Shrimp Ceviche with Cucumber Salsa

One of the cutest things about kids who grow up in Hawaii is that they eat sushi, sashimi and poke like it’s nobody’s business. I have had many proud mommy’s moments at restaurants on the mainland when my kids have asked for these foods.

My daughter’s favorite thing to eat is shrimp ceviche. Good call little one! It has been since she was one and a half years old.  There is nothing I love more than the shocked look on doctors, teachers, and family’s faces when they ask her what she likes to eat and shrimp ceviche is the answer she gives. It really just warms my heart to hear this.

As you may know, we are a restaurant family and therefore a lot of our meals are spent out. I can’t say I feel good about feeding my kids chicken strips, hot dogs or french fries every time we go out to eat, and as you moms know those are your kids meal options. So once when my daughter was young I ordered the ceviche and it was perfect. Healthy, flavorful and already cut up into bite size pieces.

She still loves it and always wants me to make it for her on special occasions. Done deal little one.

If you are lucky enough to have a Grandma who lives in upcountry Maui, you should go there to pick citrus. A farmers market is another good choice. Look for nice juicy citrus.

Ingredients

2 lbs raw shrimp, peeled and deveined

4 limes

4 lemons

1 orange

1/2 cucumber, peeled and seeded

1 small tomato

1/4 cup diced onion

handful of fresh cilantro

1 jalapeno (optional)

salt, pepper, pinch of cumin

Directions

Get a big pot of water boiling. Also get a big bowl full of ice water ready. Drop your shrimp into the boiling water for 60 seconds. That’s all you need, no more no less. After these 60 seconds immediately strain and dump the shrimp into the ice bath to stop the cooking process. Your shrimp will be pink but not fully cooked through.

When you make shrimp (or any other shellfish) ceviche, you should pre-cook it. The citrus marinade will cook the protein, but it will not kill any bacteria.

Cut the shrimp into small pieces. Think salsa fresca. If you prefer larger pieces of shrimp, make sure you allow for more time in the citrus marinade.

Juice all your lemons, limes and orange and put the marinade into a large ziplock, straining out any seeds. Add the diced shrimp and zip up tight. Put it in the fridge for about 2 hours. This process can take longer or be shorter, so check on your shrimp here and there. It’s ready when it is “cooked” through.

In a separate bowl, make a salsa with your cucumber, tomato, onion, cilantro and jalapeno (unless your cooking for kids).

When the shrimp is ready and tastes delicious, strain out about 2/3 of the citrus juice leaving 1/3 in with the shrimp for flavor. Mix in the cucumber salsa. Season with salt, pepper and a pinch of cumin. Keep refridgerated until ready to serve.

If you want to get crazy you can add fresh diced avocado and mango.

And if you just feel like showing off, you can serve it in a cracked open coconut.