When the weather gets cold, we like to turn to heavy, hot dishes in order to make our bellies feel full and warm. Stews, arroz con pollo, and other “rib-sticking” dishes are known to make frequent appearances during this time of the year. If you’re anything like me, however, you get sick of those heavy, carbohydrate laden foods really quickly.

While I appreciate great recetas for warming winter foods as much as the next guy, I want to be reminded of warmer, happier times, at least every now and then. That’s why I like to make one of the most famous Hispanic foods, ceviche, during the winter time. With its citrus-packed, spicy flavors and the fresh zing of earthy cilantro, this dish always reminds me that after the winter has had its time, spring will again blossom. That being said, the habanero we use in this recipe goes a long way in keeping you warm on those nights when a blizzard is tapping at your window. Let’s get started on this delicious example of recetas fáciles de camarones. (Note: This ceviche recipe has been adapted from Stupid Easy Paleo.)

Ingredients:

• 1/2 pound 51-60 count raw shrimp, cleaned and shelled
• 1 Roma tomato, diced
• 1 clove of garlic, minced
• 1/4 habanero chili, finely minced
• 1 orange, seeded, skinned, and segmented
• Juice of 3 limes
• Juice of 1 lemon
• 1/2 cup fresh cilantro, finely chopped
• Pinch of salt and pepper

Let’s Get Cooking!

1. Let’s put this beautiful recetas fáciles together. Combine all ingredients, with the exception of the cilantro and salt and pepper, in a medium-sized mixing bowl.
2. Once the ingredients are evenly mixed, cover the bowl with plastic wrap, and place it in the refrigerator to chill for at least four hours. Take care not to let it sit for more than eight hours, or your shrimp will turn to rubber.
3. Remove the mixture from the fridge and mix in the cilantro, salt, and pepper. Serve in individual margarita glasses with a slice of lime.

Surely, you can now see why ceviche is seen as one of the best recetas fáciles in many Hispanic cuisines. With just a few ingredients and almost no prep time, making this ceviche recipe is a walk in the park. You should know that this recipe is fairly heavy on the cilantro, but that’s because we find its herbaceous tones go a long way in bringing new flavors out of the other ingredients. If you don’t like cilantro, then you can easily half or quarter its volume, but you shouldn’t take it out completely.

Likewise, the habanero can be substituted with jalapeno or just about any other mild chili. Like the cilantro, however, you shouldn’t remove the chili element entirely, unless you want to change the balance of the dish. However you decide to make this dish, it goes over great at parties, as a light afternoon meal, or as an appetizer for dinner. Just make it your own!