The first time that I had shrimp ceviche was a couple years ago during a trip to central Florida. My very first bite of this delicious dish invoked long lost memories of childhood when I lived on an island surrounded by coconut trees and ocean breeze. Growing up in the Bahamas, we had a similar dish called conch salad that was just as delicious as this shrimp ceviche.
Living in the Midwest does not allow the option of buying freshly caught conch, which is necessary for the conch salad dish. Shrimp ceviche has served as a wonderful alternative to one of my favorite Bahamian dishes. The following recipe is one that I have written and used since my first tasting of shrimp ceviche.
Shrimp Ceviche
Serves: 6
Preparation Time: 30 minutes
Ingredients
- 1 lb cooked jumbo shrimp (peeled, deveined & chopped)
- 6 Roma tomatoes chopped
- 1 bell pepper diced
- 1/2 cup diced red onion
- 2 cucumbers seeded and chopped
- 1 avocado sliced
- 2 lemons
- 3 limes
- 2 oranges
- 1/3 cup of chopped cilantro
- 1 diced jalapeno (optional)
- salt
- fresh ground pepper
Instructions
- In a medium bowl, combine the fresh juices of the lemons, limes, and oranges along with the cilantro.
- Add the shrimp and toss together. Let marinate for 10 minutes.
- Add the tomatoes, bell pepper, onion, and cucumber to the shrimp. Add jalapeno—if desired. Season with salt and fresh ground pepper to taste. Toss together and let sit for 10 minutes.
- Serve immediately with slices of avocado.
Isn’t that bright and beautiful? Ceviche is one of my favorite recipes to prepare when we are wanting a light, easy and delicious meal during the spring and summer months. Give it a try and see what you think; the flavors are fun and bright–perfect for sunny days!
What are some of your favorite spring and summer meals? Tell us some of your go-to dishes in the comments!
