Tuesday, July 9, 2013

Shrimp Ceviche

During the Summer months I love any dish that doesn't require me to turn on my stove or oven. It's just too hot already. Because of that salads are one of the perfect dishes for the hot months around here. Unfortunately, my kids and husband don't appreciate a beautiful head of iceberg or romaine lettuce quite as much as I do.  They do however love shrimp and tacos, so this seemed like a great compromise.

I thought that they would love it and they did.  I was right.  Of course.

To start with gather all your ingredients.  Salad shrimp (from the frozen section in the seafood department), limes, an orange, an avocado, cilantro, a red onion, cucumber, cherry tomatoes (really any tomato you have in the garden or lying around will work fine--just deseed the bigger varieties), a jalapeno, olive oil, salt, and pepper.  Also...tostadas...which I forgot to include in this picture...yep...that's about it.

Next juice the limes until you have about a cup and do the same with the orange.

Then place all the thawed shrimp in a large ziploc bag and cover with with the juice mix.  Let the little shrimp marinate for about 30 minutes.

While your shrimps are marinating chop up all the veggies and place in a big bowl.  Leave the seeds or deseed the jalapeno depending on how spicy you want it.  I was serving this to my kids...so I deseeded those little suckers. Also add the olive oil, salt, and pepper.

Once you're shrimp is done marinating toss those (along with the juice) into the bowl as well and toss to combine everything.

Finally place a tostada on your place and pile the ceviche on top.  Then munch away.  We never have any left over.  Every one loves it.  Seriously.  It's good.  Try it.

Here's the actual recipe:

Shrimp Ceviche

Serves 4-6

Cook Time: 0 minutes woohoo
Prep Time: About 45 including marinating the shrimp

2 pounds frozen salad shrimp, thawed
1 Cup fresh Lime Juice
1 Cup fresh Orange Juice
1 Ripe Avocado, chopped
1 English Cucumber or Regular Cucumber, seeds removed, chopped
1 Jalapeno, seeds removed optional, diced
1 Cup Tomatoes, chopped
1 Cup Cilantro (more or less to taste), chopped
1 Cup Red Onion, chopped
1/4 Cup Olive Oil
Salt and Pepper to Taste
Tostadas, 8-10

Combine Shrimp, Lime juice, and Orange Juice in a large baggie and marinate for 30 minutes.

While shrimp marinates combine all other ingredients except tostados in a large bowl.  Once shrimp is done marinating add to vegetable mixture and toss to combine.

Serve Ceviche over tostadas.

***We have never had any left over, so I can't speak to whether or not this will stay well in a fridge.  I would assume that it probably doesn't do well.***

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