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by Nathan Glass February 17, 2022 2 min read

Last week, the Toadfish Crew met with local Charleston Chef and Master "Mermmelier™", Kevin Joseph to learn how to properly shuck oysters and clams, talk oyster knives, and learn more about his new raw bar, Raw Lab CHS, located in downtown Charleston, SC. During our time with Kevin, we were able to taste test his delicious and unique takes on classic coastal ingredients.

If you are familiar with the Lowcountry, you know the importance of fresh shrimp in the local cuisine. Nothing tastes more like summertime down south than some fresh caught shrimp and locally produced vegetables. Combine them together and you get some of the best damn ceviche you’ve ever tried.

 

Oysters and fresh shrimp on ice at a restaurant

Fresh vegetables and shrimp ingredients with Toadfish Shrimp cleaner tool on ice

Toadfish frogmore shrimp cleaner with fresh shrimp on ice

Ingredients:

 

  • Fresh shrimp, 16-20 per pound for size
  • 1 or 2 limes
  • 2 Jalapeños
  • 1 Red Onion
  • 1 Red, Green, and Gold Bell Pepper
  • Scallions
  • (Optional) 1 Apple
  • (Optional) 1 Small Bunch of Radish

 

 Method:

First, start with your fresh shrimp. Peel, devein, and butterfly your shrimp using our Frogmore Shrimp Cleaner. Chop each shrimp into roughly 4-5 bite-size pieces.

Next, half a lime and squeeze enough fresh juice to submerge all of your shrimp in a stainless, glass, or ceramic bowl. Wait an hour, stirring shrimp & lime juice occasionally. Keep refrigerated.

When all the shrimp is orange (cooked by the lime juice), it is ready. Color adds crunch, fun, and value so dice the vegetables right before you serve up your ceviche. Add vegetables and mix. Enjoy with your chips of choice!

 

Chef holding peeled shrimp with Toadfish Frogmore Shrimp Cleaner

Chef chopping vegetables on Toadfish Stowaway Cutting Board

Chef holding mixing bowl filled with Shrimp Ceviche

Here are a few pro tips from Chef Kevin Joseph for best taste & mouth feel:

 

  • Drain ALL of the lime juice off the shrimp.
  • Mix in 1 tablespoon of Apple Cider Vinegar per pound of shrimp to take the sharp/tart edge off the shrimp that the lime juice creates.
  • Mix veggies with shrimp just before serving.
  • Mix in some smoked sea salt next. Start with a little. Taste and add more to your desired taste.
  • Dice cilantro at the very last minute and sprinkle on top. Or keep it on the side and sprinkle it over every bite. This allows you to smell and taste it more.
  • Serve on Prawn Chips and you’ll have a dish that pleases the ears too. The moisture in the mix makes the chips go snap, crackle, and pop! These can be salty so go easy on the added salt.

 

 

Shrimp Ceviche with shrimp, vegetables, bell peppers, recipes

Photos by: Nathan Glass


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