Shrimp Ceviche Recipe

Shrimp ceviche is a cool and refreshing appetizer that can be served with any combination of fresh vegetables or chips. It’s also relatively healthy for your waistline, as the shrimp are only lightly cooked in lemon juice.

This raw shrimp ceviche recipe is a simple, yet delicious dish. It’s light and refreshing, perfect for the summertime.

Shrimp Ceviche Recipe

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Ceviche is a healthful appetizer that originated in South America, particularly in Mexico and Peru. Lime juice is used to marinade raw seafood, such as shrimp, in order to “cook” the protein. As the fish absorbs the not-too-sour lime taste, it will become solid and opaque.

This fresh, colorful shrimp ceviche, also known as cebiche, seviche, or sebiche, is perfect for summer. For a crowd-pleasing seafood entrée, serve it with crispy chips, tortillas, or on top of tostadas.

In a bath of fragrant lime juice, plump shrimp, creamy avocado, crisp cucumbers, tomatoes, and red onions come together in this festive Latin meal. You’ll appreciate this dish, which is spiced with jalapeo peppers and topped with crispy chips for dipping.

What exactly is ceviche?

Ceviche is a culinary method that involves marinating raw meats in acidic citrus juice. Citrus juice “cooks” the protein, resulting in soft and juicy shellfish in a citrus dressing with a kick. To finish the meal, more crisp veggies are added.

It’s a traditional appetizer dish popular in Southern and Central America, particularly in Mexico and Peru. It’s a little spicy, a lot of freshness, and, best of all, it’s really simple to create.

Ingredients for Shrimp Ceviche

Fish, veggies, and citrus juice are all included in a traditional ceviche dish. You may use raw medium shrimp in this dish, but you can alternatively cook them in boiling water if you like. Make sure the shrimp are diced equally.

Lime juice, freshly squeezed, is required for the marinade. Cucumber, avocado, tomatoes, onion, cilantro, and jalapeo pepper are all good additions.

Other citrus juices, such as lemon and grapefruit, may also be used to prepare ceviche. Alternatively, you may add a variety of crisp veggies, such as bell peppers and carrots.

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What are the best fish for ceviche?

Ceviche is unique in that it allows you to utilize a wide variety of seafood. Shellfish such as shrimp, scallops, and clams are excellent options. Tuna, bass, salmon, cod, halibut, mahi mahi, and talapia are all good choices as well.

Simply ensure that the fish you use for ceviche is sashimi quality and that the fresh fish has not been frozen and then thawed by checking the shop label. If you’re fortunate, you may be able to purchase freshly caught fish from a fisherman.

As a general rule, avoid uncooked fish that are a little rough, such as cod, grouper, flounder, and snapper.

Ceviche: How to Make It

It’s not as difficult as you would think to make ceviche using raw seafood. To begin, marinate chopped shrimp in lime juice in a basin. The acid in the lime juice “cooks” the shrimp while it sits, so there’s no need for heat. You’ll combine completely raw shrimp with lots of citrus juice, chill it, then return a few hours later to discover delightfully plump cooked shrimp.

Stir in sliced cucumber, avocado, tomato, onion, jalapeo, and cilantro once everything is ready. Serve with a dash of pepper and clamato juice.

How Long Should Ceviche Be Marinated?

The marinating time for this light dish varies depending on the kind of shrimp you choose. Pre-cooked or raw shrimp are also acceptable options. Raw shrimp should marinate in lime juice for at least an hour and a half and up to two hours. When the shrimp are no longer translucent, but rather pink, it’s time to remove them from the marinade. To absorb the fresh limey tastes, cooked shrimp simply requires a 15-minute marinate.

Simply arrange your shrimp in a glass dish and cover with enough lime juice to completely coat the shrimp. Cover the bowl with plastic wrap and chill until ready to use.

Is it possible to cook shrimp ahead of time for ceviche?

If you don’t want to use raw shrimp, you may simply create this dish using pre-cooked shrimp instead. Simply clean the shrimp well, dry them using paper towels to remove excess moisture, and then cook them in water for a few minutes. It has the same taste.

Ceviche: How To Serve It

Ceviche may be served in tiny cups as a refreshing appetizer. It’s commonly served with a crunchy foundation like tostadas or tortilla chips for canapés or crostini in Mexico and certain parts of Central America.

Ceviche is traditionally served with corn on the cob, sweet potatoes, rice, and plantain chips in Peru.

You may also add a drizzle of your favorite spicy sauce to give a little more spice.

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Variations on Ceviche

You may make whatever changes you desire to this recipe. Add around a tablespoon of hot sauce for a hotter shrimp ceviche.

You may also add a spoonful of olive oil or chopped garlic.

If cucumber isn’t available, use radishes, maize, jicama, bell pepper, or poblano.

How to Keep Shrimp Ceviche Fresh

This shrimp ceviche may be kept in an airtight jar in the refrigerator for up to a day without the avocado and cucumber.

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Ingredients

peeled, deveined, and tails removed medium shrimp

to taste spicy sauce (optional)

Instructions

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Step 1

Step 1

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Place the shrimp in a big glass (not metal) dish and dice them. Using 6 limes, squeeze 1 to 1 1/4 cup lime juice over the shrimp. Stir to combine, then cover and marinate for 1 1/2 to 2 hours in the refrigerator for raw shrimp, or until no longer translucent, stirring halfway through. Allow cooked shrimp to marinade for 15 minutes.

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Step 2

Step 2

Place the shrimp in a big glass (not metal) dish and dice them. Using 6 limes, squeeze 1 to 1 1/4 cup lime juice over the shrimp. Stir to combine, then cover and marinate for 1 1/2 to 2 hours in the refrigerator for raw shrimp, or until no longer translucent, stirring halfway through. Allow cooked shrimp to marinade for 15 minutes.

Tomatoes, cucumber, avocado, red onion, jalapeo, and cilantro should all be diced.

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Step 3

Step 3

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In a large mixing bowl, combine the veggies.

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Step 4

Step 4

Tomatoes, cucumber, avocado, red onion, jalapeo, and cilantro should all be diced.

When the shrimp have had enough time to marinade, add them to the vegetable dish. Stir in the black pepper until it is evenly distributed.

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Step 5

Step 5

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Finally, add 1 cup clamato juice and whisk to blend.

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Step 6

Step 6

In a large mixing bowl, combine the veggies.

Spoon ceviche onto the middle of each tortilla.

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Step 7

Step 7

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Drizzle some spicy sauce on top.

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Step 8

Step 8

When the shrimp have had enough time to marinade, add them to the vegetable dish. Stir in the black pepper until it is evenly distributed.

Serve and have fun!

Notes

It’s vital not to marinade the shrimp and lime juice in a reactive metal dish since the acids in the citrus may react with the metal, giving your ceviche an unpleasant flavor.

This is a shrimp ceviche recipe from the Caribbean. It is a great dish that is easy to make and can be served with rice, tortillas, or chips. Reference: caribbean shrimp ceviche recipe.

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