On most days the seafood for ceviche or cebiche is cooked in lemon or lime juice. But for this quicker version, I like to poach the shrimp for just a minute or two to speed up the cooking process. Plus, my better half prefers the texture of the shrimp if it is cooked in water first. Most traditional ceviches have few ingredients. It’s mostly the seafood, lime juice, little thin onion slices and some chile. I like to serve this more like a salad with tomatoes, cucumbers and avocado. Serve with store bought or homemade tostadas and you have a quick, light meal for anytime of the year. This is one of my early recipes, so I did not have but this one picture in my files.
Check out my updated version to this original recipe in the pictures that follow below. And don’t forget the other tasty shrimp ceviche and shrimp cocktail recipes on site. Find the links on this post! #foodieforlife #shrimprecipes
Here is the original picture below from 4 years ago…. Wow!
1 pound large shrimp, peeled and cleaned
1 cup white onion, finely diced
1 cucumber, seeds removed, finely dice
2 large Roma tomatoes, seeded and diced
2 serrano peppers, minced
Handful of chopped cilantro
Juice of 2 limes
Salt and pepper, to taste
1 avocado, diced for garnish
Hot Sauce for garnish. I like Valentina or Tapatio, but Goya makes a tasty chile de arbol flavor too.
Tips~ The updated version has 13/15 count jumbo shrimp, a dash of Maggi sauce/seasoning mixed in, 1 1/2 tablespoons of grapeseed oil, 1 small clove of minced garlic, red onion(instead of white) and English cucumbers, deseeded.
1. Poach the cleaned shrimp in 4 cups of salted boiling water for just 1 to 2 minutes. Drain and transfer to a bowl of ice water.
2. In a bowl, combine all of the ingredients in the order listed. Drain the shrimp and add to bowl. Stir well to combine, taste for salt and let sit for 20 minutes. Garnish with avocado and hot sauce. Serve with tostadas, chips or as a topping for a fresh salad. Yields up to 6 appetizer servings.
Tips~ Whenever preparing ceviches or guacamole that calls for tomato or cucumbers, I like to remove the seeds. You will have less water build up in your recipe.
Fresh Pico de Gallo can be the start of many tasty recipes. I am never out of these ingredients, just in case I have a salsa craving.
Before the hot sauce……But I must have some! Since there was only two of us, I left the shrimp in larger pieces. I like to butterfly them, then cut apart to make two thinner shrimp. Whichever works best for you.
After the hot sauce!!!!! Yes, sir!! Lol! This is really how it goes down in our house. Must have thick homemade chips.
Shrimp Ceviche Cooked In Lime Juice. This recipe was inspired by a summer storm when we lost power a few years ago. Thank goodness for the generator that kept our refrigerator working. No stove to cook, so ceviche in lime juice it was! I have learned quite a bit more about ceviche since this time. I have eaten quite a bit of ceviche since this picture too!! Ha, ha, ha!! I was blessed to be able to travel to New York city and enjoy several plates of authentic Peruvian ceviche. And just a few months ago, again in Miami. There is nothing like the real deal. So delicious!
For Cooking Shrimp
1 pound medium/large shrimp, cleaned and peeled(fresh shrimp is the key to a good ceviche)
Juice of 6 large limes
1 serrano pepper, minced
1 small sweet onion, thinly sliced
1 teaspoon Mexican oregano
For Agua Chile
Juice of 3 limes
1-2 habanero peppers(or serranos)
1/4 cup cilantro
Salt to taste
Tips~ For a more traditional finish on a Mexican-style ceviche, you could add diced tomatoes, serrano, cilantro and avocado.
1. In a glass dish or bowl, add the raw, cleaned shrimp and juice from 6 limes. Stir well to combine, making sure that the shrimp is covered in lime juice. Add the sliced onions, serrano and Mexican oregano on top. Place some plastic wrap over the top to keep the air out and cover tightly. Refrigerate to cook for 2 hours. Mix the ceviche at least once or twice during this time to assure even cooking in the lime juice.
2. After 2 hours, In a blender, add the ingredients for the “Agua Chile”, and blend on high for a few seconds. Taste for salt, then add this mixture to the shrimp. At this time, you could eat it as is or you can add some diced tomatoes, avocado, cilantro and hot sauce to your liking. Taste for salt. Serve with tostadas, chips or saltine crackers. Yields 6 servings as an appetizer or starter.
Tips~In this original recipe, I did let it cook for two hours. It was tasty, but it changes the texture of the shrimp. As long as your shrimp is good quality and FRESH, it should cook in about 30 minutes. If it is less shrimp, it may cook quicker.
Tips~I enjoy adding onions and chile as it marinates. This way they will be pickled, taking away the strong onion flavor. Chef’s choice!
A summer version of a Topical Ceviche….Yellow tomato pico de gallo, mango, oranges, and avocado….Habanero! Tasty!!
Tropical Shrimp Ceviche
1 pound prepared shrimp for ceviche(cooked in lime juice)
3 baby cucumbers, sliced
1 large mango,sliced into bite size pieces
Wedges from 1 large orange
1 small red onion, sliced
1/4 cup packed cilantro
1 to 2 tablespoons olive oil
Agua chile, recipe above
Fold all of the ingredients together and chill for 30 minutes.
Coctel de Camarones~Mexican Shrimp Cocktail. The star ingredient in this version of Coctel de Camarones is the El Pato brand, jalapeño salsa. Tasty! Click onto picture to see full recipe on site.
Camarones en Aguachile Rojo. I love this version. It’s extra spicy! Just the way I like it! Click onto picture to see full recipe on site.
Coctel de Camarones~ Mexican Shrimp Cocktail. This is more like what I grew up with. Ketchup, lime and hot sauce! Click onto picture to see full recipe.