Simple shrimp ceviche recipe

Learn how to make incredibly delicious shrimp ceviche at home! My recipe combines lemon juice, lemon juice, chili, coriander and avocado. I love it as an appetizer or light meal.

Ceviche is a popular dish throughout Mexico, Central and South America coastal areas. It is made with raw seafood from citrus juice. This is our favorite homemade shrimp ceviche recipe, which includes lime, cilantro and avocado.

It’s very fresh and delicious. I love homemade tortillas or plantain chips. If you like the combination of lime, cilantro and shrimp for this recipe, you might also like our pickled shrimp or cilantro lime shrimp.

Key Ingredients

• shrimp: Freshly caught shrimp are the best for this recipe, but since they are not always accessible we have adapted this recipe by gently cooking them in very hot water before marinating them in citrus juice. Your ceviche is still great, but we have added an extra layer of safety so you can use the shrimp you can use. If you have a well-known fresh shrimp, that’s great! See the tips section below for a recipe for using original shrimp.
• Tangerine: I used freshly squeezed lemon and lime juice for shrimp ceviche and loved it!
• Red Onion: You can use any onion, but I like the color of the red onion. If you are usually sensitive to Raw onions, turn it down with lime and lemon juice.
• cucumber: It adds some crunch!
• chili: These add a little calorie. Use as much as possible. I use jalapeno and fresno peppers in the photo. I took the seeds and white membrane out of the inside of the pepper and chopped it up and added it to the ceviche.
• coriander: It adds color and fresh flavor. If you don’t like cilantro, substitute parsley for it or leave it out.
• avocado: This is optional, but I like the avocado shrimp ceviche.

How to make shrimp ceviche

Shrimp ceviche is a happy food. Its fresh, bright flavors and light shrimp make it one of my favorite warm weather dishes. It’s also very easy to make.

I talked a little bit, but when making shrimp ceviche at home, I lightly cooked the shrimp in boiling water. Authentic shrimp ceviche usually relies on the acid in lime or lemon to fix the shrimp, but the shrimp used in this case may be caught freshly.

Since most of our shrimps are probably purchased from the grocery store, I’ve merged a quick and easy security step To ensure that no bacteria are left on the shrimp before eating it. If you are lucky enough to have very fresh shrimp, skip my poaching steps (the tips for raw shrimp ceviche are below the recipe)!

To cook the shrimp, I boil a pot of water, add the shrimp, and immediately remove the pot from the heat. I placed the shrimp in the poaching liquid until cooked for 2 to 3 minutes. You can tell when the shrimp is cooked while the whole shrimp is opaque. This is almost exactly the same method I use for the recipe for poaching shrimp.

Once the shrimp are cooked I cut them into pieces and add them to a bowl with lemon juice, lemon juice, red onion, cucumber, chopped chili and coriander. Then I let the shrimp sit in the refrigerator with the other citrine marinade in the refrigerator for about 30 minutes.

When I was ready to serve, I threw it into the avocado and digged it in! I like to serve shrimp ceviche with plantain shreds or homemade tortillas. You can also serve on the rice, served with tortillas (crunchy tortillas or toast tortillas), sliced ​​and grilled sweet potatoes, or served on a salad.