One of my favorite dishes that I’ve made and ordered when traveling around the world is cebiche. And with the variety of veggies, I thought it would be perfect to share for some 8WW diet inspiration.
Cebiche, if you’re not familiar, “is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added” (wikipedia).
Being that we’re in Colorado fresh fish is harder to come by. When I’m itching to make a cebiche here in Colorado, I usually make a shrimp cebiche. (In order to ensure that the shrimp, which was not caught that day, is free from bacteria, I always put it in for a quick boil as is recommended. The acids from the lemons and limes will cook the shrimp but it won’t kill the bacteria.) I first made it from this recipe from simplyrecipes.com, which has always remained a tried and true recipe to follow. It makes for a great leftover as it continues to marinate!
Shrimp Ceviche Recipe
If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Yield: Serves 4-6.