If you’ve been to Mexico, chances are that you’ve tried a ceviche and loved it! Traditionally, this is a fresh raw seafood cocktail that’s marinated in orange, lime or mango juice and served as an entree along with cubed tomatoes, avocado, chili and onions. The recipe here below is my version of a shrimp ceviche. It‘a got all the taste and freshness of the original. Yet, unlike it, it’s not made with raw shrimps. This makes it not only safer to eat but much easier to preserve too, especially on hot summer days. And last but not least: it’s a quick and healthy meal that’s full of zesty flavors, so it’s the perfect dish for those days when you want to put together an appetizing healthful meal in minutes.
Ingredients
500 g shrimps, peeled and deveined
1 cucumber
2 garlic cloves
1 Tbs rock salt
100 g red onion
130 g tomatoes (8 Campari or 4 Roma tomatoes)
1 cucumber, chopped into small cubes
40 g lemon juice (1/2 lemon)
40 g orange juice (1 small orange)
1 chile serrano, seedless
1 spring of coriander
1 avocado
1 Tbs extra virgin olive oil
Salt and pepper to taste
6/8 Spinach tostadas (optional)
Method
Rinse shrimps under fresh water. Meanwhile, fill a casserole with water (I use a 22 cm by 12 cm deep casserole), add in 1 Tbs rock salt and two cloves of garlic and let it boil. Once the water is boiling, cook shrimps in boiling water until they turn pink. They’re usually ready once the water starts boiling again, so in as little as 2 minutes. Drain all the water and let cool;
Chop onions, tomatoes, chile, coriander and avocado and add them to a bowl;
Once the shrimps are room temperature, chop them into small cubes and add them to the veggie bowl. Pour in lemon, orange juice, olive oil and sprinkle with a little salt and pepper. Store in the fridge for at least 1 hour;
When ready to serve it, place a couple of spoons of ceviche into a fancy champagne glass, top it with avocado cubes and serve with crunchy tostadas.
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