Shrimp Ceviche is a refreshing citrus salad made fresh vegetables and bright flavors. And if you use cooked shrimp, it's ready in about 15 minutes.
Servings 4 servings (1 cup each)
- 1 pound cooked shrimp thawed (see note 1)
- 1 cup citrus juice
- 1 medium onion finely diced (about 1 cup)
- 1 large carrot peeled and finely chopped (about 1/2 cup, see note 2)
- 1-2 roma tomato seeded and finely chopped (about 1/2 cup)
- 1-2 jalapeño peppers minced (seeded if desired, see note 3)
- 1 bunch fresh cilantro stems removed, minced (see note 4)
- Tortilla chips or tostadas or saltine crackers
- Hot sauce and mayonnaise
To peel and clean shrimp, start by pinching off the tail, then the rest of the shell should peel off fairly easily. Use a knife to make a shallow slice on the shrimp’s back, from its head to its tail.
Carefully pick out the black or green vein that runs along the back and discard it, then rinse out the vein with water. Chop the shrimp into 1/2-inch pieces.
In a medium glass or stainless-steel bowl, and chopped shrimp, lime juice, onion, carrot, tomato, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt.
Serve with tortilla chips, saltine crackers, or tostadas and pass hot sauce and mayonnaise separately.
- Shrimp: For the fastest shrimp ceviche, use cooked shrimp. Thaw frozen shrimp in a bowl or on a tray overnight in the refrigerator. For quicker thawing, thaw in a bowl of cold (not warm) water. Turn the faucet on and let a thin trickle of cold water run into the bowl, letting the excess water overflow out of the bowl and down the drain.
- Carrots: A common ingredient in Mexican ceviche, and they also add great color and crunch.
- Jalapeños: Remove the seeds for less heat. At family gatherings in Mexico, they prepare a separate bowl of spicy chiles (like serrano and habañero chiles) so the adults can add them to taste and the kids can easily avoid them.
- Cilantro: Cut off the main batch of stems at the bottom of the bunch, then cut up the remaining stems along with the leaves. Please omit if you hate cilantro (parsley or chives are good substitutes).
- Safety: By using cooked shrimp, you automatically avoid the potential risks associated with consuming "raw" seafood.
- Yield: This recipe will make about 4 cups ceviche.
- Storage: Leftovers don’t keep well. Ceviche is best consumed the same day you make it.
- Denaturation: The technical term for the reaction between the citrus juice acid and the proteins in the muscle fibers of the shrimp.
- Avocado: Mixed in or scattered on top, avocado tempers the heat and a creamy texture to ceviche. Guacamole is a great option, too.
- More mix-ins: Get creative with radishes, bell peppers, cucumber, jicama, or even mango.
Serving: 1cup | Calories: 151kcal | Carbohydrates: 10g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 898mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3340IU | Vitamin C: 33mg | Calcium: 188mg | Iron: 3mg