Another great recipe from the Bugs for Beginners cookbook edited by Michela Dai Zovi.
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Here’s Mic’s comments on today’s recipe:
The Goshute people of Utah, who were long accustomed to eating grasshoppers, are reported to have said of shrimp, upon their first taste, that it should be called “sea crickets,” because of the strong similarity between the two. For people who are more accustomed to shrimp, I know much the pleasure in eating ceviche comes from the raw fish. And there may come a day when insect edibility is sufficiently well-understood, that I can confidently guide you in a safe way to eat bugs raw. Today is not that day. Don’t despair—ceviche is plenty delicious, just relying on the intermingling of ingredients: crisp onions, acidic juice, spicy peppers, sweet tomatoes, creamy avocados, and crunchy crickets.
INGREDIENTS
- 1/4 cup crickets
- 1/2 red onion; chopped
- 1-3 peppers, serrano or jalapeño; seeded and finely chopped
- 3 cloves garlic; finely minced
- 1 cup grape, cherry, or plum tomatoes; chopped
- 1/2 english cucumber; chopped (optional)
- 3/4 cup lime juice (approximately 4-6 limes)
- 1 tablespoon olive oil
- Salt; to taste
- Pepper; to taste
- 1/4 cup cilantro; finely chopped
- 4 avocados; halved with seeds removed
INSTRUCTIONS
1. Boil crickets in a covered container for 5 minutes, then drain and set aside. While crickets are boiling, chop onions, peppers, garlic, tomatoes, and cucumber (if using). Combine in a large mixing bowl, with lime juice. Add olive oil, and salt and pepper to taste. Add crickets to mixture, stir, and cover with plastic wrap. Allow flavors to mingle in the refrigerator for at least 30 minutes, but no longer than 5 hours.
2. When you are ready to serve the ceviche, coarsely chop your cilantro, and add to mixture. Halve your avocados, remove the large seed, and scoop out just a little bit of the avocado, so you can use the avocado half as a serving bowl. The acidity of the lime juice is very smoothly cut by the creaminess of the avocado, if you get just a little but of it with each spoonful of ceviche. Fill your avocados with a heaping serving of ceviche, and enjoy.
NOTE: Because of the acidity of the lime juice, you must mix, store, and serve this in a non-reactive bowl, such as glass. Do not mix in a metal bowl.
This recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare and safely eat insects. Text may include affiliate links
