Shrimp Ceviche with Pineapple Honey Dressing
This AIP Reintro was like vacation in a bowl. I love the beach and get to see it like once every 12 years, if I'm lucky! What's a Texas girl to do?? Live vicariously through my meals of course!
Ceviche is traditionally made with raw seafood that's been "cooked" by marinating it in acidic juices. We've done that here...but I like my shrimp a little more plump than how the marinating-only method leaves it. So, we give it a quick saute after it's marinated to finish it off! The flavor of this shrimp after it's marinated in those juices is AMAZING....like I couldn't get the hubs to stop eating it before I could complete the dish. So I'll definitely be looking for other ways to use this method!
•6 tbsp lime juice
•5 tbsp pineapple
•15-20 jumbo shrimp, peeled and deveined
Combine the lime and pineapple juice.
Pour over the shrimp in a stainless steel or ceramic bowl and cover.
Place in the refrigerator and marinate for 2 hours.
Remove from fridge and place the shrimp with about “a spoonfull” of the juice in a stainless steel or ceramic pan.
Sauté the shrimp on low for approx 2-3 minutes...the juices will have begun to “cook” the shrimp while marinating, and the sauté will firm them up.
When done, cut the shrimp into 3rds (depending on size of shrimp) and return to fridge to chill.
•12-15 grape tomatoes
•1 cup Cilantro, chopped
•1 cup Jimaca, diced
•1 cup fresh pineapple, small chunks
•1/4 red onion, finely diced
•1 avocado, cubed
•3 tbsp fresh Pineapple Juice
•1 tbsp raw honey
•Chilled shrimp (above)
Mix together the pineapple juice and honey.
Combine all ingredients in a large bowl and serve!