My family is composed of two kinds of people. My mother was raised on the Sierra Madre of Sinaloa and her foods where farm animals and wild such as deer. My mother’s family worked on agriculture, they cultivated all vegetables, therefore, any vegetable that they eat was planted and cared for by them. As for fruits, mangos, guavas, lemons, oranges, and many other trees would grow on their own, unless they planted them. My father was raised in Nayarit closer to the ocean. Here, he was exposed to many types of foods one of his main delights was and is all seafood. He loves and enjoys.
I am going to introduce one of by father’s main entree and/or appetizer.
Seafood has been part of my family for generations. My fathers’ family is from Nayarit, Mexico. He grew up around seafood all his life. In the city there is restaurants called botaneras. In these places or centros a customer can order all seafood and the shrimp is prepared in many ways. Here, a customer does not pay for the “botana” , only the drinks. There may be some exemptions, the last time we went to one was in the summer of 1999.
My father loves all seafood, especially shrimp. He enjoys shrimp cooked or raw. It includes soup, shrimp blended and turned into tortas, breaded shrimp, a la diabla, chile en mojo de ojo, shrimp cocktail and cooked with mixed vegetables. It reminds me of Bubba from Forest Gump. When it comes to shrimp, he does not discriminate he can eat a complete shrimp raw or cooked. That includes the head and the shell with veins. Ewe!
My father and I rarely see eye to eye, we have a broken relationship. But when I comes to food I can say that conversations develop as well as an appreciation for each others’ company. With no doubt food can unite friends and families. Like the old saying, “barriga llena y corazon contento” in other words love comes in through the stomach and into the heart. During our dating years, my husband and I were young and wanted to know each other better. Therefore, the first time my husband ate at my parents house, my mother and I prepared ceviche; one was made of shrimp and the over one of canned baby clam. The ceviche was set with lemon for about 40 minutes. It was still a bit gray with a tint of pink when we began to dive in and serve. He was in disbelief as he had not eaten it so raw. He was accustomed to let the shrimp sit in lemon for hours until it was completely red. That was odd to me, it did not taste as great as our home made ceviche. Currently, my husband and I make ceviche the same way my parents taught me, although we now add a small twist. We add mayonnaise to the tostada(a crunchy tortilla) this gives it a delicious flavor. My father does not live near, so when he visits he brings a kilo of dry shrimp from Nayarit for us to eat. He and I try to be diplomatic for my boys. They are so young and happy. My father and I try to avoid topics we disagree with or may end a conversation agreing to disagree. My youngest son loves to eat shrimp. The ceviche has become one of his favorite meals. Both of my sons are picky eaters my oldest does not like meat nonetheless seafood but my youngest is not shy to ask for a plate of ceviche.
This is how we prepare our Ceviche. This picture is the end product. Let me show you how to make your own.
Ready to Serve Ceviche
Ceviche Recipe
Ingredients
1 pound of medium size devein raw shrimp
1/2 pound of imitation crab
Clamato, Salt Pepper and Oregano
1 cup of Clamato
1 cup of lime juice
Salt and ground black pepper (to desired taste)
1 teaspoon finely crushed oregano
Optional: avocado
Tostadas
Mayonnaise
Vegetables
VEGETABLES:
2 medium size cucumbers, 2 tomatoes, 1/2 a red onion, 1 bushel of cilantro
INSTRUCTIONS
RAW Shrimp
1. Peel and devein 1 pound of raw shrimp.
2. When clean, cut each shrimp twice, this will give you three small pieces.
3. Let the shrimp set in 1 cup of lime juice to pickle for about 45 minutes.
Vegetables
CHOP! Dice all the vegetables into small pieces.
After 45 minutes, Mix shrimp with lime and vegetables
Shrimp, Crab and Vegetables mix together!
Once the shrimp is slightly red add imitation crab and let sit for 15 minutes then mix in all chopped vegetables.Add 1 cup of clamato.
Mix in salt, pepper and finely crushed oregano leaves according to your liking. You can top it with avocado. I did not in this case.
Ceviche with Mayo on a Tostada So delicious!
Enjoy with family and friends. This is a great appetizer and/or main entree. Recommended during lent or in the summer along with a Coca-Cola or agua fresca. Yum!
This is my version of ceviche with imitation crab. There are many other ways to prepare this dish. My father does not care for mayonnaise, it does not go together in his eyes. But I plea different. This is one disagreement we do not have to compromise with but respect and move forward.
