Summer has come blazing into focus here in Southwestern Ontario and the food needs to keep up. So I have created something that is as filling as it is refreshing. Back in February I did a piece on Civeche where I kind of went over the main ideas behind the flavours you would find in this kind of dish. This recipe is a pretty classic example of a mexican style civeche. Today’s recipe is dedicated to Mr. Dan Alvar, a man I bested just barely in a chili cookoff and a foodie in his own right. Thank you Dan for the generous support and you should try this recipe before eating way too much smoked meat at Palmer’s.
1/2 lb Black Tiger Shrimp (raw, and not frozen, diced)
4 Limes (juiced)
1/2 Vidalia Onion (diced)
2 Serrano Chilis (cored and seeded, julienned)
1 Avocado (diced)
3 Roma tomatoes (diced)
1/2 cup Frank’s Red Hot Sauce
1 ts Cumin
Corn tortilla chips.
In a mixing bowl blend your shrimp, lime juice and salt. Toss by hand for about 5 minutes to really evenly allow the lime juice to cook the shrimp*. Once that is done add you onions, tomatoes and chilies, again toss the mixture by hand. Then add your hot sauce, cumin and black pepper and continue to toss. Finally add your avocado, cover and refrigerate the mixture for about an hour. This will allow the flavours to really marry. I like to take some good sized corn tortilla chips and top them with the civeche and serve them very simply that way. This is a great appetizer that you can prepare hours in advance, pull out of the fridge and plate up beautifully at your dinner party or just put out as a dippable snack.
*Many recipes just tell you to let the shrimp sit in the juice while you watch The View or some shit. You have to get in their and really work to get those shrimp evenly cooked.