Aside from being spoiled by weather all year long, you know summer is really here when the weather goes up to the 70s and 80s and it’s blazing hot. Today all I could think about how was a nice swim and some froyo, so I think my summer instincts are finally starting to kick in. Can you believe that it’s already June!? I’m still in shock at how fast this year has gone by…and even MORE graduation photoshoots are happening around campus, so it’s all starting to hit me.
What’s perfect for this hot summer weather is a nice, cold, refreshing bowl of ceviche. This creation was inspired by my many weekend visits to Rosarito and Ensenada, and also by my office manager makes a KILLER ceviche. It’s jam-packed with lime, but the flavor of the crab and the crunch of all the veggies makes for an exciting blend of textures in your mouth.
I decided to use a mix of shrimp AND crab for this one, because sometimes you just can’t decide. (And also, the real reason is that shrimp is just way too expensive for my college budget and I still wanted to be able to feed as many people as I could, so the imitation crab helped me out here.)
Not too many recipes I looked up had used celery, but I figured that since it was already in my fridge and it would just add to the crunchiness, why not?
Mhmm mhm mhm…I could totally use a bowl of this right now (as I sit here at my desk withering away while studying for finals…)
I used tortillas because I was hosting a taco party, but you can actually use tostadas (the crunchy tacos), and PILE ON THAT CEVICHE LIKE THERE’S NO TOMORROW!! But really. One time my friend and I went to a random taco shop near the clinic that we volunteered at, and we unknowingly ended up with DELICIOUS tacos/ceviche-I think I consumed a good 2 pounds of shrimp alone…
Or if you want to be a bit more tame, you can just use a tortilla chip.
My friends/squad/homies/omegabromega/posse came to visit earlier this quarter, and since we couldn’t decide on a place to eat, we figured we would just cook instead-hence, TACO NIGHT! Made my classic guacamole, attempted (slightly) blackened tilapia, warmed up some frijoles, got corn, pico de gallo, my favorite plantain chips from Trader Joe’s and topped it all off with some lovely company.
- 2 quarts water
- 1/2 pound shrimp
- 8 oz. imitation crab
- 1 cup fresh lime juice
- 2 tomatoes
- 1/2 onion
- 1 serrano pepper
- 1 avocado, pitted and cubed
- 5 ribs celery
- 1 cucumber, peeled and chopped
- Fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper
- Combine water and a sprinkle of salt in pot over high heat, bring to boil.
- Add shrimp, immediately turn off heat, and let sit for 3 minutes or until cooked through.
- Transfer to cutting board and let cool.
- Chop shrimp and place into stainless-steel or glass bowl along with 8 oz. imitation crab meat.
- Combine with chopped tomatoes, onions, serrano pepper, avocado, celery, cucumber, and cilantro.
- Pour lime juice over mixture and mix well.
- Season with salt and pepper.
- Refrigerate and let sit for about 1 hour.