Monday, June 4, 2012

Ceviche

Several years ago, for a friends baby shower, Barbara made ceviche.  I had long been wary of this dish as I wasn't really sure how the lime juice "cooked" the meat and wasn't thrilled about eating raw shrimp/scallops.  Something about it just didn't seem ok to me.  But, as any polite young Southern girl would do, I was presented with a dish by my gracious hostess and ate it so as not to offend.  Well aren't I glad I did!  Between the bite of the red onions, the sweetness of the tomatoes and shrimp and the decadence of the avocados, I was simply overcome with joy!

Fast forward several year, a few hundred blog post on my part, and a fantastic 30th birthday party for my dear friend, Lucy Kay, and I was once again face-to-face with what was becoming, in my mind, a dish of legendary proportion!  I knew that I simply had to make this and put it on my blog so that any poor soul with the same reservations about this unique form of "cooking" seafood that I once possessed were quickly reassured that there is simply nothing to be afraid of! Dive right in and enjoy what is now something I will make every time I go to the beach or anytime I see Savannah shrimp fresh at Whole Foods!

Barbara Wall's Ceviche

2.5 cups shrimp and scallops ( you can substitute crab or any thick white fish)
1 cup fresh lime juice
2 cups avocado, peeled and chopped
2 cups tomato, peeled and chopped
8 tbsp cilantro, finely chopped
1.5 cups red onion, finely chopped

Process:
Cover and marinate the seafood (I used fresh shrimp and bay scallops) in lime juice over night in refrigerator. Drain and discard the lime juice.
 
I was so happy because the shrimp I found at Whole Foods was shipped in that morning from Savannah, GA!  SO FRESH and my favorite....Georgia seafood, YUM!
  
In wine, champagne, or parfait glasses divide the ingredients evenly in layers. Start with the onion, then tomatoes, cilantro, seafood, avocado, and top with a dollop of sour cream.
 
So darn easy. You can mix all ingredients and make a salad or use as filling for tacos. Yummy.
It was such a hit that I didn't hear anything from my brother's corner of the table until he had scraped his glass clean!  That is no small feat for those of you who are wondering!
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