Shrimp Ceviche

Shrimp Ceviche - A spicy, tangy, fresh appetizer or side dish. | foxeslovelemons.com
It’s National Ceviche Day! I think this may only be a food holiday in Peru, but let’s just pretend I’m in South America for the day, not Detroit. Cool?


Ceviche is one of those things that allow me to appreciate the science and chemistry of cooking. The conventional wisdom is that the acid of the citrus juice “cooks” the seafood, but upon some further research, I’ve discovered that the citric acid in the lemon and lime juice causes the proteins in the seafood to become denatured, which means that the seafood lookslike it is cooked (it will become more opaque and firm). The very fact that citrus juice can do this at all is pretty amazing to me. However, it is still a raw fish dish – if you like sushi, you’ll probably like ceviche. However, if you’re pregnant or your immune system has issues, you may want to skip it, because the acid in the lime juice will not be able to kill any stray bacteria or parasites the way that heat does (treat yourself with some fully-cooked Greek Shrimp Bruschetta instead). I probably don’t need to tell you this, but it’s important to start with the freshest, best-quality seafood you can find. Use this as an excuse to head to a great fish market in your area. 

Invite your friends over for a ceviche party, and wow them with the chemistry experiment. Although be prepared for detailed explanations to skeptical diners. I wrote a similar shrimp ceviche recipe for a publishing company I work for. It was published in a grocery store magazine, and shortly after it hit newsstands the publishing company received a voicemail from a very confused lady that thought we had accidentally forgotten the step where you cook the shrimp. We returned her call and tried to explain how ceviche works, but I’m pretty sure she didn’t trust us. Oh well, her loss, right? She’ll miss out on the spicy, tangy, fresh summer delight that is ceviche!

 

Shrimp Ceviche - A spicy, tangy, fresh appetizer or side dish. | foxeslovelemons.com
 

Shrimp Ceviche

Yield: 4 servings

Ingredients:

  • 1 pound 51-60 count peeled and deveined shrimp
  • 1/2 cup plus 2 tablespoons fresh lemon juice
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 3/4 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon lime zest
  • 1 large tomato, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely chopped peeled cucumber
  • 1/4 cup thinly sliced green onion
  • 1-1/2 tablespoons seeded and minced jalapeño
  • Lime wedges for garnish (optional)
  • Tortilla chips for serving (optional)

 

Directions:

  1. In medium bowl, combine shrimp and 1/2 cup each lemon and lime juice. Cover and refrigerate at least 4 hours or up to overnight, stirring at least 2 or 3 times.
  2. In small bowl, whisk together oil, sugar, paprika, salt, lemon and lime zest, and remaining 2 tablespoons each lemon and lime juice.
  3. Just before serving, pour excess liquid off of shrimp mixture. Add tomato, cilantro, cucumber, onion, jalapeño and oil mixture; toss to combine. Serve immediately garnished with lime wedges, with tortilla chips, if desired.

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34 comments

  1. Paprika, eh? This is a beautiful looking ceviche, I kinda want to lick my screen. Will definitely try your version! I’m thinking inside a half an avocado. Nom Nom as they say.

  2. Haha yep, just a little bit of paprika 🙂 Love the idea to serve it inside an avocado!

  3. I learned something I never knew before, I thought the citrus cooked the fish, it’s so interesting that it only mimics cooking. I really enjoy ceviche, mainly because I am such a huge fan of citrus.

  4. I learned something I never knew before, I thought the citrus cooked the fish, it’s so interesting that it only mimics cooking. I really enjoy ceviche, mainly because I am such a huge fan of citrus.

  5. Ceviche is super cool, but I’m not a raw fish or meat eater. These shrimp do look cooked, though, which is pretty amazing.

  6. I know, all along I thought the citrus cooked the fish! It was only yesterday I did some research on it, and I was surprised!

  7. Is it a texture thing, Laura?

  8. I am so glad to know that, for food safety and those who could be at risk it’s a very good thing to know.

  9. oh yumm! would love if you’d share this at my Sunday Funday Linky Party!

    http://soozind.blogspot.com/2013/06/sunday-funday-linky-party-2.html

    *Susan @ Adventures in my Kitchen

  10. oh yumm! would love if you’d share this at my Sunday Funday Linky Party!

    http://soozind.blogspot.com/2013/06/sunday-funday-linky-party-2.html

    *Susan @ Adventures in my Kitchen

  11. I love ceviche but have always been afraid to make it myself. I think it’s because I fear I will do something wrong and Ill end up poisoning my partner and myself… A lack of self confidence which i am glad you don’t have! Your prawn ceviche looks amazing, and certainly made world ceviche day proud!

  12. I love ceviche but have always been afraid to make it myself. I think it’s because I fear I will do something wrong and Ill end up poisoning my partner and myself… A lack of self confidence which i am glad you don’t have! Your prawn ceviche looks amazing, and certainly made world ceviche day proud!

  13. Just saw this randomly when I was looking around for a good recipe. Lori– are there any restaurants in MI you’ve found that serve authentic ceviches?? I look on the menu at every Mexican/seafood etc place I eat at and NOTHING. Food in general is so much better in San Diego…

  14. Just saw this randomly when I was looking around for a good recipe. Lori– are there any restaurants in MI you’ve found that serve authentic ceviches?? I look on the menu at every Mexican/seafood etc place I eat at and NOTHING. Food in general is so much better in San Diego…

  15. Thanks Brooke! I definitely only start with really GREAT shrimp from a fish market. If that’s at all in question, yeah, I wouldn’t make it. I’ve had food poisoning enough times to know that it’s not something to be messed with .haha.

  16. Nope, same here! Either there’s no ceviche, or it’s not a restaurant I trust enough to order ceviche from. Such a bummer! I think it’s best to just make it at home in this case 🙂

  17. I made this as an appetizer for a 4th of July party. It was excellent and a huge hit with the guests! I doubled the recipe, added a bit more cucumber and 2 diced avocados. I also gave it a few shakes of tapatio hot sauce. Next time I think I would use another jalapeno instead or just keep some ribs or seeds of the jalapeno for some balanced heat.

  18. I made this as an appetizer for a 4th of July party. It was excellent and a huge hit with the guests! I doubled the recipe, added a bit more cucumber and 2 diced avocados. I also gave it a few shakes of tapatio hot sauce. Next time I think I would use another jalapeno instead or just keep some ribs or seeds of the jalapeno for some balanced heat.

  19. I’m so glad it was a hit, Kristine! I love the extra heat from some of the jalapeno seeds, too 🙂 Also, I’m going to try adding avocado to mine next time. I bet it added a nice touch of richness.

  20. do you use raw shrimp or precooked?

  21. Hi Katie – it’s raw shrimp – the best quality you can find. If you’d like to start with pre-cooked shrimp, I’d skip step 1, and just start at step 2 – it’ll mimic the ceviche flavor 🙂

  22. Ceviche is super cool, but I’m not a raw fish or meat eater. These shrimp do look cooked, though, which is pretty amazing.

  23. Paprika, eh? This is a beautiful looking ceviche, I kinda want to lick my screen. Will definitely try your version! I’m thinking inside a half an avocado. Nom Nom as they say.

  24. I had had Scrimp Ceviche for the first time this past May in San Antonio.  It was very good, but this was even better. I will defiantly be making this many times in the future.   Thanks for sharing the recipe.  
    http://yallcomeoninthedoorsopen.blogspot.com/2014/07/dinner-with-friends-from-afar.html

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