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Chefs’ Corner: Rudolfo Martinez’s Shrimp Ceviche and Chicharrones

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Tapa Tapa's Shrimp Ceviche and Chicharrones

Rudolfo Martinez, who owns the Tapa Tapa truck that can be found at Boardwalk on Bulverde, is a Culinary Institute of America graduate serving up extremely flavorful dishes that combine comfort foods in unique, playful ways. On a recent evening, he mixed watermelon and mint with old-fashioned Pop Rocks candy for a salad that gave your mouth a little extra burst of flavor.

For his shrimp ceviche, he takes fresh tomatoes flavored by serranos and mixes them with pickled onions and shrimp. He serves the mixture over pork rinds for a lively variation on this seafood specialty.

More of Martinez’s food will soon be featured at Counter Culture, which is opening in a few weeks next to the Spectrum Club at 20144 U.S. 281 N. at Evans Road.

Shrimp Ceviche and Chicharrones

1 medium white onion, sliced thin
1 cup freshly squeezed lime juice (reserve lime peels for broth)
1 cup medium diced tomatoes
2 serranos, cut into thin coins
1 bunch cilantro leaves, torn
1 pound 16/20-count shrimp, shell on
Salt, to taste
1 bag pork rinds or chicharrones (see note)

Rudolfo Martinez

Mix the onions in lime juice and marinate at least 6 hours (overnight is best).

Mix the tomatoes with the serranos and cilantro and perfume at least 6 hours (overnight is best).

Boil shrimp in a broth of juiced limes and water for 90 seconds.

Remove and shock in a ice water bath to stop cooking. Remove from water bath, shell and reserve meat.

When ready to serve, mix all the ingredients together, salt to taste, and serve over chicharrones. Serve immediately.

Note: You can serve this ceviche with tostadas or corn chips. Serve it on avocado halves or on nothing but a plate.

Makes 4-5 appetizer servings or 2-3 main course servings.

From Rudolfo Martinez

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