This shrimp ceviche is one of my favorite appetizers to make. It started when we had my husband’s, Jason, family over for a football game. We made Mexican food, largely because his family is Mexican and they suggested that type of food.
This shrimp ceviche went along great with the skirt steak tacos that were served. I had so many compliments, like “I usually don’t like ceviche, but I really like yours,” and “This ceviche tastes better than __________.” Needless to say, I got myself into a situation where I have become the dedicated ceviche maker for his family. We soon made 8 pounds of it for a baby shower that month, and people ranted and raved about it then.
The concept of preparing ceviche is a bit foreign. You place raw shrimp in fresh squeezed lime juice and let the acidity do the cooking for you. You want to make sure that you don’t cook it in a metal serving container. If you do, the acidity will pull a metallic flavor into your ceviche.
Make sure that shrimp is all the way pink before serving. I like to sometimes add an extra serrano pepper if I want the recipe to be extra spicy. This recipe is always very easy to cut in half and only make 1 pound of shrimp ceviche. We often do that for smaller gatherings. You could also make this recipe with octopus, white fish, scallops, red snapped fish, or a mixture of different kind of fresh fish. Just make sure that if you are using fish you debone the fish first.
This recipe is the perfect combination of tang from the lime and spice from the serrano peppers.
- 2 pounds raw shrimp, finely diced
- 2 cups lime juice (about 16 Large Limes)
- 1 Container Cherry or Grape Tomatoes, cut in half or quarters
- 1 Seedless Cucumber, peeled and cut into small pieces
- 1 Red Onion, very finely chopped
- 2-3 Avocados, halved, pitted, peeled, and diced
- 2-4 Serrano Peppers, Seeded and diced small ( I use 2)
- 1 Bunch Cilantro Leaves, Chopped Finley
- 1 tsp Salt or more to taste
- Put the cut up shrimp in a Large glass or plastic bowl. Pour the lime juice over the shrimp and add 1 tsp of salt, mix gently cover with a lid or plastic wrap, place in the fridge. For about 25-30 minutes.
- While the shrimp is in the fridge, cut the tomatoes, cucumber, red onion, serrano peppers, avocado, and cilantro. I place all these ingredients in a separate bowl until the shrimp has been in the fridge for 25-30 minutes. Then remove the Shrimp and add all of the cut up vegetables, stir and taste to see if more salt is added. Serve with chips or tostadas.
Make sure that the shrimp is all the way pink before serving. The smaller you cut the shrimp the faster it will cook in the lime juice.
you could always drain some of the lime juice, but we like ours with all of the juice in it!