First Up, A Simple Warm-Weather Dinner Idea

May 14, 2008

With another warm weekend forecasted, I wanted to share my friend Nichole's recipe for Shrimp Ceviche. It is one of those recipes that belies its other words, people love it way more than they should given the minimal effort that goes into making it. It is really delicious and always puts me in the summer-time mood. Bonus: you can stock most of the items to have on hand for this recipe.

Shrimp Ceviche

1 lb. peeled and deveined cooked shrimp, cut into small cubes (I buy the frozen cooked jumbo shrimp from Trader Joes and thaw it according to the package directions)

4 (or so) tomatoes, seeded and diced

1/2 c. cilantro, finely chopped

1 avocado, diced

2 limes, zested and juiced

1/4 c. olive oil

1 garlic clove, minced

salt and pepper to taste

In a serving bowl, mix lime zest and juice, olive oil, garlic and salt and pepper. Add the rest of the ingredients and toss gently (you don't want to smash the avocado). Refrigerate for at least 15 minutes to let the flavors develop. Before serving, check for seasoning. You may need to add more lime juice. Serve with tortilla chips.

Be sure to make these margaritas with your ceviche:

Pomegranate Margaritas (from Gourmet Magazine)

1 c. fresh pomegranate juice

1 c. good white tequila (don't waste the really good stuff on these, or any, margaritas!)

1/4 c. triple sec

Stir all ingredients and serve over lots of crushed ice. Garnish with a slice of orange. Makes about 4 good sized drinks -- enough to get the party started for four people. :)

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