Summer Garden Ceviche
Ceviche is one of our favorite summer dishes. The combination of fresh vegetables, citrus juice, cilantro...all great flavors of the summer combined with shrimp, scallops or fish pair well with the heat of the season.
It makes a great snack, starter for a later meal, or a meal itself by adding some tortillas, another side or two, and a couple glasses of mojitos or sangria!
Ceviche has its roots in South America and Spain, with elements from each being combined over the years. Various regions have their own varieties with different flavor combinations, herbs, heat levels and type of protein.
Ceviche "cooks" by having the acids from citrus fruit marinade and cure the protein. The process takes about 4 hours total. When we use shrimp, unless we've seen them pulled out of the ocean ourselves, we give them a quick blanche in boiling water (1 minute) to nudge the process along.
We like the versions we've had in Central America and Mexico - ones with a good heat level and lots of fresh tomatoes and onions and cilantro. We typically use either shrimp or scallops depending on what's the freshest at the market. Our ingredients from the garden are tomatoes, serrano or jalepeno peppers, green or red bell peppers, onions, garlic and cilantro.
1 pound shrimp (or scallops or both to equal a pound)
1 cup diced tomatoes
1 cup chopped onions
1/2 cup chopped bell peppers
1 to 2 chopped hot peppers to taste
1 clove minced garlic
1/2 cup chopped cilantro
Juice from 2 limes
Juice from 1 lemon
Juice from 1 orange
1 teaspoon of sale
Dash of sugar
Mix the citrus juices and the salt and sugar. Bring 4 cups of water to a boil. Add the shrimp and blanche for 1 minute (you don't have to do this with scallops). Pull the shrimp and quickly toss in a bowl of icewater to stop the cooking. Add the shrimp to the citrus marinade and put in the fridge for 2 hours.
After two hours add the rest of the ingredients, mix, let marinate in the fridge for at least 2 more hours and serve. It's good overnight after that, but we find it best to eat within 4 or 6 hours of it being done. Much longer after that and the seafood can get a little mealy.