|This photo doesn’t do the dish justice – it was a huge hit! I’ll replace
this once I make the recipe again… which will be soon!
A few days ago I was sitting on the couch with my friends just relaxing after the Christmas holiday and one of them started reminiscing about some guacamole I made over the summer. I brought it to a barbeque along with some jicama for dipping and everyone – including the 18 month old – loved it. It was a new food for most of the group and it was a surprising treat to enjoy with a go-to standard of ours: guacamole.
Well, my friend and I were talking about what dishes we were all bringing to the New Year’s Eve party this year which was themed as an appetizers party. She started imagining out loud a dish that sounded really delicious to her that included the jicama, avocado, maybe some shrimp and lemon juice… I quickly stopped her and said, “That’s ceviche, I can definitely make that for the party!” How have I not made this a million times before?! I think I ate it every day while I vacationed in Mexico this past summer and I was in absolute heaven. This recipe was fantastic, so I had to share it with you all immediately. Please make it sooner than later, you’ll thank me!
Simple Shrimp Ceviche
Yield: Approximately 4 servings.
Click here for estimated nutrition facts.
(many of these ingredients can be increased or decreased completely to taste or preference, this is cooking, not baking, so please feel free to play a bit!)
1/2 of a red bell pepper
1/2 of a cucumber
1/2 of a jicama bulb
1 small or 1/2 of a large shallot
2-3 cloves of garlic
a handful of fresh cilantro (to yield approx 1/4 cup chopped)
Juice of 2 lemons
Sea salt & pepper to taste
1 lb cooked, peeled & deveined shrimp (preferably wild)
Juice of 1 lime
Finely dice the red bell pepper, cucumber, jicama, shallot and garlic and place into a large mixing bowl. Chop the cilantro and split open and dice the avocado, scooping out the chunks into the bowl and mix to incorporate all ingredients gently so as not to mash the avocado.
Chop the shrimp into desired bite sizes – either into 3-4 small chunks each for scooping with some organic corn chips, or leave larger pieces if you’re going to enjoy the ceviche with a spoon or in lettuce wraps. Gently mix shrimp in to the rest of the ingredients and allow the mixture to chill all together in the fridge for at least 30 minutes before serving.
Add sea salt and pepper to taste.
I recommend cutting the extra jicama into “fresh fries” and serving them along side the ceviche.
Try adding some mango or pineapple chunks in the summertime. Use orange or yellow bell pepper for a change-up in colors.
Fresh Fries (Jicama Sticks)
chili powder/cayenne pepper if you like it spicy!
BS, Certified Nutrition Educator, C.H.E.K. Holistic Lifestyle Coach
San Francisco Nutritionist & Paleo Nutritionist serving the Bay Area and beyond via phone & Skype consultations.