I made this the day after I made homemade ribs, cornbread, coleslaw, and baked beans. We had leftovers, but my body was shouting at me that I needed to digest something fresh and clean. Boy did this little number do the trick.
Not all shrimpies are created equal. We have been addicted to these shrimp we get from our local farmer's market. These little babies here are royal red shrimp. They are so sweet and almost taste like lobster!
This is not a traditional ceviche, in the sense that I cooked my shrimp first. We are not big fans of under cooked shrimp; in fact we prefer them on the tougher side. Also, the veggies remain crisp and fresh by not having to soak them in the marinade all night to "cook" the shrimp.
I could have had this for lunch all week if I had made more! With the hot summer days fast approaching, put this recipe in your back pocket for a refreshing, yet filling meal!
Shrimp Ceviche
makes about 2 servings for two hungry humans
10 jumbo shrimp (Royal Reds!)
1/2 English cucumber; halved, seeded, and diced
2 tablespoons red onion, minced
8 cherry tomatoes, halved
1 chili or jalepeno pepper, seeded and thinly sliced
2 tablespoons cilantro, chopped
1 tablespoon chives, chopped
1/2 avocado, sliced
Marinade:
1 garlic clove, smashed and minced
1 lime, juiced
1 tablespoon avocado oil
1/4 teaspoon smoked paprika
heavy pinch of salt and fresh black pepper
Saute the shrimp in a pan with a little bit of oil (I used avocado) and salt & pepper. Cook for about 3-4 minutes, flipping once. Remove from pan, place on a plate throw them in the fridge to cool down.
In a large bowl, mix cucumber, red onion, tomatoes, jalapeno, cilantro, and chives. Set aside.
In a smaller bowl, mix together the garlic, lime juice, oil, paprika, salt & pepper.
Remove shrimp from the fridge and shop into bite sized pieces. Peel and pit avocado and dice (or slice like I did!). Gently toss the veggies, marinade, shrimp and avocado together. You can serve this immediately or place in the fridge for a few hours to eat later.
