Bite with Belkys: Shrimp Ceviche from Tuyo at the Miami Dade College Culinary Institute

The Chef: Norman Van Aken

The Restaurant:Tuyo (at the Miami Dade College Culinary Institute)

The Dish: Shrimp Ceviche with "Salsa of Life"

1 1/2 lbs. of shrimp, cleaned and diced small

lime juice

1 red pepper, diced small

1 yellow pepper, diced small

1/2 red onion, diced small

1 cucumber, peeled, seeded and diced small

1/4 cup of of fresh cilantro, chopped

kosher salt, to taste

1/4 cup of extra virgin olive oil

1 roasted tomato

1/2 of an onion, chopped

1 piquillo pepper

1 jalapeno pepper, halved and seeded

2 cloves of garlic

Tabasco sauce, to taste

1/4 cup of sugar

1 tsp of kosher salt

1 cup of tomato juice

1/2 of orange juice

1 cup of lime juice

1/4 cup of lemon juice

-First, marinate the shrimp for 10-15 minutes with a little salt and lime juice. Then, rinse well and pat dry.

-Next, prepare the ceviche. In a bowl, combine red pepper, yellow pepper, red onion, cucumber and cilantro. Then, season with a pinch of kosher salt. Also, add a little extra virgin olive oil. After, toss in the shrimp.

-Now, move on the the "Salsa of life." In a blender, mix roasted tomato, onion, piquillo pepper, jalapeno pepper, garlic, tabasco sauce, sugar, salt, tomato juice, orange juice, lime juice and lemon juice. You can make this sauce up to four to five days ahead.

-Then, pour the sauce over the shrimp and carefully mix it together.

You can garnish with a little popcorn.

Serves: 5 cups

Serving Suggestion: White Wine

Take a printed copy of the recipe to the restaurant and receive a complementary dessert. (Valid with the purchase of one entree for one month after the air date.)

415 NE 2nd Ave

Miami, FL 33132

(305) 237-3200