Ceviche-Style Shrimp Salad

So I haven’t been keeping up with my blogging, but that’s half-due to me being off the grid and on the beach.  Yes, Jenni took a sunny vaca to Mexico with the bestie, and it was epic.  We went to an all-inclusive resort down there, and spent the entire time eating and sitting in the water, people-watching.  What more could you want out of life?  One afternoon we spnt about 3 hours in these two chairs without a care in the world:  IMG_5624

Why would I ever come back to the North where it snows, people lay on the horn all to and from work, and there’s work in general?  Oh yeah, so that I can work and pay for more vacations like this 🙂  And so that I can feed my cat once in a while.

We ate.  And ate.  And ate.  I’m surprised they had food left by the time we checked out.  It was all so good!  Totally worth the 60 pounds I put on.  Anyway, one of the best things I had down there was a ceviche shrimp salad – it was so simple (just shrimp, lime, tomatoes, and avocado), that I couldn’t wait to make it when I got home; however, I don’t trust myself making traditional ceviche.  See ceviche is a dish that throws raw seafood into highly acidic juices (such as the lime juice we had) and allows the acidity to “cook” the fish over several hours.  I don’t trust myself, or my seafood, so I cooked mine.  Still tastes awesome.  It’s easy, incredibly healthy, and full of protein and healthy fat.  Make this, close your eyes, and picture white sand between your toes.

Enjoy!

Materials:

  • pan
  • spatula
  • large bowl and spoon
  • cutting board and knife
  • measuring spoon

Ingredients:

  • 10-12 large shrimp (5-6 per person)
  • 1 avocado
  • 1 large tomato
  • 1 T garlic
  • 4 T lime juice
  • paprika, salt, and pepper to taste
  • tortilla chips, for serving

Directions:

  1. Over medium high heat, cook shrimp, about 3 minutes on one side, 1 minute on the other side. Season as you like it.
  2. While the shrimp are cooling, dice avocado and tomato.  Place in a bowl with garlic.  When shrimp are cooled, dice shrimp and add to the bowl.  IMG_5499
  3. Add lime juice and seasonings and mix well. IMG_5500

Chill until you are ready to eat.  Serve on its own, or with tortilla chips.  Enjoy!

FullSizeRender (14)


Ceviche-Style Shrimp Salad

  • Servings: 2
  • Difficulty: medium
  • Print

Materials:

FullSizeRender (14)

  • pan
  • spatula
  • large bowl and spoon
  • cutting board and knife
  • measuring spoon

Ingredients:

  • 10-12 large shrimp (5-6 per person)
  • 1 avocado
  • 1 large tomato
  • 1 T garlic
  • 4 T lime juice
  • paprika, salt, and pepper to taste
  • tortilla chips, for serving

Directions:

  1. Over medium high heat, cook shrimp, about 3 minutes on one side, 1 minute on the other side. Season as you like it.
  2. While the shrimp are cooling, dice avocado and tomato.  Place in a bowl with garlic.
  3. When shrimp are cooled, dice shrimp and add to the bowl.
  4. Add lime juice and seasonings and mix well.
  5. Serve on its own, or with tortilla chips.  Enjoy!

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