Frontera Grill, a restaurant by Rick Bayless, winner of Top Chef Masters, in Chicago.
Basically, Ceviche is a Mexican seafood dish where you allow the natural juices of lime "cook" the shrimp (or other white fish) for you.
Here's my favorite recipe, adapted from this one. I've been making it for years.
Serves: 3/4 as a meal or more as an appetizer.
Prep time: 5 hours
1lb uncooked shrimp (fresh or frozen). Peeled & deveined.
1 1/2 cup fresh lime juice. (about 6-10 limes)
One small red onion
1 or 2 jalapeños, chopped.
1 large firm tomato, diced.
1/3 cup cilantro, finely chopped, stems cut off.
2 ripe avocados, sliced into small chunks.
Optional: Tortilla Chips or corn tortillas.
5 hours before you want to serve dinner, squeeze the juice from the limes into a large glass bowl.
Add the diced red onion.
Tear the prepared shrimp into two or three pieces each and add them as well. Make sure the shrimp is pretty much covered by the lime juice.
Cover with foil and refrigerate for 4 hours.
One hour before service, add diced jalapeños, tomato, cilantro, and avocado.
Refrigerate one hour more.
Stir & serve!
March 6: Most recent random act of kindness
Recently, God laid in on my heart to do something for a blog friend. Actually, it was a while ago. But I just recently told them. But really, this question makes me uncomfortable. To name something feels like boasting. And I can tell you that, on my own, I'm not kind or good. But God is. And sometimes He lets me be involved.