Prepare to embark on a culinary adventure to the sun-kissed shores of Latin America with our delectable Shrimp Ceviche recipe. This dish is a celebration of fresh and succulent shrimp, transformed by the vibrant flavors of zesty lime and aromatic herbs. Shrimp Ceviche is a perfect fusion of textures and tastes, with tender shrimp marinated to perfection. Our recipe, serving four, will transport your taste buds to the heart of Latin American cuisine. Whether enjoyed as a refreshing appetizer or a light and satisfying main course, Shrimp Ceviche promises to be a memorable culinary experience.
For the Shrimp Ceviche:
- 1 pound fresh shrimp, peeled, deveined, and tails removed
- 1 cup fresh lime juice (approximately 6-8 limes)
- 1/2 cup fresh lemon juice (approximately 2-3 lemons)
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 jalapeño pepper, seeds removed and finely chopped (adjust to taste)
- 1/2 cup fresh cilantro leaves, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 avocado, diced (for garnish)
- Tortilla chips or crackers (for serving)
- Start by preparing the shrimp. Bring a pot of water to a boil and add a pinch of salt. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Be careful not to overcook them. Drain the shrimp and let them cool.
- Once the shrimp have cooled, chop them into bite-sized pieces and place them in a large mixing bowl.
- Pour the fresh lime juice and lemon juice over the chopped shrimp. The citrus juices will “cook” the shrimp by denaturing the proteins. Stir to ensure all the shrimp are coated in the juices. Cover the bowl and refrigerate for about 30 minutes, or until the shrimp have turned opaque and are no longer translucent.
- While the shrimp are marinating, prepare the vegetables. Finely chop the red onion, red bell pepper, jalapeño pepper, and fresh cilantro. Mince the garlic cloves.
- After the shrimp have marinated, drain the excess citrus juice from the bowl.
- Add the chopped vegetables (red onion, red bell pepper, jalapeño pepper, cilantro, and garlic) to the shrimp. Gently toss everything together until well combined.
- Season the Shrimp Ceviche with salt and black pepper to taste. You can also add more lime or lemon juice if you prefer a tangier flavor.
- Cover the Shrimp Ceviche and refrigerate for an additional 30 minutes to allow the flavors to meld.
- Just before serving, dice the avocado and gently fold it into the Shrimp Ceviche.
- Serve your refreshing Shrimp Ceviche in individual bowls or glasses, accompanied by tortilla chips or crackers for scooping. Enjoy the vibrant and zesty flavors of this Latin American classic!