Ceviche-A Summertime Dish That Beats The Heat

By Doc Lawrence

Ceviche is a traditional dish originating from Latin America but has gained popularity along the coastal regions of Georgia. This refreshing and flavorful dish typically consists of raw seafood marinated in citrus juices, such as lime or lemon, along with various seasonings like onions, peppers, and cilantro. The acidity from the citrus juices helps to "cook" the seafood, giving it a tender texture and a bright, zesty flavor.

Ceviche's popularity is attributed to its refreshing taste and its ability to showcase the fresh seafood available in the region. Whether served as an appetizer or a light meal, it’s always perfect for a hot day. Its combination of tangy citrus flavors and the natural sweetness of the fresh shrimp makes it a favorite throughout the year.

Captain Hugh’s Ceviche

Cumberland Island, Georgia

*This recipe calls for cooked wild-caught shrimp.

INGREDIENTS

1 pound large wild-caught shrimp, peeled and deveined with the tail on

2 pink grapefruits, peeled and segmented, seeds removed

3 tangelos, peeled and segmented, seeds removed

3 tangerines, peeled and segmented, seeds removed

1 Bell pepper, diced

1 large Florida avocado, peeled, pitted and diced

2 tablespoons Old Bay seafood seasoning

1 red onion, diced

1 tablespoon olive oil

3 limes, juiced

1/2 cup fresh cilantro, chopped

1 bag tortilla chips

Sea salt and fresh ground pepper, to taste

PREPARATION

Fill a medium-sized sauce pot 3/4 the way with water, and heat over medium-high. Add the seafood seasoning to the boiling pot of water. Add the shrimp and cook for 2 to 3 minutes or until completely done. As soon as the shrimp are done, plunge them into an ice water bath to stop the cooking and cool them off. When the shrimp are completely cool, strain them and put them into a medium-sized mixing bowl. Add the citrus, sweet pepper, red onion, olive oil, lime juice, cilantro and avocado. Season the ingredients to taste with salt and pepper. Stir to combine ingredients. Serve ceviche with chips or toasted pita bread.

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