My friend Angela (Titanic dinner party) sent me this link. Her boys (the lovely stewards of the same party) said it reminded them of a play dough toy they once had. It is pretty gross so be warned if you’re squeamish! I’m not sure what disturbs me more, the video or the comments!
Yesterday was Cinco de Mayo a wonderful holiday sadly not celebrated to any degree in Canada, in fact, it’s only been a few years that I have even heard of it, believe it or not. Being one who loves to celebrate, I thought, why not this lovely holiday? And it could and should be celebrated with celebration food, of course. Still watching my carbs, sugars, fats and such, I had to come up with a recipe that would work in this regime I am following.
Celebrate with Ceviche
Serves 1 (or multiply by the number of people you wish to serve)
Ingredients:
- 100 g Shrimp, deveined, cleaned, tails removed
- 1 tbsp mint, chiffonad finely
- 1 tbsp green onion, finely chopped
- 2-3 tbsp cilantro, finely chopped
- 1/3 cup celery, cubed
- 1/4 cup apple, cubed
- 1/4 cup cucumber, cubed
- 1/4-1/2 cup lime juice
- 1/4 cup Piri Piri Sauce (see recipe below)
- 1 tbsp red pepper coulis (or you can use honey or agave, but I am limiting my sugars)
- 1 tbsp toasted shredded coconut (unsweetened, desiccated), plus a pinch for garnish
- Arugula greens
Directions:
- About 3-4 hours before serving, chop the shrimp up into relatively even bits (this is so that they ‘cook’ in the citric acid evenly).
- Combine the mint, green onion, cilantro and celery together and mix well. Add about 2 tbsp of this mixture to the shrimp. Toss.
- Combine the lime juice and Piri Piri Sauce and red pepper coulis and mix well. Pour over the shrimp mixture and coat evenly. Refrigerate for 3-4 hours or until shrimp is opaque. You may wish to stir this from time to time.
- When the shrimp is totally cooked, add the remaining mint, green onion, cilantro and celery combo. Toss in the apple, toasted coconut and stir well.
- Garnish with the pinch of toasted coconut and extra hot sauce. Enjoy!
Piri Piri Sauce
(Inspired by Kristy at Eat, Play Love Our Family Food Adventure)
- 1-2 Serrano chiles
- 4-5 cloves of garlic
- 1 tbsp smoked paprika
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp vinegar
- 1/3 cup low sodium vegetable stock (I used vegetable stock as it is slightly sweeter than chicken stock, because I replaced the wine vinegar with white vinegar)
- hand full of roughly chopped parsley
- hand full of roughly chopped cilantro
Directions:
- Preheat the oven on high broil. Cut the chile peppers in half (don’t bother removing the seeds and stems, they come off easily after roasting). Place the chiles on a lightly sprayed (with fat free cooking spray) baking sheet and roast until blackened, Kristy says about 10 minutes (I didn’t time it).
- Trim the stems and remove the seeds (the seeds are the really hot bits)
- In your immersion blender container, combine the chiles, garlic, paprika, lemon juice, vinegar, vegetable stock, parsley and cilantro and purée the ingredients until smooth.
- Store in the refrigerator, you won’t regret making an extra large batch!
[…] made ceviche before, the non-cheater kind but I wanted to put this together quickly for an hors d’œuvres […]
LikeLike
[…] you may wish to make it up in advance and let it sit. I used this sauce in a dish I prepared last Saturday for Cinco de Mayo. Like this:LikeBe the first to like this […]
LikeLike
Your ceviche looks fabulous Eva! There are so many flavours and it is very colourful! Did you use cooked or raw shrimp?
LikeLike
Hi bet, I did indeed use uncooked raw shrimp, the citric acid in the lime juice and lemon juice actually cooks the shrimp.
LikeLike
I saw Kristy’s Piri Piri shrimp recipe before. Your ceviche with the sauce sounds wonderful! I’m also trying my best to lower carbs, sugar, and so on…
LikeLike
I think this ceviche would make my dreams come true too… it looks gorgeous and I love all of your flavourful inclusions. The sun is finally shining Eva, ceviche season is upon us! 🙂
http://www.inspirededibles.ca
LikeLike
Thanks Kelly, it was really quite tasty, although I have to admit, the avocado would have really added that little extra! Finally sunshine, we had it for a minute on the weekend, hope it comes back!
LikeLike
I’m a big fan of ceviche – but have to admit, I’ve always been intimidated to make it myself, for some reason. Yours looks delicious!
LikeLike
Thanks Bill. If its the acid cooking that intimidates, them there is no reason you couldn’t just poach or steam the shrimp and use the sauce as a dressing. Same thing really!
LikeLike
Wow I just watched the video of HK burger! How revolting and what on earth is in the powders?! Your food looks very appetising though and definitely very healthy 🙂
LikeLike
Thank you kindly. It was a very flavourful and tasty dish and I will surely make it again!
LikeLike
I love the tangy flavour of ceviche and also that it is low in fat and calories! 😀
LikeLike
Thanks Lorraine, I have to say its really one of my flavourite recipes’
LikeLike
Beautiful and inspiring. I will try making the piri piri sauce with some modifications. Thanks for the recipe!
