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