Monday, June 25, 2012

Shrimp Ceviche

When it comes to cooking, I like to keep it quick and easy, but still enjoy fresh and varied ingredients. After sampling this shrimp ceviche recipe at a cooking class earlier in the year, it’s seen heavy rotation in my kitchen.

The fresh avocado, tomato and lime juice are reminiscent of guacamole, but peeled shrimp makes this cocktail more substantial and satisfying than the heavy dip. The consistency of ceviche likens the meal more to a light seasonal salad than a mole you should scoop up with a strictly limited number of Tostito Golds.  

The mixture is most commonly served in fresh tortillas or paired with chips as an appetizer, but I also enjoy it unaccompanied. A light citrus wine [Sauvignon Blanc or Pinot Grigio] sweetly complements this meal [and most other things]. Cheers!

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