Shrimp ceviche was an obvious choice when sifting through recipes for our Latin themed dinner. The fresh, crisp and acidic flavor with Argentinian red shrimp paired perfectly with a Spanish Albarino white wine. This followed fiery tomatillo and mild roasted tomato salsas enjoyed with a strawberry mezcal margarita. Ceviche left room for the soup, mains and dessert to come.
Traditional vegetables include onion, radish and chilies with tomato and cilantro. I also love to add a little cucumber and sliced avocado.
Chilies and their heat are a personal choice and depend upon your taste. Jalapenos are a mild option, losing much of their heat when seeded and marinated, but they add major flavor. For a hotter option use serrano peppers, because they will retain potency, adding a flash of heat in each bite.
Juices are a critical component for “cooking” the shrimp. Lemon and lime are the traditional choice, but I like to add a little orange juice that leaves a sweet background note.
Fresh are best, but if you are landlocked you can use previously frozen. Either way take the time to de-vein the shrimp. That black vein is not a secret sauce. It’s poo and no one likes to eat poo.
Marinate the fresh shrimp immediately after prep, but I use an additional step for frozen shrimp. As a precautionary measure I start a rolling boil of salted water. Next I dunk the shrimp for 1 -2 minutes and then immerse them in ice water to immediately stop the cooking process. When cool, it’s time to marinate them.Print
Shrimp Ceviche – Inspired by Chef Anthony Lamas
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- 1–1/2 cups fresh lime/orange juice (12–16 limes, 1 orange)
- 18 large royal red shrimp fresh or frozen – de-veined
- 2 small radish – thinly sliced on a mandoline
- 1/4 large red onion – sliced and separated
- 1/2 cup cucumber – thinly sliced or roughly chopped
- 2 roma tomatoes seeded and roughly chopped
- 2 jalapeno or serrano chilies – seeded and diced
- 1/4 cup loosely packed cilantro leaves
- Olive oil
- Greens for bed under the ceviche
- 1 avocado – sliced, 2-3 slices pre serving
- Salt to taste
- Juice the limes and orange and reserve the juice
- Pre-cook previously frozen shrimp 1-2 minutes in boiling water, the transfer to an ice and water filled bowl to stop the cooking process
- Peel shrimp, reserve 6 whole shrimp, chop the remaining 12 into 1″ pieces, immerse all the shrimp in the juice and refrigerate 1/2 hour
- Prep the onion, peppers, cucumber, tomato and radish
- Add the veggies to the shrimp, make sure all is submerged in the juice and refrigerate an additional 1/2 hour
- Fold in the cilantro leaves
- Prepare to serve by slicing the avocado and straining all the shrimp and veggies out of the juice. Reserve the juice
- Pour a half teaspoon of olive oil in each serving bowl and top with greens
- Evenly divide the ceviche among the bowls and add the avocado slices as garnish
- Drizzle 2 tablespoons of juice over each serving
- Sprinkle with a pinch of sea salt and top with a whole shrimp