Refreshing Bay shrimp Ceviche, Baja-Style
The beauty of this bay shrimp ceviche is that there is no need to search out pristine, raw, expensive fresh seafood when in the mood for a refreshing light meal.
Toss Wild Pacific Coldwater Bay Shrimp with fresh squeezed lime juice. Fold in chopped vegetables, refrigerate then enjoy 15 minutes later! These little shrimp have a delicious sweet flavored meat with a medium soft texture, perfect for ceviche.
We served this dish al fresco, Baja-style. The weather’s been in the low 90°s during the day here in Vegas. Chilled ceviche with house-made chips makes a delightful poolside snack. Add a frosty cerveza and there is nothing better.
These sustainable bay shrimp are harvested from the Pacific Ocean in cold waters from San Francisco up to Canada, with most of the catch coming from along the Oregon coast. The shrimp are fully cooked, peeled, and frozen. I keep a bag in the freezer. At $15 for a 2 lb. bag from Costco, it’s a great economical protein source to use in many recipes from soups to salads to omelettes.
Baja-style is the type of ceviche served all over Baja California which includes Mexican staples such as avocado, cucumber, and tomato as opposed to a Peruvian-style ceviche which is prepared with vegetables popular in Peru, such as sweet potato and choclo. Both great, just different.
Bay Shrimp Ceviche, Baja-Style Recipe
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Elegant Heart Healthy Picnic by the Sea
Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Road Trip.”
Challenge Prompt: For this challenge, you’re tasked with creating a delicious meal that will travel well and still look great. From picnics and school lunches to bento boxes, or any other meal on the go, you need to whip up a entree, side, drink, and dessert to enjoy after hitting the road. Be sure that your meal fits inside the Project Food Blog Road Trip Cooler. (from foodbuzz here)
Shall we go for a drive?
I want to show you where my secret favorite picnic table is located!
Often times, eating on the road can be less than healthful. On Taste With The Eyes I am always excited to share delicious foods that are also good for the heart. Heart healthy eating has two components. First, it is to eliminate foods that are high in cholesterol and detrimental to the heart, such as trans fat. Second, it is about adding food to the diet that is good for the heart, like those high in fiber and rich in omega-3s. The delectable meal I prepared for our Road Trip is heart healthy and travels quite well. So – the weather is perfect! High 60’s with a slight breeze. And with those clouds, there is the promise of a breathtaking sunset. Let’s go down to the beach!
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Summer is here! YAY! Time for alfresco dining.
One of the side dishes that was a hit at this alfresco meal was
The Pineapple Peanut Coleslaw.
Nothing fancy, but this combination of ingredients is a winner.
A small can of crushed pineapple is drained.
Napa cabbage is thinly sliced.
The crinkled leaves give a good texture to coleslaw.
Sliced scallions and cilantro are added.
Equal parts of mayonnaise and sour cream are blended together with pineapple.
Add peanuts and toss. Season with salt and pepper.
Where’s the beef?
We’re looking forward a long summer with plenty of grilling and outdoor dining ahead.
How ’bout you?