La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Shrimp Ceviche For One!

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Shrimp ceviche for one! Because you are worth the effort, lol! Right off the bat I will tell you that I had to use a lightly dried cilantro because I was out of fresh. It was ok, but definitely use fresh when possible.

shrimp aguachile in molcajete top view

Why The Molcajete?

There is something so rewarding about using a Mexican molcajete. Grinding the spices, herbs and chiles really brings out the flavors by releasing the oils. It’s not for everyone, I understand, but I really enjoy it.

Close up of shrimp aguachile for one in the molcajete

Lightly Dried Herbs

On occasion, I purchase lightly dried herbs like cilantro, parsley, chives and dill. I prefer them over the dried versions you may may in the spice aisle. On this day I was out of fresh cilantro! Oh, no! I try never to run out, but it happens. Ceviche needs some fresh herbs, in my opinion, to finish the dish.

It’s much easier to approach any recipe if you prepare ahead and measure out all of your ingredients.
Combining fresh and cooked seafood in chilled marisco recipes provides differnet textures and flavors! Tasty!
Chile piquin, fresh or in dried form is delicious! It’s spicy! So beware! Also known as bird pepper. Chiltepin can be substituted in this recipe.
I confess I am a chilehead when it comes to my cooking, lol! This is the great thing about cooking at home. Add less, add more, just make the recipe your own. This is just a simple guideline.
I sure dish miss that creamy avocado!!
How come some shrimp doesn’t turn pink when cooked in the lime juice? Good question! I researched that a little and was told that previously frozen shrimp may not always turn pink. Would love any feedback if you all have more information.
Top view of shrimp ceviche in molcajete

Shrimp Ceviche For One!

Ok, maybe you can share as an appetizer! Fresh shrimp ceviche prepared in a Mexican molcajete!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 1 Serving

Equipment

  • Molcajete

Ingredients

  • Coarse sea salt
  • 1 large clove of garlic
  • 1/2 tbsp dried chile piquin or chile de arbol crushed
  • 1/2 tsp Mexican oregano
  • 4 large limes juiced
  • 5 uncooked extra large or jumbo shrimp peeled and devein
  • 4 previously cooked peeled and devein jumbo or extra large shrimp
  • 1/4 c onion thinly sliced
  • 1/3 c mini cucumbers sliced
  • 5-6 cherry tomatoes sliced
  • 1-2 tsps Maggi seasoning or soy sauce
  • 2 large radishes sliced thin
  • 1/2 tbsp cilantro finely chopped
  • Corn tostadas, chips or saltine crackers
  • Mexican style hot sauce
  • More lime wedges

Instructions

  • To the molcajete, add the roughly chopped garlic and 1/3 tsp salt. Grind into a paste
  • add the chile piquin and grind in to the garlic and salt. Do the same with the oregano.
  • Pour in the lime juice. Using a small wooden spoon, stir well to combine.
  • Add the uncooked shrimp into the lime juice mix. Stir well to combine. Chill for 20 minutes.
  • When ready mix in the remaining ingredients, onion, cucumber, tomatoes, cooked shrimp, maggi seasoning, radishes and cilantro. Stir well to combine. Taste for salt. Mix in a little fresh ground pepper and chill for 20 minutes or until ready to serve.
  • Serve with extra crushed chile piquin, lime wedges, hot sauce and tostadas. I was out of avocado on this day, but that would be delicious!

Notes

If you are not crazy about the idea of cooking the raw seafood in the lime juice, don’t stress about it. You can poach the shrimp in rapidly boiling salted water for 3 minutes. Of course, it’s not technically going to be a true ceviche, but it’s still delicious! The lime juice addition will be to taste once you mix all of your ingredients.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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