When it’s triple digits outside all I can think about is eating cool and light. I might be talking ice cream, I know, but not this time. Lately, I’ve been obsessed with ceviche. I order it whenever and where ever I can. It is typically an appetizer, so that with a salad is perfect for dinner. It’s light, fresh, a bit tangy, and perfect for a hot summer evening or lunch.
In trying different types at different restaurants I’ve had ceviche with shrimp, scallops, fish, avocado, tomatoes, olives and other combinations. I have liked all of them. Some combinations I’ve liked better than others. So, today I decided to try my hand at making it for this evening. I’m thinking a night in to take in the Olympic Opening Ceremonies is a good time to try making something new. I’ve looked over a few recipes and taken what I’ve liked from my tastings and put it all together. I’ve had my fingers crossed until taste time. i’m happy to report it’s good enough to share!
Summertime Shrimp Ceviche
1 lb raw shrimp (peeled and deveined)
2 Lemons juiced
4 Limes juiced
2 Oranges juiced
1 cup chopped cucumber, peeled and seeded
1 medium and 1/2 medium tomato, chopped tomato, seeded
1/2 cup purple onion, chopped
2 serrano chiles, diced and seeded
1/4 cup fresh cilantro, chopped
1 avocado, chopped
1/4 cup olive oil
Fill a pot with enough water to cover shrimp. Add a dash of salt to the water and bring to a boil. Add the shrimp and turn off the heat, letting the shrimp sit about 3 minutes until cooked. Transfer to a colander to cool.
While shrimp cools, combine the juices of the limes, lemons and oranges in a glass or stainless steel bowl. Stir in cucumber, chiles and onion. Refrigerate for at least and hour.
Remove from refrigerator and stir in tomato, avocado, cilantro and olive oil. Let this stand at room temp for about 30 minutes. Garnish with fresh cilantro.
Serve with pita chips.
Now you are chilled and relaxed.
Enjoy Your Day!