Dancin’ in the Streets!
Summer’s here, and the time is right for…CEVICHE!!
What is ceviche you ask? Ceviche is a delightful seafood dish that originated in Peru. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chilli peppers or other seasonings including chopped onions, salt, and cilantro.
The acidity in the citrus juice breaks down the protein in the fish and replicates the process of heat being applied to the meat. This means this meat is ‘cooked’, even though there is no heat involved (aka all the harmful bacteria is killed).
I was first introduced to ceviche a few years ago in Mexico while on holiday. It was deliciously fresh, light, and bursting with flavour and it made a perfect dish for the heat of the day.
So when I had a couple of girlfriends coming over for a BBQ and needed an appetizer, I remembered that fresh and tasty dish. I looked up recipes for ceviche and found most of them were made with tomato or a pico de gallo. Since tomatoes were already a part of a salad I was making I wanted something different. I found this fantastic Shrimp Ceviche recipe online. It was super easy to prep. (I used thawed, pre-cooked frozen salad shrimp to make it even easier.) I served the ceviche in martini glasses and it was a hit! It has since become a family summertime favourite. Serve it as an appetizer or a light lunch.
Shrimp Ceviche with Mango & Avocado
* 1/2 red onion
* 2-3 cups small to medium size shrimp (I use salad shrimp) defrosted
* juice of 2-3 limes
* 1 Amarillo chile pepper – I use a red Thai pepper
* 1/2 cup cilantro leaves, washed and dried
* 1 large ripe avocado – or 2 small ones
* 1 mango
* salt and pepper to taste
Cut the onion into the thinnest possible slices, slicing it with the cut side facing down so that the slices are semicircular in shape.
Place the onion slices on a bowl of cold salted water, and let them soak for 10 minutes, while you prepare the other ingredients.
Drain shrimp and rinse with cold water, drain again and place shrimp in a bowl.
Finely mince the chile pepper, removing seeds and veins (might want to wear gloves while doing this!)
Place in the bowl with the shrimp. Add the juice of 2 limes and toss.
Cut the avocado and mango into bite-sized cubes and add to the shrimp.
Drain and rinse onions, then add to the shrimp.
Toss mixture briefly with the cilantro, leaving a few leaves for garnish.
Salt and pepper to taste.
Chill for about 15 minutes or until ready to serve. Best eaten within an hour of being prepared.
Pair the ceviche with a fruity white wine, such as a pinot or sauvignon blanc, or fresh-squeezed lemonade.
Enjoy al fresco!