Simple, yet special, recipes for the home chef.

Shrimp Ceviche

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

Yield: 4 servings

Shrimp Ceviche

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)

Instructions

  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 Responses to “Shrimp Ceviche”

  1. Faith Watson — June 28, 2013 at 8:17 am

    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.

    Reply

    • Lori | Foxes Love Lemons replied: — June 28th, 2013 @ 12:22 pm

      Haha yep, just a little bit of paprika :) Love the idea to serve it inside an avocado!

  2. Lori @ Foxes Love Lemons — June 28, 2013 at 5:22 pm

    Haha yep, just a little bit of paprika :) Love the idea to serve it inside an avocado!

    Reply

  3. Suzanne — June 28, 2013 at 2:06 pm

    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.

    Reply

    • Lori | Foxes Love Lemons replied: — June 28th, 2013 @ 2:17 pm

      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!

      • Suzanne replied: — June 28th, 2013 @ 3:00 pm

        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.

  4. Suzanne — June 28, 2013 at 7:06 pm

    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.

    Reply

  5. Laura Dembowski — June 28, 2013 at 2:16 pm

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

    Reply

  6. Lori @ Foxes Love Lemons — June 28, 2013 at 7:17 pm

    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!

    Reply

  7. Lori @ Foxes Love Lemons — June 28, 2013 at 7:17 pm

    Is it a texture thing, Laura?

    Reply

  8. Suzanne — June 28, 2013 at 8:00 pm

    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.

    Reply

  9. Susan Dikeman — June 30, 2013 at 10:24 pm

    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

    Reply

  10. Susan Dikeman — July 1, 2013 at 3:24 am

    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

    Reply

  11. Brooke Schweers — July 3, 2013 at 2:42 am

    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!

    Reply

    • Lori | Foxes Love Lemons replied: — July 3rd, 2013 @ 2:26 pm

      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.

      • katie replied: — July 7th, 2013 @ 3:08 pm

        do you use raw shrimp or precooked?

        • Lori | Foxes Love Lemons replied: — July 7th, 2013 @ 3:16 pm

          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 :)

  12. Brooke Schweers — July 3, 2013 at 7:42 am

    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!

    Reply

  13. burne2ea — July 3, 2013 at 1:49 pm

    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…

    Reply

    • Lori | Foxes Love Lemons replied: — July 3rd, 2013 @ 2:28 pm

      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 :)

  14. burne2ea — July 3, 2013 at 6:49 pm

    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…

    Reply

  15. Lori @ Foxes Love Lemons — July 3, 2013 at 7:26 pm

    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.

    Reply

  16. Lori @ Foxes Love Lemons — July 3, 2013 at 7:28 pm

    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 :)

    Reply

  17. Kristine Petersen — July 5, 2013 at 4:45 pm

    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.

    Reply

    • Lori | Foxes Love Lemons replied: — July 5th, 2013 @ 8:27 pm

      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.

  18. Kristine Petersen — July 5, 2013 at 9:45 pm

    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.

    Reply

  19. Lori @ Foxes Love Lemons — July 6, 2013 at 1:27 am

    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.

    Reply

  20. katie — July 7, 2013 at 8:08 pm

    do you use raw shrimp or precooked?

    Reply

  21. Lori @ Foxes Love Lemons — July 7, 2013 at 8:16 pm

    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 :)

    Reply

  22. Laura Dembowski — August 24, 2013 at 1:18 pm

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

    Reply

  23. Faith Watson — August 24, 2013 at 1:18 pm

    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.

    Reply

  24. Brenda Mask — July 23, 2014 at 7:56 pm

    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

    Reply

    • Lori Yates replied: — July 23rd, 2014 @ 9:21 pm

      Wow, Brenda – that is a huge compliment. I’m honored, and so glad you enjoyed it!

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