Recipe: Mock Ceviche with Oregon Pink Shrimp
Cucumber, lime juice, tomato, red onion, parsley, lemon thyme and Tiger Sauce® tossed with Oregon pink shrimp. I call it mock ceviche because this kind of shrimp comes pre-cooked.
These tiny, sweet crustaceans are shelled with a special machine and cooked in a salty brine the day they are brought in from the Pacific. Hallmark Fisheries in Oregon is one of the few processing facilities in the United States that does this.
And I know - you can’t get good tomatoes around Seattle until September but I love tomatoes so much that I’ve given up the snobbery and embraced the bland hothouse tomatoes available year-round. There are tricks to working with them, which I’ll save for a future post.
—Alex