If you're unfamiliar with ceviche... it's basically a Latin American dish of raw seafood of one sort or another cured (which basically cooks it without any heat application) in citrus juice, usually like a salsa with seafood. It's different from region to region, you'll never get the same one twice! Crab, white fish, lobster, shrimp, octopus, squid, whatever!
This is a Chicago kind of post! We were watching chef Rick Bayless' show on PBS - he has several restaurants in Chicago and while I never had the opportunity to try one while I lived there, he's a name I've known well for a long time. Bayless did a green ceviche with shrimp that looked amazing and it's been a while since Justin and I made a ceviche, so one day I texted Justin at work with a list of ingredients, and a deal - if he stopped at the store on the way home, I'd make him ceviche. We ended up doing it together anyway (because he's a nice guy like that). I pretty much followed Rick Bayless' recipe, but I made a few alterations to the sauce and I quite liked it the way it came out, so I wanted to share. Definitely can't take credit for this recipe... it's really all Rick Bayless, but here's the way I made it. I'm not actually sure how we have never used a Rise Against song on our blog, because they're also from Chicago and I love them! I was actually just listening to some the other day thinking surely I used at least one, if not several, of my favourite songs on the blog. But nothin'! Disgraceful. So here is Rise Against with "Black Masks and Gasoline". -jen
CEVICHE VERDE CON CAMARONES (altered version of Rick Bayless recipe) Time: 35 minutes Difficulty: Too easy Serves: 4-6
1/2 cup fresh lime juice
6 ounces fresh tomatillos, husked, rinsed and roughly
chopped, 4-5 medium
1 cup (loosely packed) fresh cilantro plus some 1/4 cup chopped
1 medium-sized jalapeño (seeded for mild heat, include seeds for medium heat)
2 medium cloves garlic, peeled
3 medium-sized green onions, rough chopped plus 2 medium green onions diced
1.5 tsp salt
a few cranks of fresh ground black pepper
1 pound very fresh uncooked, medium shrimp,
peeled and deveined, chopped into bite size
2 medium avocados, cut into 1/2" cubes
tortilla chips
In a food processor or blender, combine lime juice, chopped tomatillos, 1 cup cilantro, jalapeño, garlic, 3 green onions, salt and pepper. Blend until slushy consistency. Combine shrimp and sauce into bowl, making sure shrimp is fully covered and refrigerate for 30 minutes. After refrigeration, stir in 1/4 cup chopped cilantro, 2 green onions diced and avocado. Give it a taste and add more salt and pepper if needed. Serve with tortilla chips.
