Sunday, June 29, 2008
Sundays are my favorite. They are lazy days. I sit in the room overlooking our green backyard and slowly flllllip, fllllllip through the morning paper with a cup of coffee at my elbow.
Saturdays are for errands and social engagements. Yesterday, I weeded our front flower beds, I went to the grocery store, I went to the dry cleaners, and then I sat for an hour and twenty-five minutes in the service waiting room of my car dealership while Fox News blared from a TV overheard and a little girl whimpered to her mother in Portuguese that she was bored, bored, and hungry, and oh, I shared in her misery.
Today, I was so lazy, I didn't even want to cook. I made ceviche, letting citrus juice do my work for me.
Oh, Sunday, Sunday.
20-25 medium deveined and peeled shrimp (41-50 count works)
1 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed lemon juice
1/8 cup fresh-squeezed orange juice
1/2 cup diced red bell pepper
1/2 cup peeled and sliced cucumber
1/2 of a jalapeno
2 tablespoons roughly chopped cilantro
Pour the lime juice and lemon juice into a non-reactive 9x13 dish (I used glass, but ceramic would be fine, too). Add the shrimp in an even layer, making sure that the shrimp are covered with the juice. Cover the dish with foil and refrigerate for 2 hours.
Check the shrimp after 2 hours. They should be pink and firm to the touch. If they still have grey spots, flip them over in the juice and refrigerate for another 30 minutes.
Add the orange juice, red bell pepper, jalapeno, cucumber, and cilantro to the dish and toss in the juice. Serve in bowls, garnishing with slices of the avocado.
This dish pairs fabulously with a light beer, or any other beverage that does not require much effort to open.