Shrimp Ceviche for a Gang

May18

Ceviche is simply seafood marinated in lime juice.  The acidity in the lime actually “cooks” the fish and so the fish does not have to be put over heat.  The results are that your taste buds really get to explore the sutleties of the seafood rather than the batter and sauces that we are inclined to prepare them in.  

To bring back memories of our time on Isla Mujeres, I have previously posted my ceviche recipe here.  But I have adapted it more recently to feed a larger number of guests.  The result is half ceviche and half salsa and would be a  refreshing and healthy appetizer this May long weekend.

When I know that the dish will be sitting out for guests for an extended period of time, I actually par-boil the shrimp to ensure that the shrimp is safe for the evening.  Remove them and rinse in cold water just as they start to turn pink.

If you are using larger shrimp, I divide each into 3 pieces, illustrated here.

a generous pound of peeled shrimp

marinated in the juice of 2 limes

another lime

1/2 a medium white (or purple) onion, coarsely chopped

1/2 c chopped cilantro

1 c diced cucumber or jicama (or 1/2 c of each)

3 ripe tomatoes chopped

chopped jalepenos to taste

salt & pepper to taste

Marinate the shrimp for at least 3 hours.  Drain in a colander and then place in a glass bowl and add the rest of the chopped ingredients. Depending upon the residual liminess from the shrimp, add more lime as desired.  Adjust salt and pepper to taste.  Serve with a sturdy tortilla chip.  I use multi-grain and black corn.

Kath’s quote: “Don’t be too daring in the kitchen. For example, don’t suddenly get involved with shallots. Later, when you are no longer a Lonely Guy, you can do shallots. Not now. If you know cilantro, stay with cilantro and don’t fool around. Even with cilantro you’re on thin ice, but at least you’ve got a shot, because it’s familiar. Stay with safe things, like pepper.”-Bruce Jay Friedman


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