2020’s Cinco de Mayo could’ve been epic. Falling on a taco Tuesday during a pandemic labeled the “corona virus”, how perfectly orchestrated and ironic. We all had to stay in amongst virtual happy hours and yet another Netflix and chill evening. During this beautiful warm day in LA, I wanted to enjoy it. Instead of cooking all day, I wanted to let IT do the cooking. The perfect answer: ceviche.
The acidity of the limes (citrus) is what cooks the tender shrimp in it’s own juices. So that’s how you get that done and let me tell you, sweat free. The flavors of the pineapple are sweet, cucumber are cool, jalapeños are spicy and the classic combo of onions, tomatoes and cilantro: Mexican trinity. Let’s get started, shall we?
- 1.5lb of peeled shrimp (preferably tiger shrimp)
- 10-15 limes (depending on size and juiciness)
- 3 roma tomatoes
- 1 white (or purple) onion
- 1 bushels of cilantro
- Pineapple 8-10oz crushed
- 2 medium cucumbers
- Spices: sea salt & Tajin
- 2 fresh Jalapeños (1 seeded)
- Cut each of you shrimp into small 1/3-1/2 inch pieces. Rinse and add alone into a low half pan (1/2 lasagna pan)
- Cut your limes in half and juice them into the pan. This will allow your shrimp to start cooking as you chop up your vegetables.
- Add in all your veggies diced down adding 1/2 teaspoon of sea salt and a few shakes of Tajin then mix together.
- Cover and let sit in the fridge for 2 hours mixing occasionally every 30-45 min.
- Bake some tortilla chips on a baking sheet using white corn tortillas raw cut into sixths. Tossed in a light amount of olive oil and a few sprinkles of sea salt. Bake at preheated 350 degrees for 10 min then flip over for another 3 min and remove from oven to cool. Enjoy with some hot sauce for extra satisfaction.