Serve this shrimp ceviche as an appetizer or a light meal, it’s perfect for any occasion! I’m constantly looking for more ways to incorporate seafood into my family’s diet, I often make garlic butter shrimp, honey garlic salmon or ceviche for a quick and healthful dinner.
Shrimp Ceviche Ingredients?
When you make shrimp ceviche you need shrimp, red onion, jalapeno, cucumber, Roma tomatoes, cilantro, avocado, lime juice, lemon juice, orange juice, salt and tortilla chips. Make a seafood appetizer platter with some of my favorite snacks like bang bang shrimp, Maryland crab cakes and bacon wrapped shrimp.
How Do You Make Shrimp Ceviche?
Tips For The Perfect Shrimp Ceviche
I use a mandoline to thinly slice the red onion in this recipe. Your ceviche will need to marinate for at least 30 minutes, so plan accordingly! You can make shrimp ceviche up to 8 hours before you plan to serve it. If you’re preparing your ceviche in advance, omit the avocado and stir it in at the last minute. If you use raw shrimp, make sure to devein them. Simply cut out the the vein in the with a paring knife and rinse the shrimp. Make sure your shrimp are peeled before placing them in the citrus juices. Removing the ribs and seeds from your jalapeno will significantly reduce the heat of the pepper. If you prefer spicy food, keep some of the seeds and ribs in the pepper when you dice it up.
Shrimp Ceviche Variations
The beauty of shrimp ceviche is that it’s so easy to customize the flavors to your tastes. Sometimes I mix up this recipe by adding different types of seafood, vegetables, or even fruit! If you make shrimp ceviche with raw shrimp you need to place the raw shrimp in a bowl. Pour lime juice and lemon juice over the shrimp. Cover the bowl and place it in a refrigerator until the shrimp turns pink and has a firm texture. This process could take between 20 minutes to 2 hours depending on the size of the shrimp. Next place the shrimp and the acidic marinade in a large bowl and add red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt. Cover the bowl and place it in the refrigerator for at least 30 minutes. Then serve and enjoy.
Seafood: You can substitute part of the shrimp with pieces of firm white fish, halibut, sea bass, snapper, bay scallops or even sliced cooked octopus. Vegetables: I often add other vegetables such as red bell pepper or green onions. Fruit: Ceviche pairs really well with fruit for a tropical flavor. Omit the tomato, and instead try some diced mango or pineapple. Spicier: For a spicier ceviche you can substitute the jalapeno peppers for serrano peppers. Sides: You can serve this ceviche with tortilla chips, as the recipe calls for, or you can enjoy your ceviche with plantain chips, yucca chips, potato chips or saltine crackers. You can also pile the ceviche on tostada shells and make delicious seafood tostadas with Chipotle guacamole.
Shrimp ceviche can be on the pricey side when you order it in a restaurant. This homemade version has all the same great flavors at a fraction of the price, and you won’t believe how easy it is to make!
Shrimp Ceviche Video
