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Spicy Ceviche-Style Shrimp and Grits

There are some key staple foods you come to love when you move to the South. On the top of my list is the ubiquitous shrimp and grits. Most southern food restaurants and diners offer their own version of this very classic southern dish, and the great thing about this meal is that it’s simple and quick to prepare.

When I make my recipes, I try to infuse some Ecuadorian flare into them. In this case, I opted to use most of the ingredients in ceviche de camarón, one of my favorite ceviches, rather than traditional shrimp. The key difference is that this dish is not served cold, like other ceviches. Let’s face it, cold shrimp and grits just doesn’t sound appetizing. To make this meal even more interesting, I chose to give it a kick, adding some sliced, serrano peppers to the shrimp.

In terms of shrimp, my preference is to buy fresh. However, these days I’ve been purchasing frozen, deveined, wild-caught shrimp and I’ve had no complaints. As much as I love and live to cook using fresh ingredients, when I’m hungry, the last thing I want to do is stand in front of the sink peeling and deveining shrimp.

For the grits, I use quick 5-minute grits. These are fantastic for a super-fast meal. Just follow the package directions, and you are good to go!

Spicy Ceviche-Style Shrimp and Grits

  • 2 tablespoons olive oil
  • 8 ounces peeled and deveined shrimp, 24 to 28 count
  • 1 to 2 sliced serrano peppers (as hot as you like it)
  • 2 tomatoes, seeded and diced
  • 1 large orange, juiced
  • 1 lime, juiced
  • kosher salt and freshly ground black pepper, to taste
  • hot cooked grits, serving suggestion
  • pickled onions, serving suggestion
  • chopped cilantro, garnish

Get the full recipe.

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