SHRIMP CEVICHE

The SUN is shining for the first time in about 2 weeks. Being from sunny San Diego, we of course, think the sky is falling! It’s both terrible and a blessing to be this spoiled, but mostly a blessing!

Although my mind is thinking GRILL, I think today is all about CEVICHE. Fresh flavor, bright cheerful colors and really easy to prepare! A lazy summer day! Now don’t forget, if you are to busy for the cooking part, let me help. I prepare freshly made, home cooked food and deliver to your door with heating instructions. All you have to do is eat and enjoy…see my website or call at www.aTastefulExperience.com.

I know, I’m Italian inspired, but today I am just inspired! Ceviche Tostada,

a cold beer and a sunny patio! Healthy, tasty, easy and delicious… This recipe calls for shrimp but any firm white fleshed fish or scallops are also good.

Buon Appetito!

SHRIMP CEVICHE

2 pounds of shrimp, butterflied
2 to 3 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small red bell pepper, chopped
½ jalapeño pepper, chopped

½ bunch of fresh chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste

In a large bowl, gently mix the shrimp with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish).

In another bowl mix the tomato, onion, red pepper, jalapeño, cilantro, olive oil, salt and pepper.

Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices and tortilla chips. I also like my ceviche as a tostada on a crispy corn tortilla with a small layer of refried black beans. Cold beer, sunshine, friends…ole!