Light and Refreshing Shrimp Ceviche Recipe

I know when you think of fall or winter time, ceviche is not the first thing that is on your list of meals to eat. Normally you think of something warm and hearty like stew. Well, I still like to keep my eating nice and fresh. I decided to make some ceviche! I’ve always been interested in how the “cooking” process works. It’s crazy how the acidic acid “cooks” the fish. Note – I keep writing cook in quotations because it doesn’t TECHNICALLY cook it. Through my research it says the protein molecules are getting denatured by the acidic acids. I won’t bore you with the chemistry of ceviche, but just make sure that you use FRESH FISH when making the ceviche. 

Shrimp before getting "cooked"
Shrimp before getting “cooked”
Shrimp "cooking" in lime juice
Shrimp “cooking” in lime juice
Fruits and Vegetables cut up for the ceviche
Fruits and Vegetables cut up for the ceviche
Ceviche best served with tortilla chips!
Ceviche best served with tortilla chips!
Shrimp Ceviche
Light and refreshing shrimp ceviche - eaten as an appetizer
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  1. 3/4 lb raw shrimp (peeled and deveined)
  2. 1/2 avocado
  3. 4 limes
  4. 1 lemon
  5. 1/4 red onion
  6. 1 tablespoon unseeded jalapeño pepper (use more if you like spicier ceviche)
  7. 1/2 mango
  8. 1 orange (use half to squeeze and cut the other half to put in ceviche)
  9. 1/2 tomato (optional - did not put any in my recipe)
  10. 1 clove of garlic
  11. 1 tablespoon cilantro (can add more if you're a big cilantro person)
  12. Salt to taste
  13. 1/2 red or yellow bell pepper
  1. Squeeze juice of all the limes and lemons into bowl. Cut orange in half and squeeze one of the halves into same bowl. Cut deveined and peeled shrimp into small cubes and add into juice.
  2. While shrimp is "cooking" in acid, cut the fruits and vegetables in similar sized cubes. Jalapeño pepper, cilantro, and garlic can be finely chopped.
  3. Allow shrimp to cook for at least 30 minutes, before combining all the ingredients together in a large bowl.
  4. Add salt to taste.
  5. Serve to your drooling guests with tortilla chips or on a tostada.
  1. For the best lime to fish ratio - make sure to use 1/2cup of lime to every 1lb of fish
  2. Use the freshest fish available
  3. It's important to cut everything to size so everything marinates the same.
Adapted from Macheesmo
Adapted from Macheesmo
The Tiny Two Talk http://thetinytwotalk.com/

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