Each year at this event, civic and business leaders who work in the Washington, D.C. area cook recipes for culinary experts to judge.
Jan Thompson was a co-chair of the event in 2005 and each year, Mike and Jane enter a recipe. This year, they entered the cook-off with their recipe for Shrimp Ceviche. The judges awarded them “Healthiest Dish.”
Mike & Jan Thompson’s Shrimp Ceviche
1 pound medium shrimp
3 limes, juiced
3 lemons, juiced
1 orange, juiced
½ cup seeded tomatoes cut into ½ inch dice
½ cup red onion cut into ¼ inch dice
1 bunch cilantro, stemmed and chopped
1 Serrano chili, roughly chopped
1 large Hass avocado, peeled, seeded and cut into ½ inch dice
1 large cucumber peeled and cut into ½ inch dice
1 ripe mango peeled and diced
2 tablespoons extra virgin olive oil
1 teaspoon salt
Tortilla chips
In a large pot of boiling water, add the shrimp and simmer until cooked through, about five minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
Drain the shrimp, cut into ¾ inch pieces and transfer to a bowl. Add the lime, lemon and orange juice, stir to combine and refrigerate for at least four hours. Stir the tomato, onion, cilantro, salt, and chili into shrimp mixture and let it sit at room temperature for about 30 minutes.
Prior to serving, stir in the avocado, cucumber and mango. Drizzle the olive oil over the mixture, stir gently, and serve with tortilla chips.
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