Hot day + cool dinner = ceviche.
This simple shrimp ceviche hit the spot! Ideally, we’d use raw shrimp for this recipe, but it’s Covid, so we cook with what we’ve got.
The inspiration for this meal came to us in the form of Finger Limes. They are beautiful, thin limes from Australia that contain tiny citrus pearls. Slice and squeeze the pearls out. SO amazing! These little flavor bombs pack a punch! They’d be great in our great steak tacos, sprinkled on oysters, or in a mojito, but we chose to mix them into our ceviche. They didn’t disappoint!
Ceviche (“suh-VEE-shay”) is a traditional fish dish where the fish is denatured in acidic juice; in this case: lemon/lime juices. But it’s Covid, and our groceries are being delivered. They brought us cooked shrimp in place of raw. No worries. In the recipe, below, we’ll list the raw shrimp directions. Ceviche originates from Latin America, and is the national dish of Peru. Once you try it, it will become part of your meals on the regular. It makes a great lunch, a wonderful appetizer, or in our case: a summer dinner al fresco.
How to ripen an avocado in 10 minutes:
That sweet, creamy little avocado arrived on our doorstep GREEN and hard as a rock, even though we requested a ripe one. We jumped on Google to find a fast ripening technique. We’d tried other methods previously, with no luck. Then we stumbled on an article that says to wrap it in aluminum foil and place it in a 200º oven for 10 minutes. The foil is important, because it traps the ethylene gas produced by the fruit and creates the ripening. We checked it every 10 minutes, and after 30 minutes, that rock-hard fruit was soft and perfect!! I couldn’t believe it! I popped it in the fridge to cool it down, and by dinner, it was perfect and buttery and everything an avocado should be!!
Jalapeno, red onion, lime and lemon juices, cilantro, avocado, cucumber, shrimp, and that beautiful finger lime! It’s a simple supper, and it paired well with corn on the cob for a consummate summer meal. Ceviche can be spiced up with red pepper flakes, warmed with coriander or sweetened with orange juice. Some recipes call for olive oil, but it’s not needed, as the avocado provides the healthy fat in this recipe. Thinly sliced firm white fish like grouper, sea bass or sole also make a wonderful substitution for the shrimp.
Here’s your recipe!
- ¾ lb extra large shrimp
- 3 limes
- 1 lemon
- ½ red onion
- 4 mini cucumbers
- 2 jalapeño peppers
- ¼ C chopped fresh cilantro or parsley
- 1 ripe avocado
- 2 fingerlimes, if you can find them
- De-vein and peel shrimp and place the shrimp in a non-reactive bowl.
- Juice the lemons and limes and pour into shrimp bowl. Mix well, and place in refrigerator for 15 minutes, so the shrimp denatures ("cooks") in the juice. Baste the juices over the shrimp every 5 minutes, bringing the shrimp on the bottom of the bowl to the top, so all the shrimp is making contact with the juice.
- While the shrimp marinates, dice cucumber and avocado. Remove the seeds and membranes of the peppers. Save the seeds on the side. Slice onions thinly, and chop the cilantro.
- After 15 minutes, add the chopped vegetables to the shrimp and mix gently, as to not break up the avocado. Plate and serve immediately.