Whenever we go away to Mexico or in the Caribbean, I tend to overindulge in fresh fruit, vegetables and, most of all, seafood. It just goes so well with the warm weather and sunshine.
I don’t know about you, but when the temperatures rise, I tend to eat lighter than usual. There is nothing worse than a heavy meal in your tummy holding you back from all the summer activities.
Since we are not planning to go away anytime soon, and summer weather seems to have finally arrived in Toronto, I thought I would try to bring that vacation feeling home.
For me, ceviche is like sunshine on a plate.
You can pretty much use any fish or seafood (or a mix of) to make ceviche. Since I am allergic to fish (but can eat shellfish – weird, I know!), I have opted to make a shrimp ceviche.
Usually when I would make any type of seafood, I would give it a quick rinse in lime juice (as my mother has taught me to do). I say “quick” because she always said that if you leave seafood in lime juice for too long, it would start to cook. And that’s exactly what we’re doing today!
Technically, the shrimp is cooked (or cured?) in the lime juice making it safe to eat. You’ll actually see the shrimp change colour from that raw greyish colour to a nice healthy pink – just like when you cook shrimp.
This recipe is so easy and takes no more than 30 minutes to make – making this, probably, the most impressive appetizer I’ve ever made!
Together, with the flavours of cilantro and red onion, this appetizer is so fresh, you can almost hear the waves breaking behind you!
Easy and Delicious Shrimp Ceviche
Makes: 2 servings
- 1 lb fresh shrimp, peeled and deveined
- juice from 2 limes
- 1/2 cup red onions
- 2 jalapenos
- 1/4 cup cilantro
- 1 plum tomato
- 2 garlic cloves, minced
- Optional: guacamole
- Dice shrimp into ½” cubes. Let sit in a bowl with lime juice for 20-30 minutes until shrimp is pink (cooked)
- Dice onions, jalapenos, tomato, cilantro and garlic and set aside
- Drain shrimp of lime juice and mix all ingredients together
- Optional – serve on a bed of guacamole or on its own with nacho chips