I recently enjoyed a delightful dish of Ceviche at a local restaurant. It was so refreshing on a hot smoky day here in the West, I had to recreate it! So first, I wondered how it was different from Gazpacho, which I also enjoy in the Summer – well, the answer is …… Ceviche is a seafood dish popular in South America, typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chili peppers. Well, as I am skittish about eating fish not cooked with heat, I am using pre-cooked and frozen shrimp – the taste is not, to my mind, diminished. For some crunch we have celery, onions and fresh diced Anaheim peppers. Avocados lend a creamy texture, and I am also using some tomatoes from the garden – ‘cause it is the end of summer and seriously, shouldn’t a cold soup have a little tomato zing to it ? I am serving it with some toasted tortilla chips with melted cheese. Wish you were here :) This is some serious yum!!!!
10 or so small limes – juiced
16 ounces (one pound bag) peeled, deveined and peeled shrimp
1 cup diced tomatoes
½ cup diced onions
½ cup finely diced Anaheim peppers
½ cup diced celery
¼ cup chopped cilantro ( I just use the leaves)
½ cup squeezed tomato juice
3 medium avocadoes cut into small pieces
Fresh cracked pepper to taste
Sea Salt to taste
First empty the bag of frozen shrimp into a colander and rinse. Cover and set aside (briefly)
Next, rinse and slice limes – then press or squeeze the juice into a large bowl.
Then, remove the tail shell from each shrimp and cut in thirds. Drop the shrimp into the lime juice.
Next, top the shrimp and lime juice with the diced tomatoes, onions, peppers, cilantro and celery. Then, pour the extra tomato juice (squeeze or press fresh tomatoes) over the vegetables, and gently stir to combine.
Now, top the vegetables with the sliced avocados, salt and pepper to taste, and stir again to combine.
You can serve immediately or chill until desired.
I am serving with tortilla chips topped with melted grated cheese.