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The Shrimp Ceviche
1 lb Medium Shrimp with shells and heads intact
1 peeled Large Red Onion
Few Sprigs Fresh Cilantro
2 t-sp Coarse Sea Salt
1 t-sp Black Peppercorns
6 cup Cold Water
The Onion Relish
1 peeled & thinly sliced lengthwise Large Red Onion
1 tb-sp Salt
1 to 2 Red Serrano Peppers and Jalapeños (stemmed and thinly sliced)
4 large Lemon Juice (½ cup)
1 mashed Paste Garlic Clove
2 tb-sp Finely Chopped Cilantro
The Tomato Sauce
2 lb coarsely chopped Medium Tomatoes
4 Large Oranges Juice ( 1 ¼ cup)
4 Large Oranges Juice ( 1 ¼ cup)
3 tb-sp Ketchup
2 t-sp Salt (to taste)
The Peanut Butter
1 cup Lightly Roasted Shelled Peanuts
The Final Assembly
Dijon Yellow Mustard (optional)
Chopped Fresh Cilantro Leaves
Coarsely Chopped Roasted Peanuts
Make the Shrimp
Rinse the shrimp, then peel and devein them, reserving the shells and heads. Set aside.
Place the shrimp shells and heads in a medium pot with the onion, cilantro, salt, and peppercorns. Cover with the water and bring to a boil over medium heat. Cook for 5 to 10 minutes. Remove the shells and solids with a slotted spoon and discard. Add the shrimp to the pot. Cook until pink and cooked through, barely 1 minute. Using a slotted spoon transfer the shrimp to a bowl, and let cool.
Reserve the ¼ cup cooking liquid.
Make the Onion Relish
Place the onion and the salt in a medium bowl and cover with cold water. Let sit for 10 minutes, stirring occasionally with your hands.
Drain the onion in a colander and rinse well under cold running water. Transfer the onion to a medium bowl and add the hot pepper, lime juice, garlic, and cilantro and toss to combine. Add the shrimp and mix well. Let sit for about 10 minutes.
Make the Tomato Sauce
Place the tomatoes in a blender or food processor and process into a smooth purée (you should have about 3 cups). Strain the purée through a medium-mesh strainer into a bowl, pushing down on the solids to extract as much liquid as possible. Add the orange juice, ketchup, and reserved shrimp broth to the tomato liquid and season with salt to taste. Pour this liquid over the shrimp and onion mixture and stir to combine. Refrigerate until lightly chilled.
Make the Peanut Butter
While the ceviche chills, prepare the fresh peanut butter. Place the peanuts in a small food processor or a nut butter attachment for a blender and process at high speed until chunky and sorta pastelike. Scoop the peanut butter into a small bowl. (Alternatively, you can just use a large scoop coarsely ground natural peanut butter, preferably with a small handful chopped peanuts stirred into it.)
Assemble the Ceviche
Divide the shrimp and a generous amount of sauce among 6 wide bowls or soup plates. Place a dollop of peanut butter and a bit of mustard, if desired, over the shrimp. Garnish with the cilantro and some chopped peanuts and bring to the table. Pass around spoons, as the sauce is very soupy.
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