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3 August 2020

This shrimp ceviche recipe is the perfect appetizer and huge on flavor with succulent shrimp cooked in citrus juice and lots of seasonings. Grab the tortilla chips! Serve this anytime.

We’re making seriously awesome Shrimp Ceviche in the Chili Pepper Madness kitchen today, my friends. This is going to be your new favorite appetizer. Or snack. Or meal. Or however you want to serve it. It is seriously delicious anytime you want to serve it.

Shrimp Ceviche is essentially shrimp that is lightly poached, then marinated in seasoned citrus juices. The acidic citrus cooks the shrimp through, and coupled with all of the wonderful seasonings we’re using, leaves you with an outstanding palate pleaser.

The base on the marinade includes pureed tomatoes along with lemon juice, lime juice and orange juice, along with a number of other ingredients that will leave you begging for more.

You’ll find different versions of shrimp ceviche all over the world, with a mix of local ingredients that will vary from region to region and cook to cook, though the concept remains the same to cook raw fish or raw seafood. This is more of a South American version, popular in Peru and Ecuador. I make a slightly spicier version with serrano peppers and habanero peppers, though you can very easily adjust it to your heat level preference. 

I hope you enjoy it! Definitely one of my favorite recipes.

Let’s talk about how we make shrimp ceviche, shall we?

Shrimp Ceviche Ingredients

  • FOR THE MARINADE
  • Tomatoes. Use 1 pound firm ripe tomatoes. Roma tomatoes are great for this, though you can use any tomatoes.
  • Citrus. Use a combination – Juice from 1 lemon (about ¼ cup), juice from 2 limes (about ¼ cup), and juice from 1 large orange (about ½ cup )
  • Extras. I use 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper, Pinch of honey (or sugar, optional), Hot sauce to taste (or use pureed hot peppers)
  • FOR THE SHRIMP CEVICHE
  • Water. For poaching the shrimp.
  • Scallions. Use 2 scallions (white part and 1 inch of the green part), for flavoring the water.
  • Shrimp. Use 2 pounds shrimp, peeled and deveined. You can use any shrimp, but note that larger shrimp may need more marinating time to fully cook them through.
  • Beans. Use 1 cup large lima beans, or you can use butter beans, or use lupini beans.
  • Peppers. I use 1-2 serrano peppers and 1 habanero pepper, chopped, though these are optional. Use jalapeno peppers for a milder heat.
  • Herbs. Use 2 tablespoons chopped parsley (cilantro is good, too).
  • Salt and Pepper. To taste
  • Hot Sauce. I use a few splashes, but you can use to taste. Or omit if you’d like. 
  • TO SERVE: Fresh chopped herbs, spicy chili flakes, chopped salted peanuts, pickled red onions, toasted French bread.

How to Make Shrimp Ceviche – the Recipe Method

FOR THE SHRIMP CEVICHE MARINADE

Loosen the Tomato Skins. Slice a small “X” into the bottom of the tomato skins. Add the tomatoes to a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 5 minutes to loosen the skins. Remove from heat and cool.

Peel the Tomatoes and Process Them. Remove the tomatoes and set them aside. Peel off the skins and discard them. Set the peeled tomatoes into a food processor or blender and process until smooth. Strain out the seeds, if desired.

Finish the Marinade. Add the pureed tomatoes to a large bowl with the lemon juice, lime juice, orange juice, Worcestershire sauce, mustard, olive oil, salt, pepper, sugar or honey, and hot sauce or pepper puree. Taste and adjust with salt, sugar and hot sauce.

Cover and refrigerate until ready to use.

FOR THE SHRIMP CEVICHE

Poach the Shrimp. Add the water and scallions to a large pot or saucepan. Bring to a boil then reduce heat and simmer for 5 minutes. Add the raw shrimp and remove from heat. Let stand until the shrimp turn pink, only a few seconds. You can uses salted water if you’d like.

Cool the Shrimp. Drain the shrimp and set them into cold water. This will stop them from cooking and will keep a softer texture. Discard the scallions.

Marinate the Shrimp. Chop the shrimp (if desired, you can prepare them whole or slice them in half, though it will increase your marinating time) and add them to the reserved marinade along with the lima beans, chopped peppers and fresh chopped parsley or cilantro. Cover and refrigerate. Marinate for 2-3 hours, or until the shrimp is cooked through. 

Serve the Shrimp Ceviche. When read to serve, adjust for salt, pepper, sugar or honey and hot sauce. Top with fresh chopped herbs, red pepper flakes, pickled red onions and serve with salted peanuts and toasted French bread.

