There’s nothing we crave more in the summer than something refreshing and cool but that also has the depth and complexity of a spicy dish.

Fortunately, ceviche satisfies both desires.

Ceviche is a general term used to refer to any variety of fish (generally white meat fish) that is marinated—either raw or after being flash cooked– in citrus and served cold. The citrus juices that are used “cook” the fish, making it safe to eat.

Ceviche is often served as an appetizer, but if you’d like to build a heavier plate around it, consider serving the ceviche in an avocado half.

Ingredients:

*1/2 pound of shrimp, deveined but with tails on.
*1/4 cup of finely diced jicama (see photo)

*1/4 cup of finely diced red onion
*1/4 cup of finely diced pineapple (fresh is definitely preferred over canned)
*1/2 cup lime juice
*the juice of half a lemon
*1/4 cup fresh cilantro, chopped fine
*1 jalapeno, seeded & finely diced

Directions:

Step One: Place all of the ingredients except the shrimp in a plastic or glass bowl. Do not use an aluminum bowl, as it is likely to transfer a metallic taste.
Step Two: Toss all of the ingredients together with a fork or spoon until they are mixed well. Set aside.
Step Three: Bring a pot of salted water to a boil.
Step Four: When your water is boiling, add the shrimp.
Step Five: After 40 seconds in the boiling water, remove the shrimp from the pot and place them immediately in an ice bath.
Step Six: After a minute or two in the ice bath, remove the shrimp and add them to the mix. Toss and then cover and refrigerate for an hour. Serve cold.

Ceviche Photo: joe.routon (creative commons)
Jicama Photo: PinchMySalt (creative commons)