Shrimp ceviche is loaded with brilliant flavor, vibrant vegetables, and super tender shrimp. Easy to make and remarkably satisfying, it’s the proper refreshing meal for decent weather days. If you’re searching for an authentic and straightforward shrimp ceviche recipe, look no further than this!
🥑 What Makes This Recipe So Good
- When I’m traveling, shrimp ceviche is one among these dishes I simply HAVE to have to essentially feel like I’m on vacation. It’s almost indulgent with its brilliant, tangy flavors and vibrant, ripe ingredients. Pair it with a sauvignon blanc or a glass of champagne and set that phone to Do Not Disturb!
- Ceviche is incredibly satisfying, with hearty ingredients like avocado and cucumber and protein-packed shrimp. It’s perfect for warm weather, too, since it fills you up nevertheless it’s so light and refreshing that you just won’t feel heavy after eating it.
- If shrimp isn’t your thing, you may actually make ceviche with a wide range of fish types. I really like to make use of shrimp since it’s pretty economical, almost at all times available on the food market, and has an ideal mild flavor. Tuna ceviche can also be delish, or you would use red snapper, salmon, tilapia, and even scallops or crab. Whatever you select, just ensure that it’s properly processed and meets FDA guidelines for consuming raw or undercooked seafood. For a deep-dive into all things related to raw fish consumption, take a look at this text on the subject.
👩🏼🍳 Chef’s Tips
I’ll get right to the purpose here. When it involves ceviche, the shrimp just isn’t cooked at any point.
The acidity within the lime juice and the lemon juice in essence “cure” the shrimp, creating an antimicrobial environment of sorts. While this will slow or kill pathogens, it’s not as effective as actually cooking shrimp.
Some things to take into accout when consuming raw seafood:
- The citrus marinade doesn’t kill bacteria or parasites. These can only be killed by thoroughly cooking shrimp at a hot temperature.
- Opt for frozen shrimp, as the right freezing process can assist kill harmful parasites present in fresh shrimp. This though.
- Use quality seafood that has been safely processed. Make sure your other ingredients are all fresh and optimal, too.
- Consume the ceviche immediately after making it. Do not devour shrimp that’s grey or ceviche that has been sitting out for an hour or more.
- Be precise along with your measurements. Not enough lemon and lime juice means the shrimp won’t cure properly. Too much lemon and lime juice will make the shrimp tough and rubbery.
- As at all times, we will not be medical professionals or scientists, nor can we play them on the web. We encourage you to follow FDA guidelines regarding food safety. Do not devour raw shrimp for those who or anyone you’ll be serving is at high risk for foodborne illness. This group typically includes the elderly, pregnant people, young children, individuals with weakened immune systems, and folks with low levels of stomach acid.
☀️ Celebrate the Summer with These Recipes
Easy Shrimp Ceviche
This brilliant and citrusy shrimp ceviche is ultra flavorful and excellent for summer.
Ingredients
Serving Suggestions (All Optional)
Equipment
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Cutting board
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Sharp knife
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large mixing bowl
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Silicone spatula
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medium mixing bowl
Instructions
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Place 1 pound raw shrimp on cutting board. Chop shrimp into bite-sized chunks. Transfer shrimp to large mixing bowl.
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Pour ¼ cup fresh lime juice and ¼ cup fresh lemon juice over chopped shrimp. Carefully stir or toss shrimp to cover all pieces in citrus juices, then set bowl aside. Let shrimp tenderize quarter-hour.
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While shrimp tenderizes, place 1 large avocado on cutting board. Cut avocado in half vertically, then remove pit and discard. Scoop out flesh of avocado and place on cutting board. Discard skin.
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Dice avocado flesh, then transfer avocado to medium mixing bowl. Add 1 cup diced red onion, 1 cup diced cucumber, 1 cup diced fresh tomatoes, 2-4 tablespoons diced fresh jalapeño, ¼ cup finely chopped cilantroand ½ cup fresh lime juice.
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Gently mix vegetables together until well incorporated, being careful to not mash avocado if possible.
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After shrimp has tenderized quarter-hour, transfer vegetable mixture into large mixing bowl with shrimp. Add salt and freshly cracked black pepperthen rigorously stir ingredients together until well incorporated.
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Taste mixture and add salt or pepper as desired. When satisfied with flavor, transfer ceviche to serving bowl and serve immediately with saltine crackers, tortilla chips, hot sauceand lime wedges.
Notes
- Shrimp: Any size shrimp can be high-quality.
- Tomatoes: Roma and cherry tomatoes work well here, but any form of tomato is high-quality.
- Jalapeno: For a more mild heat, remove the stem, seeds, and core of the pepper before dicing it. For more heat, leave the seeds within the pepper and use them in your ceviche.
- Citrus Juice: If you utilize too little, the shrimp won’t cure properly to be protected to devour. Too much, the shrimp will toughen and grow to be rubbery.
Nutrition Information
Serving Size: 1 serving (ceviche only), Calories: 158cal, Protein: 12g, Fat: 8g, Saturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 435mg, Potassium: 504mg, Total Carbs: 12g, Fiber: 4g, Sugar: 3g, Net Carbs: 8g, Vitamin A: 543IU, Vitamin C: 30mg, Calcium: 64mg, Iron: 1mg
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