Fried Grit Cakes topped w/ Quick Shrimp Ceviche Image

Fried Grit Cakes topped w/ Quick Shrimp Ceviche

Mad Good Food - "Mother's Day"

Prep Time
Cook Time


Fried Grit Cakes

  • 1-2 cups of leftover grits
  • 1⁄4 cup of AP flour, for dusting

Shrimp Ceviche

  • 1-2lbs large or extra-large shrimp, peeled and deveined 1⁄4 cup of cherry tomatoes
  • 3/4 cup fresh squeezed lime juice, 6 to 7 limes
  • 1/4 cup fresh squeezed lemon juice, 1 to 2 lemons
  • 1/4 medium red onion, finely minced
  • 1/2 cup of diced cucumber
  • 1⁄2 a chile pepper like serrano or jalapeño, deseeded and minced 1 tbsp of chopped cilantro
  • 1/2 medium ripe avocado, diced
  • Salt & pepper to taste.


Fried Grit Cakes

  1. ● Take remaining grits, while still warm and spread onto a baking sheet, at least 1-inch thickness, and freeze for at least 1 hour up to overnight.
  2. ● While grits are freezing, begin to assemble ceviche.
  3. ● Remove grits from the freezer, using a 3.5 in. diameter ring mold or cookie cutter begin to cut grit cakes.
  4. ● Dust both sides with flour
  5. ● In a saute pan melt butter on medium heat and add grit cakes to the pan, be sure not to crowd the pan.
  6. ● Pan fry for 2-3 mins on each side, achieving a nice golden crust.
  7. ● Remove from pan and drain on paper towels
  8. ● Serve Ceviche over crispy grit cake

Shrimp Ceviche

  1. ● Use raw shrimp, remove the tails and chop into bite-size pieces.
  2. ● Add the cucumber, onion, minced chile peppers, and cilantro, and chopped shrimp to a glass or stainless steel.
  3. ● Pour over the citrus juices and a pinch of salt. Toss well, and then press the shrimp down into the liquid as much as possible. Cover and refrigerate.
  4. ● Season with salt to taste.