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Shrimp Ceviche
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| Amanda Love’s Famous Weston A. Price 2010 Shrimp Ceviche Serves 6 as an appetizer Ingredients Marinating mixture: #1 small, wild shrimp – My favorite to use is Vital Choice (You could also use fish like Salmon, Halibut, Snapper or Tilapia) | |
| 1 teaspoon | grated lime zest from 1 lime |
| ½ cup | fresh lime juice, (from 4 limes) |
| ½ cup | fresh lemon juice, (from 4 lemons) |
| 1 small | red bell pepper, diced fine (stemmed and seeded) |
| 1 jalapeno chili, minced (stemmed and seeded) | |
| 1 medium | size garlic clove, minced or pressed (about 1 teaspoon) |
| 1 teaspoon | sea salt |
| Dressing: | |
| ¼ cup | extra virgin olive oil |
| 4 | scallions, thinly sliced |
| 1 cup | tomatoes, small diced |
| 3 tablespoons | cilantro, minced |
| 1 teaspoon | ground coriander spice |
| 1 | ripe avocado, pitted and diced |
| Ground black pepper | |
| sea salt to taste | |
Directions
1. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the shrimp (make sure all of the shrimp is submerged under the liquid), cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 20 to 30 minutes, stirring halfway through the marinating time. Do not cook longer or the shrimp may get tough.
2. Place the mixture in a fine-mesh strainer, and strain out the liquid. Leave the shrimp a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro and coriander followed by the avocado. Season with salt and pepper to taste before serving.
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