Food is the cheapest way to teleport. Try a recipe from a country and you can taste their mood, nature, and weather. This summer, we’re bringing you a widely popular and refreshing dish all the way from South America; the delicious ceviche! Soaked in a citrus-based marinade that cooks the fish, ceviche can be eaten right away, without needing heat or oven. A guaranteed crowd pleaser, this Peruvian party favorite will have you swooning and will only take 30 minutes to make. We’re also making some homemade pita chips on the side to add a little crunch and complement the exquisite flavors. Are you ready? Let’s get cooking!
Course: Appetizer
Cook Time: 30 minutes
Prep Time: 10 minutes
Serving: 4
Ceviche ingredients:
12 raw jumbo shrimp peeled & deveined
4 limes
1 lemon
1/2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp honey
1/2 red onion finely diced
1/2 cucumber roughly chopped
1 tomato roughly chopped
1 avocado roughly chopped
1 clove garlic
2 tbsp finely chopped parsley
2 tbsp finely chopped cilantro
sea salt
black pepper
Homemade pita chips ingredients:
2 tortillas
Extra virgin olive oil
Sea salt
Instructions
Hand squeeze 4 limes into a sieve with a large bowl underneath. This should equate about 1/2 cup of lime juice. Squeeze in 1 large lemon, this should equate about a 1/4 cup of lemon juice. Pour in 1/2 tbsp sherry vinegar, 1 tbsp extra virgin olive oil and 1 tsp agave syrup. Whisk together until liquids are well combined and set aside.
Pat dry 12 peeled and deveined raw jumbo shrimps with paper towels. Cut them into pieces that are between 1/2 inch to a 1/4 inch thick. Add the shrimp pieces into the bowl with citrus. Mix together until all the shrimps are coated in the mixture, then cover with saran wrap and put in the fridge.
After 20 minutes, remove the mixture from the fridge, then add the following: 1/2 red onion finely diced, 1/2 cucumber roughly chopped, 1 roughly chopped tomato, 1 large clove of garlic finely shred, 2 tbsp freshly chopped parsley, 2 tbsp freshly chopped cilantro, and 1/2 avocado roughly chopped. Season everything with sea salt and black pepper. Mix everything together until well combined, then cover with saran wrap and return the ceviche mixture to the fridge for 10 minutes.
To make the homemade pita chips, cut 2 tortilla breads into small triangles. In a baking tray lined with parchment paper, add the triangles. Drizzle the pita triangles with extra virgin olive oil and season generously with sea salt. In a preheated oven, add the chips and bake under 250 degrees (475 fahrenheit) for 7 to 8 minutes, or until they are golden and crunchy.
Take the ceviche out of the fridge. Using a slotted spoon, transfer the ceviche into a serving bowl and drain out any excess citrus juice. Then drizzle in 2 tbsp of the citrus juice. This will help the ceviche not dry out.
Serve the ceviche at once next to your homemade pita chips. Enjoy!
Recipe source: Spain on a Fork
