Ceviche is a method of cooking without heat. It comes from the verb “cebar” which means to saturate or penetrate. When making ceviche, the acid from the marinade cooks the seafood. It only takes 15 minutes or so to cook shrimp in this marinade.
20 medium deveined and butterflied shrimp
1 Cup fresh lime juice
2 Cloves chopped garlic
2 Serrano peppers, roughly chopped
1 Cup chopped cilantro
Salt to taste
½ Cup each thinly sliced cucumber, tomatoes, red onion
1 avocado, sliced
In a blender or food processor, combine the lime juice, garlic, most of the cilantro, chiles and salt. Process until smooth.
Place the buterflied shrimp in a bowl and pour the marinade over the shrimp to cook.
Cook the shrimp for 15 minutes or until the flesh has become opaque.
Remove the shrimp from the marinade and place it on the centre of the plate. Surround the shrimp with the sliced cucumber, tomato, red onion and avocado. Drizzle some of the leftover marinade over the veggies and shrimp. Garnish with the remaining cilantro and serve.
As you can tell, this meal is very simple to make. If you can pour a marinade over raw meat, then you can make this meal. It certainly doesn’t get any more Paleo than this! Give it a try and let me know what you think. All I ask is that you have some beers ready to cut the heat. Enjoy the recipe.