Shrimp Ceviche Recipe

Shrimp Ceviche Recipe: A Refreshing and Flavorful Delight

ByJulia C. Harper

Shrimp Ceviche is a vibrant, tangy dish that has roots in Latin American cuisine, particularly in coastal regions where fresh seafood is abundant. This refreshing appetizer is perfect for warm days, beach parties, or whenever you crave a light, flavorful meal. The key to making a great shrimp ceviche is to use fresh shrimp, marinated in lime juice, and combined with tomatoes, onions, and a touch of cilantro for a zesty bite.

If you’ve been wanting to try making ceviche at home, this recipe will guide you step by step, with all the tips and tricks to ensure your shrimp ceviche comes out perfectly. Let’s dive into this easy and flavorful recipe that’s sure to impress your guests!

Ingredients:

  • 1 lb fresh shrimp (peeled and deveined)
  • 1 ½ cups fresh lime juice (about 6-8 limes)
  • 1 small red onion, finely chopped
  • 1 medium tomato, diced
  • 1 medium cucumber, peeled and diced
  • 1 jalapeño pepper, finely chopped (optional, for heat)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • Salt and freshly cracked black pepper to taste
  • Tostadas or tortilla chips (for serving)

Instructions:

  1. Prepare the Shrimp:
    Start by dicing the shrimp into small, bite-sized pieces. If you prefer a more delicate texture, you can also leave them in larger chunks, but smaller pieces work best for this dish.
  2. Marinate the Shrimp:
    In a large mixing bowl, add the shrimp and pour the lime juice over it. Make sure the shrimp is fully submerged in the juice. Cover the bowl and refrigerate for 30 minutes to 1 hour. The lime juice will “cook” the shrimp, turning them opaque and tender.
  3. Chop the Vegetables:
    While the shrimp is marinating, chop the red onion, tomato, and cucumber. If you’re using a jalapeño, carefully remove the seeds for a milder taste or leave them in if you like extra heat.
  4. Mix the Ingredients:
    Once the shrimp has marinated and is ready, drain any excess lime juice, leaving just a little to add flavor. Add the chopped onions, tomatoes, cucumbers, and cilantro to the shrimp mixture. Stir gently to combine.
  5. Season and Garnish:
    Season the ceviche with salt and freshly cracked black pepper to taste. If you like a little heat, add jalapeño or a dash of hot sauce. Toss everything together, making sure the flavors are evenly distributed.
  6. Serve:
    Serve your shrimp ceviche chilled with tostadas or tortilla chips. For an extra touch, garnish with lime wedges and a sprinkle of fresh cilantro.

Recipe Notes:

  • Shrimp Size: If you can, use wild-caught shrimp for the best flavor and texture. If using frozen shrimp, make sure it’s properly thawed and drained before using.
  • Spice Level: Adjust the heat level by using more or less jalapeño. If you prefer a non-spicy version, simply omit the peppers altogether.
  • Acidity: You can experiment with lemon juice if you prefer a slightly different citrus flavor, but lime is more traditional in ceviche recipes.

Time and Serving:

  • Preparation Time: 15 minutes
  • Marinating Time: 30 minutes to 1 hour
  • Total Time: 45 minutes to 1 hour 15 minutes
  • Serving Size: This recipe serves 4-6 people as an appetizer or light meal.

Storage Instructions:

  • Refrigeration: Shrimp ceviche is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the flavors will continue to develop as it sits.
  • Freezing: Freezing ceviche is not recommended, as the texture of the shrimp can change when thawed. It’s best to enjoy it fresh.
  • Reheating: Since ceviche is served cold, reheating is not necessary or recommended. It’s best enjoyed as-is, straight from the fridge.

Nutritional Breakdown (Per Serving):

  • Calories: 150 kcal
  • Protein: 20g
  • Carbohydrates: 8g
  • Fat: 3g
  • Fiber: 2g
  • Sodium: 350mg
  • Sugar: 3g

(Note: These values are approximate and may vary depending on the specific ingredients used.)

Extra Tips to Make the Recipe Perfect:

  • Freshness Is Key: Since ceviche relies on raw seafood, fresh shrimp is essential. If possible, buy it on the day you plan to make the dish.
  • Marinate to Perfection: Don’t over-marinate the shrimp. If left too long, it can become overly firm and chewy. Aim for 30 minutes to 1 hour for a tender texture.
  • Toppings and Sides: Serve ceviche with crispy tostadas, tortilla chips, or even grilled corn for added crunch. You can also pair it with a mango salsa for a sweet and spicy contrast.

How to Serve:

Shrimp ceviche is traditionally served as an appetizer, but it also works well as a light meal. Pair it with tostadas, tortilla chips, or a fresh salad for a complete meal. It’s perfect for summer barbecues, picnics, or any casual gathering. For a more refined presentation, serve it in small cups or individual bowls with lime wedges on the side.

Kitchen Tools Needed:

  • Large mixing bowl for marinating shrimp
  • Sharp knife for dicing shrimp and vegetables
  • Cutting board for prep
  • Spoons or tongs for mixing ceviche
  • Citrus juicer (optional, but makes squeezing limes and lemons easier)

Frequently Asked Questions (FAQs):

Yes, you can use other types of seafood like scallops, octopus, or even tuna for a unique twist.

It’s best to make ceviche just before serving for the freshest flavor. However, you can prepare the vegetables and seasoning in advance and add the shrimp just before serving.

Yes, you can use cooked shrimp if you prefer, but the dish will be different from the traditional raw version. The cooking process won’t affect the texture of the shrimp in the same way as marinating it in lime juice.

The level of spice depends on how much jalapeño or hot sauce you add. You can always adjust the heat to your preference.

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