Desnuda Wine Bar & Cevicheria, the destination in the East Village, NYC for ceviches exotic and adored, has added a location in Williamsburg, Brooklyn.
Peter Gevrekis is giving this spot his personal attention, in creating the atmosphere (impressive tarnished copper), and the ceviches themselves. A revamped bar menu features an assortment of rums, cachaças and tequilas to accompany his selection of wines from the great terroirs of South America. Gevrekis shared his popular recipe for Ceviche de Camarones. desnudany.com
ceviche de camarones
One of the most popular ceviches at Desnuda is a cinch to make. Make sure your ingredients are stellar.
10 shrimp, 16-20 count, poached for 20 seconds
1/2 English cucumber, cut into chunks
1/2 red bell pepper, diced
1 small jalapeño, diced with some seeds remaining
1/2 small red onion, cut into thin strips
1/2 avocado, cubed
2 TB cilantro, chopped
1 tsp cumin, toasted
1 CUP orange juice
1/2 CUP lime juice
1 TB olive oil
Cut the shrimp into four pieces. Add all ingredients to a bowl, toss together. Allow to sit for five min. Serve with popcorn.