Hola everyone! I finally got around to recording a recipe, yippee! Great news is that we’ve survived another winter season in London, I don’t mind the cold or rain so much but the non-stop endless dreary days can be a pain. My husband always appreciated the sun and made a big fuss about going outside on sunny days when we lived in San Francisco; I finally understood why he worshiped the sun so much. He had 26 years of English weather to prep him for this, so the contrast was night and day for him. LA gets over 300 sunny days per year and Angelenos actively avoid the hot sun, so I always took the sun for granted there. Angelenos would happily dance, sing and prep for rainy days as if the dollar bills were to fall from the sky. Lucky for us, we maximized our sunny days this winter by visiting California and Spain to make winter in London less gloomy. It was a lucky coincidence that husband needed to visit SF for work, so we made a stopover to LA for Lunar New Year. A week and half in Spain (Alicante and Valencia) gave us a boost of vitamin D as well, I had a great time researching and studying food there. So some future blog posts will be about paella and tortilla, get ready for that. 🙂
My current recipe is inspired by a South American bistro in Valencia. Well, I have eaten lots of ceviche in California and Mexico, but only made it at home a few times. The only difference is that I use cooked shrimp vs. raw fish or shrimps. I like this cooked shrimp option because you can make this anytime and anywhere. Not to mention all the health benefits that comes with avocados! Real ceviche would require the freshest fish you can find and to cook/marinate them with lime juice for a few hours. If you use fresh fish at home, you need to make sure the fish has been flash frozen to kill any parasites in the fish (this is to be done with all raw fish for sashimi and sushi). Fyi, this doesn’t mean you can use any frozen fish from big grocery chains. So the safest option is go to your trusted fishmonger or a Japanese grocery store. In London, I go to Japan Centre in Central London to get my raw fish to make sushi.
For this recipe, you can either use super fresh shrimps if you live by the sea or cooked shrimp. I use cooked shrimps from a local supermarket but you can blanche them for a half minute in hot water if you cook your shrimps at home. Important key ingredients are lime, s&p, seafood, avocado and cilantro (coriander). Ceviche is perfect if you are on a diet or want a light meal, you can eat it with wheat tortilla chips “crisps”, thin wheat crackers or pita bread. If you are on a low carb diet, just eat it on its own, easy peasy. Enjoy!
- 1 cup of cooked shrimp
- 2 chopped medium tomatoes
- 1 diced avocado
- 1/4 sliced red onion
- 3 limes (juiced)
- 1/4 cup of cilantro/coriander
- 1/4 orange
- 1 pinch of salt and pepper
- In a bowl, add all ingredients together
- Mix them thoroughly
- Cover and refrigerate for 2 hours
- Serve them with tortilla chips or healthy crackers, enjoy!