 |
| Ingredients for my version of Shrimp Ceviche--Recipe follows pics |
 |
| Slice lemons and limes in half |
 |
| Squeeze juice into bowl |
 |
| Remove shells and devein shrimp--boil for one minute only |
 |
| Place into iced water immediately--to stop cooking process |
 |
| Slice-n-dice |
 |
| Add to citrus juice and refrigerate for 4 hours |
 |
Enjoy with freshly sliced avocado and tortilla chips
YUM-O!!! |
For 2-3 hungry peeps...You'll need 1/2 pound of the FRESHEST jumbo
shrimp (love those oxymorons), 3
limes and 1 1/2
lemons, one large
shallot, 3-4 large
radishes, two stalks
celery, one clove
garlic, 2-3 small
roma tomatoes, 1/3
cucumber, one
serrano or
jalepeno chile pepper, 1/2
avocado, two tablespoons
salt.
Recipe basics:
- Use a glass or stainless steel bowl to fix, mix, and store your ceviche creation.
- Raw shrimp can be purchased already cleaned and deveined. I choose shrimp that looks the freshest and is on sale--size doesn't matter too much (with shrimp anyways...) Some folks just use the shrimp raw, expecting the citrus to do the "cooking". Boiling the shrimp for 1-2 minutes helps to eliminate any evil bacteria trying to catch a ride. Just make sure that you immediately dump the shrimp into an iced bath to stop the cooking process--rubbery shrimp is not a palate pleaser.
- In this recipe, I prefer shallots to the white/yellow/red onions called for in other's ceviche.
- Roma tomatoes have less liquid, more flavor, and keep their consistency longer than other varieties.
- Serrano peppers are relatively mild. Kick up the heat with jalepenos.
- I like crunchy--hence the celery, radishes, cucumbers.
- Garlic and salt add "body" to the overall flavor.
- Avocado smooths things out.
SOOooo...add, subtract, multiply, divide...to find your perfect
ceviche happiness.
...and have a HAPPY NEW YEAR!!!
