When she visits, my mother gives me tomatoes and lemons from her garden. I have been making lemonade, lemon bars, getting lemon zest…safe to say, I always need lemon juice, so I juice them every few days. I have a jar of lemon juice on reserve in the fridge.
This visit, one of the tomatoes had been poked during transport, so I knew I had to do something with it sooner rather than later. I cut it, and two others, up into small chunks. I had a white onion diced up and mixed it together, thinking I’d make a pico de gallo…alas, we didn’t have any cilantro, but did have some parsley. I gave up on the pico de gallo, but the imaginary taste lingered. I decided shrimp ceviche was a better way to go. After looking up different recipes online and assessing what we already had, I decided to do the following:
Get 1 lb. of cooked bay shrimp and 8 limes.
Rinse the shrimp and put them in the bottom of a glass casserole dish, cover it in all the juice from the limes. Then, put about 1/2 a cup of lemon juice and 2 cups of the tomato/onion mixture. Sprinkle some freshly ground black pepper and chopped parsley, cover it in plastic wrap, and stick it in the fridge overnight.
The next day, I dug into my shrimp ceviche. It was really tart and delicious!
The key is using fresh ingredients – granted, the bay shrimp was already cooked.
- 1/2 cup lemon juice (4 store-bought or 1 from my mom’s magical tree)
- juice from 8 limes
- 1 cup chopped tomatoes
- 1 tablespoon chopped parsley
- freshly ground black pepper
- 1 lb. cooked bay shrimp
I know a lot of people opt to add tabasco sauce, but I’m not a huge fan of it in this context. Next time, I’ll try adding a chile for a little kick…maybe avocado too…hmmm.
I still have about 2 cups of leftover tomato/onion mix. Still haven’t decided what to do with it.