Who knew there were so many national food day observances in May? Why not take a St. Pete foodie tour this month and on National Shrimp Day, May 10 try the Yucatan Shrimp at Doc Ford’s, steamed peal and eat or coconut shrimp at The Wharf, pappardelle pasta with shrimp at DeSesto’s, or a variety of sushi shrimp or rolls at Nori Thai or Basil Leaf. May also brings peak spring fruits and vegetables at the markets. Check out the local market dates, times, and locations on pages 58-59 of this issue.
SHRIMP CEVICHE
Here is a simple healthy shrimp ceviche recipe that is made with poached shrimp (instead of raw) and finished with tomato, avocado, and cilantro.
INGREDIENTS:
- 1 pound peeled and deveined raw medium shrimp
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
- 2 medium tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1 medium jalapeño, seeded and finely chopped
- (about 3 tablespoons)
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1/2 teaspoon kosher salt
- 1 medium avocado
- Tortilla chips, for serving (optional)
INSTRUCTIONS:
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.