Shrimp ceviche
One of my favorite things: Ceviche! I’m kinda obsessed with fish—especially raw versions of seafood.
It’s incredibly delicious and I believe so good for us! This is a pretty easy ceviche to make yet it yields AMAZING results. It is the traditional way of making ceviche—where the seafood “cooks” in fresh citrus juice. Yes, the raw shrimp is turned “cooked” and cured after marinating in a bath of delicious lime and orange juice! How cool is that?! If you haven’t yet tried making ceviche I really recommend it. It’s not too difficult, it just takes a little pre-making since it takes at least 4 hours for the shrimp to cook in the citrus juice.
I grow jalapeños in the garden and I used a couple of them in this recipe! Try growing jalapeños, just one plant produces about enough for on-going supply for a family! A jalapeño plant is small and takes very little work to maintain, making it a perfect patio veggie.
So much fresh flavor goodness!
Ingredients
Serves 4
1 lb raw shrimp, peeled and deveined
Juice of 1 orange
Juice of 7 limes
1/2 cup red onion, diced
2 jalapeños, minced
Sea salt
1 cup chopped cherry tomatoes
1 cup cucumber, seeded and diced
2 tbsp chopped cilantro
Corn chips
1 avocado, sliced
Preparation
Remove tails from shrimp and cut into small bite-sized pieces. In a large bowl, combine shrimp with orange juice, lime juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
Stir in tomatoes, cucumber, and cilantro. Season to taste with salt and pepper.
Serve immediately with chips and sliced avocado.
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