Love seafood but tired of the same old grilled or fried options? Let me introduce you to shrimp ceviche – a bright, zesty dish that’s perfect for hot summer days! As a chef who’s made countless batches of ceviche, I’m excited to share everything you need to know about this Latin American favorite
What Exactly Goes Into Shrimp Ceviche?
The beauty of shrimp ceviche lies in its simple yet flavorful ingredients
Main Ingredients:
- Fresh shrimp (peeled and deveined)
- Lime juice (freshly squeezed)
- Lemon juice
- Red onion (finely chopped)
- Tomatoes (diced)
- Cilantro (chopped)
- Jalapeño or serrano peppers (minced)
- Salt and black pepper
Optional Add-ins:
- Avocado (adds creaminess)
- Cucumber (for extra crunch)
- Orange juice (balances acidity)
- Clamato juice (for Mexican-style)
How the Magic Happens: The “Cooking” Process
Here’s something cool – the shrimp in ceviche isn’t actually cooked with heat! Instead it’s “cooked” by marinating in citrus juice. The acid in the lime and lemon juice changes the shrimp’s proteins making it firm and opaque, just like if you’d cooked it with heat.
But here’s a pro tip from someone who’s learned the hard way: Don’t leave your shrimp marinating forever! 15-30 minutes is usually perfect. Any longer and you’ll end up with rubbery shrimp (trust me, I’ve been there ).
Step-by-Step Making of Shrimp Ceviche
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Prep the Shrimp:
- Clean and devein the shrimp
- Cut into bite-sized pieces
- Some folks (like me) prefer to briefly poach the shrimp first for food safety
-
The Marination:
- Cover shrimp with fresh lime and lemon juice
- Let sit for 15-30 minutes
- Stir occasionally for even “cooking”
-
Mix in the Goodies:
- Add chopped onions, tomatoes, and cilantro
- Mix in minced jalapeños (remove seeds if you’re not into super spicy)
- Season with salt and pepper
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Final Touches:
- Add any optional ingredients like avocado or cucumber
- Give it a final gentle stir
- Chill for 10-15 minutes to let flavors mingle
Regional Variations Worth Trying
Different regions put their own spin on shrimp ceviche:
Mexican Style:
- More tomato-based
- Often includes avocado
- Sometimes mixed with Clamato juice
- Served with tostadas or saltine crackers
Peruvian Style:
- Heavy on the lime juice
- Uses aji amarillo peppers
- Served with sweet potatoes and corn
Ecuadorian Style:
- Includes orange juice
- Sometimes has a touch of mustard
- Often served with popcorn (sounds weird but it works!)
Common Mistakes to Avoid
We all make mistakes, but here are some I’ve learned to avoid:
- Using bottled lime juice (fresh is SO much better!)
- Over-marinating the shrimp (gets rubbery)
- Not using super fresh shrimp (freshness is key!)
- Adding too many ingredients (keep it simple)
Serving Suggestions
Wondering what to serve with your ceviche? Here are my fave options:
- Tortilla chips
- Tostadas
- Saltine crackers
- Cold Mexican beer
- Margaritas
- Agua fresca
Health Benefits (Bonus!)
Y’all, shrimp ceviche isn’t just tasty – it’s actually pretty good for you too! It’s:
- High in protein
- Low in calories
- Rich in omega-3s
- Packed with vitamin C
- Naturally gluten-free
Final Thoughts
Making shrimp ceviche might seem intimidating at first, but it’s actually super easy once you get the hang of it. Just remember: fresh ingredients, don’t over-marinate, and keep it simple!
Now, who’s ready to make some ceviche? I’d love to hear how yours turns out in the comments below!
Craving more seafood recipes? Check out our other articles on seafood dishes that’ll make your taste buds dance!
Why Pre-Cook the Shrimp?
While the acidic marinade “cooks” (denatures) the proteins, it may not kill all of the bacteria. Traditionally ceviche is made with raw seafood, but even then it is recommended that pregnant women or people with compromised immune systems avoid it.
Personally, I dont find this as much of an issue with raw fish (think sushi, sashimi), but for some reason, shellfish like shrimp and scallops can go bad much more easily. Unless your seafood is extremely fresh, I recommend lightly pre-cooking it first.
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Frozen Vs. Fresh Shrimp
Yes, you can use frozen shrimp for this recipe (in fact, most “fresh” shrimp you buy at the market is actually defrosted frozen shrimp), but youll need to thaw it first. To do this, take your frozen shrimp out of the bag, set it in a bowl or colander in the sink, and let cold water trickle over the shrimp for 15 to 20 minutes.
Easy Shrimp Ceviche Recipe
FAQ
What goes in shrimp ceviche?
- 1 pound raw medium shrimp, peeled and deveined.
- 1 cup fresh lime juice, from about 8 limes.
- 1/2 cup fresh lemon juice, from about 3 lemons, plus zest of 1 lemon.
- 2 tablespoons orange juice, from about 1/2 orange.
- 2 large shallots (or 1 small red onion), finely chopped.
What does ceviche consist of?
The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used.
Is the shrimp in ceviche raw?
Ceviche properly is raw shrimp soaked in lime juice, but your shrimp is already cooked and should pose no problem either.
Is ceviche shrimp healthy?
Yes, shrimp ceviche is a healthy dish. It’s packed with fresh veggies and spices, making it a delicious and nutritious meal. Plus, it’s easy to make and can be tailored to your own taste preferences.