This is a very pretty and tasty treat. With the weather getting a little warmer, the sun shining in the beautiful, blue sky, it’s time to be on a beach eating ceviche. It’s perfect this time of year, light, bright and refreshing.
We have had some beautiful weather in DFW of late and Spring has kinda sorta sprung. Even the clocks sprung forward this past week. The grass is beginning to green up and grow. People are beginning to mow their lawns. We’re beginning to see Spring veggies at the market. In fact, last weekend, our local market had hot cherry peppers!! Dallas Blooms is happening and it’s planting time in the garden. Life is good. It’s times like these that we really want something light and bright, like this wonderful ceviche.
Now, if you have been reading this blog for a while, you know Baby Lady and I love ceviche. It’s such a versatile dish, is simple and has the freshest ingredients. How can you go wrong with that combination? You can serve it for lunch as a salad by itself or on a bed of lettuce, other greens, or veggies. You can serve it as an appetizer at dinner or as a light dinner by itself or with other small plates. Sadly, when most people think of ceviche, all they think of is either shrimp or white fish in lime juice with some hot chiles, maybe some onion and cilantro or parsley. While that is one way to fix ceviche, there are countless ceviche preparations. We’ve featured 3 other, very different, ceviches on the blog and this one is different still. There is just so many different fishes you can use in the ceviche and you can do many different treatments. This one is fun because it is an Asian flair with coconut milk. Now with Spring approaching or already here, give this a try. You will be glad you did.
- 1/2 lb fresh shrimp, peeled, deveined & diced 1/2 inch dice
- 1 Tbsp chives, chopped
- 1/2Tbsp fresh cilantro, chopped
- 1 tsp fresh mint, chopped
- 1 scallion, green part only, thinly sliced
- 1/2 serrano chile, thinly sliced (If you want it milder, use a jalapeño)
- 1 tsp fresh ginger, peeled and finely chopped or grated in a microplane
- 1/4 cup white onion, diced, 1/2 inch dice
- 1 Tbsp fish sauce
- 1/2 Tbsp honey
- 1 lime, juiced
- 1 Meyer lemon, juiced
- 3 Tbsp coconut milk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Radish ribbons, for garnish
- Scallion, for garnish
You really can’t get much easier than ceviche. Put the shrimp in a bowl and add the onions, cilantro, mint and chives
sea salt, serrano chile, white pepper
fish sauce, lemon and lime juice
and coconut milk
Mix it all together. Make sure there is enough liquid to cover the shrimp.
Cover with plastic wrap and refrigerate for 45 – 60 minutes. Remove from refrigerator and spoon onto a plate or other serving vessel
Spoon ceviche sauce over the top, serve & enjoy.