Prep time: 45 minutes
Ceviche is fish or seafood marinated in citrus juices, which then “cook” the fish. It’s very simple to make. In fact, I always describe it to people as being pico de gallo with fish or seafood in it. When I make this dish, I crank up the Salsa music signaling my wife and daughter to gather in the kitchen for a little dancing before we eat. Exodus 90 can be hard at times, but sharing a plate of fresh ceviche with someone reminds us to take moments like this to be a little laid-back and have a delicious approach to life.
“The secret to happiness is to live moment by moment and to thank God for all that He, in His goodness, sends to us day after day.” – Saint Gianna Molla
- 1 pound medium or large shrimp, peeled, deveined, tail removed, and sliced in half lengthwise
- 1 cup key lime juice
- 1/4 cup olive oil
- 1/2 red onion, thinly sliced
- 1 Tablespoon minced garlic
- 1 fresh serrano pepper, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, cut in half
- 1 cup cucumber, thinly sliced
- Place the shrimp, key lime juice, olive oil, onion, garlic, serrano pepper, salt, and pepper in a large mixing bowl, mix well, and marinate in the refrigerator for at least 30 minutes up to 2 hours before serving. The citrus juice will “cook” the shrimp. But don’t marinate too long or the shrimp will get tough.
- Add the cilantro, tomatoes, and cucumber, mix well, and serve cold with tortilla chips or your favorite crackers.
Our Lord’s preparation of his disciples for his Passion is theologically rich. He gives them his body, blood, soul, and divinity in the first Eucharist. He warns them of the trial that he and they are about to undergo. He indicates to Judas—in a final warning—that he knows what Judas is about. He then takes out his three closest disciples to watch and pray with him. And yet, what happens?Read More