Happy Summer! I know -- we still have a few weeks astronomically-speaking but I just can't wait! And with temperatures in the 80s and Memorial Day behind us, I'll ignore the ever-present rain, slip on my sandals, open all the windows and start making summer meals!
Ceviche is, to me, a quintessential warm-weather dish -- barely-cooked light, refreshing fish or seafood mixed with refreshing vegetables and lime juice, what's not to love? And this was a perfect excuse to showcase those first heirloom tomatoes of the season. So why, you may ask, is this a "ceviche" and not just a ceviche? Well, although I have no problem eating raw fish, seafood and even beef in restaurants, I'm always a little nervous about making it myself. So I boiled my shrimp for not-quite two minutes before chilling them and marinating them with lime juice and other goodies.
For the Vegetarian, I used new (to us) tofu cutlets: organic tofu that's already been cooked so you just have to cut it up and either heat it up or eat it cold. Very convenient!
The one note I'll make with this ceviche is to make sure you cut everything up as small as you can. That makes it easier to scoop up and eat with these homemade tortilla chips, see. Oh and do use fresh lime juice. I'm a big fan of convenience but, in this case, bottled lime juice just won't cut it. I guess that's two notes. Ah, well. Bon appetit!
Lime Shirmp (or Tofu) Ceviche
- 1 pound shrimp, peeled and deveined (or firm tofu)
- 3/4 cup lime juice, freshly squeezed
- 1 small red onion, finely chopped
- 1 small cucumber, finely diced
- 1 tomato, finely diced
- 1 avocado, finely diced
- 2 tablespoons cilantro, finely chopped
First, bring a pot of water to a boil and cook shrimp for 1-2 minutes, until they just turn pink. Drain and let cool, then chop them into pieces small enough to be scooped up with a tortilla chip. If using tofu, just cut up into small pieces and pat dry.
In a large bowl, coming lime juice and red onion. Stir in shrimp or tofu. Cover and refrigerate 1 hour.
After an hour, stir in cucumber, tomato, avocado and cilantro. Serve with tortilla chips (homemade are best).
For Masala-Dusted Tortilla Chips:
Preheat oven to 350. Lay a tortilla on a cutting board. Brush one side with olive oil. Top with another tortilla and brush it with olive oil as well. Repeat with remaining tortillas. Cut into 8 equal pieces. (Since they're all stacked one on top of the other, this becomes really easy as you can cut them all at once.)
Line a baking sheet with aluminum foil and lightly oil it. Place tortilla pieces on it in a single layer, oiled side up. You may need as many as 3 baking sheets or to cook these in batches.
Sprinkle with salt and garam masala. Bake for 10 minutes, until crispy. Enjoy!