I had an incredible ceviche salad some time ago that Sissi of With a Glass reminded me of with her lovely recipe for her Hot & Cold Rice Bowl with Shrimp, Avocado and Cucumber. This salad combined the wonderful creamy avocado with the tangy citrus of the refreshing grapefruit. I decided I needed to serve something a little off the beaten path for a dinner we were having with our good friends Rae and Monica a couple of Saturdays ago and came up with this refreshing and flavourful recipe that was inspired by our recent trip to NYC. Norma (Garden to Wok), that lettuce you see in the photo is home grown.
To keep things on the healthier side, I didn’t use flour tostadas but instead substituted them with whole wheat flax fajita shells, cut into triangles and broiled for a few minutes to make them crisp, like crackers.
Shrimp Ceviche with Grapefruit, Avocado, Cucumber and Corn
Serves 4 appetizer portions
- 150g raw shrimp (20-30 per lb count), shelled, deveined and chopped into equal bite-sized portions
- 1 small ripe avocado, finely diced with about 3 tbsp lime juice sprinkled on it or you can dice the avocado just before serving
- 1 grapefruit, peeled and sectioned, seeds removed, juice reserved.
- 1/4 cup of frozen corn (defrosted)
- 1/4 cup of finely diced cucumber
- 2 tbsp toasted unsweetened coconut
- 1/4 cup freshly squeezed lime juice
- 1/4 tsp sesame oil
- pinch of cayenne pepper
- pinch of sugar or honey
- 1 lime cut into wedges
- 4 tbsp avocado paste (recipe can be found here) or use guacamole
- 4 lettuce leaves, washed and stored until serving (we had curly lettuce)
- 1 small fajita shell (we always have whole grain flax)(use gluten free for a GF version)
- 2 tbsp cilantro, chopped roughly
- 1 tsp fresh mint, chiffonade finely
- salt to taste
- Mix the juice from the grapefruit and lime juice in a jar with a lid; taste and add sugar to taste. Add the cut shrimp (raw) pieces and coat well. Refrigerate until the shrimp is entirely opaque (it took my shrimp about 4 hours as I left them in about 1/2″ chunks)
- In another covered jar, mix the grapefruit, corn and cucumber. Reserve in the refrigerator.
- Preheat the oven to 375°F. Coat the fajita shell lightly in EVOO. Cut into 8 even triangles. Bake each side until the shells are golden, flipping when done. Allow to cool.
- When you are ready to serve, add the shrimp (and liquid) to the reserved grapefruit, corn and cucumber and mix; add the sesame oil, cayenne pepper, sugar or honey, salt, cilantro and mint. Stir well.
- Place one lettuce leaf on each plate. Spoon equal amounts of the ceviche into each leaf. Garnish with a lime wedge and sprinkle with the toasted coconut. Take two of the toasted fajita shells and smear a bit of the avocado paste on each one and stack one on top of another. Garnish each plate with one stack of two.
- Ceviche is seafood cooked with acid. It does indeed cook, but it you are squeamish, then pre-cook your shrimp by boiling it until done. Don’t soak it in the grapefruit/lime mix as it will continue to cook and you will have rubbery ceviche. Simply reserve the shrimp in the fridge and dress when you are ready to serve.
- This recipe calls for a balance of salty, sweet and sour. I keep my ‘dressing’ separate from the raw shrimp so I can taste it until I am satisfied that it is good.