Shrimp Ceviche includes jumbo shrimp marinated in a spicy tomato based sauce. Tossed with jalapenos, cucumbers, onions, avocados, cilantro, and tomatoes.
This has become one of my favorite appetizers, or a quick and healthy snack.
Since Summer moved away for college I’ve been able to enjoy all of my favorite seafood recipes.
I often make my lemon pepper fish, Cajun salmon, and crab cakes with shrimp!
Did I ever tell y’all how much I love seafood?
One of the hardest parts of having a child born with seafood allergies was the fact that I had to limit cooking and eating seafood in front of Summer.
At one time Summer’s allergy specialist told us to try small amounts of different seafood to find out if she had a shellfish allergy or was it all seafood in general.
The verdict is out! Summer’s allergic to all seafood.
The bad part is that Summer never forgot the taste of the seafood that she tried.
I didn’t want her tortured so for 18 years I limited cooking and eating seafood.
I am back now people!!! Hence, the reason you’ve seen more seafood recipes popping up on the blog as of late.
What’s Shrimp Ceviche
Traditionally, ceviche is made with raw seafood that’s been marinated in lime juice or vinegar, sometimes both.
Ceviche is a delicious appetizer or side dish that takes shrimp or fish and it’s tossed into a tomato based sauce and lots of diced vegetables.
I like to use red onions, jalapenos, serranos, cucumbers, tomatoes, and a little cilantro or fresh parsley.
You can use Clamato as your tomato base but I prefer the taste of V-8 juice.
Raw vs Cooked Shrimp?
The citrus acid according to seafood legend “cooks” the seafood.
I prefer to cook my shrimp ceviche because I like the flavors that the cooked shrimp gives the dish.
If you choose to use raw shrimp make sure you use the freshest shrimp available.
Tips and Tricks for Shrimp Ceviche
- Replace a tablespoon of citrus with a tablespoon of red wine vinegar.
- Add a chopped ripe mango or about 1 cup of diced pineapple.
- The avocado can be added right before serving to prevent browning.
- Chill the ceviche for about 3 hours for the flavors to develop. I’ve made this in advance and chilled it overnight. Minus adding the avocado.
How to Store Shrimp Ceviche
Store in a covered container in the refrigerator.
If using cooked shrimp the ceviche will last 2-3 days and still be fresh.
If using raw shrimp I would highly suggest you consume the ceviche immediately.
You can add the avocado to serve to prevent it from browning if plan on storing it for a couple of days.
To Make the Shrimp Ceviche
First, take peeled and devined shrimp. Cut each shrimp into three pieces if using jumbo shrimp. Place into a bowl.
Secondly, take the shrimp and coat with extra virgin olive oil and spices.
I use creole seasonings, pepper, onion and garlic powder, a little chili powder, and of course dried Mexican oregano.
Don’t forget to crush the oregano between your hands to bring out the flavors.
Third, add olive oil to a pan over medium heat.
Add the shrimp and cook for about 4-5 minutes. Or until the shrimp is opaque and cooked thoroughly.
Lastly, allow the shrimp to cool while you prepare the vegetable tomato sauce mixture.
Chop up all of the vegetables into bite size pieces. Add them to a large bowl.
Mix the liquids into the bowl and add the shrimp.
Stir well. Add the avocado prior to serving.
Serve with tortilla chips.
Other Seafood Dishes to Make
Shrimp Ceviche
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 4-6 1x
Description
Shrimp Ceviche includes jumbo shrimp marinated in a spicy tomato based sauce. Tossed with jalapenos, cucumbers, onions, avocados, cilantro, and tomatoes.
Ingredients
- 1 lb shrimp, jumbo, peeled and deveined
- 1/4 teaspoon creole seasoning or seasoning salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano, crushed
- 1/4 teaspoon chili powder
- extra virgin olive oil
For the Vegetable Mixture:
- 1 cup V-8 juice or clamato
- 1 cup hot tomato sauce
- 4 tablespoons lime juice
- 4 tablespoons lemon juice
- 2 tablespoons cilantro or parsley minced
- 1 large tomato, seeded, chopped
- 1 cucumber, seeded, diced, peeled if non organic
- 1 jalapeno, chopped
- 1 Serrano pepper, chopped
- 1 avocado, diced
- Tortilla chips to serve
Instructions
- Peel and devein shrimp, rinse well.
- Cut shrimp into three pieces each and place into a bowl.
- Mix seasoning blend and set aside.
- Coat shrimp with about 1 tablespoon of extra virgin olive oil.
- Top with seasoning blend and mix well.
- In a large skillet add about 2 tablespoons of olive oil over medium heat.
- Add shrimp and cook for about 4-5 minutes until shrimp are no longer translucent but pink and opaque.
- Allow shrimp to cool while you prepare the remaining ingredients.
For the Vegetable Mixture:
- Mix all the ingredients together, stir in the cook shrimp.
- Chill in the refrigerator for about an hour to blend the flavors together.
- Serve with tortilla chips.
Notes
For a sweeter version why not stir in a large diced mango?
Keywords: shrimp cevice, mexican food, shrimp, avocados, seafood appetizers, healthy snacks
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