Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, August 3, 2011

Shrimp Ceviche

Back in NYC, where all cuisines are widely available 24 hours a day, one can find amazing ceviche.
A chilean friend, Carlos, introduced me to Ceviche a decade ago. We worked the restaurant business in NYC and no matter how good the food was, eating the same flavors 5 days a week will get you tired... So the kitchen staff would always do fun things or bring a different meal from home. Carlos was the ceviche man, he used the freshest chilean bass that would slowly cook in the citrus juice. That was when i fell in love with Ceviche.

1lb 16-20 shrimp, peeled and deveined, tails off
juice of 4-5 lemons
juice of 3-4 limes
1 small red onion, chopped
1 jalapeno, seeded and chopped
1 avocado, cubed
1 small cucumber, peeled and chopped
handful chopped cilantro
2 tablespoons salt
pepper to taste

Bring a pot of water to a boil. Cook shrimp until pink, about 2 minutes. 

Remove from hot water and dump shrimp in ice cold water, to stop it from cooking more. Cut shrimp into 3-4 pieces each. 
In a large bowl mix shrimp, onion and jalapeno . Pour lemon and lime juice over shrimp and season with salt and pepper. Refrigerate for 1 hour. Add cilantro, cucumber and avocado before serving. Serve with corn tortillas or toast.


  1. This sounds SO good, Bia! So Fresh and light. I'm going to pin it!!

  2. This sound fantastic. After reading your post. I am feeling hungry.