jumbo shrimp are quickly seared, then marinated in a bright mixture of lemon juice and ouzo, finished with a vibrant tomato-pepper medley and topped with crumbled feta and fresh cilantro for a Mediterranean-Latin twist.
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Ingredients
1 pound head-on, shell-on jumbo shrimp (about 16–25 pieces)
¼ cup fresh lemon juice
1 tablespoon fresh lemon juice
3 tablespoons ouzo
½ garlic clove, finely minced
Kosher salt
Freshly ground black pepper
2 cups all-purpose flour
¼ cup extra-virgin olive oil, divided
Extra-virgin olive oil for drizzling
1 pound fresh tomatoes, grated
1 teaspoon tomato paste
½ small onion, finely diced
½ small green bell pepper, stemmed, seeded, and finely diced
½ small red bell pepper, stemmed, seeded, and finely diced
1 teaspoon dried oregano
Crumbled feta cheese for serving
Fresh cilantro, coarsely chopped, for serving
Directions
Pat the head-on shrimp completely dry with paper towels. Season both sides generously with kosher salt and black pepper.
Spread the all-purpose flour in a shallow bowl. Working in batches if needed, lightly coat each shrimp on both sides with flour, shaking off excess.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully add the floured shrimp in a single layer and sear for 1–2 minutes per side, until the shells are lightly browned and the shrimp exterior is just set. Transfer to a cutting board and let cool slightly.
Once the shrimp are cool enough to handle, peel and devein them, discarding the shells and heads. Cut each shrimp in half lengthwise and place the pieces in a non-reactive bowl.
Add the combined lemon juice (¼ cup plus 1 tablespoon total), ouzo, and minced garlic to the bowl with the shrimp. Stir gently to coat. Let sit for 5–10 minutes at room temperature so the flavors meld.
While the shrimp marinade rests, prepare the tomato sauce. Heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 2–3 minutes.
Stir in the grated tomatoes and tomato paste, breaking up any clumps. Add the diced green and red bell peppers, and season with dried oregano, salt, and pepper to taste. Simmer for 5–10 minutes, stirring occasionally, until the sauce thickens slightly and the peppers are just tender. Remove from heat and let cool to room temperature.
To serve, gently fold the cooled tomato-pepper sauce into the marinated shrimp, or spoon it over the shrimp on serving plates. Divide among four bowls or plates, top with crumbled feta cheese and coarsely chopped fresh cilantro, and drizzle lightly with additional olive oil. Serve chilled or at room temperature.
