If you read my recent post, you already know that an essential way to raise a bilingual child is by exposure not only to the language but also the culture.
Luckily, Carlos (dear hubby) is a chef, so one way we expose Lennox to his Salvadoran culture is through food.
Have you ever tried Salvadoran food? If you haven’t, you need to now. Pupusas, tamales, carne asada, oh, it’s all so flavorful and delicious, you will be craving more as soon as you’re done your plate.
Here’s a little anecdote I’d like to share.
Believe it or not, I used to be a picky eater, especially during my first trip to Nicaragua. I remember turning my nose up to fresh fruit juices, pinto gallo and homemade cheeses. Even Nicaraguan pizza didn’t cut it out for me.
Thank baby Jesus that I met Carlos in 2011, who whipped my picky-ass into shape. Whether I wanted to or not, he made me try new things, and each and every time, I was more and more surprised. It was all sooooo freaking delicious, my palate felt robbed of 19 years + of deliciousness.
Now that I am a mama, one of my parenting goals, apart from raising a Spanish-speaker, was to raise an adventurous eater. So, as soon as Lennox turned six-months-old, we started him on solid foods through baby-led weaning, and jokes aside, this kid eats everything. By nine-months, he was eating shellfish. His favorite food at one-year-old was this Typical Salvadoran Shrimp Ceviche. Watch the video below to see his serious love for Ceviche at almost one-year-old.
Before I share this easy recipe with you, let’s learn a little bit about what ceviche is…
What is Ceviche?
Ceviche, pronouched (se-VEE-chay), is a Latin American dish which primarily consists of sliced shellfish marinated in lime juice. The acidity of the lime juice ‘cooks’ the shellfish— a process called Denaturation. Denaturation gives the appearance of being cooked, but has a much different texture and taste then actually being cooked by heat.
prep time: 15 minutes
cook time: 30 minutes
total time: 40 minutes
Servings: 10 people
Ingredients you will need
10 Roma tomatoes, diced
1 medium red onion, finely chopped
Cilantro ½ Cup Of Fresh Cilantro. You can’t have enough cilantro, so add more If you love It like I do!
1 1/2 lbs. of raw shrimp, peeled and deveined. Chop into 1/2′ inch pieces.
15 Limes. Make sure the limes are juicy. The thinner the rinds, the more juicy they are.
*Do not use lime juice from a container. Fresh lime juice is recommended for best results and flavor.
1 tablespoon of salt
Tostada Tortillas, or Tortilla chips for scooping
1 Avocado– deseeded And diced.
1 Cucumber – Diced.
To add heat, 1 jalapeño, deseeded and chopped.
Step one: Chop shrimp into ½ inch pieces and transfer to a bowl.
Step two: Add a tablespoon of salt to the shrimp, mix it into the shrimp, and let sit for 10 minutes. This begins the ‘cooking’ process of the shrimp.
Step three: Cut limes in half and in the same bowl with the shrimp, use a Lime Squeezer and squeeze the juice out of the limes. Let sit for 30 minutes in the refrigerator to finish ‘cooking’.
Step four: While the shrimp are ‘cooking’ you can dice your tomatoes, chop your onion and cilantro and transfer to a large bowl. If you want your ceviche to have spice, add chopped deseeded jalapeño to the mix.
Step five: Once 30 minutes is up, your shrimp should have turned from a gray raw color to a whitish-orange color. ** Note, this process of cooking the shrimp will still leave the shrimp with a raw texture. If you prefer, instead of ‘cooking’ the shrimp in lime, you can flash boil them (add the shrimp for 15 seconds seconds to already boiling water) then continue to cook in the lime.
Step six: Then, add the now ‘cooked’ shrimp with the rest of your ingredients.
Step seven: You can add more salt to taste.
Step eight: Enjoy with or without Tortilla chips and a cold beer!
We hope you enjoyed this recipe, because we sure do on the weekly. There are lots more Latin American recipes that Lennox enjoys on the way. Stay tuned =)