On hot summer days I love serving cold shrimp ceviche as an appetizer or a light meal. A few restaurants make a really great ceviche here in OKC, but I enjoy making it fresh and adding lots of shrimp. I change the recipe a tad here and there depending on what I crave or have on hand. Last evening I added fresh pineapple for a sweet compliment to the
tomatoes and lime. You can also add mango instead, my market was out so I substituted the pineapple.
I thawed some frozen precooked shrimp and chopped up my favorite fresh veggies for a homemade salsa. The colors are as pretty as the taste.
I layered half of an avocado in the bottom of the glass and then a generous portion of the ceviche~a cool and refreshing dinner after working in the hot summer sun.
I love serving ceviche in a pretty glass and then placed on plates...
onto a woven tray and out to the patio for
an easy dinner.
Recipe:
Summer Shrimp Ceviche
1 lb of cooked and cleaned shrimp
4 small tomotoes diced or a small container of cherry tomotes quartered
1/2-1 c fresh pineapple diced (optional)
garlic salt to taste
ground pepper to taste
1/2 orange sweet pepper diced
1 bunch of cilantro finely chopped
1 small vidalia onion finely chopped
1 bunch green onions chopped
1/4 c olive oil
1/4 c. red wine vinegar
1/4 c. lime juice
1 small seeded jalepeno if desired for heat
Combine, chill and let marinate
for a least 30 minutes.
Serve over a bed of lettuce as a first course salad or
in a large margarita glass over diced avocado as an appetizer or even a light summer meal. Serve with tortilla chips.
I'm linking with Foodie Friday this week.
I'm linking with Foodie Friday this week.
Enjoy!