May 2nd, 2011
With Cinco de Mayo just a few days away, I have Mexican food on the brain. If you are preparing to whip up a feast for friends or even a quiet dinner for your family this week- shrimp ceviche is a beautiful, healthy and delicious way to start your meal!
It clearly couldn’t be any easier- it is just about chopping and tossing- no cooking involved!! And the flavors are so bright and fresh from the sweet pineapple and sour lime juice. You have great crunch from the onions and peppers and just the right amount of heat from the chilies. You can make this ceviche with any fresh seafood, but my favorite is with shrimp. And I have always liked the flavor and texture of rock shrimp for ceviche, so that is what I used in this recipe.
Five minutes to a heavenly appetizer- what more could you ask for?
Shrimp Ceviche, serves 8 as an appetizer
2/3 lb of rock shrimp
1 cup yellow bell pepper, diced
1 cup orange bell pepper, diced
1 cup pineapple, sliced
½ white onion, diced
3 limes, zest and juice
2 tsp olive oil
1 red Fresno chili
1 serrano chili
Kosher salt to taste
Mince the lime zest.
In a medium sized bowl, combine the bell peppers, pineapple and chili’s with the onion, cilantro and lime zest.
Add the lime juice.
Mince the cilantro. (look at the pretty little flowers I found in the cilantro!)
Add the cilantro.
Rinse the shrimp under cold water and drain them.
Roughly chop the rock shrimp, leaving good sized chunks.
Add the shrimp along with the oil and toss everything well. Season with kosher salt to taste.
Refrigerate for up to a few hours. When you serve the ceviche, the shrimp should be partially cooked through from the acid of the limes and pineapple.
Serve with tortilla chips, or on fried corn tortillas with some shredded cabbage like a shrimp tostada.