Ceviche | Vanilla Lemonade

Hot, sticky Florida days begs for cold, refreshing, light dishes- and of course packed with flavor. I saw a family a few weeks ago with a gigantic cup of ceviche when we were out to dinner at a local Mexican restaurant and found myself staring with envy. Why didn’t I order that!! I knew it would not be long before it made it onto our table at home! I cannot resist cilantro and lime, they are possibly my favorite flavor combination.

I love ceviche with tostones, fried plantains, but my favorite is with sweet potato crisps, the sweetness of the potato is a perfect complement to the spiciness of the ceviche. The recipe I used is from the “King of Mexican Food”, Rick Bayless, and is very spicy, but evened out by the creamy avocado chunks.

Shrimp Ceviche Verde

Ceviche Verde de Camarón

About 3 1/2 cups, serving 4 to 6 as an appetizer; from Season 8 Mexico – One Plate at a Time

Ingredients

1 pound very fresh uncooked, medium-to-small shrimp, peeled and deveined
1/2 cup fresh lime juice
4 ounces fresh tomatillos, husked, rinsed and roughly chopped
1 cup loosely packed cilantro (mostly leaves)
Salt
1 serrano chile, stemmed, seeded and very finely chopped
1/2 habanero chile, stemmed seeded and very finely chopped
2 to 3 tablespoons finely chopped chives
1 ripe avocado, pitted, flesh scooped from skin and cut into small cubes

Directions

Cut the shrimp into small pieces—slightly smaller than 1/2 inch—and scoop into a serving bowl. In a blender, combine the lime juice, tomatillos, cilantro and 3/4 teaspoon salt. Blend until slushy looking, but not completely smooth. Stir into the shrimp and refrigerate 30 minutes. Just before serving, stir in the two chiles, chives and avocado. Taste and season with more salt if you think necessary.

The marinate time is critical in ceviche, especially with shrimp. The citrus will cook the raw seafood, but it can also overcook if left to long, leaving you with rubbery, tough shrimp. I waited an hour before I served it, and was pleased that the shrimp was still tender. If you find yourself worried about overcooking the shrimp, at least strain the marinate, reserving the juice until you are ready to serve. But try to get it on the table as soon as you can.

The kick in this ceviche is powerful, yet smooth. If you are not a fan of spice, cut the chilies by ½ and be sure to add right before serving. Try serving sweet potato chips, tostones or tortilla chips to along with the ceviche. And of course make sure there are margaritas or cervezas.

I’m pretty big on keeping up with food events going on around town, I can’t always make it, but I certainly want to know about it. It’s pretty amazing what you find when you scratch beyond the surface! When I stumbled onto the Lighthouse Central Florida Dining in the Dark event I was thrilled. I had helped execute a Dining in the Dark event a few years ago and was fascinated with it, and envious.

The greatest thing about it and this is what I love, is that all of the proceeds went to charity. Since 1976, Lighthouse Central Florida has provided education, independent life skills and job training and placement to more than 100,000 people with sight impairment and their families. Lighthouse Central Florida is the only private, non-profit agency offering a comprehensive range of services for babies, children, adults and seniors in Orange, Osceola and Seminole counties.

What a great event to be able to participate in! All of the friends of Lighthouse were so helpful and warm. Sir Wes could not speak enough about how great Margaret was, who helped him arrange my finicky meal.

Summer Reception

We arrived to a small reception on an oak shaded porch. A few hors d’oeuvres and a glass of wine eased us into the excitement of the evening. We mingled with the group of 40 before the Orlando SWAT Team arrived in their full gear. The host of the evening welcomed us and introduced the swat team and the wonderful chef of the evening, Guy Ferri, from Ocean Prime. After a quick instructional talk, it was almost time and you could definitely tell the excitement was building!

Self Portrait! We aren't too good at these!

"The Do's and Do Nots"

Orlando SWAT and the Chefs!

The host called us by table numbers and we were led by our Swat Man into the very dark, like cannot see anything dark, dining room. They guided us around the edge of the table, leaving us to fumble to find our chairs. I believe Sir Wes and his neighbor tried to share the same seat! Once we were all sitting comfortably at the table, the swat man told us there were bottles of wine and a pitcher of water on the table, and to help ourselves. I think it was at that moment that the ice was broken at the table, as we all had to work together to find what we couldn’t see!

We had wonderful time, talking together as a group, laughing and getting to know one another. I have never been to an event that we were all so quick to open up and go beyond typical small talk. As the courses were served the room got even louder, you could hear everyone guessing what we were eating! The first course was Shrimp and Scallop Ceviche with Avocado, Red Onion, Tomato and Spicy Lime Vinaigrette, it was delicious. I think the strangest guess I heard for that course was Gator. The entrée was a Sage Roasted Farm Chicken with Fingerling Potato and Wild Mushroom Hash. This was awesome- the airline chicken was moist and came with a handle! I do believe there were a few guesses of beef or beef stew…maybe it was the pan jus? Last was a lovely Crème Brule with Marinated Berries and Whipped Cream, a perfect ending and no wrong guesses!!

Great Event, Great Crowd, Great Cause!

Our new friends!

The Crew! Wes couldn't stay away from the "breakdown", catering is in his blood! 🙂

The Dining in the Dark experience was eye opening, to be able to experience what a vision impaired person does, even for just 90 minutes is priceless. We came to understand, how without one sense, all of the other senses stepped up. This experience will allow you to be aware of what we take for granted every day, and when we are able to see that, our lives become even more enriched.

The Lighthouse, Chef Guy, Ocean Prime, the Orlando SWAT and all of the other generous sponsors put on a top notch event, enjoyed by all of the guests as well as the volunteers. It was a fabulous event, a wonderful cause and a pleasure to meet the supporters of the Lighthouse Central Florida!