Mar 13 2009
I love Caribbean food. To be honest, I think most of the food I grew up eating in Miami was Caribbean in some way or another.
My husband and I took our honeymoon in Belize. Many people don’t know about this wonderful little English-speaking country just south of Mexico. We quickly fell in love with the relaxed atmosphere, the people, and the fantastic food.
One of my favorite dishes that I had the pleasure of eating while I was there was shrimp and conch ceviche. Unfortunately, in Germany conch is no where to be found. My goodness…it’s hard enough just finding decent tortilla chips..needless to say a little sea critter!
So, when I saw Meeta’s Monthly Mingle this month with the theme of Caribbean Cooking I was really excited. I looked through all my recipes. I have tons of Cuban recipes and some jerk recipes I’ve been meaning to try out. But, I settled on shrimp ceviche mostly because of the (lack-of) time factor. Ceviche is quick and easy. It’s ready in 20 minutes. You can’t really beat that.
Most of the time it is served as a snack or an appetizer, but I often enjoy it as a light meal with some tortilla chips.
1 Cup raw Shrimp (2 cups of frozen shrimp, once defrosted makes 1 cup)
2 Roma Tomatoes, seeded and diced
1/4 a small Red Onion, diced
1/4 Green Bell Pepper, diced
1 small Avocado, seeded and diced
1/2 Cup diced Cucumber, peeled and seeded
3 Tablespoons minced fresh Cilantro
a few very thin sliced from a spicy Red Chili (about 1/4 of the chili)
juice of 3 Limes
Salt to taste
Pour all the lime juice into a large serving bowl.
Bring a pot of water to a boil. Add the shrimp and immediately pour them out into a colander. Quickly rinse them out with cold tap water.
Then, cut the shrimp into small pieces – each medium-sized shrimp can be cut into about 7 little pieces.
Add the shrimp to the lime juice and mix in so that all shrimp is completely covered. Mix every few minutes for the next 20 minutes. The lime juice will “cook” the shrimp with its acidity. When you put the shrimp in the juice it will originally be a light gray in the middle and after the 20 minutes, the gray will have turned white. That is the sign that it is now cooked through.
In the mean while, cut-up all other ingredients. I used a mandolin to get the really thins chili rounds. I went from the bottom up and stopped before the seeds. Once the shrimp has been in the lime juice for 20 minutes, add all other ingredients and mix well. Salt to taste.
Makes 2 main dish servings or 6 appetizer servings.