Boom! Done! Easy Shrimp Ceviche is ready to serve! You will love this for sure. Absolutely delicious. Who needs boring shrimp cocktail when you have awesome shrimp ceviche?

Recipe Tips & Notes

  • The Chili Peppers. I love this recipe with habaneros and serrano chile, but you can adjust to your own preference. Try it with milder peppers, or you can use hotter, like scorpions or reapers, my crazy spicy food loving friends.
  • The Shrimp. Fresh shrimp is best for this recipe, though you can use thawed frozen shrimp. You can also use cooked shrimp, but raw, uncooked shrimp is ideal so it cooks through in the marinade. Smaller shrimp tend to be sweeter.
  • The Marinade. You can make the shrimp marinade a day ahead of time. Just keep it covered in the refrigerator. You can also vary your ratios, such as use 1/2 cup lime juice and only 1/4 cup orange juice.
  • Serving Shrimp Ceviche. I enjoy serving mine with crusty bread so you can soak up that wonderful marinade, but it is also great with tortilla chips.

That’s it, my friends. I hope you enjoy my shrimp ceviche recipe. Let me know if you make it. It’s super addictive. Beware! Once you try this, you will crave it forevermore. Off to make another batch!

Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Shrimp Ceviche Recipe

This shrimp ceviche recipe is the perfect appetizer and huge on flavor with succulent shrimp cooked in citrus juice and lots of seasonings.
Prep Time20 mins
Cook Time3 hrs
Course: Appetizer, Side Dish
Cuisine: American, Argentinian, Brazilian
Keyword: shrimp, spicy
Servings: 8
Calories: 170kcal

Ingredients

FOR THE MARINADE

  • 1 pound firm ripe tomatoes
  • Water to cover
  • Juice from 1 lemon about ¼ cup
  • Juice from 2 limes about ¼ cup
  • Juice from 1 large orange about ½ cup
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • Pinch of honey or sugar, optional
  • Hot sauce to taste or use pureed hot peppers

FOR THE SHRIMP CEVICHE

  • 1 cup water
  • 2 scallions white part and 1 inch of the green part
  • 2 pounds shrimp peeled and deveined
  • 1 cup large lima beans butter beans, or use lupini beans
  • 1-2 jalapeno peppers chopped (or use serrano peppers for hotter)
  • 1 habanero pepper chopped (optional, for nice level of heat)
  • 2 tablespoons chopped parsley cilantro is good, too
  • Salt and pepper to taste
  • Hot sauce to taste
  • TO SERVE: Fresh chopped herbs spicy chili flakes, chopped salted peanuts, pickled red onions, toasted French bread.

Instructions

FOR THE MARINADE

  • Slice a small “X” into the bottom of the tomato skins. Add the tomatoes to a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 5 minutes to loosen the skins. Remove from heat and cool.
  • Remove the tomatoes and set them aside. Peel off the skins and discard them.
  • Set the peeled tomatoes into a food processor or blender and process until smooth. Strain out the seeds, if desired.
  • Add the pureed tomatoes to a large bowl with the lemon juice, lime juice, orange juice, Worcestershire sauce, mustard, olive oil, salt, pepper, sugar or honey, and hot sauce or pepper puree. Taste and adjust with salt, sugar and hot sauce.
  • Cover and refrigerate until ready to use.

FOR THE SHRIMP CEVICHE

  • Add the water and scallions to a large pot or saucepan. Bring to a boil then reduce heat and simmer for 5 minutes.
  • Add the raw shrimp and remove from heat. Let stand until the shrimp turn pink, only a few seconds.
  • Drain the shrimp and set them into cold water. This will stop them from cooking and will keep a softer texture. Discard the scallions.
  • Chop the shrimp (if desired, you can prepare them whole or slice them in half, though it will increase your marinating time) and add them to the reserved marinade along with the lima beans, chopped peppers and fresh chopped parsley or cilantro. Cover and refrigerate. Marinate for 2-3 hours, or until the shrimp is cooked through.
  • When read to serve, adjust for salt, pepper, sugar or honey and hot sauce. Top with fresh chopped herbs, red pepper flakes, pickled red onions and serve with salted peanuts and toasted French bread.

Notes

NOTE: The shrimp ceviche marinade can be made a day in advance. Keep refrigerated.

Nutrition

Calories: 170kcal | Carbohydrates: 8g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1047mg | Potassium: 364mg | Fiber: 2g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 18mg | Calcium: 178mg | Iron: 3mg

Do you love South American cooking? Check out the cookbook The South American Table by Maria Baez Kijac (affiliate link, my friends). It adapted this recipe from hers. It’s just outstanding. Highly recommended!

 

Shrimp Ceviche Recipe

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