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Apricot Shrimp Ceviche

August 17, 2017

Something about this incredibly strange yet delicious combination that is this Apricot Shrimp Ceviche reminds me of walking through the Torvehallerne in Copenhagen, Denmark with my wife. People are known to say, "It isn't a supermarket, it's a SUPER market". And, that it is, my friends.

 

 

This amazing open air/enclosed farmers market is the most beautiful one I've ever visited—and I have been to a ton of farmers markets in my day—worldwide.

 

Torvehallerne has over 60 fresh fish marts in this amazing Danish dining hall. Lots of people online through Yelp! gave us the assumption that there would not be any allergy-friendly foods. That was not true at all, they had everything!

 

 

We bought a ton of fresh stuff, including a ginger/beet/carrot/apple juice that was made right there in front of us! From interesting ceviche concoctions to the strangest cured cheeses and even the most incredible variety of Danish licorice. Oh! And, they sell the cutest lemon trees, EVER. You just can't go wrong by stopping in here.

 

 

This incredible twist on a Peruvian classic, Apricot Shrimp Ceviche is inspired by seasonal summer fruits and my trip to Denmark.

 

My first inspiration for my Apricot Shrimp Ceviche came from my Danish experience while backpacking through Scandinavia. Thinking of all the fresh seafood and produce available, I went to Trader Joe's to grab all the ingredient for this spontaneous version of the classic ceviche dish.

 

 

Other than the raw shrimp, I snagged some seasonal stone fruit (apricots) and pre-sliced jicama for the true pop of the whole ceviche. Seeing these fresh but different options available truly inspired me to spruce up an already delectable dish.

 

XO

 

 

Apricot Shrimp Ceviche

 

This incredible twist on a Peruvian classic, Apricot Shrimp Ceviche is inspired by seasonal summer fruits and my trip to Denmark.

 

 

 

 

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 3-5

 

 

 

 

 

 

Ingredients

  • 2 lbs shrimp, deveined + tail removed

  • 1 red onion, diced

  • 1 tomato, diced

  • 1 jicama, diced

  • 3-4 apricots, sliced

  • Bunch of cilantro, roughly chopped

  • 3 limes, juiced

  • ¼ cup olive oil

  • Sea salt, to taste

  • 2 avocado, sliced

  • Corn tortilla chips

 

Instructions

  1. Wash, devein and remove tail from shrimp.

  2. Chop and dice veggies, fruit and herbs. Juice limes.

  3. In a large bowl, mix together all ingredients until evenly combined. Refrigerate for 30 minutes or until shrimp is fully cooked.

  4. Serve with avocado and corn tortilla chips.

 

Notes

  • Lime juice will cook the seafood in this dish.

  • Feel free to cook the shrimp prior to adding to the ceviche, if you aren't comfortable with raw shrimp cooking in the freshly squeezed lime juice.

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