2025 vinyl pressing of the 2023 album Ceviche!, by The Clams, featuring Kelly on the cover and the bonus track “Glendora’s Theme!” Purchase your copy now on the official velveteenloungekitschen merch store!
Ingredients:
-
1 pound peeled and deveined raw medium shrimp, thawed if frozen
-
1/4 cup freshly squeezed lemon juice (from2 lemons)
-
1/4 cup freshly squeezed lime juice (from 2to 3 limes)
-
2 medium tomatoes, seeded and chopped
-
1/2 small red onion, finely chopped
-
1 medium jalapeño, seeded and finelychopped (about 3 tablespoons)
-
1/2 cup chopped fresh cilantro leaves andtender stems
-
1/2 teaspoon kosher salt
-
1 medium avocado
-
Tostadas or tortilla chips, for serving(optional)
Instructions:
- Bring a large pot of salted water to a boil over high heat.Turn off the heat, add 1 pound peeled and deveined rawmedium shrimp, and poach until the shrimp are opaqueand just cooked through, 2 to 3 minutes. Drain theshrimp and set aside until cool enough to handle, about10 minutes.
- Chop the shrimp into 1/2-inch pieces and place in alarge bowl. Add 1/4 cup freshly squeezed lemon juice,1/4 cup freshly squeezed lime juice, 2 choppedtomatoes, finely chopped red onion, 1 finely choppedmedium jalapeño, 1/2 cup chopped cilantro, and 1/2teaspoon kosher salt, and toss to combine. Cover andrefrigerate for at least 1 hour or up to 4 hours.
- Just before serving, dice 1 medium avocado, add to theceviche, and gently toss to combine. Serve withtostadas or tortilla chips, if desired.
