Aug 28, 2021
Ceviche is one of the easiest cook-free dishes of all time, and when there is a heat wave, no one wants to be standing over a hot stove. It makes a terrific and light main course, and it can also be used as a filling for tacos: simply spoon it into warm tortillas and garnish with avocado slices. For an elevated presentation, serve this ceviche in champagne coups as an appetizer, or as an amuse-bouche on tasting spoons.
This Central and South American dish is so popular in the warmer months that I featured three ceviche recipes in Hamptons Entertaining: Angel’s Ceviche, made with snapper, a lovely Sea Bream Ceviche with Anise, and the quintessential Hampton’s ceviche—Bay Scallop Ceviche.
When Christine and Paula, the creative team behind Maui Luxe Picnics shared this recipe, I knew it would become a favorite—a dish I can enjoy in Palm Beach and the Hamptons. Seafood “cooked” in a citrus marinade calls for the freshest fish available. Like Hawaii, the geography of Palm Beach and the Hamptons offers an abundance of local, fresh, eco-friendly catches.
Classic ceviche, marinating raw seafood in citrus juice, will not completely kill lingering bacteria; so if you feel skittish about the preparation, you can quickly poach the shrimp before marinating it in the lime juice.
Chef Nicot uses just a few simple, fresh ingredients for this refreshing dish. Much like his Saffron Risotto, this recipe is no fuss and offers endless opportunity to make it your own.
I added a touch of brightness with lemon zest, a sun-ripened, garden-fresh tomato, and served it over homemade tortilla chips. Nicot garnished his dish with thin slices of fennel and watermelon radish, while I opted for avocado slices.
Yield: Serves 2
8 ounces fresh shrimp, peeled, deveined, tail removed
½ cup freshly squeezed lime juice, plus more for finishing
1 teaspoon Kosher salt, divided
1/2 tablespoon hot sauce, divided
1 avocado, diced, divided
¼ cup finely diced sweet onion, divided
1 plum tomato, cored and diced, divided
¼ teaspoon white pepper
½ cup fresh cilantro, chopped
1 teaspoon lemon zest
Tortilla chips, optional
½ avocado, sliced, optional
Cut the shrimp (raw or poached) into small, bite-sized pieces. Place the shrimp in a shallow glass mixing bowl and pour the lime juice over the shrimp so that it is fully submerged. Add ½ teaspoon of salt and ¼ teaspoon of hot sauce and allow to cure for 20 minutes or until the flesh of the shrimp is an opaque pink and white.
In a mixing bowl, combine half of the diced avocado, half of the diced onion, and half of the diced tomato. Add ¼ teaspoon of pepper, the remaining salt and hot sauce, and set aside.
Add the remaining avocado, onion and tomato to the shrimp mixture, along with the cilantro and lemon zest.
When ready to serve, divide the avocado mixture evenly over two plates of tortilla chips. Top each with the shrimp mixture, garnish with sliced avocado and finish with lime juice.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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