Shrimp Ceviche with Avocado Dip Topping

While most of the country looks forward to the cooling temperatures September usually brings, down here in the swamp lands of Texas we know our cooler weather is not to be expected any time soon. The dog days of summer are settling in bringing us nearly 100 degree weather and humidity. Oh the humidity! Picture a steamy, sticky, tropical jungle. Now imagine trying to keep that sticky tropical air from entering your home. It is nearly impossible, but it can be done!

My favorite tricks for beating the heat?

  1. Run the AC all day long. Who cares about electricity bill?!
  2. Keep your blinds closed throughout the day. Who needs sunlight? I’ll tell my family it’s “Bear Week” and we will be enjoying the experience of cave dwelling, just like the bears!
  3. Candles are not to be lit during the mid-day hours. I don’t care if my house smells like sweaty children and dirty laundry!
  4. Send the kids outside with spray bottles or water guns filled with cold water. Less body heat equals cooler house. What kid doesn’t dream of becoming the next water gun ninja warrior?
  5. The oven is not to be used between the hours of 10 a.m. and 7 p.m. A task easier said than done when you have a family of six ravenous monsters to feed!

Instead of “treating” my family to dinners of peanut butter and jelly or take out I try to come up with fun, cool dinners.  Shrimp Ceviche (pronounced Seh-Vee-Chay) is a light and very colorful tropical dish served cold with plenty of chips for scooping. It’s quick and easy enough for a relaxing summer dinner with the kids yet it can wow adults when served as an appetizer at a party! Shrimp is tossed in citrus juices and an array of fresh vegetables then allowed to sit for hours while the flavors marry. The perfect dish to whip up in the morning before the temperatures begin to rise. I add a creamy and rich element to the dish by serving each bowl with a healthy dollop of Litehouse Avocado Dip. Smooth, tangy, and creamy this dip is just what my ceviche needs. The sweat I’ll save not having to mash and blend my own avocados for a sauce is just what this over-heated body needs.

Shrimp Tossed with Citrus Juices and Fresh Chopped Veggies Shrimp Tossed with Citrus Juices and Fresh Chopped Veggies

 

Children tend to love these kinds of snacky dinners that require eating with your hands, something my kids are nearly professionals at.  Utensils are acceptable but only if you run out of chips! Try serving the Shrimp Ceviche with an equally delicious beverage such as this Jalapeno Pineapple Iced Tea.

Shrimp Ceviche Ready to Eat Shrimp Ceviche Ready to Eat

 

Shrimp Ceviche with Avocado Dip Topping

Serves 6 | Finish in 3 hours 15 minutes
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Shrimp is tossed with citrus juices and fresh chopped veggies. Allow to sit and chill for hours while the flavors marry. Serve with creamy Avocado Dip and chips for scooping.

Ingredients

1 lb. fresh shrimp boiled cooled and chopped
1 orange bell pepper finely chopped
1 red bell pepper finely chopped 
1 cucumber peeled and finely chopped 
3 small tomatoes finely chopped 
1 jalapeno minced (remove seeds if you want a mild ceviche) 
2 Tbsp. Litehouse Instantly Fresh Red Onion
Juice and zest of 1 lg. orange
Juice and zest of 1 lemon
Juice of 3 limes
½ cup cilantro roughly chopped
½ tsp. salt
¼ tsp. pepper 
Litehouse® Avocado Dip for serving
Tortilla Chips for serving

Directions

In a large bowl combine all ingredients except for the Litehouse Avocado Dip and chips. Gently stir until well mixed. Cover with plastic wrap and keep refrigerated for at least 3 hours, allowing flavors to marry. Spoon the ceviche into bowls. Top with a healthy dollop of Litehouse® Avocado Dip and extra cilantro for garnish.


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