Shrimp Ceviche

What is Shrimp Ceviche?

Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.)

This version of ceviche is prepared with shrimp, which is first lightly cooked and then marinated in the citrus juice.

My hubby, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more!)

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 don’t 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.

Ingredients

1 tablespoon kosher salt

1 pound medium or small shrimp, peeled and deveined

3/4 cup lime juice (juice from 4-6 limes)

3/4 cup lemon juice (juice from 2-3 lemons)

1 cup finely chopped red onion

1 serrano chili, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled diced into 1/2-inch pieces

1 avocado, cut into 1/2-inch chunks

Tortilla chips, for serving

Instructions:

Boil the shrimp:

In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of salt.

Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.)

Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Spooning shrimp from a pot of water to show how to cook raw shrimp.

Shrimp in a bowl of ice to show how to make shrimp ceviche.

Cut up the shrimp, mix with lime and lemon juice:

Drain the shrimp.

Cut each piece of shrimp in half, or into inch-long pieces.

Place the shrimp in a glass or ceramic bowl.

Mix in the lime and lemon juice.

Cover and refrigerate for a half hour.

Slicing shrimp for a shrimp ceviche recipe.

Shrimp in lime and lemon juice for a shrimp ceviche recipe.

Mix in the onion and chile:

Mix in the chopped red onion and serrano chile.

Refrigerate an additional half hour.

Mixing ingredients to show how to make shrimp ceviche.

Add the remaining mix-ins:

Right before serving, add the cilantro, cucumber, and avocado.

Serve chilled with tortilla chips.

Notes:

Shrimp Ceviche Explanation: Shrimp ceviche is a delightful dish where shrimp is lightly cooked and then marinated in a citrus juice mixture. This process “cooks” the shrimp using the acidity of lime and lemon juice, resulting in a flavorful and refreshing appetizer or main course.

Pre-Cooking Shrimp: While traditional ceviche is made with raw seafood, pre-cooking the shrimp is recommended to ensure any potential bacteria are eliminated. This step is particularly important for those with compromised immune systems or pregnant women. Pre-cooking also helps maintain the shrimp’s texture and flavor.

Ingredients Overview: This recipe calls for simple yet vibrant ingredients including shrimp, lime and lemon juice, red onion, serrano chili, cilantro, cucumber, and avocado. These components come together to create a harmonious blend of flavors and textures.

Cooking Instructions: The shrimp is quickly boiled for 1 to 2 minutes, ensuring it remains tender. After boiling, it’s immediately placed in ice water to halt the cooking process. Then, the shrimp is cut into pieces and mixed with lime and lemon juice, allowing it to marinate and absorb the citrus flavors.

Mix-Ins: After the initial marination, chopped red onion and minced serrano chili are added to the shrimp mixture and refrigerated for additional flavor infusion. Finally, just before serving, fresh cilantro, diced cucumber, and avocado chunks are added for brightness and crunch.

Serving Suggestions: Shrimp ceviche is best enjoyed chilled, served with tortilla chips for scooping up the flavorful mixture. It makes for a refreshing appetizer or light meal, perfect for warmer weather or any occasion where you crave a burst of citrusy freshness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely and drain any excess water before boiling and proceeding with the recipe.

How long can I refrigerate the shrimp ceviche before serving?

It is recommended to refrigerate the ceviche for at least 30 minutes after mixing in the lime and lemon juice.

Additionally, you can refrigerate it for up to a few hours to allow the flavors to meld together.

Can I adjust the spiciness of the ceviche?

Absolutely! The level of spiciness can be adjusted by adding more or less serrano chili according to your preference.

You can also include the ribs and seeds of the chili if you prefer a spicier kick.

Can I substitute the tortilla chips with something else?

While tortilla chips are the traditional choice for serving ceviche, you can also enjoy it with other options such as crispy plantain chips, pita chips, or even sliced cucumbers for a healthier alternative.

Can I prepare the shrimp ceviche in advance?

It is best to prepare the ceviche close to serving time for optimal freshness and texture.

While the shrimp can be cooked and refrigerated in advance, it is recommended to add the remaining mix-ins, such as onion, cilantro, cucumber, and avocado, right before serving to ensure their flavors and textures are at their best.

Can I use other types of shrimp for this recipe?

Yes, you can use other sizes of shrimp, such as large or jumbo, if you prefer. Adjust the cooking time accordingly to ensure they are cooked through but not overcooked.

Can I substitute the lime and lemon juice with another citrus juice?

While lime and lemon juice provide the classic citrus flavor in this recipe, you can experiment with other citrus juices like orange or grapefruit to add a different twist to the dish.

Keep in mind that it may alter the overall taste.

Can I make this recipe ahead of time?

Shrimp ceviche is best when served fresh, as the citrus juice marinates and “cooks” the shrimp. It is recommended to prepare and refrigerate the ceviche for up to a few hours before serving to allow the flavors to develop, but avoid making it too far in advance to maintain the texture and freshness of the ingredients.

Can I adjust the level of spiciness in the ceviche?

Absolutely! The spiciness can be adjusted by adding more or less serrano chili according to your taste preferences.

Including the ribs and seeds of the chili will make the ceviche spicier, while removing them will mellow the heat.

Can I serve the ceviche with something other than tortilla chips?

While tortilla chips are a classic accompaniment, you can serve shrimp ceviche with other options such as toasted baguette slices, corn tortillas, or even lettuce cups for a lighter alternative.

Feel free to choose what you enjoy or experiment with different options based on your preferences.