Grilled Shrimp Ceviche
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Grilled Shrimp Ceviche
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Grilled shrimp ceviche is made with smoky grilled shrimp, fresh vegetables, and tangy lime juice! It's the perfect appetizer for a hot summer day.
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Ingredients
for the marinated & grilled shrimp:
- ⅓ cup vegetable oil
- ½ habanero pepper seeded and minced, large
- 3 garlic minced, large cloves
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 pound Shrimp 16-20 per pound, peeled and deveined, raw, jumbo
for the rest of the ceviche:
- 4 Roma tomato diced
- 1 cup cilantro chopped
- ⅓ cup red onion diced
- 2 teaspoons jalapeño or more if desired, minced
- 1 garlic minced, large clove
- 1 lime juiced, large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- lime to squeeze over the top of individual portions, wedges
Instructions
For the marinated and grilled shrimp:
- In a small bowl with high sides, combine oil, habanero, garlic, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender.
- Place shrimp in a low, wide bowl and pour marinade over. Gently fold to coat evenly. Cover and refrigerate for 1 to 2 hours.
- Heat an outdoor grill to medium-high heat (about 475° F), or heat a stove top grill pan to medium-high heat. Clean and oil grill grates well. Set shrimp on hot grates. Grill for about 3 minutes per side, or until shrimp are no longer translucent and have a bit of char. If using smaller shrimp than a jumbo size, you will need to decrease the grilling time. Transfer to a plate to cool.
For the rest of the ceviche:
- In a medium bowl, fold together tomatoes, cilantro, red onion, jalapeño, garlic, and lime juice. Chop the grilled shrimp into 1/2" or slightly smaller pieces and add to the bowl. Fold again. Taste and add more kosher salt and freshly ground black pepper if needed. Serve with extra lime wedges for squeezing over the top, plus your favorite tortilla chips for scooping. A cold margarita is also recommended!
Notes
- from a farmgirl's dabbles
- To store. While it's best fresh or at least the same day as it's prepared, you can store grilled shrimp ceviche for up to 3 days in the fridge. Store tortilla chips separately. Squeeze a lime wedge over the top before serving to reactivate the flavors in the dish.
Nutrition Information
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Serving
1
Calories
233kcal
(12%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
12g
(71%)
Cholesterol
160mg
(53%)
Sodium
1173mg
(49%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 233kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 160mg | 53% |
| Sodium | 1173mg | 49% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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