lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, May 30, 2014

Shrimp Ceviche Salad

Shrimp Ceviche Salad
I love ceviche. When I saw Confections of a Foodie Bride's recipe, I knew I wanted to make some, but I wanted to use shrimp and put it on an entrĂ©e sized salad. Shrimp Ceviche Salad was born. I made a simple lime vinaigrette, I didn't want to get to fussy. I barely used any salt and pepper, it didn't really need too much.  I wanted to keep it light, since we were having whoopie pies for dessert, but this would also be excellent with a few fried tortilla wedges on the side to scoop up the shrimp and salad.  I will try the original ceviche recipe next time I get down to Kemah to pick up some fresh snapper.
Shrimp Ceviche Salad

½ pound shrimp, peeled and deveined
½ cup fresh lime juice

¼ cup lime juice
1 teaspoon sugar
¼ cup olive oil

3 cups mixed greens
2 plum tomatoes, diced
1 avocado, peeled, seeded and diced
½ red onion, sliced thin
2 tablespoons chopped cilantro

Toss the shrimp with ½ cup lime juice in a small dish. Set aside for at least ten minutes, until shrimp are pink.

Whisk together ¼ cup lime juice with the sugar. Stream in the olive oil, whisking the entire time. Salt and pepper to taste.

Toss together the greens, tomatoes, avocado, onion and cilantro with the lime vinaigrette. Divide between two plates and top with the shrimp ceviche. Serve.
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Catherine said...

Looks wonderful, healthy and light and tasty too. Blessings, Catherine

Carol at Wild Goose Tea said...

You achieved quite simply a wonderful salad. Very inviting and the shrimps are definitely the highlight---not overshadowed by anything else. This would suite me just fine!

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