This week is my 30th high school reunion! I can hardly believe it has been that long. Really, it’s just crazy talk. It seems like I just blinked and there it is, 30 years gone by. I look at my senior picture and I think, “Who is that baby?” Good heck I look young! I graduated from Manzano High School in Albuquerque, New Mexico. I’m obviously not of Latin decent, but living in Albuquerque endeared me to Mexican food and that love is deep in my soul. I get a little grumpy if I don’t have some at least once a week. I want it to be good too, not fast food.
In honor of my reunion and my love of Mexican food, this will be a week of really good Mexican food. We have some really good friends that have taught me a few tricks over the years and now we are sharing our versions with you. We hope you enjoy these recipes and if you have some awesome Mexican recipes, please share them with us!!
|My senior picture. I don’t really look like that now.|
The first recipe for the week is Shrimp Ceviche. I hate seafood. It is what it is. However, my husband loves it and he loves this recipe as well. I mix up everything except the shrimp and then taste it to make sure it tastes good and then I add the shrimp. The thing with this recipe is that you can use raw or cooked shrimp, depending on the amount of time you have to let it sit in the refrigerator. If you use raw shrimp, then you have to let the shrimp sit in the juice and veggies for at least 24 hours. Somehow the acids in the lemon and lime cook the shrimp. Odd but true. For this recipe, it was trial and error. I have seen it in restaurants, but I have never actually been given instruction on how to make it. Since Nick likes it, I must have figured it out correctly.
In April my husband took me to Belize for my first visit. I say first because I WILL be going back, often. I loved it there. Since he loves seafood, he was in heaven. One of the places we ate had Conch Ceviche and that is the inspiration for this recipe. Again, no one told me what to add or how much, I just looked at what he was eating and then added some things on my own. It sure looks pretty though, doesn’t it?!
The ingredients for my Shrimp Ceviche are shrimp, tomatoes, onions, green pepper, cucumber, jalapeños, cilantro, lemon, lime, salt and pepper.
After all of your things are washed, you cut the tomatoes, onions, green pepper and cucumber into small pieces. I hand cut them because they are prettier that way and they aren’t smashed. Then you seed your jalapeños and cut them very, very small. Put them all in a NON-metal bowl.
Do NOT touch your eyes or put your fingers in your mouth after you cut the jalapeños or you will hate life. You can wash your hands in straight milk to deactivate the juices in the jalapeño. Do it a few times though, using about a cup of milk. I’m really serious about this. Some people wear gloves when they cut jalapeños, but I can’t get a good enough grip wearing them, so I use the milk.
Next, chop up your cilantro really well. Use the stems and leaves, not just the leaves. There is a lot of flavor it the leaves. Finally, juice all of the lemons and limes and add the juice to the veggies. Mix it all up really well. Add salt and pepper to taste.
The final step is to add the shrimp and mix it well. You want to buy shrimp that has been deveined and has no tail, unless you want to do a lot of work. Then you just put it in the refrigerator and let it sit over night, or at least 24 hours if you use raw shrimp.
During the sitting in the refrigerator time, you want to take it out and either mix it or shake it so it mixes a few times so all of the shrimp has a chance with the juice.
When you serve it, you can serve it with tortilla chips or on it’s own. As I said, my husband says it is really good. I trust him, so I think you will like it too.
- Shrimp no tails and deveined (about 70 pieces)
- 5 Roma tomatoes chopped
- 1 cucumber chopped
- 1 green pepper chopped
- 2 jalapeños - seeded, deveined and chopped
- 1 white onion chopped
- 1 bunch of cilantro chopped
- juice of 2 lemons
- juice of 5 limes
- salt and pepper to taste
- Mix all of the chopped vegetables, the juices and the cilantro in a non-metal bowl.
- Season it with salt and pepper to taste.
- Mix in the shrimp.
- Cover and let refrigerate at least 8 hours for cooked shrimp and 24 hours for raw shrimp, mixing occasionally.
- Enjoy with tortilla chips or on it's own.
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