When it’s 90 degrees out…(Shrimp Ceviche.)

…what do you eat? Something cool and full of lime juice and avocado, of course. Home has been amazingly hot, necessitating the nightly move to the deck. The deck screams “No! Don’t eat soup! Don’t eat food cooked in kitchen! Don’t use your microwave or oven or stove or waffle maker or electric teapot or grilled cheese maker or George Foreman grill or toaster or crepe maker or griddle or iron or wood stove or curling iron or hair dryer or sodering iron or blowtorch!”
So I don’t. I don’t use anything that makes any heat at all. Instead, I turn to Mexico (Lime! Cilantro! More lime!) and the foods my host family used to feed me, which were all flavored with lime. That’s okay, I like lime.
Even more, I like seafood. Thus, shrimp ceviche has got to be one of my favorite foods in existence. You marinate shrimp in lime, dump some avocado on top of it, and eat it on a sour cream draped corn chip. Yum. I sort of made this up as I went, based on ceviches I remember. There were no leftovers.

Notes: Traditionally this is made with uncooked shrimp but I made it was cooked shrimp, because that’s what I had. You can also make this with regular fish – choose a firm, white fish if you decide to skip the little pink guys.
Shrimp Ceviche
Makes enough for 5-6. Allow at least one hour.
1 lb shrimp, cooked or uncooked*
1 cucumber
1 white onion
5 limes
2 avocados
4 tomatoes
Corn chips
Sour cream
1) Chop the shrimp, cucumber and onion into bite size pieces. (You can peel the cucumber, but you don’t have to.) Toss in a bowl with the juice of the five limes. Allow to marinate for at least half an hour and up to 6-8 hours.
2) Chop the avocados into bite size chunks. Seed the tomatoes (see here for details)  and chop into bite size pieces. Toss with the avocado, add salt and pepper to taste.
3) To serve, place the shrimp mixture in one bowl and the avocado in another. Serve with corn chips and sour cream.
*You can make this with cooked or uncooked shrimp. If you used uncooked shrimp, the acid in the lime juice ‘cooks’ it by changing the protein structure [ie, the clear flesh will go to white, just like cooked shrimp] but this DOES NOT kill bacteria. Use clean shrimp if you make it raw. 
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