Wednesday, June 24, 2015

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!

Here's how:

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.

1 comment:

Natalia B said...

Ever since trying ceviche 4 years ago at Mancora restaurant in NYC, I can't get enough of it! It's my new go-to dish when I want to make something new for company.

Your ceviche not only tastes good I'm sure (will be trying recipe soon), but also looks pretty with all the colors.