Shrimp Ceviche

Shrimp ceviche is probably one of the easiest things to make, because if you can chop things up, then you can make it. Ceviche is usually made with fresh raw fish that is cured in citrus juice, but for healthy safety reasons, and for the lack of fresh seafood in Winnipeg, I actually cooked my shrimp. Regardless, it was really quite tasty and I ended up making it for breakfast. It’s the perfect dish to have as a simple light meal because it doesn’t require much effort to make it.

INGREDIENTS

8-9 shrimps, peeled and deveined
1/4 of an avocado, cut into small chunks
Cucumber, seeds removed and cut into small chunks
1/4 of a tomato, seeds removed and cut into small chunks
1/5 of an onion, cut into small small chunks.
Pinch of ground black pepper
1 teaspoon of red chili pepper flakes
Pinch of salt
Grated lime zest
1/2 of a lime, juiced
Fresh cilantro, leaves removed and roughly chopped

Begin by cooking your shrimp, either by quickly boiling them, or just throw them in a pan over medium heat, and cook until it becomes pink ย on both sides and slightly curled. Allow the shrimp to cool, and then cut them into threes or halves if you prefer larger pieces and put them in a medium sized bowl or large enough to mix all of the ingredients.

Next, chop up all of the avocado, cucumber, tomato, onion, and cilantro, and add them into the bowl as well. Roll your lime on the table a few times, which will help with loosening and releasing all the juice from it. Before you cut the lime, get your seater, and zest the lime directly into your bowl of ingredients. If you don’t have a zester, just slice a thin pieces of the lime’s skin and finely chop it to for the zest. Now cut your lime in half and squeeze one of the halves into your bowl. Add in a pinch of both salt and pepper for seasoning, as well as red chili pepper flakes.

Using a large spoon, gently toss all of the ingredients together, ensuring that it is well mixed. Taste a bit of the ceviche for additional seasoning. For better marrying of flavours, place the ceviche in the fridge for about 1/2 hour before serving, otherwise if you’re impatient like I am, enjoy it immediately! Have it alone, with crackers, or even bread!

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