This one goes out to all the cilantro haters! One of Mr Meatified’s favorite things to eat in these summer months is shrimp ceviche. And given that my kitchen regularly registers over 100F during the summer, I’m more than happy to oblige him with a big batch, since it’s not going to heat up my kitchen and makes glorious leftovers. I usually stick with Mexican-style flavors, but this week I wanted to switch things up a little. I wanted an AIP friendly recipe that embraced the fresh produce I had in my kitchen and I also wanted to fulfill a reader request for a cilantro-free shrimp ceviche.
You’ll often see tropical fruit like pineapple or mango in shrimp ceviche, but right now, my kitchen is brimful of seasonal stone fruit, so I decided to switch things up a little by pairing my shrimp with sweet peaches. To balance that juicy sweetness of the fruit, I switched out the usual cilantro for the peppery bite of arugula: it not only pairs perfectly with the peaches, but gives a little bit of the kick that is lacking in an AIP shrimp ceviche that can’t include hot peppers.
Like I said, this shrimp ceviche makes amazing leftovers. We like to enjoy it with sweet potato or plantain chips (both make great tortilla chip replacements!) and guacamole, but it is also fantastic over a salad, since the citrus marinade makes a wonderful tangy salad dressing. A quick note on the shrimp size: I used “large” shrimp that were 35 – 45 / lb, which gave us perfectly bite sized shrimp once they were par boiled. If you use larger shrimp, chop ’em up into bite sized pieces once they have chilled. One last thing! If you have a copy of my cookbook Nourish, try adding a pinch of the Taco Seasoning just before serving!
- 1¼ lb / 568 g peeled, deveined shrimp
- 1 orange
- 1 grapefruit
- 2 limes
- 2 tbsp / 30 ml extra virgin olive oil
- 2½ cups / 325 g diced peaches
- 1 cup / 120 g diced red onion
- 1 cup / 25 g arugula
- Salt, to taste
- PAR BOIL: Bring a saucepan of salted water to a boil. While the water is heating, prepare an ice bath for the shrimp by filling a bowl halfway with ice and adding enough water to cover. When the saucepan has come to a boil, add the shrimp and cook until opaque, about 1 - 2 minutes for 35 - 45 / lb shrimp. Drain the shrimp and add them to the ice bath to prevent them from cooking any further.
- MARINADE: When the shrimp are cool to the touch, discard the ice bath water from the bowl. Juice the orange, grapefruit and limes. Add the citrus juices to the bowl with the shrimp and toss to coat. Cover and refrigerate the shrimp, marinading them in the citrus juices for 1 - 2 hours.
- COMBINE: Reserve ½ cup of the marinade and discard the rest. Add the olive oil and toss to coat. Add the diced peached and red onion, stirring to combine, then roughly chop the arugula. Add the arugula and season to taste with salt just before serving.
Serve with guacamole and dipping vegetables, or try either sweet potato chips or plantain chips as a tortilla chip replacement!
The AIP Taco Seasoning from Nourish: The Paleo Healing Cookbook goes perfectly with this shrimp ceviche - try adding a pinch just before serving!
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