1 Feature: Featured
Shrimp, Shrimp, Shrimp!
Have you ever eaten Pandalus jordani? That’s the species more commonly known as pink shrimp.
When eating out in Newport, you may find you can add our tiny Oregon pink shrimp, often called bay shrimp, to be thrown in on or on top of your chowder, a dish known as the “Slumgullion” at the Chowder Bowl down in Nye Beach. You will even see these little crustaceans piled high alongside some coastal ketchup — cocktail sauce. When walking along Newport’s Historic Bayfront, you’ll notice we’re home to several seafood processing plants that process lots of delicious but extremely fragrant shrimp. Shrimp is in season starting when the fisherman begins to harvest them using trawl nets from April to October every year.
Speaking of the Bayfront, Clearwater Restaurant shared the recipe for one of their most-ordered appetizers — the pink shrimp ceviche. Ceviche, pronounced "seh-vee-chay” and sometimes spelled as seviche or cebiche is a seafood dish where raw fish marinated in a lemon or lime juice mixture, where the reaction of the citrus juices cures the fish protein and causes it to become opaque and firm while absorbing flavor. If you aren’t up for trying to whip this dish up, be sure to stop into Clearwater Restaurant and dine with spectacular bay and sea lion views and the mouthwatering Pink Shrimp Ceviche.
2 oz romaine
8 oz ceviche mix
1 avocado fan
4 oz tortillas
1/2 tsp lemon pepper Microgreens
Pink bay shrimp
Thin Sliced Cucumbers
Thin Sliced Radishes
Thin sliced Onion
Thin sliced Jalapeno
Thin sliced Celery
Thinly chopped tomato
Thin avocado fan
Fresh-squeezed orange juice
Fresh-squeezed lemon juice
Fresh-squeezed lime juice
Place chopped romaine in the square bowl.
Top with ceviche. Make sure there is enough sauce.
Place the avocado fan on top.
Toss tortilla chips with lemon pepper seasoning and place in the chowder bowl.
Garnish with microgreens on top of ceviche and place spoon in a bowl.
Dishes needed to prepare: Large bowl, chowder bowl, and soup spoon.