My latter born son created this recipe. He adores ceviche and sent me off to the fishmonger to buy halibut. Unfortunately the halibut looked horrid. I mean really horrid. Who buys frightful looking fish? I hope you don’t. One of the keys to being a good cook is being a good shopper. One has to have a little flexibility. If the vegetables you set out to buy look near death (“I’m not dead yet, I’m just resting”), switch to something else. Never hold onto a recipe in spite of the fact that the required ingredients are screaming – “leave me on the shelf, I’m rotten!” Swap to what looks fresh and fabulous. The teeny tiny bay shrimp looked terrific tonight, a far cry from the dingy halibut. And G-d bless my sweet latter born, he made a quick u-turn and we were off to the races making Bay Shrimp Ceviche instead. This is what we created. It’s light, and fresh and lovely to look at. He made sure that we held one serving back to give to his beloved nanny for her lunch tomorrow. He’s like that, my little one – always one to share a good thing. I hope she gets here early. My Bay Shrimp Ceviche willpower is pretty dismal – kind of like the halibut.
Bay Shrimp Ceviche 4-6 small servings
- 1 lb. cooked bay shrimp
- 3 medium tomatoes, diced
- 1 large avocado, diced
- 2 Persian cucumbers, diced
- 1/3 cup red onion, finely diced
- 1/3 cup cilantro, finely chopped
- ¼ cup freshly squeezed lime juice
- 1 ½ teaspoons salt
- 6 large leaves of Romaine lettuce
Combine shrimp, tomatoes, cucumbers, red onion, and cilantro. Sprinkle the lime juice and salt over the top and toss gently. Add the avocado and toss one more time.
Serve over large Romaine leaves.