"But SPC," you may be thinking, "isn't ceviche more of a summer dish?" Yes. Which is exactly why it fits the bill for a cold winter celebration or everyday meal. It tastes like summer. So close your eyes and eat some, and dream of the warmer weather to come.
Shrimp Ceviche
2 pounds shrimp (I used precooked shrimp, so I didn't have to pre-cook it)
6 limes, juiced
1 large orange, juiced (use a blood or sour orange, if available)
2 large tomatoes, diced
1/2 red onion, diced
1 small bunch cilantro, minced (about 1/2 - 1 cup)
1 serrano chili, deseeded and minced
2 avocados, diced
1 English cucumber, diced
Tortilla chips
Cook and peel the shrimp if necessary and cut into 1/2 pieces. Mix with the lime and orange juice and refrigerate for at least 4 hours, or up to 8.
Mix the tomato, onion, cilantro, and chili. Combine with the shrimp mixture.
Immediately before serving, dice and add the avocado and cucumber.
Eat with tortilla chips or a spoon. :)
Makes about 6 cups of ceviche.Side note: I am going to particularly celebrate Fat Tuesday this year, because as you may have read, tomorrow I begin our family's vegetarian challenge. No shrimp ceviche, no bacon, heck, not even a smidge of anything that was once breathing.
So let this vegetarian journey begin...
SPC
3 comments:
I thought you would have gone for bacon for your "last supper". Good luck girlfriend. Can't wait to see what yummy recipes you come up with. I'll be trying them with you.
Oh Jenn, I made this recently, not last night. For my "last meal" we had Wendy's Jr. Bacon Cheeseburgers with our dinner. SO you were right!!
I've made a lot of ceviche, but haven't yet tried shrimp despite the fact that eat grilled/broiled shrimp all the time. Definitely a must try!
Post a Comment