Talk Macros to Me

If we were playing family feud and the question was, what is one ingredient used in ceviche?, how many of you would say, “lime juice”? Me too! I love ceviche and often order it when I see it on a menu. Since the dish is so versatile with ingredients, I’ve enjoyed many types and flavors including a vegan ceviche made with hearts of palm. While they always have a flare of individuality, one thing is fairly consistent – a generous amount of lime juice.

Ceviche is a marinated citrus based mixture that “cooks” in citric acid from citrus fruits, essentially a heatless cooking method. It’s a traditional Peruvian dish that is associated with celebrations. Well this girl loves an excuse to cook and can make any occasion a celebration.

This time of year is definitely cause for celebration! The weather is perfect – warm but not blazing hot…yet! Sports and activities are winding down allowing for a much slower and relaxed weekend. The best part of May is Oak season is almost over! If you know, you know! And sadly, my kiddos know!! (I feel like this post could be sponsored by Zyrtec)

Anywho, this time of year sets up perfect opportunity for family memories to be made in the pool. Nothing shouts poolside snacking quite like ceviche. It’s cool and refreshing, packs so much flavor into each bite and can be served along side fresh veggies or crunchy chips making it a family friendly and macro-friendly option.

Ingredients

• 1 lb cooked medium shrimp
• 1 medium naval orange
• 1 medium lemon
• 1 medium lime
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 teaspoon olive oil
• 1/2 red onion
• 1/2 bunch fresh cilantro
• 1 small jalepeno
• 2 Persian cucumbers
• 3 Campari tomatoes
• Dipper of choice (tortillas chips, cucumber slices and baby bell peppers)

Directions 

1. Remove the shrimp tails. Chop shrimp into bite sized pieces and add to a large bowl.
2. Squeeze the juice from the orange, lime and lemon and add to the shrimp. Add cumin and mix well. Cover and place in fridge to marinate while chopping remaining ingredients. 
3. Chop tomatoes and add to a strainer. Place in sink and let excess liquid drain.
4. Cut cucumber in half lengthwise. Using the back of a small spoon. Remove seeds in the middle. Finely slice and chop remaining cucumber.
5. Cut stem and deseed Jalepeno. Finely dice remaining Jalepeno.
6. Finely dice red onion. 
7. Chop cilantro.
8. Remove shrimp from fridge. Add strained tomatoes, cucumber, jalepeno, red onion, cilantro, olive oil and salt to the bowl and mix well.
9. Return to refrigerator to marinate for 20 -30 minutes allowing the flavors to marry and serve immediately with dippers of choice.