My husband and I had one of his friends from work (and his beautiful wife) over for dinner a few nights ago. We had such a good time with them! We drank wine, ate delicious food, and talked the night away.
Today I’m sharing one of the appetizer recipes I made for them that night: my delicious Ecuadorian Shrimp Ceviche. We haven’t had a lot of friends over just yet, because we are still finishing up some of the last remodel projects, but we’ve had the pleasure of hosting a few people in the last few weeks and it has been a blast. Having people over is one of my favorite things to do, because making our home look pretty, deciding on a menu, and cooking/baking things for our friends can be so fun!
The other day, one of my friends from Ecuador and her boyfriend were passing by Boise while driving back from City of Rocks. They were on their way to my friend’s brother’s graduation in Oregon (she came to the US briefly to rock climb, camp and be there for her brother) and they stayed with us for one night. It was so great to see her, as it had been a while since we saw each other last, and to have a nice long chat about life over food and drinks.
Preston and I adore being with people and highly enjoy creating long-lasting memories with them. That’s what life is all about, isn’t it? There is nothing like sharing your time, attention and love with God’s people; and when you do that, you feel completely satisfied. That’s how I see it. Do any of you feel the same way? If so, go on and share love with others! Invite some people over or plan a fun day at the park (taking Paleo snacks of course)…show ‘em you care.
- 2 lbs small shrimp, cooked
- Juice of 15 limes
- Juice of 1 orange
- 2 purple onions, very finely sliced (use mandolin if available)
- 3 large tomatoes, finely diced
- 1 bunch of cilantro, finely chopped
- ½ cup extra virgin olive oil
- ½ cup ketchup (if strict Paleo, avoid this ingredient)
- 1 tsp mustard
- 1 tbsp sea salt
- Prep all ingredients ahead of time.
- Place your sliced onions in a bowl and rinse with cold water. Once rinsed, add water and a pinch of sea salt to the bowl with the onions and let it sit for 5-10 minutes.
- Using your strainer, drain onions and place onions back into your bowl; add about 1 tablespoon of olive oil to your onions and set them aside.
- In a big bowl, combine lime juice, orange juice and diced tomatoes.
- Add in shrimp to your lime/orange juice and tomatoes; mix well.
- Add in onions to your lime/orange juice, tomatoes and shrimp; mix well.
- In a separate bowl, combine ketchup, mustard, olive oil and sea salt. Once mixed, add it in to your lime/orange juice, tomatoes, shrimp and onion bowl. Mix it in.
- Last but not least, add your chopped cilantro to the bowl.
- Cover with lid or tin foil and place in refrigerator. Let refrigerate for at least 4 hours before serving, so that your ceviche is nice and cold!
- Serve it in a dessert type bowl, add plantain chips (and popcorn, if you’re not Paleo) and enjoy this incredibly refreshing appetizer. You will FALL IN LOVE.
- Mixing bowls (x2)
- Measuring cups
- Measuring spoons
- Citrus squeezer
- Sharp knife
- Cutting board