Grapefruit Shrimp Ceviche

Ahhhh, delicious shrimp ceviche. Living in Iowa, I can't tell you how many times I've encountered people wrinkling up their noses and seeming deeply skeptical when I talk about my love for sashimi, ceviche, and other wonderful uncooked meatstuffs. Or how many times I've angrily corrected people when they refer to sushi as "raw fish," :eyeroll: and profess disdain.

Whenever I eat sashimi, or really any fresh seafoody items with spicy citrus flavors, I am instantly transported to the beach. It's wonderful and delicious and magical and great. Especially scallops and oysters...drooooool.

This particular ceviche (which I like to serve with tortilla chips, or with lettuce), is a great beginner ceviche because you can submerge your shrimp raw OR cooked and it's delicious either way.

1/2 lb shrimp
1/2 cup grapefruit juice
2 large limes, juiced
1/2 tsp salt and pepper (or to taste)
1 medium shallot (about 3 TB), sliced into thin strips
3 cloves garlic, minced
2 TB hot or mild chile pepper, seeded and diced
1/2 cup cucumber, diced
1 avocado, diced

1 cup cilantro
1/4 cup canola oil
1 head romaine or butter lettuce, washed


Simmer shrimp in small pan of water for 3 minutes. Rinse and drain. Whisk together grapefruit juice, lime juice, salt and pepper in a non-reactive bowl large enough to hold shrimp and veggies. Add shrimp and stir. Stir in shallot, garlic, hot pepper, cucumber and avocado and keep in fridge for about 30 minutes.

Drain the shrimp and reserve 1/2 cup of the liquid.

Blend together liquid drained from the shrimp, cilantro, and canola oil in a blender or food processor.

Heap the shrimp mixture on lettuce leaves, drizzle the cilantro dressing on top and serve! Alternately you can chop the lettuce leaves and serve as a salad.