Simple Shrimp Ceviche

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It was game day in the Taylor house and I wanted a quick pre-meal bite for our game players.  Youngest daughter Alana and grandson Alex joined me in the kitchen, taking a brief break from the games to help me whip together some ceviche.

SIMPLE FRESH INGREDIENTS ARE THE BEST

LOVE USING A COMBO OF RED AND GOLDEN CHERRY TOMATOES FOR THIS

Ceviche is actually quite easy to prepare, but seems intimidating to some.  The thought of an uncooked fish that is “cooked” in a citrus juice may seem odd, but it works and works well.  I’ve taken any uneasiness about an uncooked fish for non-sushi lovers and replaced it with quickly poached shrimp. 

The rest of the ceviche is gorgeous chopped onion, tomato, jalapeño and cilantro.  Add some lime juice and let everything get to know one another in the fridge for awhile and it comes out a marriage of vibrant flavors.  A bit of avocado right before serving, or even served in a half avocado and the colors catch your eye and invite you to take a bite.

RIMMING SOME ICE GLASSES IN TAJIN IS A FUN TWIST AND WHIMSICAL SERVING IDEA

I had this cute shot glasses mold to make ice glasses so we served some of the ceviche in those glasses rimmed with Tajin, which is a chili lime seasoning.  You can certainly skip this extra step and serve in a halved avocado as a little salad or serve traditionally, in a bowl with some crisp tortilla chips.

Simple Shrimp Ceviche


1/2 pound shrimp, peeled and deveined 

1/2 cup fresh lime juice

salt to taste (I like course sea salt)

1/4 large red onion (chopped very finely)

1/2 jalapeno (or more to taste), chopped very finely

1/4  teaspoon dried oregano crushed (Mexican oregano is perfect if you have it)

1/2 pint cherry tomatoes, cut in half lengthwise (I like a mix of red and yellow for the color contrast but even a regular tomato chopped finely works well.

1/2 cup cilantro, roughly chopped 

1 avocado (optional), diced 

Tajin  (chili lime spice blend) optional


I like to massage the shrimp with some sea salt first.  You can skip that step, but I think it helps to flavor the shrimp.  Bring a pot of water to boil then place shrimp in for 2 minutes.  Strain,  then run under cold water to stop the cooking.


Pat shrimp dry then chop shrimp into small pieces & place with all other ingredients (except avocado) in a glass bowl.  Refrigerate for 1 to 2 hours.


Gently mix in avocado if using and serve.


I served mine in ice cups (shot glasses) that I made with a mold.  That made a very “cool” presentation when I rimmed the glasses with Tajin.  You can absolutely pour the ceviche into a serving bowl and put out tortilla chips alongside.