It’s officially spring in DC. Not exactly tropical weather, but I can finally drink rosé wine and wear white pants so I’m celebrating. Who the heck makes up these rules anyway? For now I’ll blame Joan Rivers. So my taste buds were in the mood for something to complement the clear sky today and I started daydreaming of vacation. My last mini-getaway was to Miami for a bachelorette party and since then, I’ve been totally obsessed with ceviche. They actually have ceviche delivery in Miami. I know, I was a bit skeptical to order raw seafood from some dude on a Vespa, but if you’re in Miami you must try My Ceviche. It’s trendy, fresh, affordable and super gourmet—perfect for that Bachelorette Pre-Game 🙂
Anyway, traditional ceviche consists of raw seafood tossed with something acidic, i.e. citrus juice or vinegar that “cooks” the fish. I prefer to take the guess work out and cook the shrimp before marinating, though …that’s just me—I’m too young to die from food borne illness. Personally I would just put this in a big bowl and eat it with spoon, but if you’re feeling like a “Susie Homemaker” it would look really cute served in margarita glasses. Oh, it can also be more of a dip if you pair it with tortilla or plantain chips.
* Pro-tip: Unless you want your ceviche to taste like tin foil, you need to use a nonreactive bowl. Sorry to go all Bill Nye on you, but the reason for this is because many foods—especially salty or acidic ones—react with untreated surfaces such as iron, copper and aluminum. In terms of bowls, it’s pretty hard to find anything but nonreactive ones these days; most are made of plastic, stainless steel, ceramic, or glass, none of which are reactive.
- 1 quart water (free)
- 1/8 cup sea salt
- ½ pound raw shrimp peeled and deveined ($4.50)
- Juice of 1 lemon ($.40)
- Juice of 1 lime ($.40)
- Juice of 1 orange ($.40)
- ½ cup diced, seeded, peeled cucumber ($.50)
- ¼ cup finely chopped red onion ($.20)
- 1 jalapeño pepper, seeded and diced finely ($.10)
- 1/2 cup diced seeded plum tomato ($.75)
- ½ avocado, chopped into 1/4-inch pieces ($1.00)
- ½ tablespoon chopped cilantro leaves, plus more leaves for garnish ($.10)
- 1/8 cup extra-virgin olive oil ($.50)
- Sea salt to taste
- Combine water and 1/8 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle.
- Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see pro tip above). Add lemon, lime and orange juice. Stir in cucumber, onion and jalapeño. Refrigerate for 1 hour.
- Stir tomato, avocado, chopped cilantro, and oil into the shrimp mixture, season generously with salt. Let stand at room temperature for 30 minutes before serving. Garnish with more cilantro leaves.