Moving right along… Shrimp Ceviche night!

Let’s take a gastronomic trip to a place far from the cold and dreary Pacific NW. Yes, our winter started today, our 3 months of sunshine and dry weather is over. Ho hum. So let us venture south of the border or to the south Pacific with a simple healthy meal.
In the fridge I had two pounds of cold water shrimp harvested off the coast of Oregon.Sustainable? yes! Healthy? yes! Local? yes!

I already had some avocados, and frozen lime and lemon juice at home. So on the way home from work I stopped at my local produce place and got some vine-not-so-ripened-tomatoes, cilantro, red onion, Serrano chiles and garlic.

I’m a no nonsense type of cook. I don’t have any fancy gadgets, like a garlic peeler. My number one tool in the kitchen is my chef’s knife. (Yes, I need a larger cutting board.)

I chopped all of the veggies first, defrosted the lime and lemon ice cubes.

Dumped them, along with the shrimp into the bowl, then mixed them up.

I sliced up the avocado halves vertically and horizontally using my chef’s knife. I could’ve used a smaller knife, but I didn’t want to get it dirty. I used a silicon spatula to scoop out the avocado pieces into the bowl and to gently stir the ingredients together.

I like to serve ceviche with tortilla chips, the crunch and added salt make a great pairing. You can make this into a south Pacific variety by adding seaweed and a drizzle of sesame oil.

Ingredients:
2 lbs small shrimp
2 tomatoes
1 bunch cilantro
1/2 red onion
2 serrano chiles
3 cloves of garlic
Juice of 2 limes and 2 lemons
salt and pepper to taste

Once items are chopped, mix together, taste, mix one more time, then marinade in the refrigerator for a few hours or overnight. The longer the ceviche marinades, the more the flavors of the ingredients come together. Enjoy on a salad, on a tortilla chip or alone in a bowl.