Perhaps you live somewhere with a comfortable climate during the Summer months, but where I live, it’s SO HOT and the temperatures only keep rising. In Austin, TX, we’ve had temperatures in the 100’s which make it unbearable to be outside between the hours of 12pm – 8pm. When it’s this hot outside, I don’t have much of an appetite as I’m already physically uncomfortable due to the stifling heat.Jump to Recipe
I envy anyone who has the luxury of being able to jump into a pool during the Summer months. Thanks to COVID-19 and limited resources, I can’t even find a decent kiddie pool to sit in. What I would give to sit in my backyard, in a kiddie pool, with a cold and crisp glass of rosé…
We also mustn’t forget that it’s so important that we stay hydrated when it is this hot outside as there is a greater chance of dehydration. If you’re like me and enjoy running outside but don’t want to pass out, I highly recommend hitting the pavement before noon. Also – all you dog walkers – please please please think of your fur baby’s little paws when taking them for walks in the afternoon. If the ground is too hot for your bare feet, it is also too hot for a dog’s paws. Please walk your pups in the mornings or evenings and always have a big bowl of fresh water for your animal. That’s my PSA for the day. 🙂
I love ceviche because it’s a satisfying meal that doesn’t make you feel weighed down and miserable. Ceviche is a Latin American seafood dish where the seafood is “cooked” in citrus juice and enhanced with other flavorings such as fresh herbs and vegetables. If I see ceviche on a menu, there is a 99.9% chance that I’m ordering it. One of my favorite restaurants in Austin, Odd Duck, has a fabulous ceviche dish on their menu. Good news is that ceviche is very simple to make so there’s no excuse to not have a homemade batch ready to go in your fridge! Highly recommend this delicious and refreshing recipe.
White Fish & Shrimp Ceviche
- Stainless Steel or Glass Bowl
- Mesh Strainer
- 1/2 lb Raw Shrimp peeled & de-veined
- 1/2 lb Raw Halibut skinned
- 1/2 small White Onion small dice
- 1 1/2 cups Fresh Lime Juice
- 3 Roma Tomatoes small dice
- 1 Serrano Pepper stemmed, seeded & finely chopped
- 1 cup Pitted Green Olives sliced
- 1 Avocado diced
- 1 Tbsp Fresh Cilantro chopped
- 2 Oranges juiced
- Salt & Pepper to taste
- Cut the halibut and shrimp into bite size pieces.
- In a stainless steel or glass bowl, pour the fresh lime juice over the fish. *Be sure all of the seafood is covered in lime juice*
- Cover the bowl with plastic wrap and refrigerate for 4 hours.
- When the 4 hours is up, you will see that the seafood is fully "cooked." Drain the seafood into a mesh strainer or colander.
- In a separate large bowl, mix together the tomatoes, serrano pepper, onion, green olives, cilantro and orange juice. *Wait to add avocado if not eating right away.*
- Season the ceviche with salt and pepper to taste.
- Enjoy with fresh tortilla chips or tostadas.