Ceviche is a refreshing dish made from fresh fish or shrimp “cooked” in citrus juice, typically lime or lemon. Here’s a simple and delicious recipe for shrimp ceviche, which can be easily adapted for fish or other seafood.
Ingredients
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup fresh lime juice (about 8 limes)
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 2 tablespoons orange juice (from about 1/2 orange)
- 2 large shallots (or 1 small red onion), finely chopped
- 1 jalapeño, chopped (remove seeds for less heat)
- 2-3 ripe Roma tomatoes, seeded and finely chopped
- 1 large avocado, finely chopped
- 1/3 cup finely chopped cilantro leaves
- Kosher salt and black pepper to taste
- Tortilla chips for serving
Instructions
- Prepare the Shrimp: Bring a medium pot of water to a boil. Add the shrimp and cook for about 1-2 minutes, or until they turn pink. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes, then drain and chop into small pieces.
- Marinate the Shrimp: In a medium glass or non-reactive bowl, combine the chopped shrimp with the lime juice, lemon juice, and orange juice. Add the shallots (or onions). Ensure the shrimp is well-covered with the citrus juice. Cover the bowl and refrigerate for 30 minutes to 1 hour until the shrimp is fully opaque.
- Mix the Ceviche: After marinating, add the jalapeño, tomatoes, avocado, and cilantro to the shrimp mixture. Season with salt and black pepper to taste. Gently mix to combine.
- Serve: Transfer the ceviche to a serving bowl, garnish with additional cilantro if desired, and serve immediately with tortilla chips.
Tips for Best Results
- Fresh Ingredients: Use the freshest shrimp and citrus juice possible for the best flavor.
- Marinating Time: The longer you marinate the shrimp, the more “cooked” it will become. Aim for at least 30 minutes for a tender texture.
- Serving Options: Ceviche can be served in individual cups, on a platter, or with various accompaniments like lettuce cups or crostini.
This shrimp ceviche is a perfect appetizer for warm weather, offering a burst of flavor and freshness with every bite.
What are some unique variations of ceviche?
Here are some unique and interesting variations of ceviche:
Regional Peruvian Variations
- Ceviche de pulpo (octopus ceviche): Uses octopus instead of fish
- Chinguirito: Made with dried and cured flathead guitarfish (a type of ray) from the Piura region.
- Ceviche de criadillas: Contains bull testicles, finely chopped and added to the ceviche
- Northern-style ceviche: Made with sea bass marinated in lime, garlic and chili peppers, often served with sweet potato, corn and toasted corn nuts
Non-Traditional Ingredients
- Coconut ceviche: Uses coconut instead of fish
- Mango ceviche: Incorporates mango as the main ingredient
- Lychee, beet, water apple, chickpea, chayote, broccoli, cauliflower, watermelon, pineapple and grape ceviches: Unusual vegetable and fruit-based ceviches found in Costa Rica
Ecuadorian Variations
- Ceviche de concha negra: Made with black shell mollusks, a popular variation in Ecuador
So while classic ceviche uses raw white fish marinated in citrus, there are many unique regional varieties and creative non-traditional recipes that use ingredients like octopus, ray, bull testicles, vegetables and tropical fruits.
The possibilities for ceviche are quite diverse!