Life is full of battles. As an adult I have learned that those who matter in my life are best kept close and if I must let go of little disagreements here and there than I let them be. This is not one to waste my breath on. Simply eat and enjoy each others company along with our differences. My father and I are learning to love each other more despite our differences.
POPULAR
Ceviche is one of the dishes most popular during lent season in the Catholic Church. Also, in the hot summer days as it is a refreshing and light meal that does not generate heat while making but may generate heat in your mouth if you add chili.
Nutritional Facts
We all know that shrimp is a bottom feeder therefore it may intake mercury. High levels of mercury are not healthy for the human body. Therefore shrimp is not recommended for a pregnant woman to consume. In addition, shrimp has a history of causing a cholera infestation in the 90s.
Shrimp is low in calories, “One medium shrimp provides about 7 calories, which means a dozen add up to less than 85 calories—roughly 15 less than a 3-ounce chicken breast” in addition shrimp has protein, “over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine. And while we don’t typically think of animal proteins as sources of antioxidants, shrimp contain two types. In addition to being a mineral that plays a role in immunity and thyroid function, selenium is an important antioxidant that helps fight damaging particles called free radicals, which damage cell membranes and DNA, leading to premature aging and disease. Another antioxidant, called astaxanthin, which provides the primary color pigment in shrimp, has been shown to help reduce inflammation, a known trigger of aging and disease.”(health)
Ceviche is mixed with nutritional fruit and vegetables. The blend of onion, tomatoes, cilantro, and cucumber not only give it a great taste but a good nutritional value. Limon is an acid that changes the raw shrimp into a form that cooks the meat.
ALERT! CAUTION! Some people may have an ALLERGIC REACTION
There are many allergens egg, milk, nuts, dogs, grass, bees, and many more but in this case. Shrimp is a huge allergen to be weary and careful not to consume if allergic to shell fish.
Some people may have an allergic reaction to shrimp. Shell fish reactions may become serious and include swelling and blockage of the airway. My sister is extremely allergic to shell fish. Around that time that my husband met my family he was getting to now my sister. When he greeted her, her eyes and lips where swollen, and her throat was itchy. I was so scared for her. She was loosing her color. For the first time she was getting completely swollen, I rushed her to the ER. She was given an epi-pen shot this quickly stopped the allergic reaction. Needless to say as much as she likes shrimp she does not eat shrimp or shell fish. It is important to know if somebody has a history of allergies as something like this can lead to death.
History of Ceviche
I chose to to use shrimp in my ceviche as the source of protien. Ceviche can be made with any kind of protein from wild caught seafood to farm raised. It is even easily converted into a vegan dish by using tofu. Different kinds of fish like the very inexpensive talapia to very expensive bluefin tuna are used to make ceviche it is very versatile and can be attainable for many clases of people. The vegetables that I add to the ceviche are a few and very attainable. Some may chose to add nuts. Others add more spice and chili to it. It is truly a food that one can take to another level; making it as vibrant, colorful and as picante as the person making it.
Historically, Ceviche is made with fish in North, Central and South America as well as the Caribbean. Ceviche is made all over the world and in different ways. According to Wikipedia, it originated from northern Peru by a civilization called the Moche about 2,000 years ago. They prepared it with Every country prepares ceviche in different ways; Equador prepares it with tomato sauce and limon. Marlin Kilawin from the Philippines is made with vinegar “to denature the ingredients”. Here, this is eaten as finger food with alcoholic drinks.
References
BGHOTRODSTV (17 August 2009) retrieved 10 March 2018 from https://www.youtube.com/watch?v=09KL2HUXE6Q
Canal Supremo, 24 Septiembre 2014 retrieved March 10, 2018 from https://www.youtube.com/watch?v=i_-tgP6XoDY
Ceviche (2018 March 8) retrieved March 10, 2018 from https://en.wikipedia.org/wiki/Ceviche
Choose my plate.gov retrieved March 10, 2018 https://www.choosemyplate.gov/vegetables-nutrients-health
Marlin Kilawin from the Philippines
Leib, R. (4 November 2013) Wisebread, living large on a small budget retrieved March 10, 2018 from http://www.wisebread.com/20-delicious-recipes-for-canned-clams
Revsin, L. How to peek and devein shrimp. Fine cooking, Retrieved March 10, 2018 from http://www.finecooking.com/article/how-to-peel-and-devein-shrimp
Unknown, 7 things you should know about shrimp, March 10, 2018 retrieved from http://www.health.com/nutrition/calories-in-shrimp
