Sunday, January 3, 2016

Shrimp Ceviche

Looking for a fresh tasting recipe full of flavor and color?
Look no further.  Have you tried ceviche?  
Well, you need to put Shrimp Ceviche on your 2016 bucket list of foods to try!

I know, I know.  You are skeptical.  Traditionally, a ceviche is made when raw seafood is cooked or cured with fresh citrus juices.  When the hubby and I were in Miami, we tasted the most delicious ceviche and I have been dying to try it at home, but was always afraid of not "cooking" it right.  Then I ran across a recipe that cooks the shrimp a bit before, then the citrus juices finish it off.  Let me tell you, I thought it tasted just like what we ate in Miami which was AWESOME!

Citrus flavored shrimp combined with fresh cucumber, red onion, tomatoes and avocado seasoned with cilantro.  Absolutely refreshing!  It doesn't matter the season, anytime you want a fresh appetizer or even a main meal, Shrimp Ceviche is just right.

adapted from
4 Tbsp sea salt
1 1/2 lbs shrimp, peeled, deveined and tail removed
juice of 1 lemon
juice of 1 lime
juice of 1 orange
1 seedless cucumber, chopped
1/2 cup red onion, chopped
1 cup grape tomatoes, halved
1 avocado, chunked
1 Tbsp fresh cilantro (1/2 Tbsp dried cilantro)
2 Tbsp olive oil
salt to taste
In a large pot, add sea salt.  Bring to a boil.  Add shrimp.  Turn off the heat and let the shrimp cook 3 minutes.  Drain and chop shrimp.
Place shrimp in a non-reactive bowl (enamel or glass).  Stir in juices.  Add cucumber and red onion.  Stir and place in the refrigerator for 1 hour.
Add remaining ingredients. Stir.  Let sit 30 minutes in refrigerator before serving.

Shrimp Ceviche will brighten up any winter day.
And you know all that citrus you have been seeing in the grocery store?
Grab a bunch to make your own ceviche!
(Then you can check it off your 2016 Foods to Try Bucket List)

Celebrate the little things that make life sweet,

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You may also like:
Lighter Crab Bisque Soup

Shrimp Po' Boy Sliders

Easy Clam Chowder

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