5 from 6 votes
Shrimp Ceviche
This Shrimp Ceviche recipe is packed with flavor. A bright and slightly spicy marinade coats the shrimp. This Mexican-inspired ceviche is SO easy to make. Serve this with chips, an iced cold Chelada for a refreshing bite.
Prep Time
20 mins
Chilling Time
5 mins
Total Time
25 mins
Servings:
4
Calories:
65 kcal
Course:
Appetizer
Cuisine:
Mexican, Peruvian
Ingredients
- 1 pound Shrimp peeled, tails off and deveined
- 1/2 jalapeño if you're adverse to heat, you can remove the seeds and ribs - I didn't because I liked the spice
- 1 inch fresh ginger peeled, knob of
- 2 tablespoons cilantro plus a few extra leaves for garnish, minced
- 2 garlic cloves
- limes juice from 3 to 4
- kosher salt
- 1/4 cup peanuts
- 2 cucumber cut into a small dice, Persian
- 1 shallot peeled and diced, small
Instructions
To Par-Boil the Shrimp:
- Bring a small saucepan, filled with about 2 inches of water, to a light simmer. Add the shrimp to the simmering water and cook for about 30 to 40 seconds; until the shrimp have turned pink but are still ever so slightly undercooked.
- The shrimp will continue to "cook" as they sit in the lime juice a bit later on in the process. Drain the shrimp and run them under cold water. Cut the shrimp into bite-sized pieces and transfer them to a bowl. Place the shrimp in the refrigerator to chill while you prepare the rest of the ceviche.
Cup of Yum
To Toast the Peanuts:
- To a dry skillet, set over medium heat, add the peanuts. Toast the peanuts on each side for about 1 minute, until the peanuts appear slightly burnt. Burnt in this case is a good thing!
To Make the Marinade:
- To a food processor, add the piece of jalapeño, ginger, minced cilantro, garlic clove, juice from 2 limes and a generous pinch of salt. Pulse until pureed.
To Assemble:
- Remove the shrimp from the fridge and pour the lime juice mixture over the shrimp. Stir in the burnt peanuts, diced cucumber and shallot. Allow the shrimp to sit in the marinade for 5 to 10 minutes. Give the ceviche a taste and add more salt accordingly, being sure to keep in mind how salty the chips you'll be serving them with are. Mine were hardly salty so I added a few more pinches of salt.
Notes
- Tip and Tricks:
- The shrimp I used were 20-30 count; no need to splurge on super gigantic shrimp since we're chopping them up into bite-sized pieces.
Nutrition Information
Serving
2g
Calories
65kcal
(3%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
4mg
(0%)
Potassium
149mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
62IU
(1%)
Vitamin C
4mg
(4%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 65
% Daily Value*
| Serving | 2g | |
| Calories | 65kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 4mg | 0% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.