Simple shrimp, pineapple and avocado ceviche
So, I did the scary thing yesterday and live streamed a (very bootstrapped) cooking show from my kitchen on the Facebook. It was fun, after I got over a few initial butterflies. The plan is to do it every week at noon, with a new guest and recipe each time.
The point of the show is to learn something new from a variety of people in the food world, including other bloggers, chefs, cooks, nutritionist or foodies who have made a name for themselves eating around town. I want to do this because cooking is one of those things that you can never stop learning more about. And I believe that everyone has something to unique share, because we all have our own unique experiences with food. If you’re reading, I hope you’ll join me!
This week on the show (it’s so fun to say that!) I had Betsy Haley of Betsy Life, who made her go-to shrimp and pineapple ceviche. For someone who has made the same lime, cilantro and fish ceviche all her life, this was a real treat. And Betsy, who is one of my blogging idols, was so fun to hang with in the kitchen.
What I love about how Betsy cooks is that she’s no fuss. She doesn’t sweat the small things and prepares ingredients in the fastest, easiest way. This ceviche is a perfect representation of the kind of food she does: fresh, simple, full of flavor and creative in its twist on a classic. You could take the base recipe for this ceviche and mix it up to make it your own — like using apple instead of pineapple or fish instead of shrimp. It's super forgiving like that.
This is quite possibly one of the easiest, tastiest meals you could make. Shrimp, pineapple, avocado and a whole lot of cilantro make this ceviche super bright and summery, while a trifecta of lemon, lime and orange juice for the marinade give it the perfect combination of sour and sweet.
The size that you cut everything is completely up to you. I like to dice things into pretty small ¼-inch cubes because then I can taste every ingredient in one bite. However, if you like less fuss, just dice it into bigger bite-sized pieces. Also, lemons and limes all have different amounts of juice, so use as many as you need for the shrimp to be just submerged.
SERVES 2 AS A MAIN (4 AS A SIDE)
1 pound raw shrimp, peeled and deveined and diced
1 small cucumber, diced
1 small red onion, diced
¼ of a fresh pineapple, diced
1 serrano chili, finely diced (optional)
2-3 lemons, juiced
2-3 limes, juiced
2 oranges, juiced
1 avocado, diced
½ bunch cilantro, roughly chopped
Freshly ground black pepper
- In a large non-reactive bowl, combine the shrimp, cucumber, red onion, pineapple, chili (optional), lemon, lime and orange juice. Stir until combined.
- Transfer to the refrigerator and let cook in the citrus for 30 to 45 minutes.
- Remove from fridge and stir in the avocado and cilantro. Then season with lots of salt and pepper, to taste.
- Serve on its own, with tortilla chips or on a tostada.