Light, chilled and refreshing with a toothsome texture, ceviche is summer in a bowl. Add tortilla chips and it becomes a cross between a meal and a snack.
With my cooked version of ceviche — using shellfish you buy already cooked — you can make ceviche anywhere, anytime. Feeling more adventurous? You also could add or substitute baby squid, scallops, rock shrimp, or even lobster.
While the shellfish marinates, I mince fresh habanero and serrano chilies to add the traditional “bite” to the dish. I also chop ripe red grape tomatoes and creamy avocado.
I also like adding chunks of mango or even fresh passion fruit to add a sweet-tart fruitiness to the tangy tomatillo-lime mixture. These ingredients are best tossed into the seafood just before serving.
When you serve this dish, make the presentation count! I like to serve it in stem-less martini glasses or a footed glass bowl. Add a few tortilla chips around the foot of the bowl and place a wedge of lime on the rim, like a cocktail. Sprinkle the ceviche with a pinch of fleur de sel and dig in. You’ll feel like you are on vacation!
While you can use frozen cooked shrimp for this recipe, freshly steamed are best.
Summer ceviche with shrimp and crab
1/2cup lime juice
3-4 large fresh tomatillos, husks removed, washed
1loosely packed cup fresh cilantro leaves
1/2teaspoon kosher salt, plus more to taste
11/2pounds cooked large shrimp, shells and tails removed
1/2pound of lump crabmeat, picked over for any shells
1-2 teaspoons minced serrano pepper
1-2 teaspoons minced habanero pepper
1cup grape tomatoes, quartered
1large avocado, peeled, pitted and diced
Fleur de sel
Lime wedges, to serve
Tortilla chips, to serve
In a blender, combine the lime juice, tomatillos, cilantro and kosher salt. Puree until smooth, then set aside.
Cut each shrimp into 3 large chunks. Place the shrimp in a large bowl, then pour the lime juice mixture over them. Mix well, then stir in the crab. Cover and refrigerate for 30 minutes, mixing every 10 minutes to ensure the flavors are well distributed.
Just before serving, mix in both chili peppers, the tomatoes and avocado. Serve in individual bowls garnished with lime wedges. Sprinkle the top with a pinch of fleur de sel and serve with tortilla chips on the side.
Makes 6 servings. Per serving (not including tortilla chips: 230 calories; 70 calories from fat (30 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 210 mg cholesterol; 8 g carbohydrate; 32 g protein; 3 g fiber; 440 mg sodium.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
