shrimp and avocado ceviche

While this was my first go-around at ceviche it ended up being a huge hit. Not entirely a "true" ceviche, as the shrimp are quickly boiled before they take an hour long bath in the lime and lemon juice marinade, it's a totally easy and quintessentially perfect summer recipe that will have your guests groveling at your feet.

Or, something like that.

Shrimp and Avocado Ceviche

1-1/2 pounds extra-large or jumbo shrimp
3/4 cup fresh squeezed lime juice
3/4 cup fresh squeezed lemon juice
1 cup finely diced red onion
3 cloves of garlic, grated
1 jalapeno, seeded and finely chopped
1 cup cilantro, loosely chopped
3 avocados, cut into chunks
salt for boiling shrimp

Bring a large pot of water to boil for the shrimp and add in a generous handful of salt. Carefully dump the shrimp into the pot and allow to cook for 2-3 minutes, depending on size. Allow them to just become pink and then immediately transfer to an ice bath.

Drain the shrimp, pat dry, and cut into 1-inch sized pieces. Transfer them to a large, shallow bowl or dish and pour over the lime and lemon juice. Cover and allow to refrigerate for a half an hour, stirring occasionally.

Add in the red onion, garlic, and jalapeno. Stir, cover, and refrigerate for another half hour, stirring occasionally.

Before serving, add in the avocado and cilantro and gently stir. Taste for seasoning and serve cold.

a decidedly cuban fourth of july

This year's Fourth of July Cuban celebration was, if I do say so myself, a huge success. A house full of family and friends and a sweeping table set up in the yard to accommodate them all, guests piled their plates high with a group effort of Cuban treats. After a long, lazy, yet wild and crazy day of boating in the Long Island Sound, we dragged our sun kissed bodies back inland so that I could get my contributions to the feast underway. Gargantuan-sized shrimp were quickly boiled, chopped, and then immediately tossed in a ceviche marinade full of lime and lemon juice, garlic, red onion, jalapeno, avocado, and cilantro. Then the spread for the cuban grilled corn was whipped together with mayonnaise, chipotle in adobo, chili powder, and lime zest and juice: to be lightly brushed onto the hot grilled corn and covered in crumbled queso fresco and a side of sliced limes for squeezing. This was all to be served alongside a cuban slow roasted/grilled pork, black beans with coconut brown rice infused with ginger, and sweet and salty tostones.

A quick jump in the shower to somewhat regrettably wash off the salt water and into a festive blue cocktail dress and I was ready to enjoy the holiday.

Mint-tea infused mojitos were then hastily prepared in a large pitcher and immediately poured over a generous amount of ice and just like that, party-mode was in full force.

Then it was off to the town fireworks to lay back, relax, digest, and watch the sky light up with fantastic bright lights, our bodies feeling the smooth vibrations of every crack, sizzle, and pop.

Happy Fourth of July, everyone.