We live in a 1920's wood house, it gets so hot in here I feel like I'm in a russian sauna full of sweaty crotches... ok, ok, so I'm exaggerating.
In any event, during summer I avoid cooking indoors like the plague, the oven and stove are out of service during summer. I turn on the a/c but the humidity is too much.
So how does this mommy extraordinaire do you ask????
I grill and I make a lot of hearty salads. I use a lot of asian noodles because some of the rice noodles don't require hot water to become soft and chewy :D God bless the Asians for that.
Today I went with something much more traditional that I hold very dear to my heart, it just reminds me of happy childhood times; when all my cousins and I were younger. No career worries, no kids, no nothing, just simpler times.
We would jump into the inflatable pool while the grown-ups drank beer (hey we are Mexican, I never said we were perfect) and watched us horse play. My mom yelling to be careful and straight out embarrassing me in front of everyone...
And then there was shrimp ceviche, among other equally yummy dishes that everyone brought from home.
I love shrimp in every possible way, I even like it raw!! RAWWW!!!!! Ok sorry, sometimes I get overly excited over food, it's a sickness *insert dramatic music*
Shrimp Ceviche, my best friend in my teen years after sneaking out the window to see my bff's and coming back home stupid drunk, a mother knows her child... or she would hear me come back in, either way. But the point is that she would have ceviche ready for when I was done puking, awww the memories...
Without any further ado!!!
I give you my creation!!!!
Shrimp Ceviche
*1 lb of raw deveined, peeled and chopped into 1/4 inch pieces of medium sized shrimp
*1/2-1 raw onion finely chopped
*The juice of 10-12 large limes
* 2 Tomatoes finely chopped
* 1 small bunch of cilantro finely chopped
* 2 -3 tbs of ketchup
* 2 Cloves of garlic finely chopped
* 5-6 Serrano Chiles finely chopped, deveined and seeded (optional)
* salt and pepper to taste
Clean the shrimp, chop them and throw them into the lime juice with the salt first. Set aside in the fridge. While the shrimp "cooks" in the salted lime juice, chop the rest of the veggies and stir them into the shrimp marinade, stir in the ketchup and adjust taste with salt and pepper. Let sit for about 1 hour in the fridge.
Serve over tostadas with baja sauce and enjoy!
Baja sauce:
50% sour cream
50% Mayo
Mix them together and voila, Baja Sauce! Yum!
See ya next time, this hot mama is gonna go beddy bye!
;)
