Shrimp Ceviche Recipe
This shrimp ceviche is always a hit with lots of succulent shrimp marinated in citrus juice with chilies, tomatoes, red onion and lots of zesty seasonings. The perfect appetizer!
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