How to Make Shrimp Ceviche aka Ceviche de Camarón
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Ceviche de Camarón, or shrimp (What wine goes well with shrimp?) ceviche, is a refreshingly cool palate pleaser for all occasions.
Originating in Peru (and also, its national dish) ceviche, or more accurately seviche, is a traditional preparation made with raw fish marinated in an acidic liquid. Today, all across the world, ceviche is made with countless permutations and combinations of seafood and veggies, depending on what ingredients are available fresh locally. You can check these 8 Markets To Buy Fresh Seafood From in Texas!
Shrimp ceviche is a popular favorite across the Texan coast. It comes to Texas via Mexico and is now a regular on the menus of most high-end restaurants. However, if like me, you’re strapped for cash, ordering ceviche at a restaurant isn’t the most viable option. The better and best option? Make one at home. As the influencers say – why buy when you can D-I-Y. With this easy and quick recipe, toss-up citrusy, fresh, crunchy shrimp ceviche at home, for a quarter of the restaurant price.
Why Cook Shrimp Beforehand
Raw shrimp doesn’t react to lime marinade, the same way as raw fish does. When left for too long it becomes rubbery and chewy. Parboiling ensures that the shrimp remains soft yet firm, and soaks up more flavors from the lime and chili marinade.
Secondly, curing shrimp in the acidic marinade doesn’t kill bacteria the way cooking it does. So, unless you’re using absolutely fresh shrimp, parboiling it is a safer option.
Making Shrimp Ceviche
Cook and Marinate the Shrimp
Clean the shrimp by deveining and peeling them, and pinching off their tails. In a large pan, bring water to a boil, add salt, and when the water starts bubbling turn off the heat. Add shrimps and let them sit for a minute.
Using a slotted spoon, put the shrimp in a bowl of ice-cold water to prevent them from cooking any further. After 30 seconds, drain the shrimp and chop them into ½ inch cubes.
Squeeze 3 limes in a *non-reactive bowl. Add chopped shrimp and mix, to coat them well with lime juice. Let it marinate for 15 minutes.
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Prep the Vegetables and Make the Dressing
Meanwhile, chop onions, chili, cucumbers (how long do cucumbers last?), tomatoes, and avocado (how long does avocado last?) into small pieces (cut the avocado last, because once cut it will begin to brown quickly).
For the dressing, in a small non-reactive bowl, squeeze out 2 limes. Add ketchup and mix till well combined.
For the most extensive selection, I suggest buying ketchup online!
Assemble Shrimp Ceviche
In a large serving bowl, add marinated shrimp, and chopped veggies (except for avocado). Drizzle over the dressing and mix everything well together. Add avocado and mix gently. Check the seasoning and if required, add salt. Serve chilled!
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Side Note
* When making ceviche, always use a non-reactive bowl. Acidic foods like lime juice react to bowls made of aluminum, copper, or stainless steel and end up with a foul metallic taste and unappetizing odor. Glass and ceramic bowls are non-reactive and hence apt for mixing and serving acidic foods like ceviche.
Shrimp Ceviche Recipe
Ingredients
- 1 1/4 lbs. medium shrimp, peeled, deveined and tails removed
- 1/3 cup fresh lime juice
- 1/3 cup fresh lemon juice
- 1 cup roma tomatoes, diced (2 medium pcs)
- 3/4 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 medium jalapeno pepper,* seeded if preferred for less heat, diced
- Salt and pepper, to taste
- 1 cup cucumber, peeled and diced (about half of a medium cucumber)
- 1 medium avocado, diced
Instructions
- Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
- Cook shrimp. Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute. Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
- Assembly. In a medium non-reactive bowl, combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper. Season with salt and pepper to taste.
- Marinate. Let rest 30 minutes to 1 hour in the refrigerator.
- Serve. Toss in cucumber and avocado and serve. Some of the juices may be strained off if preferred. It's delicious with tortilla chips or over tostada shells.
Nutrition Facts
Calories
159.01Fat
5.6Sat. Fat
0.83Carbs
9Fiber
3.41Net carbs
5.6Sugar
3.1Protein
20.53Sodium
151.4Cholesterol
152.14
