Delicious Shrimp Ceviche for a Summertime Treat
Welcome to my kitchen! Today, I will share with you one of my favorite seafood dishes from Latin America: the shrimp seviche, also known as ceviche. It is a refreshing and delicious way to enjoy fresh shrimp, typically served in coastal regions like Mexico, Puerto Rico, and Peru.
This dish is made by marinating raw shrimp in citrus juices like lime and lemon until they are “cooked” by the acidic juice. The result is tender and flavorful shrimp with a citrusy kick. This recipe is perfect for hot summer days or as a light appetizer for seafood lovers.
The ingredients are simple and easy to find, and the recipe can be easily adjusted according to your taste preferences. You can add more garlic for extra flavor, diced avocado for creaminess, or adjust the level of spiciness with some jalapeños.
Whether you spell it seviche or ceviche, this dish is a classic in Latin American cuisine that has gained popularity all over the world. So grab some fresh shrimp and join me in making this easy yet delicious shrimp seviche recipe!
Why You’ll Love This Recipe
When it comes to shrimp ceviche, this recipe is one to get excited about. It’s a classic dish that combines fresh seafood with tangy citrus juices and bold flavors. But what sets this recipe apart? Let me tell you why you’ll love it!
First of all, the quality of ingredients cannot be overstated. We’re talking jumbo shrimp that have been peeled and deveined for easy preparation. Fresh cilantro, juicy tomatoes, and tangy red onions add brightness and texture to each bite.
But the real star of the show here is the citrusy marinade made from freshly squeezed lime and lemon juice. The bright acidity of these juices perfectly balances the richness of the shrimp. Plus, it helps to “cook” the shrimp without having to actually heat up your kitchen.
And let’s not forget about a little bit of avocado for added creaminess, ketchup for sweetness, and garlic for some spice. These ingredients work together in perfect harmony to create a flavor explosion in your mouth.
But perhaps the best thing about this recipe is how versatile it is. You can make it ahead of time for a party or pack it up for an on-the-go snack. And don’t be afraid to mix things up by adding different types of seafood or tweaking the seasoning to suit your taste buds.
So why will you love this recipe? Because it’s easy to make, bursting with flavor, and sure to impress anyone lucky enough to try it. Trust me when I say that once you make this shrimp ceviche, you’ll never go back to store-bought varieties again.
Ingredient List
Let’s talk about the star ingredients of our shrimp ceviche recipe.
- 1 pound peeled and deveined jumbo shrimp: For a tasty and fresh shrimp ceviche, choose raw, fresh shrimp. You can also use cooked shrimp if you prefer.
- Fresh lime juice: Lime juice is one of the essential ingredients that will give your ceviche its tangy flavor. Use freshly squeezed lime juice for the best results.
- Fresh lemon juice: Adding a bit of lemon juice will enhance the citrus flavor of your ceviche. Freshly squeezed lemon juice is preferred to bottled juice.
- Red onion: Red onion adds a sharp and slightly sweet flavor to the ceviche. Be sure to thinly slice it to ensure an even distribution among the other ingredients.
- Garlic: Garlic helps to boost the savory notes in our ceviche. Use fresh garlic for the most potent taste.
- Tomatoes: Tomatoes provide a juicy and sweet balance to the tartness of the citrus juices.
- Avocado: Creamy avocado adds richness and texture to the dish. Cut them into small pieces so that they can easily mix with the other ingredients without mashing up completely.
- Fresh cilantro: Cilantro contributes a bright, refreshing flavor that enhances other flavors as well. Chop it fine before mixing it in your ceviche.
To marinate these key ingredients, you will also need some kosher salt and olive oil.
The Recipe How-To
Step 1: Preparing the Shrimp
To make shrimp ceviche, you’ll want to start with 1lb of peeled and deveined jumbo shrimp. Whether you buy them raw or pre-cooked, it’s essential to cut the shrimp into small 1 inch pieces before marinating.
Step 2: Making The Marinade
Mix freshly squeezed lime juice(3 limes), lemon juice(2 lemons), salt (1 tbsp), and sugar (1 tbsp) in a large bowl. Add garlic cloves (3) and red onion (1 small) sliced into thin pieces.
Step 3: Marinating the Shrimp
Add the prepared shrimp into the marinade and stir well to ensure each piece is coated evenly. Let it sit for at least two hours in the fridge to marinate. During this time, the acidic juices from the limes and lemons will cook the shrimp and infuse them with extraordinary flavor.
