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SHRIMP CEVICHE

Ingredients

  • 1 to 1 1/2 lb. peeled and deveined shrimp
  • 1 carton seafood stock
  • 1 can coconut milk
  • 1 jalapeno, diced
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 1/2 red onion, diced
  • 2 plum tomatoes, diced and seeded
  • juice of 8 to 10 limes
  • juice of one orange
  • juice of 3 to 4 lemons
  • 3 to 4 TBLS light olive oil
  • 1 bunch fresh cilantro, chopped
  • kosher salt/pepper
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Have you ever had something that tasted so good, you devoured the entire bowl in seconds. It’s Shrimp Ceviche, for me! As refreshing as it is in the summertime, this Shrimp Ceviche recipe can also be enjoyed all year long. Crisp vegetables, local fresh shrimp and citrus juices combine to form one incredible ceviche. Although my ceviche recipe is somewhat non-traditional, I think you will love it!

Of course, I created a short TikTok video preparing this fabulous shrimp recipe. Be sure to check it out down below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

WHAT IS CEVICHE?

Ceviche is a seafood dish whereby shrimp, fish, or other seafood “cures” from the reaction between citrus juices and the protein in the seafood causing it to “cook.” You will notice the fish and/or seafood will turn opaque in color and firm as it cures.

The “denatured” seafood is then combined with peppers, onions, cilantro and other vegetables to create a fresh and bright dish.

SHRIMP CEVICHE THE TRADITIONAL WAY

As mentioned above, curing shrimp, fish or other seafood in a bowl of citrus juices is the traditional way to make Ceviche. This curing process was originally created out of a need to preserve fish and seafood in coastal South America.

Variations of ceviche recipes can be found all around the world. However, the curing technique is basically the same. Immerse the fish and/or seafood in the citrus juice. Completely cover and allow to sit in the fridge about 20 to 25 minutes. Mix with your favorite toppings and enjoy room temperature, or chilled.

SHRIMPCEVICHE – THE NON-TRADITIONAL WAY

In my opinion, shrimp or any other shellfish highlighted in a ceviche dish, should be poached. However, many traditional recipes will cure shellfish the same as fish. To guarantee food safety, it is best to poach shellfish then place in an ice bath to cool.

shrimp ceviche

Heat the seafood stock, coconut milk and a few dashes of salt in a pot to just under a boil. Add raw shrimp and cook for 3 to 4 minutes, or until the shrimp are no longer translucent and have turned pink. Drain shrimp in a colander. Do not rinse. Cool. Cut each shrimp into bite size pieces (about 3 pieces per shrimp).

In a large bowl, squeeze the juice of the limes, lemons and orange. Add the diced vegetables, cilantro and olive oil. Season with salt and pepper. Add cooled shrimp and toss to coat. Taste to see if you need additional lime juice or salt.

Serve the Shrimp Ceviche in a bowl with tortilla chips, endive cups or by the spoonful! ENJOY!!!

Want another way to enjoy shrimp in a refreshing salad? Check out my recipe for Orzo with Pesto Grilled Shrimp! It will definitely be the hit of any party or outdoor barbecue.

shrimp and orzo pasta in a stainless steel bowl

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2 Comments

  1. […] with three different recipes incorporating their amazing Frozen Cranberries. This recipe for Shrimp Ceviche with Cranberry Jalapeño Granita is going to be my submission for the “Cran-You-Believe It […]


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