Shrimp Ceviche

Today I stepped outside of my comfort zone for dinner and made shrimp ceviche.

My boss at work shared the dish with me which she made the other day and I was hooked. I decided I would recreate the meal and attempt my first ceviche experience tonight.

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I started out with some Wild Key West Pink Shrimp from Whole Foods. It was frozen so I let it defrost a bit by running it under the cool water in the sink.

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While the shrimp was in the colander, I juiced some lemons and limes.

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The recipe called for 6 limes and 2 lemons.

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I sliced and diced them.

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Then it was time to let the shrimp marinate in the lemon/lime juice. The acids in the juice “cook” the shrimp, it was cool to watch them change colors from clear to pink!

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While the shrimp “cooked” I chopped some herbs. This recipe called for a handful of chopped cilantro & flat parsley.

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Love me some greens!

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I also chopped up an onion and a red bell pepper.

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Add all the herbs, pepper, onion to the lemon/lime mix. A touch of salt, pepper, crushed red pepper and chili powder for a little kick and you are good to go!

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The hubs and I enjoyed our ceviche with some tortilla chips.

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It was a tasty, simple & clean meal!

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Have you ever made ceviche before?

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1 Comment

  • Reply Patty O April 4, 2012 at 9:11 pm

    Wow – that’s so cool that the shrimp “cook” when you add the juices – I honestly have never heard/seen that before. Was is served cold or hot – I assume cold.

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