Shrimp Ceviche might be as simple as it gets. This recipe is made with fresh shrimp from Maine (the tiny pink shrimp), which is incredibly tender and has an element of sweetness. This clean and refreshing dish is quick, easy, healthy and always satisfying. Shrimp ceviche is perfect for the coming summer months.
This is the classic- salty air, sitting by the beach, sun shining, not a care in the world food. In this blog post you will learn the preparation for shrimp ceviche, step by step instructions, an overview of ingredients history and some fun, random facts.
Ceviche can be made with any type of seafood. Shrimp and fish are the most typical and popular choices. Scallops are often a favored choice as well. In ceviche, marinating the raw seafood in lime or lemon juice, fully cooks the seafood due to the extremely acidic nature of the citrus.
In addition to seafood, a variety of bright, crisp, flavorful vegetables are mixed throughout.
Just as avocados are the base in guacamole and the vegetable accompaniments such are cilantro, tomato and red onion are a texture and flavor addition, you can think of ceviche as similar, with the very same additions. The fish is the base, the additions are chopped cilantro, red onion, tomato, jalapeño, and sometimes (less often)avocado, cucumber and garlic.
The first time I had ceviche was while working at my first job, in the kitchen, at a hole in the wall Mexican restaurant. I remember learning that the acids from lime and lemon actually COOK protein. I thought that was wild. Now the concept, and science, has become normalized to me and I don’t think twice about the process. But the idea is pretty genius and alchemical.
Make this fun recipe with the kids! This is a great way to teach kiddos, through an experience they will remember, the chemical reactions of PH and protein denaturation. (Science major over here!)
A little history of ceviche and the place of origin: The agreed area of origin for this dish is Mesoamerica- which includes Costa Rica, Nicaragua, Honduras, Belize, El Salvador, Guatemala and Mexico (southern and central). The marriage between citrus and seafood is due to the abundance of both indigenous ingredients in these regions along with the benefactors of food preservation, a cooking method (as I mentioned above) and for the flavor combination of course!
Ingredients For Shrimp Ceviche:
- Shrimp
- Red Onion
- Cilantro
- Tomato
- Avocado
- Jalapeño
- Lime
- Lemon
- Salt
- Chips
Ingredient Notes and Alternatives:
Shrimp: 1 package (16 ounces) of Raw Shrimp- 1 Package will yield 4 serving sizes.
I personally always do 2 packages and double this recipe.
You may use Raw Fresh or Raw Frozen shrimp.
I have in a pinch, used fully cooked shrimp due to lack of availability and it worked just fine but this isn’t preferable or traditional. I recommend using tiny pink shrimp from Maine or Canada if you are desiring a tender, soft bite. If you enjoy all shrimp and like a chewier or tougher texture use the larger, grey or gulf shrimp. You may also choose another seafood such as, fish or scallops. A variety of fish that work well are: Yellowfin, Ahi, white fish, bass, rockfish, grouper and sole.
Red Onion-1 small sized
Tomato– 1 small-medium sized
Avocado-1 small sized
Jalepeno– 1
Limes- 2. Before cutting, place the palm of your hand on the lime, put ample pressure downward using body weight and roll back and forth until you can feel the lime has become softer and you can squeeze it with it giving way slightly. This step makes the citrus juicier by way of breaking up the individual pulp fibers so the juice is released. This will produce a more explosive citrus fruit! Slice cross-section down the middle (think belly, not cutting in to the ends). Then stab a fork into the lime, squeeze and rotate, using the fork to break pulp and release juice.
Lemons- 2. Repeat juicing instructions above.
Salt- A large pinch of finely ground sea salt, taste and adjust to your taste preference. You could totally get funky and use a flavored salt such as chili or smoked.
Chips– White corn tortilla chips with sea salt. A couple alternatives could be soft tortillas or fried plantains.
Instructions:
Although the citrus can fully cook through the raw seafood with the appropriate amount of time, some people prefer to blanch (drop in boiling water for a short time) the shrimp prior to the marinating process to help along the cooking process and to help kill bacteria. I opt to do this with shrimp but it is not necessary and not the traditional preparation of ceviche.
- Boil water and add shrimp to boiling water. Boil for only 1 minute, then strain shrimp and quickly cool them off under cold water or dunk them into an ice bath in order to halt the cooking process to avoid them overcooking.
- Place strained shrimp in a medium-large bowl.
- Chop the following ingredients: red onion, tomato, cilantro, jalapeño, avocado. Should be diced and chopped to a small size.
- Add all ingredients except the avocado to the bowl of shrimp.
- Juice the lime and lemon citrus over the shrimp and veggies.
- Add salt, to your taste.
- Mix components thoroughly.
- Add avocado last so that is doesn’t get mushy and break down and gentle mix it in.
- Let marinate in juices for at least 4 hours or even overnight.
- Best served chilled or at room temperature.
Additional Notes:
-My favorite shrimp to use are the tiny pink ones because the texture is tender, soft and not chewy like some of the larger shrimp. These tend to be the Maine or Canadian pink shrimp.
-Try Blanching the raw seafood if you are in a hurry to eat your ceviche.
-An optional drizzle of olive oil to finish may be enjoyed, especially if you have a good quality extra virgin olive oil or have a propensity for the flavor of olive oil.
-Try this dish in the summertime or in a warm climate to get the full coastal, island experience.
Health Benefits:
-High in protein
-Low in fat
-All vegetable ingredients and citrus offer their respective benefits
-Healthy fats in the avocado
-Citrus has antiseptic abilities
-Onion have strong antibacterial and antiviral components
-Brings forth sunny disposition 🙂
FAQ:
-Does the citrus juice fully cook the seafood?
Yes, if marinated for the appropriate amount of time. It is recommended to allow the raw seafood to sit in the acids for at least 4 hours or even over-night before consuming.
-Is it typical to eat this without the addition of chips, if I am wanting to make this healthier?
Yes there are many ways to enjoy ceviche. In fact, each region has their respective traditional way. In Mexico, ceviche is served with fresh tortillas, in Peru, it is served with slices of cold sweet potato, and in Ecuador ceviche is served with salty sides. It can also be eaten with just a utensil. The addition of chips has become the more popular way to eat it in the States but isn’t the only way or even the most traditional way.
Fun Facts:
-Limes are slightly more acidic than lemons (the lower number the more acidic). Limes are a 2 on the PH scale while lemons are 3.
-The process of a protein going from raw to cooked is call protein denaturation and happens through the heating process through physical heat or the burning from acids.
-Ceviche by definition actually means ‘cold fish stew’.
-This widely loved dish not only has roots in Latin America but also with the Polynesians, Northern Africa and the Inca.
-Ceviche is the number one prized Peruvian dish.
I hope you try this refreshing, satisfying recipe and that hope it brings you all the summer and beach vibes you need in your life!
If you have made this shrimp ceviche recipe, consider leaving a comment or rate it below!
