Ceviche: low-carb doesn’t have to mean no fun.
Hello fellow foodies!
For the past couple months, I’ve been trying out a rather rigorously low-carb diet (I know, I know. You don’t need to say it). This has, in turn, led to a severe lack of food blog inspiration, mostly because carbs have up until this point been my favorite food group, and the focal point of so many amazing dishes. Food is typically most delicious in its purest, most indulgent form, and anything diet-related is rarely worth bragging about when it comes to flavor or gourmet presentation. I mean, do any of you really want to hear about my meals of turkey bacon, grilled chicken or sauteed veggies? …I didn’t think so.
But my inspiration returned the other morning when I woke up with the most aggressive craving for ceviche. This dish is popular in Latin American countries (particularly Mexico), but has been taking over other cuisines as well. I used to work in a Japanese-fusion restaurant that served the most incredible ceviche I’ve ever tried; most people were surprised to see it on the menu, but since ceviche is typically made with raw fish (which is “cooked” by the acidity of citrus juice), what better fish to use than sushi-grade?
A trick that I learned from this particular restaurant and sushi chef is to incorporate thin slices of fruit in the ceviche. It’s the perfect unexpected gourmet twist, and adds a sweetness that balances out the bite of the lime juice.
Serve this dish chilled with warm, crispy salted tostada shells, and pair with a fruity Sauvignon Blanc. Light and bursting with a medley of fresh produce, it’s a great way to end the summer on a high note.
**Note: This recipe serves about 4. Alter quantities as needed.
SHRIMP CEVICHE WITH PEAR
-Approx 1 lb shrimp, peeled & deveined
-3/4 cup fresh lime juice
-1/4 cup fresh lemon juice
-2 tsp sugar
-1/2 red onion, thinly sliced
-1 jalapeño, diced (see notes below)
-1 avocado, thinly sliced
-1 pear, thinly sliced
-1 cup grape tomatoes, quartered
-1/2 large cucumber, sliced
-Cilantro, chopped, to taste (plus extra for garnish)
-Salt & pepper, to taste
-Cut shrimp into small pieces, and cook via method of your choice, until just barely pink. (Feel free to cheat and buy the shrimp meat intended for salads, which is already slightly cooked, and in the desired size. I did!)
-In a medium-sized bowl, mix lemon and lime juices with the sugar, and stir until sugar is dissolved. Add the shrimp. Cover and chill in refrigerator for 30 minutes.
-When slicing the jalapeño, bear in mind that the little seeds are what hold most of the spice. Separate the meat of the pepper from the seed-covered core, and dispose of the core. Rinse away any stray seeds. Make sure to wash your hands thoroughly with warm water & soap after handling the pepper, or before you touch your eyes, face, or any other sensitive areas, to avoid an unpleasant scenario!!!!
-Remove shrimp mixture from the refrigerator, and add all produce, cilantro & salt/pepper. Mix thoroughly. Cover and return to refrigerator for an additional 30 minutes.
-Garnish with fresh cilantro leaves and lime wedges; add any more salt & pepper that is desired. Serve chilled.