Chef's Quick Tips: Shrimp Seviche

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This week, chef Chef Julio Genao of Prime in Stamford shows Tina Redwine how to make decadent and savory seafood and beef dishes.  

This year's Greenwich Wine and Food Festival benefits Food Rescue and is Friday, Sept. 20 and Saturday, Sept. 21. Enjoy food and cooking demonstrations from Connecticut's top chefs and sample the state's best wine and spirits. Chef Geoffrey Zakaria and Little Big Town/Michael Franti are some of the celebrities that are hosting this year. For more information click here or call 203-588-1363.

Shrimp Seviche


•    3 oz Shrimp, 41/50 peeled and deveined
•    1 ½ Tablespoon Red Pepper, diced
•    1  Tablespoon Red Onion, diced
•    ½ Tablespoon Cucumber, diced
•    ½ Tablespoon Scallions, sliced
•    ½ tsp Cilantro
•    3 ea Cherry Tomatoes, sliced
•    1 Tablespoon Olive oil, to finish
•    2    oz Citrus marinade  (recipe)


1.    Blanch the shrimp in salted water for 3 minutes, strain the water out and transfer the shrimp into an ice water bath to stop the cooking. Remove the shrimp once cold.
2.    In a bowl combine the shrimp and citrus marinade and let the mixture sit for 5 minutes.
3.    Add the pepper, onion cucumber, scallions, tomato and cilantro and mix well.
4.    Transfer the seviche onto a plate and finish the dish with a drizzle of olive oil.

Citrus marinade

½   cup Lemon juice
½   cup lime juice
½   cup Orange juice
2    Tablespoons Fish sauce
1    TBsp  Salt
¼    tsp  White Pepper    

1.   Whisk all ingredients together thoroughly.


Chef Julio Genao
Prime Stamford

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