With the warm days of summer upon us, a great way to cool off is with ceviche. Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice. This version is prepared with shrimp, which is pre-cooked. You can use uncooked shrimp and let it cook in the juice. While the marinate will cook the proteins, it will not kill the bacteria. So I decided to just use pre-cooked shrimp.
INGREDIENTS:
- 1 pound medium-small shrimp, cooked
- 2 Tbsp salt
- lime juice (juice from 2-3 limes)
- lemon juice (juice from 1 lemon)
- 1 cup finely chopped red onion
- 1 Jalapeño, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1/4 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, cut into 1/2-inch chunks
- tortilla chips, optional
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Although our theme this was BBQ we didn’t really have too
many traditional flavors of BBQ. 1) Because we are creative and always try to
think outside the box 2) although most of us eat meat there is just so much
meat you can eat. SO for that reason we always try to have vegetarian options.
Parul hosted this exchange and she made a really great Peach Iced Tea. More on
that later this week… This week was extra special because this was the first
time we all met since Nishal told us she was expecting. We teased her about not
showing already but very seriously told her she probably won’t show because she’s
tall and thin to begin with and it’s her first pregnancy. We are so excited to
have two new exchange babies this year.