Fast and Easy Shrimp Ceviche Recipe Card
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.
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Servings: 5 servings
Calories: 153kcal
Ingredients
- 1.5 lbs shrimp
- 3 Tbsp cilantro chopped
- 8 limes fresh squeezed juice or enough to cover the seafood
- 1 tsp Kosher salt
- 1 jalapeno seeded, cored and diced small
- ⅓ cup red onion finely chopped
Instructions
- Peel and devein shrimp and cut into small pieces (about ½").
- Place in a shallow glass or ceramic container and put all ingredients on top. ( Optional: Add large slices of habanero (no seeds) while soaking in the lime juice and remove before serving.
- 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.
Notes
Follow these tips and you'll make ceviche like a pro:
- Glass or ceramic dishes only! Lime juice reacts to metal and your ceviche will taste bad.
- Squeeze your limes, no bottled juice. Make sure it totally covers the shrimp. The acid will "cook" the shrimp.
- The number of limes is flexible. It might take less to completley cover your shrimp.
- Freezing your ceviche will ruin the consistency. Enjoy your dish fresh, the same day is better.
- Want to kick up the heat a notch? Slice up some habanero peppers (remove the seeds) and place them in the juice during the "cooking" process. When it's time to serve, remove the pepper slices. ¡Muy picante!
- How long can I store the ceviche? You should consume the ceviche within 48 hours. Keep it in the refrigerator in an airtight container.
- Can I freeze ceviche? Unfortunately this would ruin the texture of the fish and not be good. Eating it fresh is best.
- Do the citrus juices kill any parasites found in raw seafood like sushi, shashimi, ceviche or gravlax? No, as you have seen on many restaurant menus there is a risk of eating raw or undercooked seafood. However, I always make my ceviche with fish or shrimp that has been frozen, then thawed before I make the recipe. If the seafood has been frozen to -4°F for 7 days this will kill any parasites. I have a separate freeze unit for storing various foods and I keep it at the coldest setting which is -10°F. Use a freezer thermometer
to check and most commercial frozen seafood has been previously frozen to -35°F. The Seafood Health Facts site has a lot of information on this.
- Can I shorten the marinating time? Yes, I would typically marinate 4 hours for a firmer texture but you can check the firmness to your liking while it is in the refrigerator.
- Can I use another type of fish to make ceviche? Yes, but it is best to use a white flesh flakey type of fish. These types of fish would include sea bass, grouper, flounder and of course tilapia or shrimp. Avoid fish that are oily like herring, salmon, mackerel, sardines, tuna or trout.
Nutrition
Serving: 85g | Calories: 153kcal | Carbohydrates: 5g | Protein: 28g | Fat: 1g | Cholesterol: 342mg | Sodium: 1523mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 21.4mg | Calcium: 213mg | Iron: 3.1mg