Monday, July 25, 2011

Keeping Cool with Los Cocos Fruit Ceviche

Summer heat is setting records in 2011
 The scorching sun has sent the summer temperatures well over 100 for more than 41 days, only considered cool in a "I survived that kind of way",  I'm all for prepping meals with little or no oven time right now. To heck with conventional cooking, please don't turn up the heat.  The Summer of 2011 could almost be considered the Summer of Ceviche for our family. We've had many endless variety in this popular Latin American dish. This fruity Ceviche version is named after one of my favorite Fruiteria stands in Monterrey Mexico. I've only had fruit cups there at Los Cocos but if they had a Ceviche with fruit it would taste  something like my version. Make a Ceviche with whatever seafood is on hand and be liberal with choice of fruits. Ceviche is typically made from fresh raw fish marinated in citrus juices & spiced with chili peppers. Our family enjoys Ceviche & it seems like the perfect way to cool things down at the end of a long hot day. Follow it with a crisp wine or cold Mexican beer & it's a meal. Salute!














Los Cocos Fruit Ceviche
1 pound medium-size raw shrimp, shelled and veined

1 red or yellow bell pepper, diced
1/4 cup diced yellow onion
1 jalapeno, minced
1/2cup lime juice, divided in half
3 tbsp ketchup
1 tablespoon olive oil
1/4 cup orange juice
1/4 cup chopped cilantro
1 cup melon, cubed
1 avocado, diced
2 kiwi fruit, skinned & diced
1 cup pineapple diced, juice reserved
1 orange, cut in sections and diced, juice reserved
Salt and pepper**

Directions

Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain & quickly cool down in iced water. (Chill shrimp approx 30 min)

Combine the shrimp, red or yellow pepper, cilantro, jalapeno, and 1/4 c.lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.

Whisk together the olive oil, ketchup, all citrus juice, and cilantro. Pour over shrimp and add diced avocado, melon, (add all fruits at this time), orange pieces &  pineapple. Season with salt and pepper. Refrigerate until ready to serve.**Fruit juices are natural tenderizing agents so remember to prepare approx. what will be consumed in given meal.  The shrimp tend to keep tenderizing with the fruit juices & become mushy in more than 24 hrs.

9 comments:

Taos Sunflower said...

I'm so very sorry for all the suffering all of you in Texas are going through...the photos on the news at night of the fields are brutal. I send all best wishes for a break for you soon! Martie

Chef E said...

Emmmm one of my favorite foods, looks great Dee!

Hope you are staying cool...I am, and its Texas hot here in jersey now!

5 Star Foodie said...

Terrific flavors in this ceviche with all the fruits, an excellent summer dish for sure!

Dee said...

Taos Sunflower/Martie, The heat will eventually end. We are all just waiting for our much needed rainfall. Thank you!

Chef E, I hear you guys are hot. This heat seems to have a tight grip on entire U.S. right now. I have been enjoying your recipes you have posted recently. They all look delicious!

5 Star Foodie, Thank you, fruits seem to help take the temperatures down a degree or two if only temporarily.

Tracy Wood said...

What is there about very cold fruit on an extremely hot day? So refreshing! The ceviche twist is great!

girlichef said...

Droooooool! That sounds so fantastic. I've been contemplating making something similar and now I think I'll have to...this has my stomach rumbling :D

Dee said...

Tracy~I agree, between the Iced cold beverages & fruits our Summers couldn't be survivable if we didn't have those here in Austin TX.

Girlichef~I know you will make a ceviche that will wow us all. Have a good week.

Hornsfan said...

Looks great mom - it definitely has been the summer of ceviche for us. It's the only thing you can 'cook' right now without heating up the kitchen :)

Jackie said...

Man, for a second I thought this was from the Los Cucos mexican restaurant...still a fav of mine.