Shrimp ceviche is delicious and a very nice variation on the traditional ceviche which is prepared with a mild white fish. It is amazingly simple to make(if you can chop and stir ingredients you can make this) Your seafood loving friends will be asking for more. So, what are you waiting for? Go make some ceviche, and don’t forget that nice cold beer to wash it down with.
The origins of ceviche are as confusing as its multiple spellings. The commonly held and accepted belief in Latin America is that ceviche is a Peruvian contribution to the world of cooking. Another possible theory states that the Arab cooks that the European nobility brought with them to the New World created a ceviche-like dish with lemons they had brought from their native homelands (lemons originated in the Middle East, by the way) and planted in the Americas.
The dish created by these cooks was named Sei-vech (sounds awfully close doesn’t it). Regardless of who is to take credit for this scrumptious addition to the wonderful world of fish dishes, ceviche is nothing short of amazing.
In Panama where I grew up ceviche is traditionally served using small pastry cups sold in all grocery stores. Here in the U.S. a great alternative is to use Tostitos Scoops.
Shrimp Ceviche Recipe
A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared with a white fish such as tilapia. This recipe is prepared with shrimp and served with multi-grain Scoops. The flavor will amaze you, the "cooking" time will more than impress you. This is the best ceviche de camaron recipes I've tried and it is very healthy.
- 1.5 lbs shrimp
- 3 Tbsp cilantro chopped
- 3 limes fresh squeezed juice or enough to cover the seafood
- 1 tsp Kosher salt
- 1 jalapeno seeded, cored and diced small
- 1/3 cup red onion finely chopped
- Note: use only fresh shrimp for optimum texture
- Peel and devein shrimp and cut into small pieces (about 1/2").
- Place in a shallow glass or ceramic container and put all ingredients on top.
- Make sure that the lime juice completely covers the shrimp. Stir a couple of times.
- Cover with plastic wrap and place in the refrigerator for about 3-4 hours.
The shrimp need to resemble "cooked" shrimp when removed from fridge, meaning they need to have that pink hue. The acid from the lime will "cook" the shrimp.
- Drain about half the liquid and serve in a glass or ceramic bowl using a non-metallic spoon.
- Serve with multi-grain or plain Scoops.