PEPPERONCINI RECIPE: COCONUT & SHRIMP CEVICHE
You can do much more with pepperoncini than add them to a Greek salad. Coconut and shrimp are a popular combination, but you can make ceviche with scallops or any fish. Here’s more about ceviche.
½ pound shrimp, cleaned and split in two
1 orange, 3 limes and 1 lemon, zested and juiced
½ cup coconut milk
5 pepperoncini chiles, thinly sliced
Salt to taste
½ cup toasted coconut
Garnishes: cilantro, shaved baby cucumbers, sliced green onion
1. COMBINE the first four ingredients and marinate for several hours or overnight. Taste and add salt as desired.
2. TOP with the coconut and serve with the garnishes.
IS IT “CHILE” OR “PEPPER?”
Chiles were “discovered” in the Caribbean by Christopher Columbus, who called them “peppers” (pimientos, in Spanish) because of their fiery similarity to the black peppercorns with which he was familiar.
However, there is no relationship between the two plants (or between chiles and Szechuan pepper, for that matter). “Pepper” is a misnomer, but in the U.S., it seems to have taken over. Some people use “chile pepper,” a bit of a correction, still not accurate.
Here’s more on the history of chiles.
IS IT CHILE, CHILI OR CHILLI?
The term “pepper” is not used in Latin America. There, the word is chili, from chilli, the word in the Nahuatl language of the Aztecs. The original Nahuatl word is chilli. The conquering Spanish spelled it chile.
In the U.K., chilli is the popular spelling. In the U.S., many people use chili, a seeming middle ground between chilli and chile.
Top: Cubanelle chiles are so mild that you can add them to almost any sandwich. Simit + Smith combines them with feta, lettuce and tomato. Bottom: Chiles en Nogada, poblano chiles with walnut sauce, are another mild chile dish. Here’s the recipe from Pom Wonderful.