I have a hard time cooking in the Summer. It’s too daggum hot.

And listen. I know that Tennessee is land-locked so fresh fish is basically impossible. And I know that ceviche should be made with fresh, raw fish that is “cooked” by a good acid. I know these things. And I know that makes this dish not *actually* ceviche. But it’s easy and it’s delicious and it’s rich in protein, good fats and veggies. So, whether you want to call it ceviche or merely ceviche-reminiscent, you should make it. I had this for lunch on a Sunday afternoon, then again for dinner, and polished it off for breakfast on Monday. It’s that good. If you love a little heat, make it exactly as it’s written. But proceed at your own risk and please wash your hands before you use the restroom. There’s your warning.

Shrimp “ceviche”:

Spicy, tangy, refreshing, and chock-full of delicious summer veggies, my ceviche is perfect as the main event in a meal. It could also be a dynamite appetizer. Eat with chips, sliced jicama, or a spoon straight outta the bowl.

Makes about 6 cups.

• 1 pound cooked shrimp, thawed and cut into 1/2 inch pieces (peeled, deveined, tail-off is easiest)
• 1/4 cup lemon juice (2-4 lemons)
• 1/4 cup lime juice (3-5 limes)
• Splash of OJ, if you’ve got it
• 1 cup pico de gallo (I love the stuff from whole foods but Costco has a good fresh salsa, too. You could easily make your own but I’m all about process optimization. How can I get this ceviche into my mouth faster? Pre-made pico.)
• 2 jalapenos
• 1 apple
• 1 bunch cilantro
• Sea salt to taste
• Optional: 1 avocado

1. Combine your shrimp (remember – they are already cooked, thawed and cut) with all the citrus juices – lemon, lime, OJ. Let that sit while you…
2. Remove seeds and membranes from jalapeno peppers
3. Dice your jalapenos and apple, put in a large bowl or storage container
4. Roughly de-stem and chop cilantro, add to the bowl or storage container
5. Optional: If serving immediately, dice and add your avocado. Otherwise, save until serving time
6. Add shrimp mixture and pico de gallo; Stir to combine
7. Add salt to taste
8. Stir again
9. If possible, let the ceviche sit in the fridge for about an hour so the flavors can mingle
   
   That’s it! Use only one jalapeno if you want a little less spice, or take em out altogether. Want more? Sub serrano peppers, but say your prayers first. If you don’t plan on eating this all at once, I’d add your avocado immediately before individual servings.

XO,
Weez