After travel for the Fourth and my painting adventures, I’ve been feeling a bit lazy about dinner. I decided some shrimp ceviche, fresh guacamole and pico de gallo was in order and made enough for lazy nachos where I added a little cheese, deli Cajun turkey and sour cream in addition to the previously mentioned ingredients, for a second meal today. The nachos literally took 3 minutes to make and that’s including 30 seconds in the microwave to warm my chips, Cajun turkey and melt the cheese.
The ceviche took 15 minutes and that was 10 minutes of it cooking in the citrus. Now I know some people have food intimidation where this dish is concerned. There’s always the argument of whether the seafood actually cooks in the juices. Citrus is very acidic which does in fact cook seafood. I typically cut the item into smaller pieces to help it work faster. Since I’ve previously shared a guacamole recipe, I’ll share the ceviche recipe. Enjoy the trio!
5 medium shrimp
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1 tbsp chopped onion fine
1 tablespoon chopped tomato
1 tbsp chopped cilantro
1 tsp salt
1tsp cayenne pepper
1 tsp coarse black pepper
1 tbsp rice wine or apple cider vinegar (optional)
1. If using fresh shrimp, peel and devein theming put in ice water until ready to use.
2. Chop onion, cilantro into fine piece.
3. Slice and dice a small tomato. (Save the remaining tomato for a salad or a scrambled egg addition.)
4. Juice lemon and lime.
5. Drain shrimp and chop into bite-sized pieces.
6. Add juices, seasonings and fresh veggies. Top and refrigerate for at least 10 minutes or until shrimp are pink. (If it doesn’t pink fast enough, you can always pop it in the microwave for 30-45 seconds.)