I love cooking, but during the hottest days of summer, I'm not so into the hot and heavy. It's quite the opposite. As the temperature rises outdoors, I prefer cool and light foods that are still loaded with flavor. These no-cook meals come together quickly with minimal effort and no additional heat, but they taste so darn good. So when you're ready to beat the heat this summer, turn off the flame and turn to the fridge and pantry to make these deliciously satisfying cool summer dinners.
Shrimp Cerviche
I'm all about a tasty ceviche or aguachile any time of year, but I especially like them in the summer. One of the great things about this ceviche recipe is how easy it is to customize. Use your favorite chiles to up the heat or stick with something mild. And, if you're a little leery about using raw shrimp and allowing the citrus to "cook" it, you can always use pre-cooked shrimp, instead. This serves 4.
Ingredients
- Juice of 1 orange
- Juice of 2 limes
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 pound raw or cooked medium shrimp, peeled, tails removed, deveined, and cut into pieces
- 1-2 jalapeño chili peppers, ribs and seeds removed and minced (or your favorite chili)
- ½ red onion, chopped
- ½ teaspoon sea salt
- 1 medium cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1 bunch cilantro, chopped (including stems)
- 1 avocado, peeled, pitted, and cubed
- Crispy tostada shells (optional)
Instructions
- In a large bowl, combine the citrus juices, garlic, salt, shrimp, and jalapeños. Mix well. Cover and refrigerate for 30 minutes.
- Remove from the fridge and add all the remaining ingredients. Cover and refrigerate again for about 30 minutes to 2 hours to let the flavors blend.
- Serve cold, on top of the toastadas, if desired.
Helpful Hack
Want to pump up the heat? Add a little Tapatio hot sauce to taste. You can also use another white fish or even scallops to make the ceviche in place of the shrimp.
