Shortcuts: Don't be scared of ceviche

One of my favorite dishes served in authentic Mexican restaurants is ceviche de camarones, a combination of gazpacho and shrimp cocktail.

A warm summer evening provoked me to create it in my own kitchen. Searching the Internet, I explored the history behind ceviche. Where it originated is debated, Peru or Ecuador? But according to Linda Stradley, author of "What's Cooking America," "consumption of ceviche is practically a religion in parts of Mexico, Central, and South America."

I gathered ingredients that included fresh salsa, fresh limes, avocados and cilantro, and set to work. Pooling my resources and shuffling numerous recipes, I developed a super simple version of this marinated dish that "cooks" without heat.

Did you know fish can be "cooked" with lemon or lime juice? Air drying is an old culinary practice for cooking fish, additionally, using the citric acid from limes and lemons have the same effect.

Simply put, fish consists mostly of protein fibers that "relax" when marinated overnight in lime or lemon juice. This process is called denaturing. If you are comfortable eating sushi, don't be afraid of ceviche.

Some Mexican restaurants play it safe and serve ceviche made with lightly steamed shrimp. I discovered one recipe that recommended pouring boiling water over the selected fish or shrimp for one minute before mixing with the other ingredients. I opted not to. After all, I eat raw oysters!

Using my favorite fresh salsa from Giant saved a lot of preparation time. It's loaded with finely chopped peppers, cucumbers, onion and tomato and the heat is right on for my taste. Avocados are added just before serving. I like presenting my simple ceviche in large crystal wine glasses with an extra sprig of cilantro and a shrimp curled over the side. A crust of hearty bread or a few crackers and a cold glass of crisp Sauvignon Blanc will top off this satisfying meal!

SUPER SIMPLE CEVICHE

1 pound raw shrimp (31-35 count), peeled and thawed

1 (16-ounce) tub Giant fresh salsa (in produce section)

2 large limes

1 tablespoon olive oil

Bunch of fresh cilantro, rinsed and drained well

2 ripe avocados

Rinse shrimp in cold water then drain well. Place whole shrimp in glass bowl; add salsa, juice of both limes and olive oil. Mix well. Cover tightly and refrigerate overnight, stir once after several hours. Before serving, peel and dice avocados. Stir into shrimp mixture with chopped cilantro to taste. Carefully spoon the ceviche into large wine glasses. Garnish with one shrimp and sprigs of cilantro. Serve immediately. Makes 4 servings.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA. 22195.