By Cindy Hudson, Michigan Sea Grant Extension communications manager
During Cinco de Mayo, my social media feeds included a link to a tasty ceviche recipe that looked easy for this reluctant cook to make, and gave me a chance to highlight a little-known Michigan-produced seafood: fresh shrimp!
Yes, shrimp. Fresh shrimp with their little heads still attached, raised in Detroit. Who knew?
Motor City Sea Farm is the brainchild of co-owners Mark Grzybowski, Kelly Longo, and Chris and Nate Tylenda. In 2016, Mark learned about shrimp being raised indoors in a New York facility and, after researching the idea, decided to give it a try by using a vacant building in Detroit. In 2019, they sold their first batch of shrimp.
I tracked down Motor City Sea Farm at the Birmingham Farmers Market (9 a.m.-2 p.m. Sundays through October 31). It was the first farmers market of the year, and I arrived with my recipe in hand so I could find as many items as possible from the local vendors.
I ordered my shrimp in advance for pickup – which was a good thing because Mark and Kelly were already sold out of their stock by the time I arrived! In addition to shrimp, I was able to get a sample pack of microgreens they grow and sell under the label Motor City Micro Farm. Delicious!
Since shrimp wasn’t all I needed, I perused other offerings and scored tortilla chips (so good!) from Juanita’s Fresh Salsa & Chips booth. This River Rouge family-owned business doesn’t have a website, but you can find contact information on their Facebook page to ask which markets they’ll be visiting. Since I was making ceviche, I didn’t buy salsa, but their Facebook fans certainly rave about it.
Close by was something else I needed for the recipe, and Kim Simmons of The Feminine Farmer (firstname.lastname@example.org) provided me with microgreen cilantro. I topped off the shopping trip with dessert from the Sweetest Gourmet – which wasn’t technically part of the ceviche recipe but certainly an important part of the farmer’s market experience!
The recipe itself is easy peasy – just lots of dicing and slicing and then tossing it all together. The acid in the lime juice “cooks” the shrimp so they’re safe to eat. I’m a spice wimp so I did NOT add the hot sauce. But it was a delicious dish just the same.
Avocado shrimp ceviche
Recipe by Andre Racine on allrecipes.com
Prep: 1 hr 30 mins
2 pounds large shrimp, peeled, deveined, and chopped
¾ cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
½ cup fresh cilantro, chopped
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado, peeled, pitted, and diced
16 saltine crackers, corn chips, or your favorite dip vehicle
- Place the shrimp and lime juice into a large bowl and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them.
- Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
- Remove from the refrigerator and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. You can use whatever hot sauce you like, or leave it out and let people add their own when serving.
- Serve in glass tumblers or one large bowl and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges, and hot sauce for people to individualize their dish. Serve with saltine crackers or corn chips.
Nutrition facts per serving:
352 calories; protein 40.5g; carbohydrates 24.3g; fat 10.9g; cholesterol 345.6mg; sodium 690.7mg.
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