Quote:
Originally Posted by ButterCookie
I wish I liked bacon so I could try that.
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You no like bacon?
Why?
I suppose you could replace it with a similar cured meat. Prosciutto isn't as sturdy, but it might work.
Then again, it wouldn't be so damned trashy and amazing if you didn't use the bacon.
But! I just threw together some shrimp ceviche for toastadas for dinner, so here's another recipe. And it's healthy!
Annie's Half-Assed But Still Delicious Shrimp Ceviche
Half pound raw, peeled, deveined shrimpies, chopped up
Half cup lime juice (lemon or other citrus will also work, but I like limes)
Half of a red onion, diced
Minced fresh jalapeno to taste
Chopped fresh cilantro to taste (I like lots and lots)
Couple of diced celery ribs
Diced avocado
Couple of diced tomatoes (I do not use this part, because I do not like chunks of tomatoes)
Salt & pepper to taste
Directions:
Get a non-reactive bowl - glass or plastic or stainless -and put your shrimpies in there, then pour the lime juice all over them. Cover the bowl and let it marinate until the shrimp turn pink and opaque. The lime juice "cooks" the shrimp for you - the amount of time this takes depends on how big your shrimp pieces are, but if they are fairly small, it may only take 15 minutes or so. NOTE: This works with other citrus juices and other types of fish and shellfish, as well, if you want to make a different kind of ceviche.
Get another non-reactive bowl, and huck your onion, jalapeno, cilantro, avocado, tomato and celery into it. Once the shrimp is done doing its thing, dump that in with the other goodies, lime juice and all. Mix! Mix some more! Make sure everything has some lime on it. Add your salt & pepper to taste, and then you're ready to nom.
This is a good filling for tacos or tostadas. Also good with tortilla chips as a dip or on crackers.