Shrimp Ceviche
Ceviche is a very popular dish across the costal Latin American countries. The origin of the dish is still up for debate; however, Peru claims ceviche as its national dish. Traditional ceviche is made with raw fish soaked in lime juice, but if you don’t feel comfortable with raw fish, feel free to cook it before marinating. I chose to use shrimp for my ceviche because it’s my favorite seafood, but you can use other fish like cod or haddock as well. Lastly, there are many different ways to prepare ceviche – some people add tomatoes or peppers, others do not. This is just my recipe and you should feel free to play around with the ceviche as you wish.
Now, to the cooking:
Serves 4-6 as an appetizer
Ingredients:
- 1.5-2 pounds shrimp
- 5 limes
- Garlic, minced
- Onion, diced
- Dash of dijon mustard
- Dash of hot sauce
- Avocado, sliced
- Chives, chopped
- Olive oil
Step 1: Peel and devein the shrimp. Then chop into small pieces and place in bowl with fresh lime juice to marinate. Place in fridge and leave for at least three hours.
Step 2: After the shrimp is done marinating, it should have changed from the raw grey color to the bright pink color of cooked shrimp. Add the garlic and onion to the bowl and mix in well. Next, add the mustard and hot sauce and mix as well.
Step 3: Transfer the mixture to the serving dish. Drizzle with olive oil, sprinkle with chives, and finally add the thinly sliced avocado to finish. And voilà, you have ceviche!
You can serve it with crackers, chips, or if you’re feeling fancy baguette.
Trey's Food Journey 