HAPPY NEW YEAR!!
Can you believe that we are in 2018 already??? Wow!! Speaking of, how many people have made a new year resolution? Eating better one of them? That’s mine for sure. I feel like ever since Thanksgiving roles around it went downhill from there. Oh but what good food was to be had!! No regrets! This ceviche was part of a feast that we had with our dear friends for New Years Eve. Simple, clean and it felt like we were ending the year well.
I thought that I would share with you, what I’ve learned about scallions. We all have used it while cooking at some point. Scallions and onions are low in calories and fat-free and provide some fiber. They both have about the same amount of calcium, iron and vitamin C, but scallions get the better of shallots when it comes to vitamins A and K. You can read more about the health benefits of scallions here.
- 1 lb fresh shrimp, jumbo size, peeled and deveined
- 1-1/4 cups fresh lime juice
- 1 large tomato, chopped
- 1 or 2 jalapenos, seeded and minced
- 4 scallions, chopped, white and light green parts only
- 1/4 cup cilantro leaves, chopped
- 3/4 tsp salt
- 1/2 tsp cracked black pepper
- 1 ripe avocado, chopped
- Half a lime
- 2 heads endive, leaves separated
- Chop shrimp into 1/2 inch pieces.
- In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides.
- Cover and refrigerate for 4 hours.
- In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper.
- Drain shrimp in a colander and add to bowl and toss to combine well.
- Gently toss in chopped avocado.
- Squeeze lime over the mix.
- Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.