Shrimp ceviche is one of my summer favorites. Seafood and fresh ingredients, what’s not to love? I’m half Peruvian. I’d love to tell you that this recipe has been perfected and passed down, throughout many generations. I really would. The reality is I googled shrimp ceviche recipe and tweaked it until it made me happy.
Tasty and Healthy
Boy, does this make me happy. It’s one of those rare foods that is healthy, practically fat-free and totally crave-worthy. I love broccoli as much as the next gal, but I never wake up thinking “wow, I’m really craving some broccoli right now”. Somehow, that level of food lust is reserved for gastronomic specialties that will surely shorten my life span (I’m looking at you cronuts). Except for ceviche. Ceviche is able to tickle my culinary libido without damage to my arteries, liver or waist line.
Traditionally, with a shrimp ceviche recipe you let the citrus juice “cook” the seafood. I’ve gotten down like that when using sushi-grade tuna instead of shrimp. I’m not brave enough to try that with shellfish, so I buy a bag of pre-cooked, peeled and de-veined jumbo shrimp from Costco. If you wanna be traditional or make it with fish, let the seafood sit in the citrus juice for about 2 ½ -3 hours.
- 1 pound medium-small shrimp, peeled and de-veined
- 1/2 cup lime juice
- 1 cup lemon juice
- 1 small red onion – diced
- 1 bell pepper -diced
- 1 cup cilantro – chopped
- 1 package of grape tomatoes – cut in halves
- 3 garlic cloves – minced
- Salt to taste
- Pepper to taste
- 1 teaspoon of Worcestershire sauce
- Optional: Avocados
- Optional: Lime Tortilla chips
How we do it
- Cut each piece of shrimp in 2 pieces, cover in lime/lemon juice. Make sure all your seafood is immersed in the juice
- Add the chopped red onion, pepper, cilantro, tomato, and garlic into the shrimp mixture.
- Salt and pepper to taste and add Worcestershire sauce.
- Refrigerate for at least an hour.
Serve it up
I like to serve my ceviche with avocados and lime tortilla chips. If I’m making it for dinner, I’ll coarsely mash up the avocados and top with the ceviche with the chips on the side. Don’t be like me. Use a slotted spoon to drain away some of the liquid before you serve. If you don’t, it can get a bit messy and will fall apart when you try to stack it. Not I know from experience or anything.
If you want to make party appetizers, scoop the shrimp ceviche mixture into small bowls or mason jars then top it with some cubed avocado and serve alongside tortilla chips. This would go great with some delicious lime-basil sangria served up in a drink station. You could even wear this summer romper, if you were throwing such a party. I mean, why wouldn’t you throw this party? Most of the planning is already done! All you have to do is send out the invites.
Please Note: This is the first recipe that I have posted in a while that isn’t liquid. I feel like that in itself is an accomplishment. I’m not sure if I should be celebrated or chastised, but it feels worth mentioning.
What do you think? Are going to try our shrimp ceviche recipe? What are your go-to summer recipes? Let us know in the comments.