Ceviche is a fantastic seafood dish that lends itself very well to the Paleo Diet. Although the place of origin is fiercely argued between Ecuador and Peru, both countries claim it as their national dish and both are distinctly different. That’s actually one of the great things about ceviche, the possibilities are nearly endless. This recipe though is from Ecuador and though it is a simple and delicate dish, the prep time can be time consuming and the result can be plentiful, so it’s great for a party or summer picnic.
Serves 4 (feel free to double or triple as it’s a lot of prep work for only a few people)
INGREDIENTS
- 1 Lb Shrimp (can be bought pre cooked, otherwise poach them)
- 1/2 Red onion cut into thin slices
- 1 Red Heirloom tomato
- 1 Red Bell Pepper
- 1 Jalapeno
- Juice of 1 Orange
- Juice of 1 Lemon
- 1 Tbsp Tomato Paste
- 1 Avocado Cubed
- 1 Lime, cut into wedges
- A handful of Cilantro
- Sea Salt and Pepper
Preheat oven to 450F. Lay out tomato, pepper, half of the onion, and jalapeño on a baking/cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook until skin is blistered, but not completely charred. About 25 minutes.
Place everything in a blender and liquify. Add it tomato paste and juice, either stir by hand or mix on a low setting. Refrigerate the mixture until chilled.
Combine the sauce and the shrimp. Stir everything and let it sit for a few minutes. Garnish with diced avocado, cilantro, and remainder of red onion. Serve with a lime wedge.
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