Easy Shrimp Ceviche (Ceviche de Camarón)! It’s full of flavor and perfectly refreshing. Serve as a chip dip or as a main course over crispy Tostada clams or rice.
What is ceviche?
Ceviche is a healthy Peruvian dish that is usually served as a starter. It is generally made from raw fresh fish or prawns marinated in lemon and / or lime citrus juices. The acidity in the citrus fruit heals the fish, thereby denaturing the proteins and making it firm and opaque while absorbing the flavor.
After the seafood is cooked like this, other ingredients like onions, coriander, peppers and tomatoes are thrown in.
It’s such a lively dish that is perfect for weekends or parties. Truly a recipe that seafood lovers will instantly fall in love with, especially when paired with freshly fried or baked homemade tortilla chips!
And for those who love heat, finish with hot sauce.
With cooked or raw shrimp
This version actually boils the shrimp in boiling water first (to reduce the risk of pathogens and food-borne diseases, this is the safest option and definitely recommended for pregnant women, children, the elderly, and those with compromised immune systems).
If you aren’t worried about that, for the most authentic version you can skip precooking the shrimp and just soak in the marinade and “cook” it instead.
For raw shrimp version: Soak the raw prawns in the refrigerator for 30-60 minutes (or until the prawns are opaque) in 1/2 cup lemon juice and 1/2 cup lime juice, then add tomatoes, onions, coriander, jalapeno, salt and pepper and marinate 30 minutes longer. Then finish with avocado and cucumber.
Ceviche recipe ingredients
- Shrimp: I like to use medium-sized shrimp and dice them up so that everything is more even. It’s especially best to cut into small pieces when serving as a dip.
- Lemons: You need about 3 limes.
- Lemons: You will need about 2 lemons.
- Roma tomatoes: Other varieties of fresh tomatoes from the garden would also be particularly tasty.
- Red onions: Yellow onion can be replaced if necessary.
- Coriander: Feel free to add more to taste or trim back a bit for a milder flavor.
- Jalapeno: If you like it less spicy, remove the seeds.
- Salt and pepper: Add to taste.
- Cucumber: This ingredient is optional, but it adds a nice crunch so I prefer it.
- Avocado: Not always included in ceviche, but I think it’s a must. It’s such a delicious addition.
How to make ceviche
- Boil water in the pot, fill the bowl with ice water: Bring a pot of water to a boil. In the meantime, fill a medium bowl with ice water and set aside.
- Cooking shrimp: Put the shrimp in boiling water and cook for about 1 minute until they are pink and opaque.
- Drain the prawns, let them cool and chop: Drain the prawns in a colander and place in ice water for a few minutes to cool. Drain well and cut the shrimp into small pieces (about 1/2-inch).
- Mix the prawns with fresh ingredients: In a medium bowl (you can use the same bowl), mix the shrimp, lime juice, lemon juice, tomatoes, onions, coriander, jalapeno pepper and season with salt and pepper.
- Marinate: Put in the fridge and let rest for 1 hour.
- Add the final ingredients: Add the cucumber and avocado and serve. It is delicious with tortilla chips or toastada clams.
Why wait to add the avocado and cucumber? The avocado can brown and I like the cucumber nice and crispy. Once it’s soaked in the salty marinade, it loses some of that perfect crunch.
Ceviche recipe variations
- Use fish: Lean white fish cut into small pieces (ex Cod, talapia, mahi mahi, snapper, bass, halibut) can be used instead of shrimp. Simmer in water until just barely done, or marinate in 2/3 cup lemon juice and 2/3 cup lime juice until it no longer looks raw when broken, which can take up to 7 hours. The raw version is not recommended for reasons of food safety.
- Make it spicier: Add Mexican hot sauce (Tapatio, Cholula, Valentina) to the dip (1 tbsp or more to taste).
- Add garlic: If you’re struggling to get garlic out of anything, add 1 chopped clove here.
- Add some wealth: Add 3 tablespoons of olive oil for a touch of rich flavor.
- Replace cucumber: Try diced radishes, jicama, corn, poblano or paprika.
How long does it take?
It should hold up for good 1 day in the refrigerator. You can add avocado and cucumber to the serving, then wait until the next day for the best quality.
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Easy Shrimp Ceviche (Ceviche de Camarón)! It’s full of flavor and perfectly refreshing. Serve as a chip dip or as a main course over crispy Tostada bowls.
Preparation time 20th protocol
cooking time 1 minute
total time 21st protocol
- 1 1/4 lbs. medium prawns, peeled, deveined and tails removed
- 1/3 Cup fresh lime juice
- 1/3 Cup fresh lemon juice
- 2 medium Roma tomatoes, diced (1 cup)
- 3/4 Cup chopped Red onion
- 1/2 Cup chopped coriander
- 1 medium Jalapeno chilli,* sown, if preferred for less heat, diced
- Salt and pepper, taste
- 1/2 medium Cucumber, peeled and diced (approx. 1 cup)
- 1 medium Avocado, diced
Bring a pot of water to a boil. In the meantime, fill a medium bowl with ice water and set aside.
Put the shrimp in boiling water and cook for about 1 minute until they are pink and opaque.
Drain the prawns in a colander and place in ice water for a few minutes to cool. Drain well and cut the shrimp into small pieces (about 1/2-inch).
In a medium-sized, non-reactive bowl (you can use the same bowl that was previously filled with ice water) combine shrimp, lime juice, lemon juice, tomato, onion, coriander, jalapeno pepper and season with salt and pepper.
Place in the refrigerator and let rest for 30 minutes to 1 hour.
Add the cucumber and avocado and serve (you can strain some juices if you wish). It is delicious with tortilla chips or toastada clams.
- * A serrano pepper can be used for a more flavorful option. Or add 1 tbsp Mexican hot sauce (like Tapatio, Valentina or Cholula).
- Lean white fish can be used in place of shrimp (like cod, talapia, mahi mahi, snapper, bass, halibut). Cut into pieces and cook through before using for the safest option.
Amount per serving
Calories 174 Calories from Fat 54
% Daily Value *
Saturated fat 1g6%
cholesterol 238 mg79%
sodium 131 mg6%
potassium 479 mg14%
Vitamin A. 1593IU32%
vitamin C 30 mg36%
calcium 166 mg17%
iron 3 mg17%
* Daily percentages are based on a 2000 calorie diet.
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