So Groundhog’s Day came and went this year, and the verdict was that we still had a good 6 weeks of Winter left. I’m not sure if Punxsutawney Phil is accurate across continents, given that he doesn’t seem to have a great track record in PA either. However, with impeccable timing, as soon as I read the story online, I looked outside the window and snow started falling, right on cue. Ok, I get it. It’s not Springtime yet. But I wish it were. The soft pink and fragrant hyacinth in my living room wishes it were too. But alright, I will accept that it is still going to be cold and snowy for a bit. It at least gives me a chance to practice my balance skills down the walkway, which in the still-frozen mornings either becomes prime for skiing in your treadless worn sneakers, or if you are a klutz like me and can’t stay up, it turns into an awesome bobsledding ramp instead.
One of my favorite things about this time of year is how bright and cheery citrus is always readily available to remind us that it will be warm and sunny out soon. I have been using a lot of these fruits lately, and seafood is one of those foods that just asks to be married with citrus. There is just something about how it so readily takes up the bright tart flavor and how it enhances the taste so much that I just love.
I really wanted to make ceviche. But after 3 trips to three different grocery stores already that day, I didn’t want to make yet another trip to the other grocery store to get it, and so settled for already cooked frozen shrimp. I know, not ideal, and totally not the point of ceviche. Ceviche is unique in that you “cook” seafood without ever actually applying heat. The acid from the citrus will actually do the cooking – you may not believe it until you actually see it happen, but it really does – it works for shrimp and white fish as well. It is wonderful, and if you ever get a chance to make it I really encourage that you do. It’s quite easy, requires very little prep time, and the entire dish is a devotion those moments where you imagine yourself being whisked away to a sunny tropical place.
In the spirit of ceviche, I made this salad with shrimp and lemons, limes, and oranges. I added the orange, while not in the recipe I based this off of, in order sweeten things a bit, and even threw in a tomato. Just getting all of the ingredients out and seeing all the color together put me in a happier mood.
I marinated it for a good hour even though the shrimp was already cooked, because I wanted to make sure that the shrimp really absorbed the flavor well. It was surprisingly not as tart as one would expect for all of the limes and lemon used. I think it would also be excellent if one chopped up the shrimp rather than serving them whole, and then scooped up the ceviche onto corn chips. Speaking of which, it is a goal of mine to make tortilla chips one day – they can’t be that hard, and I just LOVE eating them when they are hot and fresh rather than made over a month ago and sealed in a bag.
However you decide, think about pairing seafood and citrus together, especially in February, when Winter feels like it will never end. At least you can eat something that makes you feel like you should be somewhere warm and tropical! What are your ways of beating the Winter blues?
Adapted from Elise of Simply Recipes
1 lb. cooked, peeled and deveined shrimp
juice of 2 limes
juice of 2 lemons
juice of 2 oranges
1 stem tomato, chopped
1 red onion, chopped
1 clove garlic, peeled and chopped
a few sprigs cilantro, chopped
1 avocado, chopped
1 tbs. salt
pepper to taste
Tabasco sauce to taste
1. In a large shallow bowl, add the shrimp. Pour right over the shrimp the lime, lemon, and orange juice.
2. Add the tomato, red onion, garlic, cilantro, and avocado to the bowl. Then add salt too. Mix it all together, be somewhat gentle as to not mash the avocado to bits. Cover and marinate refrigerated for at least an hour.
3. Serve shrimp on a plate with ceviche “soup”, add pepper and Tabasco as desired. Enjoy!
Submitted to – What can I eat that’s gluten free?