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About the Dish

  • Field Peas

    Field Peas

  • Corn

    Corn

  • Grape Tomatoes

    Grape Tomatoes

  • Shallot

    Shallot

  • Lime

    Lime

  • Wild-Caught Tail-On Georgia Shrimp

    Wild-Caught Tail-On Georgia Shrimp

METHOD

1
Place the peas in a pot and cover them by two inches with water. Bring to a boil and cook for 5 minutes, skimming off any foam that rises to the top. Cover, lower the heat and simmer the peas for 15 minutes, or until they are tender to the bite.
2
Meanwhile, prepare your mise en place: Slice the tomatoes in half. Halve shallot. Thinly slice one half (reserve the rest for another use). Juice the limes. Slice corn from the cob.
3
Fill a bowl with iced water; strain peas and place them in the iced water until cool.
4
Drain peas and transfer them to a large bowl; add corn, tomatoes and shallots.
5
In a small bowl, whisk together lime juice, 3/4 teaspoon salt, and pepper and pour onto the pea salad. Set aside for 15 minutes.
6
In a small bowl, toss shrimp with 1/4 teaspoon salt and oil. Heat a medium nonstick skillet over med-high heat and cook the shrimp, until they are pink on both sides, about 2-3 minutes total.
7
To plate: Serve ceviche in bowls, topped with shrimp. Serve at once.