Last Updated on November 7, 2020 by Cookie
Shrimps Ceviche is a traditional South American appetizer full of flavors and colors. One of the easiest recipes and one of the best ceviche shrimp you have ever tasted.
Shrimp ceviche recipe is always refreshing my feelings. A simple cocktail-like with shrimp, red onion, ripe and creamy avocado, tomatoes, and a simple citrussy dressing will melt your heart. Even ceviche newbies will enjoy this delicious shrimp recipe.
Even if usually for shrimp ceviche recipe are used raw shrimps, this time I opted for pre-cooked shrimp. It is faster and I love the texture of salad better with cooked shrimps.
It is a fresh and revitalizing dish that is very light, easy, and full of goodness. A plate full of citrusy aromas and qualitative ingredients. Even though it may suggest a summer-fresh taste, I simply adore making it any time of the year. It pairs well with any other dishes on the table, and my family, as well as guests, are simply fond of it. I find fun assembling it. I rarely have some leftover, but in case there are some left ceviche shrimp I simply pour it into an airtight container and store until the next day.
I have to mention that it is an expensive salad this is why I make it often at home and rarely order it in restaurants.
What is the Shrimp Ceviche?
Ceviche is a common dish for South American countries, especially in Peru. It is made usually from raw seafood marinated in a citrusy marinade or sometimes vinegar. The additional flavors may vary depending on everyone’s taste. Fresh mango, creamy avocado, light cucumber, hot chili, colorful and sweet tomatoes will bring its personality to this exotic and mouthwatering dish.
Is it safe to eat Shrimp Ceviche?
I will probably say more yes than no. Many people may consider shrimp ceviche dangerous to eat because it is usually made with raw seafood ingredients. With no doubt in this recipe, do not try to save money on good ingredients. Choose just fresh and qualitative products that inspire confidence.
Once you coat raw seafood with acidity, it starts “cooking” the shrimps. If you will try, you will see how shrimps turn pink and firm during this marinating process. As for me, I prefer shrimp ceviche with pre-cooked shrimps. So, it is up to you what kind of shrimp you will choose – cooked or raw.
For note: you should remember even if the acidic marinade cooks the seafood it may not kill all of the bacteria. So for pregnant women or people with weak immune systems is recommended to avoid this method of marinating.
Shrimps – the main ingredient here, that plays an important role in the whole recipe. As I mentioned, if you opt for raw shrimps, make sure you grab the freshness once. Do not use frozen shrimps, as they will ruin your ceviche with their taste for sure. Boiled or grilled shrimps provides the perfect texture for this salad.
Vegetables – for this cool and refreshing ceviche I combined, ripe avocado, juicy tomatoes, sharp red onion, and fresh parsley. As a flavor booster, I used some chili. For today I skipped the cucumbers as it isn’t their season now and the taste isn’t the one I like. However, you can add one or two for freshness and crunchiness. Keep in mind that if you don’t add it to your recipe, just like me, it tastes really gorgeous and delicious, indeed. Don’t be afraid if you omit it. If you want more freshness, feel free to add apples or not too ripe mangos to add a touch of elegance.
Citrussy marinade – lemon, orange, and lime – this vibrant combo is a perfect dressing for shrimp ceviche.
How to make Shrimp Ceviche?
If you look for a zesty, light, colorful, and full of aroma side dish, then this amazing ceviche shrimp is the right option for you.
My shrimp ceviche recipe I prepared with lightly cooked shrimp. This evening I had some leftovers of boiled shrimps, so I decided to use them for something delicious and light. Ceviche can serve a great not too hearty meal if you are in the mood for a light dinner. Cook the shrimp according to your desire. Here you will find instruction on “How to boil shrimps”, and here on “How to grill shrimps”.
Squiz juice from lemons, limes, and orange. Cut deveined and peeled shrimps into 1/2-inch pieces. Toss shrimps with fresh-squeezed citrus juice and a pinch of salt. Leave them marinating till you are preparing vegetables. Dice tomatoes and avocados. Then finely chop the red onion, parsley, and chili pepper. Gently combine veggies with shrimps.
Serve shrimp ceviche topped on some tortillas, as a dip with crunchy tacos, or as a salad. Grab your spoon and dig into this delicious and fairly well-balanced shrimp ceviche.
- If your shrimp ceviche before serving tastes too acidic, then drain out some juices. Add more avocado and some drops of olive oil.
- For marinade use only fresh-squeezed citrus juice.
- Purchase fresh and qualitative shrimps only in trusted market places.
- If you are using raw shrimps, first marinated them in fresh-squeezed citrus juice with a pinch of salt for about 30 to 60 minutes, only then add crunchy veggies.
Citrusy Shrimps Ceviche Recipe
- 1 pound pre-cooked shrimps
- 2 lemons
- 3 limes
- 1 orange
- 2 avocados
- 3 tomatoes
- 1 chili pepper
- 1 red onion
- 1/3 cup chopped parsley
- Squiz juice from lemons, limes, and orange. Cut deveined and peeled shrimps into 1/2-inch pieces. Toss shrimps with fresh-squeezed citrus juice and a pinch of salt. Leave them marinating till you are preparing vegetables. Dice tomatoes and avocados. Then finely chop the red onion, parsley, and chili pepper. Gently combine veggies with shrimps.