shrimp ceviche

Shrimp Ceviche Recipe

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shrimp ceviche

A few summers back when my husband and I spent a couple of days in Miami we ordered a shrimp ceviche and the waiter politely told us that was fine but a shrimp ceviche isn’t a real ceviche because you have to cook the shrimp with heat, as opposed to traditional ceviche where the acidity in the juice cooks the fish, before you put into the vegetables. I’m not sure why it needs to be cooked first but it’s not a big deal because it actually speeds up the time from making to eating which is always a good thing.

Ingredients:

  • 10 or more medium-sized shrimp, peeled, tail removed and deveined (or be smarter than me and buy some that are already like that) cut into bite size pieces
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1-2 chopped fresh seeded vine tomatoes
  • 1 chopped bell pepper, no color preference
  • 1/2 jalapeño pepper, chopped and 1/4 of the seeds, add more seeds if you want it a little hotter.
  • Salt to taste
  • Cilantro to taste, stem removed and chopped

Directions:

1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.

2.  Add cilantro and mix. Then add the salt to taste and a little bit of lime juice. The salt is to take some of the sweetness away from the lemon and lime juice.

shrimp ceviche

3. In a small saucepan on medium heat, bring the lime and lemon juice to a soft boil.

4. Add the shrimp and cook until it goes from clear to white.

shrimp ceviche

raw shrimp

 

shrimp ceviche

cooked

5. Add the shrimp and a little bit of the juice to the veggies and mix.

6. Enjoy! With tortilla chips, crackers, pita bread and/or guacamole.

shrimp ceviche

 


flatbread

BBQ Chicken Flatbread Recipe

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flatbread

Barbecue chicken flatbread, or what I like to call BBQ chicken pizza without the sauce. 🙂

Flatbread Ingredients:

  • dough, click here for recipe, don’t bake it yet *if you want a chewier dough use bread flour, use All-Purpose flour for a crisper dough
  • shredded chicken
  • barbecue sauce, I like Stubbs
  • diced red onion, about half of it
  • diced bell pepper, about half of it
  • olive oil

Directions:

  1. Pre-heat oven to 450°
  2. Generously coat the shredded chicken in barbecue sauce.
  3. Put about a tablespoon of oil into a skillet and put on medium heat.
  4. Place diced peppers in the pan and sauté for about 3 minutes and then add the onions. Sauté both until tender, about 7 minutes.
  5. Roll out the dough on a floured surface. Place on a greased pan and place in the oven for about 8 minutes. *This is to make sure the top is cooked all the way through before putting on the toppings.
  6. Carefully remove the flatbread from the oven and top with cheese, chicken, onions and peppers. Followed by pouring a little more barbecue sauce on top of the flatbread.
  7. Cook for another 10-15 minutes, where the cheese is melted and the bottom is cooked all the way through.
  8. Enjoy!

flatbread


ceviche

Ceviche Recipe

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ceviche

I love ceviche! It’s one of those fish dishes that got me on the road to liking fish and seafood. This is one of those recipes however where you don’t have leftovers because the acidity in the juices will continue to cook the fish turning it into mush. Whatever isn’t eaten should be thrown away which is why you serve it with other things like guacamole.

Prep time: How fast can you chop?

Cook time: ~ 40 minutes

Ingredients:

  • 1 tilapia fillet, chopped into small cubes
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1-2 chopped fresh seeded vine tomatoes
  • 1 chopped bell pepper, no color preference
  • 1/2 jalapeño pepper, chopped and 1/4 of the seeds (to taste, want heat? add more seeds! don’t like things hot? add only a couple of seeds)
  • Salt to taste
  • Cilantro to taste, stem removed and chopped

Will be served with:

Directions:

1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.

ceviche

2.  Add cilantro and mix. Then add the salt to taste. The salt is to take some of the sweetness away from the lemon and lime juice.

3. Add the tilapia and mix well.

4. Add the lime and lemon juices making sure to throughly coat the fish. The acidity in the juice is what cooks the fish. Stir and cover with lid.

ceviche

5. Place the bowl in the fridge for about 40 minutes, stirring halfway between. The fish should go from clearish to white.

6. Enjoy! I like to eat my ceviche by scooping onto tortilla chips with guacamole on the side.

ceviche