It’s time for Friday Night Bites and tonight we are going light and delicious! Ceviche is a summer soiree favorite and therefore it earns the spotlight this week.
This dish is so chock full of bites of freshness, it just says “summer”. As my daughter commented, “it’s so refreshing” and Dawn can eat it faster than I can make. it
So get chopping and slicing and prepare this dish before guests arrive so you can simply serve it up as an appetizer or main feature and enjoy eating with your guests. Feel free to serve it with a fork and tortilla chips for those who choose to scoop up this goodness with a chip.
- 1 lb. cleaned & deveined shrimp (tails removed)
- 4 large lemons, juiced
- 4 limes, juiced
- 2 large garlic cloves, finely diced
- 2 red peppers, seeded and chopped
- 2 large jalapenos seeded and finely diced
- 1 bunch scallions, thinly sliced
- 6 tomatoes on the vine, chopped
- 2 mangoes, chopped
- Extra virgin olive oil
- Coarse salt & fresh cracked pepper to taste
- ¼ cup salt
- Optional Step: bring pot of water to a boil. Add ¼ cup salt. Blanch shrimp (boil for 1 minute, remove and plunge into bowl of ice water). *This step is an optional precaution, in most recipes for ceviche the raw seafood is cooked in a bath of citrus juice – that is certainly a trademark of the dish, you must of course determine own comfort level.
- If you skip optional step above, simply start recipe here. Pat shrimp dry with paper towels. Cut into ½” pieces and place in large rimmed glass baking dish (don’t use metal – it could give off a metallic taste). Add lemon and lime juice, and garlic. Cover and refrigerate.
- Place red and jalapeno peppers in second bowl, drizzle with olive oil and season with salt and pepper. Cover and marinate on counter for 30 minutes.
You can substitute a serrano pepper for jalapeno peppers for more heat if you have a spicy crowd coming). *If you wear contacts, use rubber gloves when preparing hot peppers, the oil from the peppers stays on the skin and can be transferred to your contacts.