Florida summer time weather is really hot and humid. The humidity is so thick you feel like someone is sitting on your chest. This does not make for Happy Eating’s! I don’t always like to eat in weather like this but with my new healthy lifestyle I am attempting to create new lighter and healthier meals. That’s why I haven’t been posting much.
Well with that being said I wanted to share my first two attempts at Ceviche. First a made a Rock Shrimp Ceviche. This was something different. The textures were odd to me and I don’t think I would make it again. I used Rock Shrimp because they were sweeter than Gulf Shrimp and I felt it would complement the mango and Papaya nicely. Since I don’t eat papaya or Mango very often, I think that’s where I had problem with this recipe. I would have also added some sugar to the citrus juice as it was a bit too tart and adding some more flavors such as a red onion or a vidalia onions. But that being said we did eat most of it.
Mango & Papaya Ceviche
1 pounds Rock Shrimp
1 limes, juiced
1 lemons, juiced
1 oranges, juiced
1 mangos, medium dice
1 papaya, medium dice
Directions
1. Juice Lime, Lemon and Orange and set a side.
2. Take the shrimp and give them a once over. Make sure they are plump, fresh and ready to eat.
3. Cut up the mango and Papaya into cubes.
4. Combine ingredients in a bowl and let set for 30 mins before eating.
*Cooking Note* in the stores here we can pick up fresh mango that is already peeled and sliced. Though it is a little more expensive, buy this will save you time in this recipe.
I also made a more successful Ceviche with Shrimp, Jimmica, and Jalapeño Pepper for Randy. He likes spicier foods vs. the sweeter fair. I on the other hand am completely opposite! I liked the look of this Ceviche better. It was crisp and fresh and reminded me of Florida Summers. I have a friend at work that we will call "D" who makes Shrimp Ceviche all the time. Not only does D make it with Shrimp but Fish and other seafood. Living in Florida we can get fresh seafood for dishes like this. I wonder what Spiny Lobster Ceviche would taste like? Hmmmmm
Shrimp Ceviche
Ingredients
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 jalapeno pepper, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into bite size pieces
1 jimmica, peeled diced into bite size pieces
parsly to garnish
Directions
1. Look over your shrimp and make sure they are clean and ready to go. Cut the shrimp into bite size pieces and place in a large bowl. Mix in the lime and lemon juice.
*Cooks Note* If you can not get the freshest shrimp, then you can boil your shrimp with 2 Tbsp of salt for one to two minutes. Over-cooking the shrimp will turn it rubbery so make sure it is no more than 2 minutes
2. Mix in the chopped red onion and jalapeño pepper and add it to the shrimp. Let the shrimp go into the ice box for a half hour.
3. Right before serving, add the cilantro, cucumber, and jimmica.