Ceviche
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Ceviche is an amazing summer dish that requires no cooking! Instead the fish are cured in the acid of citrus juice! The science behind this dish is what is truly magical about cooking to me. This is a great dish to make with your kids as you explain to them the different ways things can be cooked. Because of this, you must make and eat it fresh! It cannot be saved as leftovers. (The acid will continue to cook the fish until it is overcooked).
A common plate in Central & South America, it has many variations. You can use shrimp like I did, or a white fish fillet if you prefer. Root vegetables or other "sweet" veggies are the perfect side dish here. Things like sweet potatoes, corn or plantains. I like mine served with tortilla chips so I can just scoop it right out of the bowl! As we roll through these hot, hazy days of summer - this is a great dinner! I hope you enjoy this dish!
Shrimp Ceviche
Ceviche
Serves 4
1 lb. fresh (medium sized) shrimp
1 bell pepper, diced
1/2 jalapeno, diced
1/2 red onion, diced
juice of 2 limes
juice of 1/2 an orange
juice of 1 lemon
splash of ginger ale
salt & pepper
1/3 c. chopped fresh cilantro
Chop vegetables and place in a large bowl.
Peel and devein the shrimp and clean them well. Cut them into thirds or quarters and add them to the bowl with the veggies.
Add in about half of the cilantro.
Season everything with salt and pepper. Then add in the citrus juices and a splash of ginger ale. Stir together until everything is mixed and submerged under the juice. Allow to sit for 10 minutes.
Serve immediately, topped with more cilantro and tortilla chips on the side for scooping!
Buon Appetito!