You Can Tell By a Dog's Sense of Smell...

 

No, this ceviche does not contain a dog's nose, but's it's spicy enough that your nose might run a little!  Chef Daisy Martinez stopped by Tonia's Kitchen to talk about this fresh seafood dish that's been delighting palettes for years.  She starts with small scallops and shimp, and adds lemon and lime along with chopped tomato, cilantro, and jalapeno. Marinate it all in a refrigerator for at least 4 hours (preferably overnight) and serve with it fresh tortilla chips. It's a real taste treat!

For the Ceviche

• 2 pounds small (40 to 50 per pound) shrimp, peeled and deveined
• Juice of 3 lemons
• Juice of 3 limes
• Juice of 2 oranges

For the Xni Pec Salsa

• 1 large tomato, cored, seeded, and cut into medium dice (about 1-1/4 cups)
• 1/3 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup finely diced Spanish onion
• 1 teaspoon finely chopped chile (the hotter, the better!)
• Juice of 1 lime
• Kosher or fine sea salt and freshly ground pepper
• 2 tablespoons olive oil
• Good-quality tortilla chips

1. Make the ceviche: Toss the shrimp with the lemon, lime, and orange juices in a large nonreactive bowl. Refrigerate for 3 hours, or until the shrimp have turned opaque, stirring occasionally so the shrimp cure evenly. The shrimp can be marinated the night before.
2. Meanwhile, make the xni pee: Toss the tomato, cilantro, olive oil, onion, chili, and lime juice in a bowl to mix. Season with salt and pepper to taste. (The xni pec can be made up to 2 hours in advance and left at room temperature.)
3. When the shrimp are ready, drain them and reserve the marinade to serve with as a side drink. Toss with the xni pec and olive oil. Divide among martini glasses or serving dishes and garnish each with a tortilla chip. Pass a bowl of chips separately.