Today over on the Older Bolder Life I’ve posted a nifty recipe for this Pickled Shrimp Ceviche, along with a brief account of its origin in our world and a quick summary of the (largely meaningless) debate over what’s really ceviche and what’s not.
The Louisiana born and bred, native Cajun, formally trained chef that shared the recipe says it is ceviche, which is good enough for me; we say this one’s just damned good.
Cheers.
