1¼ lb rock shrimp
8 T freshly squeezed lime juice
2 T fresh cilantro, chopped
4 green onions, green & white parts, thinly sliced
1 jalapeño, seeds & veins removed, chopped
kosher salt to taste
Combine rock shrimp, lime juice and salt in anon-reactive bowl and mix well. Refrigerate, covered, for at least ½ hour andup to 3 hours. One hour before you are ready to serve, add the remaining ingredients. Serves 8 as an appetizer.
Pairs well with Lambert Bridge Sauvignon Blanc and Viognier
Won Ton Cups
24won ton wrappers
2 T vegetable or grapeseed oil
2 mini muffin tins
Oil and trim won ton wrapper into a 3-inch square and putinto muffin pan, pressing it gently into bottom and sides to form cup. Repeat with the remaining wrappers and sprinkle with salt to taste.Bake won ton cups in the middle of a 375º oven untilcrisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool,they continue to crisp.Fill cooked won ton cups with the prepared ceviche. Serve immediately.