Tuesday, May 15, 2007

Quick ~N~ Easy Ceviche`


Sometimes ya just crave childhood comfort foods. Most of mine are mexican or Italian, which is either too fattening or to rough on my digestive system. An exception to that rule (cause there’s lotsa rules round here) is Ceviche. I raided the fridge and went to work. Of course im in the middle of quilting but a girls gotta eat right? I'm trying to be good here, but I really want a warm tortilla with butter:(
So I'm making the right choice today. I smiled to myself as I strewed items all over the counter because Blima always says, where’s your recipe for that? I kind of shrug my shoulders and say "in my head"? So I will attempt to type it out for you, but there really isnt a hard and fast rule about it, Wierd huh? I better make one up. People will talk.
Guilt free, as avocados’ are the good fat..........

Ceviche ( say vee che)

*one firm but ripe Haas avocado, cubed
*About a cup of juicy and sweet red tomatoes like grape, diced
*half a red onion finely diced
*half of an English cucumber, sliced in half lengthwise, then thinly sliced.
*one jalepeno finely diced ( habanero if you dare)(u can sub green bell pepper if u dont like hot)
*1 cup or more peeled and de-veined shrimp (bay shrimp too)
* About 1/4th Cup finely chopped Cilantro
*salt to taste
*Juice of one lemon, or lime

Fold first 7 ingredients in a bowl, as not to disturb each other. Salt to taste, and finish with lemon to not only preserve freshness, but also to cook fish if need be.
Also, this can be made with Any raw fish or crustation. Couple hours in the fridge, its all cooked! I have made this with Salmon, crab, shrimp, Talapia, ling cod. The crab being my all time favorite:)
A very pretty and delcious cocktail or appetizer served with celery or chips, or in my case........... Lunche`!!


*Note to yourself: Serve within a few hours.

11 comments:

Anonymous said...

OH WOW!!!! I am so impressed with this.
Make it in July for me.
Luv u, B.

Anonymous said...

post it on blimacake please :)

Anonymous said...

Looks wonderful!! But I'm guessing .. just guessing... that one would want access to really fresh shrimp, or cook shrimp separately before assembly.... say if you live in a land locked state.... trade you coffee??!!! :-) Jan

DearGina said...

Jan, do u have a Costco there? I generally use the flash frozen shrimps, uncooked, and the lemon or better still lime, cooks the seafoods. (marinade) You can... if you prefer, buy ready to serve shrimps, sea or bay... and still is yummy:)
How the heck u spect me to fly over with fresh shrimp for a coffee trade? U want the other air passengers to boot me off plane? Pick a less smelly trade and you're on:)
ROFL

DearGina said...

Trader Joe's too:)

Anonymous said...

Oh now you are just taunting me... Trader Joes.... don't I wish.. bah humbug... Costco good!! We have many options there.... :-) Sent the Cabana Boy there at lunch for party rations as a matter of fact rotfl..... now I am off to think what I could trade for coffee rotfl... - Jan

DearGina said...

Blima, I posted on blimacake.com... and I just put it on the Posluns in July list:)

Anonymous said...

Mango Ceviche Recipe





1/2 pound bay scallops
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro leaves
1/2 tablespoon peeled and grated fresh ginger
3 limes, juiced
1 large mango, peeled, seeded, and diced
1 head butter lettuce, cleaned

In a large bowl, mix the scallops, green onions, cilantro, ginger, and lime juice until well combined. Cover and refrigerate for at least 1 hour. Remove the scallop mixture from the refrigerator and mix in the mango until well combined. Divide the butter lettuce leaves equally among 4 plates. Divide the scallop mixture evenly over top the lettuce and serve immediately

enjoy!
Love u, B

Anonymous said...

You have a list for July already?
ROFLLLLLLL @ U.

DearGina said...

THIS must be the American or Canadian version, cause its not Mexican.... I think I'll try it leaving the ginger out of course... maybe its Asian Ceviche... thieves....

Thanks B

DearGina said...

On second thought, HOW could they call this Ceviche? it doesnt look a thing like it?

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