This year’s Epcot International Food & Wine festival (Sept. 28–Nov. 12), an annual autumn event, includes a new Florida marketplace featuring cool shrimp ceviche.
“This ceviche is Ecuadorian style, with the shrimp cooked briefly before it’s marinated,” says Chef Jens Dahlmann, who oversees the recipes for the festival. A light garnish of sweet Florida corn salad adds crunch.
The 46-day outdoor festival at Disney’s Epcot theme park serves up authentic cuisine from six continents; wine, beer and inventive new cocktails; nightly Eat to the Beat! concerts with entertainment ranging from rock and soul to funk and blues; cultural exhibits of more than 25 international regions; and regularly scheduled performances by acrobats, musicians, dancers and comedy troupes. Marketplaces from Hawaii to Belgium offer exciting taste treats. The festival is believed to be the largest food and wine event of its kind in the world, beginning at the Festival Welcome Center in Future World and fanning around the promenade encircling World Showcase Lagoon.
Local Florida Shrimp Ceviche, Fire-Roasted Vegetables and Corn Salad
Serves 6 to 8 as an appetizer
1 pound wild Florida shrimp, 20–24 count, peeled and deveined
Extra-virgin olive oil for drizzling
Coarse salt, freshly ground black pepper, to taste
½ cup finely diced red onion
⅓ cup finely diced fire-roasted red peppers
1 finely diced fire-roasted jalapeño
¾ cup finely diced fire-roasted tomato
1¾ cups tomato juice
⅓ cup fresh lime juice
2 ears of corn
1 tablespoon white balsamic vinegar
2 tablespoons olive oil
1 tablespoon finely chopped cilantro, for garnish
1 Place shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine, and spread out in a single layer. Roast 5 to 6 minutes until shrimp are cooked through. Don’t overcook. Remove from oven and cool.
2 Combine onion, red peppers, jalapeño, tomato, tomato juice and lime juice. Season with salt and pepper. Add shrimp, and marinate at least 2 hours, but not more than 6 hours.
3 Remove husks and silk from corn. Roast ears on a warm grill until golden brown. Remove from heat, and cool 5 minutes. Cut corn kernels off cob.
4 Toss kernels with vinegar, olive oil, salt and pepper. Marinate for 10 minutes.
5 To serve, top shrimp ceviche with corn salad, and garnish with cilantro.