Shrimp Ceviche Recipe
User Reviews
5
Shrimp Ceviche Recipe
Description
This Shrimp Ceviche Recipe features peeled, deveined, and diced raw shrimp marinated in the juice of limes and lemons until the shrimp turn pink and firm. The acidity effectively 'cooks' the shrimp without heat, giving a delicate but firm texture. After draining the initial curing liquid, the shrimp is mixed with fresh diced pineapple for sweetness, red bell pepper for crunch, jalapeño for heat, red onion for sharpness, and chopped cilantro for herbal brightness. Finished with green onions and avocado garnish, the ceviche has a balanced interplay of tangy, sweet, spicy, and fresh flavors.
Preparation involves a careful curing period of 4 hours refrigerated to ensure the shrimp is fully set. The use of fresh lime and lemon juice lends a bright citrus character. This dish can be served immediately after mixing with the remaining ingredients and pairs well with tortilla chips for a textural contrast. It's important to consume within two days due to the pineapple's enzyme that can break down shrimp protein over time.
For best results, avoid using old seafood and rinse the shrimp after curing to prevent over-acidification. Additional seasonings like cumin or chili powder may be added for more zest. This ceviche also works well as a filling for tacos or as a dip when paired with fried plantains.
Using a citrus squeezer can simplify juicing limes and lemons if you make ceviche often. The shrimp appears cooked and firm when properly cured, ensuring safety and texture.
Ingredients
- 1 pound peeled deveined and medium diced raw shrimp
- lime about 10 tablespoons, juice of 5 limes
- lemon about 6 tablespoons, juice of 2
- 1 cup pineapple small diced, fresh
- 1 red bell pepper seeded small diced
- 1 jalapeno pepper seeded, small diced
- ½ red onion peeled small diced
- 2 tablespoons cilantro chopped, fresh
- 2 tablespoons green onion sliced
- 1 avocado for garnish, peeled, seeded, small diced
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- tortilla chips for serving
Instructions
- Add the shrimp to a bowl and completely submerge in the juice of 4 limes and 1 lemon. Cover and refrigerate for 4 hours or until the shrimp are pink, firm, and appear cooked.
- Drain the liquid in the bowl and add in the remaining juice of 1 lime and 1 lemon, pineapple, red pepper, jalapeño, onion, cilantro, salt and pepper, and mix until combined.
- Serve immediately with garnishes of avocado, green onions, and chips.
Notes
- This ceviche can be prepared up to one day ahead and refrigerated covered for up to two days.
- Due to the pineapple's bromelain enzyme, consume the ceviche within 24 hours after adding pineapple to avoid mushy shrimp.
- Use only fresh seafood to ensure safety and quality in ceviche.
- After curing, drain and rinse shrimp to reduce excess acidity before mixing with other ingredients.
- The ceviche is excellent served with tortilla chips or as a base for tacos or dips with fried plantains.
- For extra zest, add 1.5 teaspoons each of cumin and chili powder if desired.
- A citrus squeezer is recommended for efficient juicing of limes and lemons when preparing ceviche frequently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 112mg | 5% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 52.6mg | 58% |
| Calcium | 33mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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