I was amazed when I found out I received a bunch of cilantro blossoms in my weekly DG farmers box! You may have seen them in your favorite restaurants or garnished in your food  social media pages. Now you can play with them too. Here’s a refreshing way to enjoy the pungency of the blossoms.

Pro tip: put the cilantro blossoms in your favorite vase as soon as you get home. Not only will you get great taste but the blossoms will beautify any space you have available. I can be reached directly should you have any questions about this recipe or any other ingredients in your DG box you want to transform into something delicious.

Please enjoy!
Franklin Liao
liao.franklin6@gmail.com
instagram.com/fnbeans/

Directions

1. Poach shrimp in some warm simmering water. Time will vary based on size. I used wild 36/40 (number of shrimp per pound) shrimp so mine took one minute to cook. If you have some extra time make a flavorful stock with shells. See the P.S. recipe. Allow the shrimp to cool or shock in an ice bath.
2. While the shrimp are cooling, place the tomato, cucumber, onions, jalapeno, juice of two limes and salt in a bowl. Allow to macerate for 5min. This enhances the efficacy of the vegetables. Cut the cooled shrimp into thirds (again dependent on size) and add to the bowl. Mix and add hot sauce if you want a little extra zip, the rest of the lime juice, about two tablespoons of extra virgin olive oil and more salt to taste.
3. Place into your favorite bowl and shower with the cilantro blossoms.

P.S. for even better tasting shrimp, here is the ‘court bouillon’ or flavorful cooking liquid

• 1qt water

• ½ C white wine (Be sure to drink a glass with your ceviche!)

• 1 lemon, thinly sliced

• Parsley stems (if you have)

• 1 clove garlic, sliced

• Some green tops from your onions

• Pinch of salt

• Shrimp shells
  Place all ingredients in a pot and bring to a simmer. See above recipe to continue.