LikeLike
Thank you Marina, and welcome to my blog. The flavours really came together well, I am looking forward to having it again soon.
LikeLike
That has to be so much better for you than that powdered, microwaved bunch of chemicals. Whose got the time to play around with that? Quite revolting and totally opposite to your low calorie but very tasty dinner xx
LikeLike
Hi Eva, can you believe I never had a ceviche. They make it quite a lot on this Swedish cookery show I watch sometimes with my wife and it looks incredible. All the flavours I love – shrimp, avocado, tanginess… so beautiful and yours looks fantastic! We don’t celebrate may 5th here, but one needs no excuse to eat like a king with such great stuff! 🙂
LikeLike
I love the fresh flavours of a ceviche; I’m a little surprised that the Swedish make it too…I’ll have to look into what their flavourings are. I have to admit, I did totally miss the avocado, but there will be other opportunities to add it back in in the near future. This recipe is a keeper!
LikeLike
Ah, it’s not really a “Swedish” ceviche… it’s just a traditional one, which they’ve adopted as a popular starter over there… well, in many places recently I think!
LikeLike
Hi Eva! I’m so glad you enjoyed the piri piri sauce. And I found a bottle of smoked paprika at a shop last week. I can’t wait to make this again with the smoked stuff! Yum!!! And I absolutely love that you used the piri piri in a ceviche! What a great meal! I agree with ChgoJohn, fun presentation too. I hope you had a fabulous Cinco de Mayo. 🙂
LikeLike
That smoked paprika is very addictive, Kristy. JT is not as fond of it as I am, but he does enjoy a pinch here and there. The piri piri was just the right flavour in the ceviche, I really loved it! We had a lovely evening, thank you.
LikeLike
I love that even while celebrating such a holiday, you kept your diet pact do well – definitely an inspiring quality 😀
Your dish looks superb!
Cheers
Choc Chip Uru
LikeLike
Thanks CCU, I had invested so much already in my ‘pact’ as you put it that I really had no choice. Plus, the ceviche really outdid itself with flavour punch. I did not feel like I was suffering for it. Although, I did miss the avocado in the mix.
LikeLike
Mmmmmm….your ceviche looks divine!!! And congrats on keeping to your diet so successfully!
LikeLike
Thanks Liz, it was quite delicious. Yes, I am super pleased about my success thus far, the challenge will be keeping it off long term.
LikeLike
I’m glad you warned me about the video in advance…but I’ll confess, my greatest fear was that they’d show someone eating that stuff, ugh! Your take on ceviche is so interesting and lively, Eva. I can imagine all those flavors exploding in your mouth with the savory and touch of sweet and hot. And of course, your presentation is lovely.
LikeLike
The video was surely weird, not really sure why a company would go to all the trouble to make this product. Fortunately we didn’t have to watch anyone eat it, but the comments seem to indicate that it was enjoyable. Even weirder!
I really loved the ceviche and will make it again this summer.
LikeLike
We had a Cinco de Mayo potluck at work so I made the empanadas that I posted on from our tapas party. This looks awesome Eva. I will try it out very soon — as I had it every day in Mexico!
LikeLike
What a nice thing to do at work, Barb. Kim was in New York so it was just me by my self on Friday, so one can say I did a pot luck with full participation! I adore ceviche too and it’s strange that I’ve never made it for myself before. It’s so light and flavourful and really was satisfying. I will be making it again and again over the summer.
LikeLike
This sounds wonderful, Eva! What a great mix of flavors and textures and it makes such a statement when served, I imagine. Loved your presentation here. A great post!
LikeLike
Thanks John. I have to admit, the avocado was sorely missed, but that is for another time. The flavours and textures really made the dish successful for me. Thank you for your kind words regarding the presentation.
LikeLike
Eva, both your shrimp salad and piri piri sound fantastic. Light and full of flavours. The video is very disturbing. I wonder what it the aim of this thing… and who buys it. And of course why… The only aim I can see is putting people off fast food 😉
Congratulations for the continuation of your diet!
LikeLike
Thanks Sissi. That video and the comments were disturbing indeed. I cannot imagine why someone would choose powdered substance over real, fresh food. It’s indeed mind boggling. Jamie Oliver did an interesting experiment with 6 year olds and Chicken McNuggets. The outcome really surprised him. I shall post that video soon.
The flavours were indeed very tasty. I will be making it again!
LikeLike
Lots of different flavors going on in here, Eva. I could see it as a big chopped salad with lots of greens come summer.
LikeLike
It was a very refreshing salad, Sharyn, one that I will make again, particularly during the hotter summer months.
LikeLike
Smiled to see that you did indeed keep to your regimen of healthy eating today with this refreshing and tasty dish. I too did not celebrate but I plan on including more Mexican cuisine in my future dining plans.
LikeLike
Thanks Maria! I’m too much invested to not keep it up! Two weeks tomorrow and 7lbs down so I’m really, really happy! My goal was 10 in the three weeks which is attainable! The challenge will be maintaining it.
I often have this dish when we eat out, but have never made it; it’s easy and healthy! I’ll be keeping it on my regular Mexican dishes, that’s for sure!
LikeLike