Easy Shrimp Ceviche
Ceviche is a refreshing and flavorful dish that originates from the coastal regions of Latin America. It is typically made with fresh raw seafood, which is marinated in citrus juices and mixed with various herbs, vegetables, and spices. The acidity of the citrus juice denatures the proteins in the seafood, essentially "cooking" it without the need for heat.
Tools
- Ladle Strainer or Pasta Fork
Ingredients
For the Shrimp Ceviche:
- 3 (12 oz) frozen, cooked extra small, peeled & deveined, tail off (thawed)
- 1½ cups pickled jalapeno liquid or water
- 2½ cups fresh lemon juice
- 1 teaspoon kosher salt ,
- 1 teaspoon ground black pepper , adjust to taste
For the Pico de Gallo:
- 5 medium fresh Roma Tomatoes , diced small
- 1 medium red or yellow onion , diced small
- 3 fresh jalapeños , finely chopped ( stemmed and seeded for mild Pico de gallo
- 1 small Bunch of Cilantro leaves , roughly chopped (discard the long leafless stems before chopping)
- 2 limes or lemons , juiced (about ¼ cup), or add more as needed
- 1 teaspoon kosher salt , adjust to taste
- ¼ teaspoon ground black pepper , adjust to taste
- 3 to 4 fresh avocado
Instructions
- Start by marinating 3 (12 oz) extra small frozen cooked shrimp that have been peeled and deveined, with tails removed. Thaw the shrimp before marinating them. In a large glass mixing bowl, combine the thawed shrimp with kosher salt, 1 ground black pepper, fresh lemon or lime juice, and canned jalapeno pickle brine. Allow the shrimp to marinate for at least 15 minutes, stirring occasionally to ensure that they are evenly coated with the juice mixture. You can also marinate the shrimp overnight for a stronger and more intense flavor.
- While the shrimp is marinating, prepare the pico de gallo by dicing the red onion, tomato, and jalapeño pepper. Next, chop the cilantro and set aside. In a large bowl, add the diced red onion, tomato, and jalapeño pepper, and mix well to combine. Next, add the chopped cilantro to the bowl and season with salt and pepper to taste. Mix well to combine all the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve.
- When ready to serve, use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips. Next, cut the strips into cubes and place the avocado cubes on top of the ceviche.
- Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side.
- Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine.
- This recipe can be easily adapted to suit your personal taste preferences. You can add more or less lime juice, adjust the amount of jalapeño pepper for more or less heat, or even experiment with other ingredients, such as avocado or mango to create your own unique twist on the classic shrimp ceviche recipe.
Notes
How to Store
Shrimp ceviche should be stored in the refrigerator and consumed within 2 days for best quality and freshness. Here are some tips for storing shrimp ceviche:
Store in an airtight container: Transfer the ceviche to an airtight container with a lid. This will help prevent exposure to air and bacteria, which can cause the ceviche to spoil.
Keep refrigerated: Store the ceviche in the refrigerator at a temperature of 40°F or below. This will slow down bacterial growth and help keep the ceviche fresh.
Don't freeze: Shrimp ceviche should not be frozen, as the texture and quality of the seafood will be compromised.
Serve chilled: Before serving, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes. Serve the ceviche chilled with tortilla chips, crackers, or other accompaniments.
Use within 2 days: Shrimp ceviche should be consumed within 2 days of preparation for best quality and freshness. Discard any leftovers that have been left at room temperature for more than 2 hours. By following these storage tips, you can help ensure that your shrimp ceviche stays fresh and delicious for as long as possible. How to Make Ahead Shrimp ceviche can be made ahead of time, but there are a few things to keep in mind to ensure that the quality and freshness of the ceviche are maintained. Here's how to make shrimp ceviche ahead of time:
Keep refrigerated: Store the ceviche in the refrigerator at a temperature of 40°F or below. This will slow down bacterial growth and help keep the ceviche fresh.
Don't freeze: Shrimp ceviche should not be frozen, as the texture and quality of the seafood will be compromised.
Serve chilled: Before serving, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes. Serve the ceviche chilled with tortilla chips, crackers, or other accompaniments.
Use within 2 days: Shrimp ceviche should be consumed within 2 days of preparation for best quality and freshness. Discard any leftovers that have been left at room temperature for more than 2 hours. By following these storage tips, you can help ensure that your shrimp ceviche stays fresh and delicious for as long as possible. How to Make Ahead Shrimp ceviche can be made ahead of time, but there are a few things to keep in mind to ensure that the quality and freshness of the ceviche are maintained. Here's how to make shrimp ceviche ahead of time:
- Marinate the shrimp: The shrimp can be marinated up to a day ahead of time. In a large glass mixing bowl, combine the thawed shrimp with the lemon juice mixture, making sure that the shrimp is evenly coated with the juice. Cover the bowl with plastic wrap or a lid and refrigerate the ceviche for at least 2 hours or overnight. This will allow the flavors to develop and meld together.
- Prepare the pico de gallo: While it's recommended to prepare the pico de gallo on the same day you plan to serve the ceviche for the best taste, it can be made a day ahead of time. Prepare the vegetables and herbs by chopping them into small pieces and combine them in a large bowl. Cover the bowl with plastic wrap or a lid and refrigerate the pico de gallo until needed. This will allow the flavors to develop and meld together.
- Serve chilled: When ready to serve, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes; use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips and place it on top of the ceviche. Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side. Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine. This will allow the flavors to develop and meld together.
Nutrition Facts
Easy Shrimp Ceviche
Amount per Serving
Calories
40
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.03
g
Cholesterol
6
mg
2
%
Sodium
590
mg
26
%
Potassium
236
mg
7
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
411
IU
8
%
Vitamin C
47
mg
57
%
Calcium
22
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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