Summer Ceviche

A taste of summer no matter what time of year it is.

This recipe always feels likes a luxurious end of the week treat, yet it’s so easy to make even a Wednesday can become something special.

I absolutely love the colours in this dish and have used shrimp, prawns, and even lobster for the meat. Whatever you choose, don’t forget to serve this dish with warmed tortilla chips— it really does make a difference. A margarita doesn’t hurt either! —CFG

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INGREDIENTS:

• 1 lb uncooked prawns/shrimp

• 1 large avocado (1 1/2 cups)

• 1/2 bunch fresh cilantro

• 4-6 limes

• 1/2 cup large green olives, pitted

• 1/3 cup red onion, finely chopped

• 1 jalapeño (optional), ribs and seeds removed, minced

• 1 large garlic clove, finely minced

• Olive oil

• 2 limes

• Salt & pepper to taste

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Directions:

1. Prepare the shrimp/prawns by removing the shell and tails. De-vein shrimp and slice into four chunks. Rinse, pat dry and set aside.

2. In a medium-sized bowl, add the juice of 4-6 limes and cleaned shrimp. Mix together until fully incorporated and make sure shrimp is fully submersed. Cover and refrigerate for ~30 minutes or until the shrimp has been fully cooked by the juice’s acidity. Drain juice from shrimp and place in a fresh mixing bowl.

3. To the bowl add 1 large avocado diced to 1/2” cubes, 1/3 cup of finely chopped red onion, 1/2 cup of large green olives sliced in half, 1 large garlic clove finely minced.

4. Add 1 jalapeño, ribs and seeds removed, then minced. (Optional)

5. Next, add in a 1/2 bunch of roughly chopped cilantro (stems removed) and then drizzle a generous portion of olive oil and the juice of 2 limes on top. Gently stir all ingredients together until fully incorporated.

6. Add salt and pepper to taste.

7. Serve with warmed tortilla chips and enjoy!

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