I became a ceviche lover on my honeymoon in beautiful Cancun, Mexico, literally eating it on the beach! Ceviche is a Latin American dish in which fresh, raw seafood is marinated in citrus juices (typically lemon or lime,) & as a result, is essentially “cooked” by the acidity which coagulates the proteins. I love the versatility of seafood you can use, from fish to scallops to lobster, but shrimp tends to be my all time favorite! The key is choosing wild caught & super fresh seafood, & cutting it up into very small pieces. This is a fantastic dinner on a hot summer night! If raw doesn’t appeal to you, then simply cook the shrimp for 3 minutes, & allow to cool before handling. Serve with tortilla chips, cucumber slices, or in lettuce cups, & don’t forget those margaritas!
INGREDIENTS
2 LBS wild caught shrimp, peeled & deveined, & chopped into bite sized pieces
1 organic, orange or yellow bell pepper, finely diced
1 jalapeño pepper, finely diced
1/2-1 organic English cucumber, finely diced
1 small shallot, finely diced
3 tablespoons organic cilantro, chopped
1-2 ripe avocados, finely diced
2 tablespoons olive oil
Juice of 1 lemon
Juice of 1 lime
salt & pepper to taste
PREPARATION
Combine all of the ingredients (except the avocado) in a large, non-reactive bowl (non-metallic.) Chill & marinate for about 3o minutes-1 hour, but no longer, or it will overcook & toughen up. Add the avocado right before serving.