Step 4: Adding Finishing Touches
Once it’s finished marinating, remove the bowl from the fridge and mix in chopped fresh cilantro(1/2 cup), diced ripe tomatoes(2 medium), avocados(diced), olive oil(2 tbsp), ketchup(2 tbsp), and kosher salt(to taste). Stir well so that everything is nicely combined. Your shrimp ceviche is ready to serve!
TIP: You can also try adding crab, raw fish or any seafood you desire to create one of my favourite Puerto Rican specialities – “ceviche de camarón y pescado.” And if you’re serving guests, pair this refreshing and tangy dish with crispy tostadas or chips for an authentic Mexican twist.
Substitutions and Variations
When it comes to making shrimp ceviche, there are endless ways to tweak the recipe and make it your own. Here are some substitutions and variations you can try to add a little extra flair to your dish:
– Instead of shrimp, try using other seafood options like crab, octopus, or white fish. Raw fish can also be used, but be sure to buy high-quality fish from a reputable source.
– Swap out the red onion for sweet Vidalia onions or green onions for a milder flavor.
– If you don’t have fresh cilantro on hand, parsley or basil can be used as substitutes. You could also use a mix of herbs for added complexity of flavor.
– For those who want a spicier kick, add in jalapenos, habaneros or other spicy peppers. Be sure to remove the seeds first to reduce the heat level.
– Try adding in diced mangoes or pineapples for a touch of sweetness that pairs well with the acidity of the lime juice.
– Want something more tropical? Use coconut milk instead of lime juice to marinate the shrimp.
These are just a few ideas to get you started. Don’t be afraid to experiment with different flavor combinations and substitutions until you find what works best for your palate.
Serving and Pairing
Once your shrimp seviche/ceviche is ready, it’s time to serve and enjoy it! This dish can be served cold or at room temperature, making it a perfect option for outdoor gatherings or warm weather events. In Puerto Rico, we often serve ceviche on top of tostadas – toasted corn tortillas topped with avocado, tomato salsa, and a refreshing squeeze of lime.
To showcase the bright and zesty flavors of your shrimp seviche, pair it with a light and fruity white wine such as sauvignon blanc or pinot grigio. Alternatively, a citrusy margarita or mojito would also be a great option for sipping alongside this seafood dish.
If you want to make this ceviche more substantial, try serving it with crackers, tortilla chips, or even sliced cucumbers for a healthy snack. If you have leftovers (which is rare!), consider using them to create cold shrimp wraps or adding them to a salad for some extra protein.
Overall, this dish is a versatile one that can work as an appetizer or as a main course in any meal. Its light and refreshing flavors make it perfect for summer dining, but it can definitely be enjoyed all year round.
Make-Ahead, Storing and Reheating
The shrimp ceviche is a dish that can be marinated ahead of time. In fact, it is best to allow the marination process for at least 2 hours before serving as it enhances the flavors of the seafood. This makes it perfect for make-ahead meals and gatherings.
When storing your cooked shrimp ceviche, place it in an airtight container and refrigerate for up to 2 days. Be sure to consume it within this time frame to ensure maximum freshness and quality.
To reheat the shrimp ceviche, simply remove from the refrigerator and let it sit at room temperature for a few minutes to allow it to return to its natural state. Be careful not to overheat or cook the seafood as this can lead to a change in taste, texture and overall quality of the dish.
Shrimp ceviche is also versatile enough to be used in other ways such as in a shrimp cocktail recipe, in tacos or as a topping for tostadas. With its fresh and zesty taste, this dish is perfect for anyone who loves seafood and Mexican style food.
Tips for Perfect Results
Making the perfect shrimp seviche might seem like a daunting task, but with the right tools and techniques, it can be a breeze. Here are some tips to ensure your dish comes out delicious every time.
Firstly, buy fresh seafood from a trusted source. It’s crucial to use the freshest ingredients possible when making shrimp seviche because it’s eaten raw. When shopping for seafood, use your senses – look out for clear eyes and shiny scales on fish, while shrimp should have a firm texture and no smell of ammonia.
Secondly, always marinate raw shrimp in lime or lemon juice for at least 2 hours or until they turn pink before consuming. This process not only adds flavor, but also cooks the shrimp in acid which brings out their natural sweetness and gives them a tender, melt-in-your-mouth texture.
Thirdly, balance the acid with just enough olive oil to add richness without overpowering the citrusy flavors. A good rule of thumb is to use one part oil to three parts fresh lime juice.
