Ceviche is a quintessential summer dish. Fresh, light but satisfying, and cold for those remaining hot August days. Typically, seafood is “cooked” from a raw state in fresh citrus juice to create traditional ceviche. If not using a sashimi grade fish or shrimp the juice will cook the protein, but not kill the bacteria. I quickly poached my shrimp in boiling water and then marinated, to do the remainder of cooking (just a preference of mine to blanch cook first, but feel free to make it the traditional way if you’d like.)
Fresh squeezed lime juice, creamy avocado, and lean, protein packed shrimp come together to produce this masterpiece. Grab a bag of good quality corn tortilla chips and dip until your heart’s content. Healthy, delicious and any other savory delicious words insert here. Great party appetizer served in martini glasses, or main dish lunch, or dinner on your back porch after work.
serves 6 (main meal) or 8-10 (appetizer portions)
- 2 lbs SHRIMP, RAW, peeled, deveined, cut in half
- 1 cup TOMATO, seeds removed & diced
- 2/3 cup CUCUMBER, SEEDLESS (Hothouse or English), diced
- 1 small RED ONION, diced
- 2-3 JALAPENO PEPPERS, diced (or to taste)
- 2 AVOCADOS, chopped, w/o skin & seeds
- 1 tbsp OLIVE OIL, EXTRA VIRGIN
- 3 cloves GARLIC, minced
- SEA SALT AND PEPPER TO TASTE
- 1/2-1 tsp SUGAR, (optional or to taste)
- 1 cup FRESH LIME & LEMON JUICE (about 8-10 limes, and 1 lemon)
- 1/2-2/3 cup FRESH CILANTRO, chopped (more or less to taste)
- 1 tsp CRUSHED RED PEPPER or HOT SAUCE, (optional or to taste)
1. Peel, devein and cut shrimp in half (I used raw, wild, 16/20 large shrimp, but any kind or size will work, those are just my preference. If you don’t want to prepare shrimp yourself, buy already prepared or ask your meat counter to peel and devein for you).
Bring a large pot of water to a gentle boil on the stove top. Season with salt and quickly poach shrimp for 1-2 minutes, don’t need to cook through, just cook long enough to kill any bacteria and turn shrimp slightly pink. Remove and immediately place in a bowl of ice water to stop the cooking. Drain and refrigerate until ready to use.
2. Combine diced tomato, cucumber, onion and jalapeno in a large bowl. Mix together fresh citrus juices, sugar, salt, pepper and garlic. Add slightly cooked shrimp to vegetables and pour marinade over top; stir gently to coat well. Cover tightly and refrigerate for 30 minutes. Stir to rotate ingredients and refrigerate another 30 minutes.
3. Before serving fold in chopped avocado, hot sauce or red pepper flake if using, cilantro and additional salt and pepper if needed. Serve with corn tortilla chips or tostados (dish up with a slotted spoon). Serving size: about one heaping cup, or 1/6 of recipe.
NUTRITION INFO PER SERVING: 300 calories, 14g fat, 2g sat fat, 230mg cholesterol, 14g carb, 5g fiber, 3g sugar, 33g protein