Orange Basil Shrimp Ceviche

Ceviche is an example of some of the reasons I really love cooking. It's so simple, yet it usually blows everyone's minds with how freaking delicious it is. Also, the whole concept of it- cooking fish without heat, with the acid of citrus alone- is really cool. Food can do some pretty crazy things.

I hadn't had ceviche since... well, mexico last winter, but before that i hadn't had it since I was a youngun, and my grandpa would make it for our family every once in a while. Back then i didn't know what it was, and my parents just called it "marinaded shrimp". Probably because they knew if they told me it was raw shrimp that sat in lime juice for a few hours I wouldn't eat it.

I don't usually eat meat, but I ate it in greece (it's kind of necessary... though I ate less than I thought I was going to have to) and so I felt ok about making this for my parents and myself a few days after I got back. It's an adaptation of one of Dan at The Food in my Beard's recipes, and as is the case with most things that are inspired/from tfimb, it was awesome. really, really refreshing and surprisingly full of flavor. like, suspiciously full of flavor, for how few ingredients there are.

Make up a batch of this, it's freaking delicious and seriously one of the most perfect summery dishes out there!

Orange Basil Shrimp Ceviche
Ingredients
1 pound raw shrimp (get the best quality you can find) 
5 oranges
4 limes
2 tbsp finely chopped basil
1/4 cup finely chopped cilantro
1/2 red onion
1 clove garlic, finely minced or grated
Salt and pepper to taste

  1. Start by removing all the crap parts of the shrimp- the legs, shell, etc. Then cut the shrimp into small, 1 cm pieces.
2. Juice the oranges and limes through a strainer into a medium serving bowl. Make sure you get as much juice as you can!

3. Cut the onion into thin strips. you could also dice it if you wanted to have a more salsa-like ceviche, but my grandpa always used thin onion strips so that's what I like :)

4. Add the onions, garlic, basil, and cilantro to the bowl with the citrus juice. Stir to combine.

5. Add a bit of salt and pepper to taste. you can always add more after the shrimp is done cooking, too.
6. Add the shrimp to the marinade and stir, making sure all the shrimp pieces are completely submerged. Cover with plastic wrap and stick in the fridge for 1-6 hours, or until the shrimp is completely opaque and cooked all the way through. the cooking time varies depending on the size of your shrimp pieces and how fresh the shrimp is. The longer you leave it in there the more cooked and marinaded and flavorful it will get! I left mine overnight. Serve with chips or eat by itself.

Mushroom and Caramelized Onion Galette

It's been a while since a food post, hasn't it? I made this galette (my first one ever!) almost two months ago, but haven't gotten around to posting it until now. I love galettes, because I think they make the perfect appetizer or side dish at a party. Or, you can just cut a big slice, add a side salad or steamed veggie, and you have a filling and comforting main dish! They're also so pretty, versatile, and cold-weather friendly. If you're having a holiday party in the next few weeks, you should definitely make one of these up and bring it!

Oh, and you can pretty much put anything in a galette, seriously. So feel free to make substitutions and be creative.

Mushroom and Caramelized Onion Galette
Ingredients
1 ball of galette crust dough- I used a simple pie crust recipe because I was missing some key ingredients. I highly recommend you use this recipe, though (scroll down for the dough recipe) 
2 medium yellow onions
about 1.5 cups mushroom (I just used a whole one of those blue styrofoam packages)
3 tbsp olive oil
1.5 cups gouda cheese, grated
1/3 cup chopped italian parsley
1/2 can (I'd guess about 1/2 cup or so) white cannellini beans
1/4 tsp salt
1/4 tsp white pepper (regular is fine in a pinch, but I had some on hand)

Instructions
1. Begin by slicing the onions into strips. Also wash and slice the mushrooms. Oh, and preheat the oven to 375.

2. Heat the olive oil in a skillet. Cook the onions for about five minutes, then add the mushrooms. Cook until the onions are caramelized and the mushrooms are tender.

3. In a medium bowl, combine the gouda, the white beans, the onions and mushrooms, 1/2 the chopped parsley, the salt, and the pepper. Taste the filling and see if you want to add any spices or additional salt. I don't remember if I added anything to mine, but I bet some sage and maybe some thyme would be good.

4. Roll out the galette dough and place on an ungreased cookie sheet.

5. Spoon the filling onto the middle of the galette dough. Top with the remaining parsley.

6. Close the galette by folding the dough over the filling a few inches at a time, creating a pretty pleat.

7. Bake in a 375 degree oven for about 15 minutes. It's done when the crust is golden brown and the filling is hot and slightly bubbly.

mmm. take this or any other galette (they're easy to make up) to a holiday party- everyone will think it's amazing and oh-so-pretty :)

happy holidays! (and happy end of the semester!!!)
<3