Monday, May 23, 2011

Shrimp Ceviche


I have been fortunate enough to find a slew of recipes in my archives that I can use during our detox diet...with a few minor adjustments or ommisions. With this Ceviche recipe, I only needed to omit two things: salt and tortilla chips. The latter makes me a little sad. However, I made some brown rice to accompany and it worked out just fine. Well, almost. This meal was our lunch, which means I package it up in tupperware. I was tired and just not thinking so I put the rice and ceviche in a divided tupperware container...ceviche should be cold, rice at least a little warm...dangit!!

K was not a huge fan, so we'll add this one to the list of things that I can fix for just me in the future :) I like it!

Shrimp Ceviche
Source: Eating Well

Ingredients

Poaching Liquid

  • 2 quarts water
  • 1/4 cup kosher salt

Ceviche

  • 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 cup diced seeded peeled cucumber (1/4-inch dice)
  • 1/2 cup finely chopped red onion
  • 2 Serrano chilies, seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 avocado, chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt

Preparation

  1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
  2. Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 hour.
  3. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
I didn't use the cucumber or the 1/4 cup of salt for the poaching liquid as salt is a no-no on this diet.I added the Serrano's into the citrus marinade for a few minutes to let some of the spice soak in, then removed them, so it wouldn't be too spicy for K. The shrimp was a tad-bit bland at first, but a few bites in, the flavors from the avocado and tomato picked up and it was a great meal. 

*Note, as stated on EatingWell.com: Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it.


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