I regularly participate in the Catholic Sistas’ “What’s for Dinner” daily post on Facebook. Recently, I posted a comment stating our dinner that evening would be ceviche. Another poster wanted to know what ceviche was and I explained quickly in response and then decided to post the entire recipe here.
Ceviche is a seafood dish in which small pieces of raw fish are cured in citrus juice, thus “cooking” the fish. This dish is quick, easy, refreshing, and even our eight year old will devour it. It has become one of our favorite summer Friday meals. We usually serve this dish over a bed of greens with chips and salsa on the side. Sweet, cold, juicy slices of watermelon round out the meal quite nicely.
1 pound shrimp; cleaned, peeled, and cut into 1 inch pieces
12-24 limes; juiced (12 regular limes or 24 key limes); juiced
1 English cucumber; diced into 1/2 inch pieces
1 medium jalapeño; seeded and diced into very small pieces
1/2 red onion; diced into very small pieces
2 small Roma tomatoes; diced into 1/2 inch pieces
1/2 bunch cilantro; roughly chopped
Salt and pepper to taste
Place shrimp into a large bowl and cover with lime juice and let sit, stirring occasionally for 10-20 minutes to “cook”. The shrimp will become firm and opaque as it cures. Add the remaining ingredients and toss to combine. Ceviche can be served immediately, or refrigerated for a few hours and served chilled. For food safety it is important to prepare and consume while fresh and will not keep beyond a day in the fridge. Serves 4 as a main dish or 8 as an appetizer.
I absolutely love summer salads, and while Ceviche isn’t a salad per se, I like to serve it as one. The following links are really great summer salad recipes.
If you have a favorite go-to summer salad or dish we’d love you to share it with us in the combox.