I can’t wait to make this cottage pie; I love them, especially with mushrooms instead of beef. But I’ll follow the recipe the first time I make it. I usually make cottage pie for Meal Trains, and just for us, and also like to make one with leftover ham, peas, and sweet potatoes. Meanwhile, this brioche is beautiful. I don’t keep white flour, but will buy some (brioche isn’t brioche when it’s whole wheat.) And the salad! It won’t be too many weeks, and we’ll be wanting cooler foods. Enjoy, everyone.
(I had a Substack from Jose’ Andres with a ceviche recipe, but after setting the post up, it turns out it’s a paid article, and I’m a free subscriber. Still, it sounded so perfect, especially for a day when someone might not have much appetite, so here’s a recipe from another place online I like to read. You may do the same thing I do: if I want something today, and don’t have an ingredient or two, or some ingredient doesn’t agree with me, I improvise with what I have/will eat. If I do that, I may not call it, say, ceviche, but just a thing I made. No worries! -A)
When the heat of summer sets in I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months. I prefer easy summer dinners that come together quickly when I don’t feel like cooking.
Needless to say, this shrimp ceviche is on heavy rotation. The shrimp are gently poached first, then marinated in freshly squeezed lime and lemon juice with ripe summer tomatoes, red onion, jalapeño, and fresh cilantro. Add creamy, diced avocado right before serving. It’s tangy and refreshing, perfect for those hot summer days.
The shrimp are perfectly cooked. Instead of relying on citrus juice to “cook” the shrimp, we’re poaching the shrimp quickly in hot water. Poaching the shrimp gently cooks them for the best texture, then they’re marinated in fresh lime and lemon juice.
It’s bright and fresh; full of zesty lime, buttery avocado, juicy tomatoes, with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever way you choose, be sure to have crunchy tostadas or tortilla chips nearby for scooping.
Key Ingredients in Easy Shrimp Ceviche
Peeled and deveined raw medium shrimp: Unless you’re buying shrimp fresh off the boat, it’s most likely been frozen at some point. Frozen shrimp is the best choice because you can find them already peeled and deveined in the frozen aisle at most grocery stores.
Citrus juice: Marinate the cooked shrimp in freshly squeezed lemon juice and lime juice.
Red onion: Finely chopped red onion gives the shrimp ceviche some bite.
Jalapeño pepper: Add finely chopped jalapeño for a bit of heat.
Cilantro: Chop both the leaves and tender stems, which are edible.
Avocado: Add the diced avocado right before serving.
How to Make Easy Shrimp Ceviche
Cook the shrimp. Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, poach until the shrimp are opaque and just cooked through, drain, and set aside until cool enough to handle.
Combine the ingredients. Chop the cooked shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour.
Add the avocado right before serving. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips.
Helpful Swaps
Use frozen cooked shrimp. To save time, you can use frozen cooked shrimp instead of frozen raw shrimp. Thaw the frozen cooked shrimp completely and drain well before using.
Use serrano peppers. Use serrano peppers instead of jalapeño if you like a spicier ceviche.
Is Ceviche Safe to Eat?
We cook the shrimp for this ceviche, which means you don’t have to worry as much about obtaining the freshest raw shrimp possible, which can be a challenge depending on where you live and what’s easily accessible.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Easy Shrimp Ceviche Recipe
Prep time 15 minutes to 20 minutes, Cook time 2 minutes to 3 minutes
Serves 4 to 6
Ingredients
1 pound peeled and deveined raw medium shrimp, thawed if frozen
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
2 medium tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
1/2 cup chopped fresh cilantro leaves and tender stems
1/2 teaspoon kosher salt
1 medium avocado
Tostadas or tortilla chips, for serving (optional)
Instructions
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
But I can vouch for Jennifer’s Greek & French yogurt breads and cakes-they work wonderfully, and are easy and quick. Link in the comments. Also I need to read up on using Categories, as I cannot seem to input them correctly. 🤷♀️🙃
4 Ingredient French Yogurt Cake
Servings: 10 slices
Prep Time: 5minutes minutes
Cook Time: 50minutes minutes
Total Time: 55minutes minutes
Course: Dessert
Cuisine: French
This 4-ingredient yogurt cake is a wonderfully simple dessert that’s perfect for any occasion. This cake is moist, fluffy, and full of flavor. The yogurt adds a subtle tang and extra moistness, making each bite melt in your mouth. Whether you’re looking for a quick dessert to whip up or a light, sweet treat to enjoy with your coffee, this yogurt cake is a go-to recipe that you’ll love.
Ingredients
1 1/3 cups (309 g) vanilla whole milk French yogurt
3/4 cup + 2 tbsp (173 g) granulated white sugar
7 tbsp (3.5 fl oz/104 ml) canola oil
2 cups (262 g) self-rising flour (see note before starting)
Instructions
Preheat your oven to 350°F (175°C). Line an 8 x 4 inch loaf pan with parchment paper.
In a large bowl, add the yogurt, sugar and oil. Use a whisk to mix until you have a smooth and uniform batter.
Add the flour and use a spatula to fold in the flour. Only use a spatula and do not overmix. You want to fold until the flour is completely incorporated and there are no unmixed pockets of flour. However, you do not need to mix until the batter is smooth. It is okay if there are some small lumps.
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The surface of the cake should also bounce back if you apply light pressure. Allow the cake to cool completely before cutting and serving.
Notes
We recommend using French-style yogurt. It is sold in little glass pots/jars in the supermarket. French yogurt is very creamy, thick and not as tangy as regular yogurt so you won’t really taste any tang in the cake. If you use another type of yogurt, you will taste the tangy yogurt flavor more. If you can’t find French yogurt, you can substitute with other brands of thick-style not strained whole milk vanilla yogurt, such as Noosa brand. Make sure to use a regular whole milk yogurt and not a Greek yogurt.
We used Oui by Yoplait vanilla whole milk French-style yogurt for this recipe.
Self-rising flour: Make sure to use a self-rising flour that has 3 grams of protein per 1/4 cup. There are some brands with lower protein and some with higher protein and they will not work well for this recipe. We used Gold Medal Self-Rising flour.
Homemade self-rising flour: Combine 2 cups of all purpose flour, 1 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure the all purpose flour you are using contains 3 grams of protein per 1/4 cup.
We don’t recommend substituting canola oil with other oils because you want to use a neutral flavor oil for this cake so that you don’t taste the oil flavor.
This cake is only lightly sweetened. If you prefer a sweeter cake you can add a glaze on top.
The cake does not need a glaze and French yogurt cake is usually left plain or dusted with a little powdered sugar. However if you do want a glaze, here is the one I used in the photos.
Optional Vanilla Glaze: Combine 1 cup powdered sugar, 1/2 tsp vanilla, and 1 tbsp whole milk. Whisk until smooth. If glaze is too thick, add a splash more of milk. If it’s too thin, add a little more powdered sugar. Drizzle glaze over cake if desired.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Scottie's Playtime 