Football season starting next month! Now is as great a time as any to round up your friends for a chips and dip shrimp ceviche party!
Living in Santa Barbara we are very fortunate to have access to fresh fish year round. We love to make shrimp ceviche and this best ceviche recipe made with cod fish. This appetizer or main dish is simple and delicious to create and tastes best with our fresh local fish. If your fish has a ‘fishy’ smell, that means it is no longer fresh. Good fish should not smell at all. If you are not a shrimp person, you can substitute it for halibut or salmon. To make this vegetarian and very inexpensive, substitute the shrimp for pinto beans and use 4 limes instead of 5! Grab some friends for a football or happy hour date and cheers to a mouthwatering offering that is sure to tantalize your taste buds.
Shrimp Ceviche Recipe
- 1 Tablespoon olive oil
- 1 clove of garlic minced
- 1 lb cooked baby shrimp
- 1/3 cup plus 1 Tablespoon fresh Cilantro chopped
- 5 limes
- 2 small lemons
- 1 Tablespoon fresh orange juice
- 2/3 cup sweet white onion or red onion diced
- 4 Roma tomatoes diced
- 1/2 cup frozen or fresh sweet corn kernels
- 3/4 cup Endive chopped
- 1/4 teaspoon of freshly ground pepper
- 1/4 teaspoon of sea salt
- 1 avocado sliced for garnish
- In a medium saucepan, heat olive oil on low and add garlic. Cook garlic for about 4 minutes on low. Add juice of lime, lemon and orange juice. Add 1 Tablespoon of cilantro, your salt, pepper and shrimp. Simmer for about 2 minutes for flavors to mix. Remove from heat to cool.
- In a large bowl mix together your shrimp mixture you just made, onion, tomatoes, corn, endive, and remaining 1/3 cup of fresh cilantro. Put in fridge to chill or a bit or serve immediately with chips and avocado.