My husband and I went somewhere tropical for our honeymoon. We enjoyed some amazing island food and beautiful days spent in the sun. The one dish I enjoyed most on our trip was the ceviche. I had never had it before but it was delicious and so refreshing.
I haven’t had it since our honeymoon but I’ve been wanting to take a crack at it. This is a dish that is a little out of my comfort zone but I still wanted to put my own spin on it. It is so easy to make and is perfect for those hot summer nights!
Sweet & Spicy Ceviche
- 12 ounces wild caught peeled & deveined shrimp
- 1 large white peach cut into 1 inch chunks
- 1/4 of a fresh jalapeno finely chopped
- 1/4 of a red onion finely chopped
- 1/2 teaspoon salt
- juice from 2 large limes
- 1/4 cup olive oil
- 1 avocado sliced into 1 inch chunks
In a medium size pot, fill 3/4 with water and bring to a boil. Once water in boiling, pour in shrimp and turn off heat immediately. Cook shrimp for 4 minutes then drain. Rinse with cold water and drain again.
Slice shrimp into 1/2 inch pieces and put into a large bowl. Add all other ingredients with shrimp except for the olive oil and avocado.
Cover bowl and let the mixture marinate in the refrigerator for up to 1 hour or overnight.
Once shrimp mixture has marinated, remove from refrigerator and let it come to room temperature.
After shrimp mixture has come to room temperature, add olive oil and avocado. Serve immediately.
I like to enjoy my ceviche with Siete Foods tortilla chips!
Ceviche will keep in the refrigerator for 2 days. I do not recommend freezing.
