Fresh, tropical, healthy, and so easy to make … let’s talk Shrimp Ceviche.
Who says you can’t have ceviche when it’s thirty degrees outside and the middle of December? Certainly not me! If you’ve been a regular reader, you know that I don’t always do things according to the calendar. I might make a hot soup in the middle of the summer, not share Thanksgiving recipes until after the holiday passes … and get a craving for ceviche in December.
But I don’t think that’s necessarily a bad thing. Just maybe not always practical.
When my ex-husband and I were together, we used to go to a Hispanic grocery store some forty-five minutes away, and one of my favorite things to get there was a super fresh ceviche from their seafood department. We used to get two containers of it, one to eat in the parking lot before we made our way home, and one to actually bring home. I’m pretty sure that was the first time I ever had ceviche, and I promptly fell in love. Ceviche, for those that don’t know, is a seafood dish, usually served as an appetizer, that is popular in Latin America, where the main ingredient of raw fish is “cooked” or “cured” by accompanying citrus juices.
Despite my love for ceviche, I have, surprisingly, only made it once in my entire life, and it wasn’t a true ceviche. I think I have avoided making it more often likely because the whole “the seafood ‘cooks’ in the citrus juices” thing makes me a little uneasy, and, well, so many recipes, so little time.
But last week, ceviche popped into my head and all the sudden, I wanted some. Weird, I know. Maybe because cold weather was coming, and I really hate the cold and was trying to think of warm, tropical vibes. Who knows, but here we are.
Ceviche is seriously the most crazy simple thing to make, I really should make it more often. And so should you. Simple, healthy, refreshing. What more could you want?
Just a few simple ingredients and very little hands-on time, and you’ll be rewarded with delicious bites of seafood punctuated by fresh lime juice and flavorful cilantro. Although typically served as an appetizer, I made this my lunch for a few days. Shrimp works well, but you could also substitute a firm white fish like flounder or tilapia.
Recipe courtesy of Cate O’Malley
3/4 lb raw shrimp
juice of three limes
1/2 cup red onion, finely diced
1 cup tomato, chopped (I used a mix of red and yellow grape tomatoes)
1/2 cup fresh cilantro, chopped
1/2 teaspoon salt
2 garlic cloves, finely minced
fresh ground black pepper
In a large bowl, mix the shrimp with the lime juice and let it sit in the refrigerator for approximately 45 minutes until the shrimp appears “cooked.” I popped the shrimp in the microwave for 20 seconds towards the end, just to make sure they were completely evenly pink. While the shrimp is “cooking,” combine the onion, tomato, cilantro, salt, and garlic. Drain most of the lime juice from the shrimp bowl, chop the shrimp in half or smaller bite size pieces and fold into the onion/tomato mixture. Sprinkle with freshly ground black pepper and serve.