“Ceviche” is a relatively new word to me. Wikipedia says ceviche is a seafood dish marinaded in citrus juices – and I’m with ya so far.
But Google Chrome and it’s squiggly red line under the word Ceviche is suggesting I use the word “Crevice”, which is not especially helpful because until just a few moments ago, I wasn’t even sure how to pronounce “ceviche”. Now I’m going to go to a fancy party some day and say “May I please have the Shrimp Crevice?” and people are going choke on their caviar and/or snort Cristal out their nose. Thanks for nothing, Google Chrome.
At least now we’ll never forget it. High five for not saying stupid things at fancy parties! At least as far as the food talk goes. No promises on the rest of my conversations.
Really, we should not have to think this hard about what to call this dish. Can’t we just call this shrimp salad? That just rolls off the tongue.
Except, wait, put this ON your tongue, don’t let it roll off.
1/2 lb of shrimp, de-veined, tails removed, chopped (I used cooked, frozen, thawed)
1/2 jicama, peeled, chopped
1 bell pepper, chopped (you could also use a spicier pepper here)
1/2 seedless cucumber, chopped
1 bunch of scallions, all of the white and some of the green (not the rooty, hairy bits)
juice from two limes
2 – 3 Tbsp olive oil
salt and pepper
1 avocado*, chopped
Yes, there is a lot of chopping involved with this recipe, but pat yourself on the head and then tell yourself it’s all right – it will all be worth it, I promise.
Give yourself about 20 minutes to turn this:
Stir together vegetables, lime juice, olive oil and spices.
*Add the avocado now if you’ll be serving this somewhat soon, otherwise wait to add the avocado until it’s closer to the time you’ll be eating it. The lime juice should preserve the avocado and keep it from oxidizing and turning brown for a little while, but this makes enough to last us a couple days, so I usually wait to add the avocado until right before serving.
I like to make a big batch and then put it away to eat over the course of a few days – the flavors continue to blend nicely as it marinates. You can put this on toast, serve it as an appetizer at your fancy (or not-so-fancy) party or do what I do, put it on salad greens and eat it for lunch. Or better yet, breakfast.
Paleo and low carb but who cares, it’s delicious!
We love this dish and I hope you will too. C’est ummy-ay!