Cooked Florida Pink Shrimp and Citrus Ceviche
|July 9, 2015||Posted by Arlette under Agriculture, Cooking, Healthy Eating, Nutrition, Recipes, Seafood|
If you are looking for a hot weather recipe – perfect as an appetizer or light main dish – try Cooked Florida Pink Shrimp and Citrus Ceviche. Although ceviche seems like a Florida native, its origins are often attributed to Peru or Ecuador. Both countries were previously part of the Inca Empire and had abundant amounts of fish and shellfish.
Some historians think that the dish was developed prior to the arrival of the Spanish. This simple fresh-caught seafood meal was marinated with chicha, a juice that comes from maize. Once the Spaniards arrived with lime and onion from the Mediterranean, those ingredients were incorporated into the marinade.
Nowadays, this Nuevo Latino dish continues to evolve throughout Central and South America. Countries including Chile, Mexico, and Panama all have variations, even vegetarian and beef versions. Not to be outdone, European and United States restaurants have created adaptations that validate how ceviche has become a true fusion of many cultures.
Our recipe is prepared with lightly cooked shrimp, combined with citrus juices, avocado and just the right spices. Enjoy!