I love going out for sushi, nigiri in particular. I love pretty much everything about raw fish, which is one of those things on my “NEVER” list I’ve had to take back. (“I’ll never eat raw fish.”)
I want to try making sushi at home but haven’t had the chance yet.
I have, however, had the chance to try ceviche. Ceviche is a preparation of raw seafood, but you “cook” it in a highly acidic liquid, like a citrus juice, which cures the meat. If you’re squeamish about the idea of eating “raw” seafood, try this first as a way to ease into it. You’ll love it, I promise.
This is great for a stay-at-home Friday night because it’s quick and simple to make, with the exotic flavors and textures of eating out.
2 quarts water
1/4 cup kosher salt
1 lb raw shrimp (21-25 per pound), peeled and deveined
juice of 2 lemons
juice of 2 limes
juice of 2 oranges
1 cup diced, seeded, peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 jalapeno peppers, seeded and finely chopped
1 cup diced, seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 Tbsp roughly chopped cilantro leaves, plus more leaves for garnish
1/4 cup extra virgin olive oil
1/4 tsp kosher salt
Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium non-reactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and jalapenos. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Nutritional Information: Calories Per Serving: 189, Fat: 12 g, Monounsaturated Fat: 8 g (2 g Saturated Fat), Cholesterol: 86 mg, Carbohydrates: 9 g, Protein: 13 g, Fiber: 2 g, Sodium: 229 mg, Potassium: 394 mg