This is quite possibly THE BEST ceviche I’ve ever made. Ceviche is a popular seafood dish made by “cooking” the fish/seafood with acid, specifically citric acid (e.g., lemons, limes, oranges, even grapefruit).
I’ll do my best to record what ingredients were used. It seems to me that if I just “throw stuff in a bowl,” without following a rigid recipe, I always end up with successful results! I had the great pleasure of purchasing “Dry-Farmed” Early Girl tomatoes from Whole Foods this morning, inspiring me to make this dish. I should add that this is the first time I’ve ever heard of dry farming and the first time I’ve ever tasted these tomatoes. I am now a lover of Early Girl tomatoes, from just one single bite! They are the sweetest, firmest, and tasty tomatoes I’ve ever tried. They go for about $4/lb., but it’s all worth it!
Since this recipe is perfect for the rising mercury, I suggest using veggies from your CSA or local farmer’s market. Be creative! Radishes are not typically found in ceviche but I really like the crisp crunch, so in they went!
*This dish makes enough for one (1) entree or a nice-sized appetizer for your guests.
- 10 large white shrimp ~ peeled, deveined, washed, & cut into small pieces
- 1/2 jalapeño ~ seeded, chopped
- 6 Cherub tomatoes ~ cut into small pieces
- 5 small “dry farmed” Early Girl tomatoes ~ cut into small pieces
- 2 medium radishes ~ thinly sliced
- 1 TB green onions ~ chopped
- 2 TB cilantro ~ chopped
- 3 large limes ~ cut into halves (TIP: the smoother the rind, the thinner the rind and juicier the lime!)
- organic evaporated cane sugar
- sea salt grinder
- garlic pepper grinder
- Morton’s No MSG Nature’s Season’s Seasoning Blend
- 1 TB of Asian chili paste (optional)
- rice vinegar (optional)
- In a mixing bowl, soak the shrimp in the juice of 2.5 limes. Turn the sea salt and garlic pepper grinders about 3-5 times and mix. Be sure that all the shrimp is fully immersed in lime juice. Cover and refrigerate for about 45 minutes to 1 hour. (NOTE: The shrimp will change colors from a gray-opaque white to white-orange when “cooked.”)
- Remove shrimp from fridge. Drain the shrimp and discard that lime juice.
- In a CLEAN bowl, combine the “cooked” shrimp with the vegetables.
- Mix in juice of 1/2 lime. Sprinkle a dash of rice vinegar. Add sugar, sea salt, Morton’s, and garlic pepper to taste.
- I mentioned an Asian chili paste as an option. You can purchase this @ the Asian section of most markets. I make my own paste when my garden is prolific and I am able to harvest about a basket of hot peppers. There really is no recipe. I just throw these into a blender and pulse: rice vinegar, peeled garlic cloves, hot peppers (with seeds!), dash of sea salt, dash of sugar, and a dash of white distilled vinegar.
- Mix gently with a spatula or wooden spoon. Refrigerate until it’s time to serve your guest. Do NOT leave the mixture out on the counter while you go about your other hostessing duties. Though the seafood is “cooked,” it is always in your (and your guests’) best interest to practice “Food Safety.”