During warmer spring and summer weather, I tend to turn to lighter dishes that don’t require heating up the kitchen. One such dish is ceviche, in which raw fish and seafood is “cooked” in an acidic liquid such as lime or lemon juice. There is no need to heat up a stove, oven or grill. Here is an easy, tasty recipe for shrimp ceviche.
- 1 lb. medium shrimp, peeled, deveined and patted dry
- 1 c. fresh lime juice (9-10 limes)
- 1/2 tsp. crumbled oregano, preferably Mexican
- 1 1/4 tsp. chile powder
- 1 tsp. salt
- 1 jalapeño pepper, stemmed, seeded, and minced
- 1-2 Tbsp minced red onion
- sliced avocado for garnish (optional)
- Place the shrimp in a glass or ceramic bowl. Be sure the shrimp are dry. Pour in the lime juice. Make sure that the shrimp are all submerged in the juice.
- Refrigerate the shrimp for 12 to 15 minutes until they’ve turned pinkish and are no longer translucent. Any longer than 15 minutes and the shrimp will begin to toughen.
- In a colander or strainer, strain the shrimp and discard the lime juice.
- Place the shrimp in a clean glass or ceramic bowl and toss with the oregano, chile powder, jalapeño, salt and onion.
- Chill before serving. Served with avocado slices (optional).
Photos by Ted Scheffler
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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