Traditionally ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this recipe you are directed to cook the shrimp before marinating it in a delicious citrus mixture. The result is much the same flavour as traditional ceviche without worrying about the fact that you may be eating sushi instead!
I enjoyed a great ceviche apetizer at Rosarios in San Antonio while I was there so I searched for a recipe to make for Paul's birthday dinner. I suspect that he started to crave Mexican food after the endless pictures of my great San Antonio meals I sent his way.Whatever the reason, he wanted Mexican and I was determined to deliver a fine birthday feats his way.
This recipe hails from Elise of Simple Recipes,who must be my go-to blogger whenever I am looking for a particular recipe. I find that hers are easy to follow and always yield amazing results! With this recipe she wrote:
This version is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more.)
While mom and Paul both love shrimp I can attest to the fact that theybothwere hunting down seconds and thirds. In fact, we gave mom the leftovers and she ate them for breakfast the next day!
In my cooking world that is about as good a compliment as you're going to get . . .
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado.