Food and Drink: Latin Inspired Thanksgiving Recipe #3- Shrimp Ceviche
Wednesday, November 12, 2014
Our last two dishes were part of the main course so today we're sharing a great appetizer option that's both refreshing and has a touch of spice. I love making shrimp ceviche because it's easy and flavorful, and, unexpected. I like to serve in small bowls or even my colorful Fiestaware cups and saucers. Everyone loves it! It's also great for dinner parties because you can make it in large portions. That way everyone can eat it as a dip with chips, making it a good alternative to the typical guacamole or salsa you may find at other parties.
Prep Time: 10 minutes
Yields: 4-6 servings
Happy Eating!
Cheers,
Frank Campanale
Prep Time: 10 minutes
Yields: 4-6 servings
Ingredients
- 1 pound of shrimp, peeled and chopped with tail removed
- 1 cup of squeezed lemon/lime juice
- 1 cup of chopped cucumber
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped red onion
- 2 serrano peppers, seeded and sliced thin
- 2 avocado, cubed
Preparation1. Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes.2. In a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions, and serrano chile to incorporate evenly.3. Transfer the mixed vegetables into the shrimp bowl and mix well.
4. Season the ceviche with some salt and seasoning of your choosing.
5. Cube avocado, add and gently toss just before serving.
Happy Eating!
Cheers,
Frank Campanale
