Simple Shrimp Ceviche
Peanut butter is an indolent and cheap vice that keeps me from acting out in a hangry state, Amen. But alas, after a week of peanut butter shakes for breakfast and Cheez-Its for dinner, I was feeling slightly deficient in some necessary nutrients. So I ate an entire bag of carrots and gave myself a stomach ache, then I made a really gross, green smoothie-juice thing that consisted of spinach, water and some freezer-burned berries and pretended for about five minutes that I liked it.
Then I thought of Ceviche… A tangy and rich appetizer of fresh fish with lime juice, jalapenos, red onion and crusty, buttery bread. Tony and I had this our second night in Costa Rica when a storm knocked out the power in the whole town and we ran through the rain, in the dark, using the shower curtain as an umbrella, to a nearby restaurant that was still open and lit by candle light.
Ceviche has held a special place in my heart ever since and the time had come to make it myself.
I used a bag of Individually Quickly Frozen Shrimp and did a few experimental tests with the amount of time they sat in the lime juice. That’s the mind-blowing part here, the lime juice actually changes the meat to a cooked color and texture, you just let the lime juice do the work and come back later!
Leave it too long and the shrimp turns chalky with a weird texture, too short and it will be raw in the middle. But no worries, you’re gonna do great. While the shrimp hangs out in the lime juice, put a liberal amount of butter on some crusty bread and throw it in the oven until it’s crunchy good. Then taste a shrimp! If it’s where you like it, spoon up a big bowlful and dive in bread first. This is technically an appetizer but I made a bunch of it and we had it for dinner. I cannot recommend it enough.