Shrimp CevicheNov 02, 2022
Our easy and fresh shrimp ceviche uses cooked shrimp tossed with red onion, tomatoes, jalapeño, avocado, lime juice, and salt.
Traditional ceviches are made by marinating fish and seafood in citrus juices. As the pieces of fish sit in the citrus marinade, the citric acid from the juice slowly causes the fish's proteins to denature in very much the same way that heating will! The result is raw fish with the opaque appearance and firmed texture of cooked fish.
Our ceviche is non-traditional as we cooked our shrimp ahead of time. If you'd like like to prepare ceviche using the traditional method, then you can do so by marinating the shrimp in 1 cup of lemon and lime juice. Let the shrimp marinade in the citrus juice for 30 minutes to an hour or until the proteins in the shrimp are denatured and it is a pink, cooked texture. It's also important to source a fresh fish to minimize the risk of bacteria!
- 1 pound (454g) cook shrimp, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, quartered
- ½ small red onion, diced
- 1 jalapeño, finely chopped
- 1 lime, juiced
- salt to taste
- optional: cilantro
If using raw shrimp, cook the shrimp and let it fully cool.* Then dice the shrimp into bite-sized pieces.
Prepare the vegetables by dicing the avocado and tomatoes and finely chopping the red onion and jalapeño. Add the vegetables to a bowl alongside the bite-sized pieces of shrimp.
Squeeze the lime juice onto the ceviche mixture. If you prefer, you could use freshly squeezed lemon or orange juice!
- Season the ceviche with salt and optional cilantro. Serve with tortilla chips.
* if you prefer the traditional ceviche preparation method, use 1/2 cup each of lemon and lime juice. Marinade the raw fish for 30-60 minutes or until pink and opaque. Then, drain the excess juice before tossing with the remaining ingredients.
If you have leftover ceviche, you can use it for a 'ceviche bowl' by layering the shrimp mixture overtop of cooked rice!
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