Monday, September 17, 2012

Shrimp Ceviche

I can’t believe that summer is almost over. Personally, I love this time of year because it’s not too hot, yet still warm enough to enjoy being outside. And the end of summer only means that fall, my favorite season of the year, is only days away! Within the last couple of weeks, I noticed that I have grilled a lot and have kept dinner pretty light. One of my favorite summer recipes happens to be shrimp ceviche. Ceviche is a dish that uses fresh seafood (either fish or shrimp) and cooked in fresh lime juice and salt. There are a million ceviche recipes that are found all over the world. I know that in certain countries ceviche is simply fish and raw onions cooked in lime juice and salt. I have had the opportunity to eat ceviche made out of raw ahi tuna and ceviche made out of tilapia as well. The recipe I am sharing today uses shrimp and a variety of chopped fresh vegetables. I love this recipe because it’s a really simple recipe packed with big flavor. I love making it on days that I’m outside grilling because it’s not only a great appetizer, but it is also very versatile where it can be served with any meat or fish that you’re cookin’ up on the grill. And may I add this dish taste even better with my guacamole salsa ! So why not whip up this recipe, grab a beer, and sit outside and enjoy our last few days of summer.

Shrimp Ceviche
Serves 4

1 lb raw shrimp, cleaned and deveined
½ onion, chopped
1 cucumber, peeled, seeds removed, and chopped
1 small tomato, chopped
1 jalapeño, chopped ( remove seeds for a mild taste)
7 limes total
¼ cup chopped fresh cilantro
1 Tablespoon of salt total
¼ tsp black pepper

  1. Begin by cleaning shrimp. Remove shell and remove the sandy vein that is on both sides of the shrimp. Chop into small bite size pieces and place into a flat glass baking dish.
  2. Add ½ of the onion the recipe calls for into glass dish along with the juice of 5 limes, ½ tsp salt, and pepper. Refrigerate the shrimp for at least 2 hours or once the shrimp have turned from gray to an orange color.
  3. In a separate bowl combine chopped cucumber, tomato, cilantro and remaining onion, lime juice of 2 limes, and remaining salt.
  4. Once the shrimp has fully turned color and cooked in the lime juice, remove from baking dish using a slotted spoon and pour into the bowl with the other chopped vegetables.
  5. Mix all ingredients and serve with tortilla chips.

Note: It is extremely important to cut shrimp into small pieces so that it cooks well in the lime juice. Also, using a baking dish with a flat surface will allow for all shrimp pieces to cook evenly. If you would like for the ceviche to have a slightly spicy taste, use ½ of the seeds of the jalapeño. For best taste use fresh lime juice rather than any bottled lime juice.

 Source: J.Chavez

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