This Tuesday our world wide dairy & gluten free weekly menu plan brought us to Central America to enjoy the savoury warm-weather flavours of Honduran ceviche with plantain chips and mango/avocado salsa!
Sultry Shrimp Ceviche
Anyone who’s ever cleaned and cooked raw shrimp can tell you, prawns cook really fast. Whether BBQ’d, sauteed, deep-fried or stewed, shrimp are done in a moment and are dependent mostly on the flavours that surround them. One of the most unique preparations for this crustacean that I’ve come across however is one that uniquely takes a lot of time to prepare. Relatively speaking of course, since it really only takes 15 minutes or so, but compared to 2 with all the other methods that’s a long stretch!
Shrimp ceviche requires clean raw shrimp to “cook” by steeping in fresh lime juice until just ready to serve. Akin to a tartare in some respects, ceviche truly allows the texture of shrimp to shine. Mixed with just the right amount of cilantro and other garden fresh ingredients, this dish is irresistible and perfect for warm weather rustic dining.
Plantain Chips With Mango & Avocado Salsa
No Honduran meal would be complete without an authentic side order of thickly sliced plantains lightly seasoned and roasted to golden perfection. These, for dipping of course, into the yummy ceviche and some delightfully refreshing mango/avocado salsa! The crisp red onion with sweet mango and creamy avocado are an unforgettable textural delight, and very few leftovers remained. Thank you Honduras, culinary mission success!
