If I had to make a somewhat educated guess, I suspect that when most of us who do not identify as professional chefs or cooks hear the term ‘ceviche,’ we experience a twinge of anxiety at the prospect of it. I could be entirely wrong in my assumption, but, personally, ceviche sort of scares me. I think perhaps its name causes a bit of distress because it isn’t as common as some other foods and dishes we are more than comfortable preparing, but I am here to inform you that making ceviche is not something that needs to beckon gray hair.
Ceviche is commonly enjoyed in warmer temperatures, and seeing as we are (hopefully) entering such weather here in Southern Ontario relatively soon, I thought I would share the following recipe for Easy Shrimp Ceviche from www.thekitchn.com. Check it out.
“Ingredients
- Tostadas or tortilla chips, for serving (optional)
- 1 pound peeled and deveined raw medium shrimp, thawed if frozen
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
- 2 medium tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1/2 teaspoon kosher salt
- 1 medium avocado
“Instructions
“Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
“Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
“Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired,” the recipe states.
This recipe looks and sounds positively scrumptious, and there is no reason why it can’t grace your table at your next summer get-together.
Photo by Yasmine Duchesne on Unsplash
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