How to make shrimp ceviche

I’m a big fan of seafood. That was one thing I really loved about living in Florida. FRESH seafood. Sure, we’re in Virginia now, and you’d think we’d have fresh seafood as well, since we’re on the ocean…but that’s not always the case. I also love food with a lot of flavor and spice, and I’ve never been afraid of trying new things. A dish that I’ve come to love over the last couple of years is ceviche.

Ceviche (pronounced “seh-bee-chay”) is a Central and South American seafood salad that’s been marinated in citrus. It is traditionally made with raw fish, but I also love it with shrimp. I made this particular dish with steamed shrimp to ensure there was no possibility of food poisoning. Hubby would never trust my cooking again ever if I poisoned him.

I would give you the link to the recipe I followed, but I actually didn’t end up following a particular one. I had pinpointed a recipe and written down my ingredient list, but forgot to save the link. I came home with groceries and couldn’t find it again! I ended up flipping through some Web sites and reading a few recipes, and figured out what to do. It’s really not difficult.

My ingredients:

  • 1 tbsp. of chili sauce
  • 1 tbsp. of Worcestershire sauce
  • 1 tbsp. of ketchup
  • 1/2 cup of lemon juice
  • 1/2 cup of lime juice
  • 1/2 pound of steamed shrimp
  • 1 8 oz. container of grape tomatoes
  • 1 chopped avocado
  • 1 chopped orange pepper
  • 1 chopped jalapeno pepper
  • 1 chopped white onion
  • 1 tbsp. of salt
  • 1 tbsp. of pepper
  • 2 tbsp. of cilantro
Click on Photos to Enlarge:

I didn’t have enough limes, and I was out of lemons, so I used the bottled juice. Also, the ingredients that I used can all be adapted to fit your tastes. You might like ceviche with more cilantro and less ketchup, so this is definitely a recipe with which I’d recommend experimenting.

Peeled and chopped steamed shrimp marinating in lemon and lime juices.

While I let the shrimp marinate, I chopped up my veggies, tossed them in the bowl, added my sauces and spices, and mixed it all together.

I let the ceviche sit covered in the fridge, until it was time to serve chilled.

That’s it! Wasn’t that crazy easy? It’s also crazy healthy!

Do you like ceviche? What are some of your favorite ingredients?

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4 Comments

  1. I absolutely love Ceviche! The region of Mexico where my mother comes from is baja California so it is always seafood all the time! If u love fish and shrimp Ceviche, then u have to try it with imitation crab meat. U can just shred it up and make Ceviche using whatever recipe u like best. In baja, traditionally we let the fish, shrimp, etc cook in fresh squeezed lime/lemon juice while we chop all the other veggies and add them in and sometimes even the onion to cut the boldness. My cousins sometimes throw in a lil shaved carrot too or small dices of cucumber and it is delicious! I personally love to put a lil mayo on a tostada, top it with my Ceviche, a lil extra ketchups and fresh slices of avocado on top instead of mixed in…that’s what I love about Mexican food, its so versatile! I’m not a huge fan but I’ve seen people make Ceviche from clam or octopus but the wildest thing I’ll do is make a combo of shredded imitation crab and shrimp. U should def try it, its amazing and doesn’t ever really have a “fishy”smell/taste. Steam up a lil rice and u got yourself a square and pretty healthy meal!

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