Shrimp & Calamari Ceviche in Avocado
This is more of a seafood salad than a ceviche, because the calamari (squid) is cooked before you add it into the mix.
Ceviche is a Peruvian specialty, cooking fresh fish in acid such as lemon, orange or lime juice. The citrus actually cooks the fish, believe it or not, and gives it a fresh beautiful taste. I order it whenever I see it on a menu.
Here I used 3 color peppers, green, yellow and red, along w/ some diced celery and cilantro.
I cut everything into a tiny dice. You can add red onion if you like, but I was out, and I didn't miss the bad breath!
Take small raw shrimp and cut them into small pieces.
Squeeze about 4 limes, about 1/2 cup of lime juice and pour over the shrimp.
Let sit for 15-20 minutes or so until the shrimp is "cooked". The longer the shrimp sits in the acid, the tougher it will get, so you want to make this just before serving.
I used frozen calamari rings, which I blanched in boiling water for only a few minutes (you can omit the squid if you are not a fan).
In a large bowl toss the shrimp, lime juice and diced peppers and celery together. Add in the cooled, cooked calamari.
Sprinkle w/ some sea salt & hot pepper flakes if you like.
Add in a big handful of chopped fresh cilantro and mix.
I served this in avocado halves and it was cool and refreshing.