It is June and already too hot to cook.  I try and turn the oven on just once a week, Wednesday mornings before Miles and I head off to yoga, allowing hours for the heat to dissipate.  Texas summers call for some alternative cooking methods.  The grill is always nice, but then you have to be outside to man it.  Ceviche uses the acid from citrus (limes) to cook the shrimp, and is a wonderful refreshing summer dish as well.  This recipe is courtesy of my fellow new mommy friend, Monica.  Use the freshest ingredients you can for this recipe, it will make it that much more delicious – we had shrimp from Quality Seafood, cucumbers and onions from our CSA, and tomatoes from the garden.


  • 1.5 lb raw shrimp, peeled and deveined
  • juice of 5-8 fresh limes, about 1 cup
  • 1 cucumber, peeled, seeded and diced
  • 1 red onion, diced
  • 1 medium tomato or 10 cherry tomatoes, diced
  • cilantro, chopped fine
  • salt
  • 2 avocados
  • lime wedges
  • tortilla chips or saltine crackers
  1. Cut shrimp into bite sized pieces and put in a bowl.  I used kitchen shears to cut each shrimp into 4 pieces.  Cover with lime juice (be sure all shrimp are covered) and chill 2-3 hours, stirring occasionally, until shrimp are pink.
  2. After shrimp are cooked, drain off lime juice.  Add cucumber, tomato, onion and cilantro.  Mix to combine.  Add salt to taste.
  3. Top with avocado slices, and garnish with lime wedges.  Serve with tortilla chips or saltine crackers.  Serves 6.

Note: I forgot to salt mine until I got to the table, and it was still delicious.

Note: To most effectively juice limes, warm them for 20 seconds in the microwave.  Cut them in half lengthwise, from end to end.  Over a wide-mouth bowl, insert a sturdy fork into the middle of the cut lime and twist to get out most of the juice.  Then invert the peel and push out the rest of the juice with your fingers.  Strain off any pulp or seeds from the juice and use.  I was getting a quarter to a third cup of juice out of each lime using this method.