Citrusy Shrimp Ceviche (ish) with Avocado! Served with plantain chips, because I want you to have the best summer ever.
Ceviche is a dish that originated in in South America in what is now modern-day Peru, but many Latin American countries have their own variations, including Mexico, El Savlador, Ecuador, Costa Rica, and more!
Typically, it’s made by marinating raw fish in lime or lemon juice to “cook” it, but I did a little shortcut here and blanched the shrimp quickly in hot water first to make sure I killed off any bacteria, since I wasn’t sure how fresh my shrimp was. I know this isn’t the most traditional way of preparing ceviche, but I was just taking one extra step to be as careful as possible!
You can find the recipe and read more about the background of ceviche in this week’s newsletter, which is also linked in my bio!