I was raised (for the most part) on the MS Gulf Coast which means I have a natural love of shrimp pumping through my veins. Love it. Love it. Love it. So much so that I have to wonder if my grandparents (whom raised me) might have pureed it and fed it to me as baby food. Ok, so the whole puree thing probably sounds a little gross, but rest assured shrimp is NOT!
So in light of the fact that this semester of hell is almost over with for me, and I plan on taking the summer off – I am not only getting back to cooking, blogging and photographing, but don’t be surprised if you see a lot of shrimp recipes. Summer time is coming and shrimp makes so many amazing and delish, light summer meals and appetizers. One of which is below, and it’s my favorite! Shrimp Ceviche! Serve it as an app or grab your favorite white wine and bag of chips and turn the entire thing into an afternoon meal! That’s what we did!
• 1 pound cooked, peeled and deveined medium shrimp
• 1 cup fresh lime juice
• 1 package of plum tomatoes diced
• 2 avocados, diced
• 2 cucumbers, diced
• 1 jalapeno pepper to taste (optional if you want kick)
• Chopped fresh cilantro to taste
• Salt and pepper to taste
• Bag of your favorite plain, salted chips
Place shrimp in a glass bowl and cover with lime juice to marinate for about 10 minutes. Meanwhile, dice and chop the rest of the ingredients and place in a large bowl.
Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add salt and pepper to taste. Toss gently to mix. Allow to marinate in refrigerator for an hour before serving. Scoop and eat with your fave chips!