Shrimp Ceviche Salad and/or Appetizer

Shrimp Ceviche Salad and/or Appetizer

Monday I was in the mood to finally try and make Ceviche at home. Previously, I had written how my neighbor John had made me that fabulous Salmon dinner…since I still had his plates – I thought this is great: I can make enough to share. He also has this motto (we borrow stuff and give each other stuff we have cooked all of the time) that when he receives a plate or container, he has to return it with something in it…now sometimes this can be as simple as a Hershey's Kiss…I think it is a very sweet motto.

So I returned his beautiful bowl filled with Ceviche Salad. He loved it and I hope you do too!

Ceviche
1 lb – Small Shrimp, peeled and deveined
2 – Lemons, Juiced
2 – Limes, Juiced
2 – Oranges, Juiced


Salad
6 to 10 – Small varieties of Tomato cut into medium dice
(I like to use the Gourmet Medley by Sunset)
*You could also just use a Medium to Large Tomato*
½ Cup – Fresh Cilantro, chopped
1/3 Cup – EVOO
¼ Cup – Spanish onion, finely diced
½ Jalapeno Pepper – Finely diced, seeds included
1 Lime, Juiced and Zest
Kosher Salt and Fresh Ground Black Pepper
Arugula & Baby Spinach
Hass Avocado
Chives
Corn Tortilla Chips or Wheat Pitas sliced and baked

To make the Ceviche; toss the shrimp with the citrus mixture in a non-reactive bowl, cover and place in the refrigerator. Refrigerate between 30 and 90 minutes. 30 minutes will be slightly cooked, 60 minutes will be fully cooked, 90 minutes will be very fully cooked and on the verge of becoming chewy…but if the idea of cooking shrimp this way makes you a bit nervous…then by all means go for the entire 90 minutes. I think the more ideal time is 45 – 60 minutes. The bottom line is the shrimp need to have turned opaque – so you know that they are cooked.

Meanwhile, toss the tomato, cilantro, olive oil, onion, jalapeno and lime juice in a bowl to mix. Season with salt and pepper, to taste.

When the shrimp are ready, drain them and discard the marinade. Toss into the tomato mixture.

If making salads: take handfuls of arugula and baby spinach and place in the bowls…amount will vary depending on the size of the bowls. I like to bring the leaves up to the brim then dollop some of the shrimp mixture into the center. Place a few avocado slices for garnish and snip some chives over the top.

A nice touch is to add a couple of tortilla chips.

If making appetizers: fill martini glasses with arugula (I would not use the baby spinach)…dividing the Ceviche among the glasses and again, place a slice of avocado as a garnish and snip some chives over the top.