I have the pleasure of bringing you this recipe from Destin, Florida. Greg and I are on a fall getaway. The last few years of my life, as a parent, has been an adjustment. With both of my kids in college, unless they need money, they don’t need us around anymore. Being able to pick up and travel without worrying about a school schedules or children’s activities is nice. Greg went deep sea fishing a few times, I have been able to do a little Christmas shopping, and we have had excellent seafood!
Because I am at the beach this week, I am sharing a fabulous ceviche recipe. Ceviche (“suh-vee-chey”) is a marinated seafood salad. It is typically made with raw fish or shrimp, cut into bite-size pieces and marinated in acidic fruit juices, such as lime, lemon, grapefruit and/or orange juice. The citric acid in the juice alters the structure of the proteins of the fish or shrimp and “cooks” it. This technique does not kill bacteria and parasites as well as heat, so it is important to start with the freshest cleanest fish or shrimp possible.
This particular ceviche recipe uses cooked shrimp. For convenience, you could even use thawed frozen pre-cooked shrimp. I used fresh shrimp and cooked them for just 1 to 2 minutes in boiling water. Serve with corn chips or saltines for an incredible light lunch or appetizer.
(This recipe appeared in The Courier Herald on October 28, 2015.)
- 1½ lbs. shrimp, peeled & deveined
- 1 mango, diced
- 1 small red onion, chopped
- ½ bunch cilantro, chopped
- 1 jalapeño pepper, seeds removed & diced
- 4 limes, squeezed
- 4 lemons, squeeze
- ½ orange, squeezed
- ½ grapefruit, squeezed
- Salt to taste
- Bring a large pot of water to a boil. Add shrimp and cook for 1 to 2 minutes. Drain, rinse in cold water, drain thoroughly and set aside.
- Squeeze juice of fruit into a large bowl. Cut shrimp into ½-inch pieces and add to juice. Cover and marinate in the refrigerator for 2 hours.
- Combine diced mango, onion, and pepper in a bowl, add chopped cilantro. Stir into shrimp and juice mixture. Add salt to taste. Cover and marinate for 2 more hours.
- Serve with corn chips or saltine crackers.