Fourthly, add an element of freshness with sliced avocado and chopped cilantro. When looking for the perfect avocado for your dish, choose ones that are slightly soft to the touch but not mushy. Adding cilantro can enhance the flavors in your seviche and give it an extra burst of freshness.
Lastly, don’t mix everything together until you’re ready to serve. The ingredients will continue to cook and change texture once they are mixed together with the lime juice so it’s best to let them sit in separate bowls until right before serving time.
By following these tips, you can make a mouth-watering shrimp seviche every time that will have your guests coming back for more.
FAQ
Now that we have covered the essential details of making the perfect shrimp seviche or ceviche, you might still have some questions bugging you. Don’t worry; we’ve got you covered in this FAQ section. Here, we’ll address some typical queries and offer comprehensive answers to help you make the most of this recipe. Let’s dive right in!
What is shrimp ceviche or cebiche?
A straightforward shrimp ceviche recipe requires marinating fresh, raw seafood in either lime juice or lemon and spicing it up with chili or hot peppers. Notably, this appetizer is abundant in protein and nutrients.
How long can you marinate shrimp in lime juice?
When preparing shrimp for a dish, it’s important to keep in mind that marinating it for too long can actually result in a change of texture. The acid in the marinade, particularly lime juice, can actually begin to cook the shrimp over time, making it tough and difficult to eat. As a general rule of thumb, it’s best to marinate shrimp for no more than two hours, but a shorter time frame of around 15 minutes is sufficient for shrimps to absorb the flavors of the marinade.
How long should ceviche marinate before eating?
When preparing ceviche, it’s vital to keep in mind the marinating times, which can significantly impact the end result. The duration of marination will depend on the size of the fish chunks used. Typically, the fish needs to be marinated in citrus for a minimum of 30 minutes to an hour to ensure it’s well-cooked. The maximum recommended marinating duration is two hours, as anything beyond that might transform the ceviche into a pickled fish delicacy.
Is it okay to eat raw shrimp in ceviche?
Using raw shrimp in ceviche is safe since the citric acid in lime juice acts as a cooking agent, changing the texture and color of the shrimp from translucent to opaque. It’s fascinating to see this transformation occur right before your eyes in the ceviche bowl.
Bottom Line
In conclusion, this shrimp ceviche recipe is the perfect dish that combines bold, refreshing flavors with a healthy and nourishing meal. The use of fresh ingredients such as jumbo shrimp, ripe avocados, and tangy limes will transport your taste buds straight to the streets of Mexico or Puerto Rico. Additionally, this easy-to-follow recipe allows you to get creative with substitutions and variations that best suit your tastes.
Whether you are hosting a party, looking for an impressive appetizer, or want to make a quick and easy lunch that your family will love, this shrimp ceviche recipe is perfect. It’s packed with flavor and nutrients, and the bright colors and textures make it look impressive on any plate.
So go ahead and try this classic yet unique shrimp ceviche recipe today; I promise it will become one of your favorites. And don’t forget to serve it alongside some delicious tostadas and top it off with Xni Pec for an exceptional dining experience. With this recipe up your sleeve, you’ll be able to enjoy restaurant-quality flavors right in your own kitchen!
Shrimp Seviche / Ceviche Recipe
Ingredients
- 3/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup ketchup
- 2 teaspoons garlic, minced
- 1 1/2 lbs jumbo shrimp, peeled, deveined and halved lengthwise
- 1 cup tomatoes, seeded and chopped
- 1/2 cup red onion, slivered
- 1/4 cup minced fresh cilantro
- 2 tablespoons jalapenos, seeded, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 dashes hot sauce
- 2 tablespoons fresh lime juice
- 1/4 cup kosher salt
- 1 cup avocado, diced
- 4 slices limes
Instructions
- Bring citrus juices, ketchup, and garlic to a boil in a medium saucepan.
- Add shrimp; reduce heat to low and simmer 2 minutes; Drain shrimp through a sieve over a bowl, reserving citrus mixture.
- Place shrimp on a plate and chill.
- Prepare a large bowl of ice water; nest the bowl of citrus juices in the ice water an whisk until cooled.
- Stir tomato, onion, cilantro, jalapeño, oil, 1 tsp salt, and hot sauce into citrus mixture.
- Add shrimp; toss well to coat.
- Chill at least 15 minutes, stirring occasionally.
- To serve, dip 4 glasses in 2 TBS lime juice and then into kosher salt.
- Spoon 1/4 cup avocado into each glass and top with 1 cup shrimp mixture.
- Garnish with lime slices and serve with crusty bread.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.