Shrimp Civeche

One thing that I really love about living in Northern California, is the access to such a wide variety of fresh foods.  Within a 100 mile radius, this area produces almost every fruit, vegetable and meat one typically eats.  Olive groves for fresh olive oil.  Fields of artichoke plants.  Acres of citrus trees. Miles of pasture lands for animals.  Tomato fields.  Fresh and salt water fish.  Rice paddies.  Dairy farms.  You can even grow some varieties of bananas! If I were to go on a strict locavore diet, I don't think I would really miss out on anything at all.  Everything I love is grown around here. 

I'm still surrounded by bags of fresh lemons, so they are making their way into almost everything we eat.  And, even though it's only mid March, the temperatures have been creeping their way into the mid to high 70s!  When it starts to get warm outside, I only want to eat cold foods.  I decided to make my take on a shrimp civeche.  It was great eaten as is, but I also enjoyed it on a bed of butter lettuce leaves and scooped it up with organic tortilla chips. 

Shrimp Civeche

1 pound very small cooked shrimp, rinsed (I used 100 count shrimp)
2 Tbsp salt

Juice from 3 limes 

juice from 4 lemons
1 red onion, chopped
1 bunch cilantro, large stems removed and chopped
1 cucumber, peeled and diced

1 bunch of radishes, diced

Green Tobasco to taste
1-2 avocado, peeled, seed removed, cut into small chunks

Fresh butter lettuce (optional)

Organic corn tortilla chips (optional)

 

Place shrimp in a large glass bowl (do not use metal). Mix in the lime and lemon juice, red onion, cilantro, cucumber, and radishes. Refrigerate until ready to serve (at least 1 hour)  Right before serving, add the Tobasco and avocado. Serve chilled on a bed of fresh lettuce or as a dip with organic corn tortilla chips.  Leftovers will keep in the refrigerator for up to 2-3 days.