From Sea Level – A Recipe for the Sunset
The recent frozen state of North America reminds one of why escaping to the British Virgin Islands is so desirable in the first place – that glorious sunshine and warmth that soothes the soul.
After a hot day of basking in the incomparable sights and swimming in the delicious colour for which the British Virgin Islands are well known, a cool, refreshing hors d’oeuvres is thoroughly welcomed.
This recipe for ceviche is best enjoyed amongst friends and family while watching the sun drop over the blue horizon.
Shrimp Ceviche
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– 1 lb of shrimp, peeled and deveined, diced into ½ inch pieces – 2 limes, juiced – 1 medium onion, finely chopped – 4 green spring onions, finely chopped – Half a red bell pepper, the top cut off and deseeded, finely chopped – 1 fresh jalapeño, the top cut off and deseeded, finely chopped – 1 egg-sized chunk of ginger, peeled and grated – A healthy handful of cilantro, finely chopped – Salt and pepper to taste (not much is needed!) – Hot sauce to taste
Mix all prepared ingredients in a large mixing bowl. The lime juice should just barely come to the top of the ceviche – if not, juice another lime and mix in.
Refrigerate and stir once every 15 minutes for an hour. This ceviche is best served chilled within 2 hours of making with tortilla chips, garnished with whole sprigs of cilantro.
Enjoy!
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Megan Schlobohm, Chef - SV Lolalita
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