Ceviche with Shrimp (Ceviche de Camarón) Is Simple! It is incredibly flavorful and refreshing. Serve it with rice or crispy tostada shells as the main dish or as a chip dip.
A nutritious Peruvian dish called ceviche is frequently offered as an appetizer. Typically, it is made with raw, fresh fish or shrimp that has been marinated in lemon and/or lime juices.
Fish is cured by the acidity in citrus fruits, which causes the proteins to be denatured and the fish to become solid and opaque while absorbing flavor.
Other ingredients, such as onions, cilantro, peppers, and tomatoes are tossed in after the shellfish has sort of cooked in a sense.
It’s a colorful dish that’s ideal for weekends or gatherings.
This dish is one that seafood fans will genuinely adore, especially when served with freshly produced tortilla chips that have been either fried or baked.
Finish it up with hot sauce if you want your food spicy.
Making Use of Raw or Cooked Shrimp
In this variation, the shrimp are first cooked in boiling water (to reduce any risk of pathogens and food-borne illness, the safest option and recommend for pregnant women, children, the elderly, and anyone with a compromised immune system).
If you don’t care, you can omit pre-cooking the shrimp and let them simply soak and “cook” in the marinade for the most authentic version.
For the version with raw shrimp, soak the shrimp in 1/2 cup each of lemon and lime juice for 30 to 60 minutes in the refrigerator (or until opaque), then add the tomatoes, onions, cilantro, jalapeño, salt, pepper and marinate for an additional 30 minutes. Finish with cucumber and avocado.
Recipe Ingredients For Ceviche
- Shrimp: I like to use medium shrimp and dice it small so everything is more uniform in size. It’s especially best to cut small if serving as a dip.
- Limes: You’ll need about 3 limes.
- Lemons: You’ll need about 2 lemons.
- Roma tomatoes: Other varieties of fresh garden-grown tomatoes would be extra delicious too.
- Red onions: Yellow onions may be substituted if needed.
- Cilantro: Feel free to add more to taste, or cut back a little for a milder flavor.
- Jalapeno: If you like it less spicy remove the seeds.
- Salt and pepper: Add to taste.
- Cucumber: This ingredient is optional but it adds a nice crunch so I prefer it.
- Avocado: Not always included in ceviche but I think it’s a must. It’s such a delicious addition.
How is Ceviche Made?
- Bringing water to a boil and adding ice to a bowl: Water should be heated up in a pot. Fill a medium basin with ice water and set it aside in the meantime.
- Cook shrimp: Place shrimp in boiling water, cover, and cook for one minute, or until pink and opaque.
- Shrimp should be drained, chilled, and chopped after being transferred to cold water to cool. After thoroughly draining, chop the shrimp into small (approximately 1/2-inch) pieces.
- Toss shrimp with fresh ingredients: Combine shrimp, tomatoes, onion, cilantro, jalapeño pepper, lime juice, lemon juice, and salt and pepper to taste in a medium bowl (you can use the same bowl).
- After marinating, put the container in the refrigerator and wait an hour.
- Add the final few components: Add avocado and cucumber before serving. It tastes great over tostada shells or with tortilla chips.
Why not add the avocado and cucumber right away? The cucumber should be nice and crisp, and the avocado can brown. It will lose part of its ideal crunch once it’s been immersed in the salty marinade.
Recipe Variations for Ceviche
- Use fish: In place of shrimp, you can substitute lean white fish cut into small slices, such as cod, tilapia, Mahi Mahi, snapper, bass, or halibut. Simmer in water until just barely done, or marinate in 2/3 cup lemon juice and 2/3 cup lime juice for up to 7 hours, or until it no longer looks raw when cracked apart. Food safety does not recommend using the raw version.
- Add Mexican hot sauce (Tapatio, Cholula, or Valentina) to the dip to up the heat (1 Tbsp or more to taste).
- Add garlic: Feel free to add 1 minced clove of garlic here if you find it difficult to leave the garlic out of anything.
- For a touch of rich flavor, add 3 tablespoons of extra virgin olive oil.
- Try substituting sliced radishes, jicama, maize, poblano, or bell pepper for the cucumber.
What Is the Duration of It?
In the refrigerator, it should keep well for one day. For the greatest quality, add the avocado and cucumber to the portion serving first, and save the rest for the next day.
More Delicious Latin Appetizer Recipes
- Chicken tacos
- Queso (3 Ingredients)
- Salsa Verde with Tomatillo Salsa
- Roadside Corn Salad
- 1 1/4 lbs. medium shrimp, peeled, deveined and tails removed
- 1/3 cup fresh lime juice
- 1/3 cup fresh lemon juice
- 2 medium Roma tomatoes, diced (1 cup)
- 3/4 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 medium jalapeno pepper,* seeded if preferred for less heat, diced
- Salt and pepper, to taste
- 1/2 medium cucumber, peeled and diced (about 1 cup)
- 1 medium avocado, diced
- Water should be heated up in a pot. Fill a medium basin with ice water and set it aside in the meantime.
- Add shrimp to boiling water, and cook for approximately a minute, or until pink and opaque.
- Shrimp should be rinsed in a colander before being transferred to ice water to cool. After thoroughly draining, chop the shrimp into small (approximately 1/2-inch) pieces.
- Shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, and jalapeno pepper should all be combined in a medium non-reactive basin (you can use the same bowl that was previously filled with ice water). Add salt and pepper to taste.
- Place in refrigerator and rest for 30 to 60 minutes.
- Serve after adding the cucumber and avocado (if desired you can strain off some of the juices). It tastes great over tostada shells or with tortilla chips.
- *If you want a spicier option, try a serrano pepper. Alternatively, add 1 tablespoon of Mexican spicy sauce (such as Tapatio, Valentina, or Cholula).
- In place of shrimp, use lean white fish (such as cod, tilapia, Mahi Mahi, snapper, bass, and halibut). To use, cut the food into chunks and thoroughly cook it.