Nana’s Recipes: Ceviche!

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As it gets hotter and hotter here in Texas, it’s only natural to think of meals that don’t require heating up the kitchen. Now the only thing better than not heating up the joint would be put put together a wonderful tasting south-of-the-border style meal so I thought today we could talk ceviche!

Ceviche is one of those classic Mexican seafood dishes that oddly enough requires no heat to cook! The secret is this: the lime juice cooks the shrimp for you. Shhhh! Don’t tell anybody. Let’s go!

You’ll need a couple pounds of decent sized shrimp, let’s say three pounds. Peel ’em, devein ’em, cut ’em into quarters and place them in the bottom of one of those glass baking dishes. Juice a half dozen or so limes and maybe 3-4 lemons then pour the juice over the shrimp. Put that dish in the fridge and let the juice work it’s magic for the next two hours. While the shrimp is “cooking” dice up four decent sized tomatoes, no need for seeds by the way. Also dice up a red onion, a couple serranos, a cucumber (peel it first), chop up a fistful of cilantro, and cube up an avocado.

Once the shrimp is “cooked”, throw all those ingredients plus the shrimp into a bowl and add a teaspoon of olive oil, salt and pepper (to your tastes) and then toss it all together. Once everything is good and mixed, put the bowl back in the fridge for an hour or so to let all the ingredients get good and friendly and it’s ready to eat! Granted it’s about 3 hours of fridge time to prepare this meal, but if you like do it the night before and leave overnight, it’ll be just as tasty. And it’ll be ready to go when you are! Speaking of which, when you’re ready to hit the road, hit us up at the website so we can help you get on your way with any parts or accessories you may require.

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