Here’s a light and flavorful dish that you can make pretty much year round. I found some Oregon bay Shrimp at our wonderful neighborhood fish market, Portland Fish Market. They are individually frozen so you can just scoop out as much as you want to thaw and then put the rest back in the freezer. Although, they’re frozen, the quality is very high, and best of all, not only are they are inexpensive, but they are wild and sustainably harvested! True ceviche calls for raw shrimp or fish that is “cooked” by the acid in the lime juice. This is a little easier, and you don’t have to worry about food poisoning. So all you need are a few other grocery story ingredients and you have a flavorful and healthy appetizer or lunch.
- 2 C. cooked bay shrimp, thawed if frozen
- zest and juice of 1 lime
- 1 1/2-2 ripe-but-not- too-soft, avocados, diced
- 1 minced red jalapeño, seeded if you want to control the heat
- 1/2 C. diced cucumber, peeled
- 1 t. minced shallot
- 1 T. minced green onion
- salt to taste
- butter lettuce leaves for serving
Gently combine all the ingredients in a bowl. Taste for seasoning and add salt if needed. Let marinate covered, in the fridge, for about an hour before serving. Scoop into little lettuce cups and eat with your hands.