Pickled Shrimp with Cumin Coriander Broth and Radish Fennel Salad

Chef Anthony Lamas
Seviche, Louisville

Serves 4 

Shrimp

  • 1 pound 16/20 shrimp, peeled and de-veined
  • 1 Tablespoon pickling spice
  • 3 bay leaves

In a large pot, bring water to a boil and add pickling spice and bay leaves. Add shrimp and cook for 3 minutes until shrimp are almost fully cooked. Remove the shrimp from the boiling water and shock in an ice bath.

Cumin Coriander Broth

  • 1 cup red wine vinegar
  • juice and zest of 1 lemon
  • 1 teaspoon salt
  • 1 1/2 teaspoons toasted and ground cumin
  • 1 1/2 teaspoons toasted and ground coriander
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon fresh ground pepper

Puree in blender.Pour sauce over the cooked shrimp and let marinate for two hours.

Radish Fennel Salad

  • 2 stalks of celery, julienned
  • 1 cucumber, julienned
  • 4 radishes, thinly sliced
  • ¼ red onion, julienned 
  • 1 fennel bulb, julienned
  • ½ lemon, juiced

Toss all ingredients together. 
Serve the shrimp over the salad.