Ceviche is the perfect dish to make for lunch or dinner on a hot summer day. That is exactly what my boyfriend and I did this past weekend. It’s the middle of summer and I suggested we make something that wouldn’t make his apartment even warmer. We are both fans of ceviche and it’s very simple to prepare.
What is ceviche? It’s a seafood dish that is usually prepared with raw fish or raw shrimp marinating in citrus juices, both lemon and lime. Then different seasonings are added, like onion, cilantro, tomato, salt and pepper, and chili peppers.
1/2 lb raw shrimp, peeled and deveined
3/4 cup lime juice (about 5 limes)
3/4 cup lemon juice (about 4 lemons)
1/2 small onion, chopped
1 medium tomato, chopped
1 serrano chile pepper, seeded and minced
2 tsp chopped cilantro
1 cucumber, peeled and diced
1 avocado, cut into slices
salt, pepper, and cayenne pepper to taste
In a large pot, fill with water and a pinch of salt. Bring to a boil. Add the shrimp and cook for 1 minute. Drain shrimp and place into a bowl of ice water to stop the shrimp from cooking.
Drain the shrimp and cut each shrimp into 1-inch pieces. Place shrimp in a large baking dish. Juice the limes and lemons then add to the shrimp. Refrigerate for 30 minutes.
Chop and mince the onion, tomato, chile pepper, cilantro, and cucumber. Mix into the shrimp and citrus mixture. Spread mixture out in the baking dish to get everything submerged in the citrus. Refrigerate for an additional 30 minutes.
Top off the ceviche with sliced avocado and enjoy with tortilla chips.
The ceviche is best served cold and I like to get some freshly made tortilla chips to enjoy with it. You can add in any other seasonings you’d like to change the taste. Ceviche is also made with raw fish. While the citrus juices cook the seafood by denaturing the proteins, it does not kill any bacteria that may be present. In this recipe, cooking the shrimp in boiling water for 1 minute takes care of that problem. However, with raw fish, just keep in mind the dangers of consuming raw seafood.