Tomato Tomatoe

shrimp salad

Ceviche is an appetizer that I’ll always order if it’s on the menu at a restaurant. Living in Ontario, unfortunately I’m very far from the ocean and I don’t have access to freshly caught seafood. A lot of the seafood options that are available near me tend to arrive frozen and are sold as “fresh”. Although a lot of seafood is sold this way in the grocery stores, I would love to have the option to buy freshly caught seafood. When seafood is freshly caught and sold the same day, it just has a freshness that doesn’t compare to frozen seafood. Since I don’t have access to fresh caught seafood, I decided to make a “ceviche” that uses cooked shrimp. If I lived somewhere that had access to freshly caught spot prawns for example, this dish would look and taste totally different. I’m working with what I have and this shrimp salad did turn out amazing. I didn’t want to call it a ceviche because it’s not raw, so I’m simply calling it a shrimp salad. This shrimp salad is light, citrusy and has a slight kick of spice from the jalapeño. I like to serve this with tortilla chips. This salad makes for a great summer snack if you’re hosting friends or family. If you can find freshly caught spot prawns by all means sub those in! They would be fantastic!!

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shrimp salad

Ingredients

• 400 grams raw shrimp (roughly 30-40 shrimp)
• 2 tbsp freshly chopped cilantro (add more if needed)
• zest and juice from two clementines
• 1-2 limes
• 1/2 jalapeño
• 3 Roma tomatoes
• 1/2 red onion
• 1 large avocado
• salt and pepper to taste
• 1 bag of tortilla chips

Directions

1. Thaw frozen shrimp in the fridge overnight.
2. Bring a medium sized pot, with a steamer insert to a boil. Once at a boil, lower the heat to medium and add the shrimp. Cover with a lid and let the shrimp steam for about 1 minute. Flip the shrimp and let these steam for another minute or until they turn pink and have curled slightly.
3. Finely dice red onion and soak them in ice water for 5 minutes. This will help remove some of the pungent flavour. Strain the onions and add them to a medium sized bowl. Finely dice the jalapeño, and cilantro. Add to the bowl. Cut the tomato and avocado into small cubes and add to the bowl. Dice the shrimp into small chunks and add to the bowl. Zest the clementine and add the juice to the ingredients. Juice the lime, add salt and pepper. Toss to combine. Taste for seasonings. If more acid is needed, add more lime juice.
4. Serve with tortilla chips.