This weeks salad is Ceviche. I picked this recipe because many moons ago, my husband and I used to live in a small Florida town called Fernandina Beach. Fernandina is a beautiful little shrimping town on Amelia Island. Shrimpers would go out early in the morning and sometimes in the evening, and they would bring their catch to a small dockside stand where I would go and buy shrimp from them. I couldn’t get any fresher shrimp unless I was on the boat. (They wouldn’t let me.) Although I know this goes on in different little seaside towns all across our country, for a girl who grew up in a small country town in the midwest, this was an experience I will always treasure. So, when I think Florida, I think shrimp. Let’s make Ceviche. 
2 Roma Tomatoes
Fresh Cilantro
1 tablespoon Old Bay Seasoning
1/2 cup chopped Red Onion
1 chopped Celery Stalk
1 chopped Avocado
1 diced Serrano Pepper
Hot Sauce
3 fresh Lemons
4 fresh Limes
1 pound of raw, peeled, tailed off, medium Shrimp
Nacho Chips
Ritz Crackers
Fill a pan with water. Add Old Bay Seasoning, and
bring the water to a boil.
When the water starts to boil, add the shrimp.
Cook for about 3 minutes, then drain.
As soon as you drain the shrimp, pour the shrimp into
a water bath. Make the water bath ahead of time by
pouring ice into a bowl and the filling it with water. This
will stop the shrimp from cooking almost immediately.
Cut up your lemons and limes. Squeeze the juice into a bowl .
Chop up the shrimp into bite size pieces. Put the shrimp into
the bowl of juice, and refrigerate for 30 minutes.
Dice the tomatoes, chop the onion, and serrano pepper.
Drain the juice from the shrimp.
Put everything into the bowl with the shrimp, except for
the avocado.
Mix it all together. Sprinkle with hot sauce.
Serve the ceviche on a plate of lettuce with a few chips
or some crackers. Add the avocado.
Enjoy!!
Thanks for joining me today!
Tomorrow we will be creating our burger & dog bar.
Hope to see you then!