This Tropical Shrimp Salad is fresh and bright, with big flavor, a great recipe for entertaining!
It’s been a number of years since I enjoyed my first truly memorable ceviche. Blake and I were in Chicago for a long weekend, celebrating our 10th anniversary. It was our first vacation together sans kids, since our daughters came into our life. And we were set for three days of shopping, exploring, and of course, eating.
At the top of our restaurant list was Frontera Grill by Rick Bayless. We came prepared to stand outside in line for more than an hour to be admitted into these walls we’d read so much about. And it was absolutely worth it. Everything about that evening was incredible – the lively atmosphere, intoxicating smells, gorgeous drinks, and Mexican food like I’d never had before in my life. It wasn’t just a dinner. It was an experience.
Everything on the menu begged you to order it, to reap the tasty benefits of Mr. Bayless’s extensive travels in Mexico. And this is where I fell for seafood ceviche. The Ceviche Trio appetizer was perfection, a dish I could have easily enjoyed as a light main course. Ever since that weekend, I’ve sought out ceviche on restaurant menus. I’d say I have a bit of an infatuation with it.
This Tropical Shrimp Salad has many of the same flavors of a typical ceviche, but includes a good amount of fruit that offers a much sweeter experience. It’s a brightly flavored and colored little salad that makes my taste buds giddy.