Shrimp Ceviche

Shrimp Ceviche on Tostada (Featured Image)

Are the rest of you dying from this insane heat lately? Turning on the oven isn’t something I want to do this month. The solution? Psh – Shrimp Ceviche! Done and done √ 

Shrimp, veggies, lemony lemons, hot sauce and corn tortilla chips. No brainer!

The shrimp is deliciously “cooked” in a lemon/lime juice mix for a couple hours. The acidity not only removes the extra strong fishy taste, but it gives it a lemony flavor, and it also provides a white/pinkish color without needing heat. Once you mix it, that’s it. All you have to do is “set it and forget it” – Melissa McCarthy (a.k.a D Rock). No, really though, just mix it and leave it in the fridge until it’s ready. 

Shrimp and The Other Stuff

The best part of this recipe: no heat. The second best part, one word: shrimp, yum! It’s so easy, I hope all my readers (if I have any) notice the simplicity in my recipes. Simplicity, simplicity, simplicity! All you have to do is a bunch of prep, mise-en-place my peeps. We’re chopping and we’re rolling.

Let’s just move onto the recipes now, shall we.

1. Place the shrimp in a deep bowl. Squeeze the lemons and limes into the bowl, making sure the shrimp fully submerges under the liquid. Cover and chill in the refrigerator until the shrimp changes colors from opaque to whiteish with bits of pink. (Be sure to stir the shrimp every hour to ensure even "cooking")
Shrimp Ceviche - Vegetables Prepped in Bowl
2. While the shrimp "cooks", prep the the remaining vegetable ingredients (red onion, cucumber, jalapeño, and tomato) (except the avocado and cilantro) and place in a separate bowl. Cover and set aside in the refrigerator.
3. Once the shrimp is no longer opaque, add the prepped veggies into the shrimp and lemon/lime mixture.
Shrimp Ceviche - Shrimp, Veggies, Avocado
4. Carefully stir in the cubed avocado. Cover and return to the refrigerator. This will allow the flavors to marry together.
Shrimp Ceviche - Complete in Bowl with Garnish
5. Season with salt. Garnish with cilantro.
6. Spread additional (optional) avocado on tostadas and top with ceviche mix. OR Mash the avocado (optional) and serve with ceviche, and corn tortilla chips. (This mashed avocado is completely optional - you can just dip into the ceviche itself, yum!)

Shrimp Ceviche is bomb.com in any weather but in particular on these hot days. Maybe I am biased and a sucker for shrimp anything, but you really can’t go wrong with a cool meal. My second favorite to ceviche? Shrimp Cocktail.

And my Cilantro Lime Shrimp isn’t so bad either. Check them out! ♥

Shrimp Ceviche - Spread over Tostada with Tapatio

Made these delicious Ceviche?! Did ya?! Show me! 

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Shrimp Ceviche

Cool down during the heat with a chilled Shrimp Ceviche combined with tons of veggies and loaded with avocado! Tasty on its own or as tostadas!
Prep Time20 mins
Cook Time6 hrs
Course: Brunch, Entree, Lunch, Main Course
Cuisine: Hispanic, Mexican, Shrimp
Keyword: avocado, ceviche, raw, shrimp, tostadas
Servings: 4 people
Author: Sharon Guerrero-Perez

Ingredients

  • 1 lb Shrimp (peeled, devined, cut into .5 inch pieces)
  • 4 Lemons (fresh)
  • 3 Limes (fresh)
  • 1 oz Red Onion (julienne)
  • 3 oz Red Onion (small diced)
  • 7 oz Cucumber (peeled, small diced)
  • 7 oz Roma Tomato (small diced)
  • .5 oz Jalapeno (stem and seeds removed, small diced)
  • 5 oz Avocado Pulp (small diced)
  • 1 tsp Kosher Salt
  • .1 oz Cilantro, Fresh (rough chopped) (Garnish)
  • as needed Avocado Pulp (mashed - seasoned with garlic salt)
  • as needed Corn Tortilla Chips (or tostadas) *see notes

Instructions

  • Place the shrimp in a deep bowl. Squeeze the lemons and limes into the bowl with the shrimp. Make sure all pieces are fully submerged into the liquid. (This will ensure even "cooking"). Cover and place in the refrigerator until "cooked" where the color goes from opaque to white with bits of pink. Be sure to stir the shrimp every hour so it marinates equally. (This could take a few hours - I let mine marinate for 5 hours)
  • While the shrimp "cooks", prepare all the remaining vegetables (red onion (both), cucumber, tomato and jalapeno) ingredients (except the avocados and cilantro) and add into a separate bowl. Add to the refrigerator as well and maintain cool.
  • Once the shrimp is no longer opaque, combine the prepped vegetables into the shrimp and lemon/lime mixture. Stir to distribute well.
  • Stir in the diced avocados. Cover and return to the refirgerator for an additional hour. This will allow the flavors to all marry together and the lemony taste infuse into the prepped vegetables. (Don't worry about the avocado, the acidity will help it retain its pretty green color)
  • While the ceviche is in the fridge for its final hour, make sure your mashed avocado is well mashed, and seasoned with garlic salt to taste. (* see notes)
  • Garnish with the cilantro.
  • You can use your ceviche one of two ways.
    1. Spread the mashed avocado over a tostada for Shrimp Ceviche Tostadas (top with some hot sauce, my favorite is Tapatio). Yum!
    2. Portion ceviche into bowls and eat with corn tortilla chips. Dip your tortilla chip into the mashed avocado and then into the ceviche. Yum part deux!

Notes

  • Lemon and Lime amount may vary - rule of thumb: make sure all pieces of shrimp are entirely submerged in the lemon/lime mixture 
  • I prepare all the ingredients (mise-en-place) while the shrimp cooks, except the avocado - the avocado can brown very fast if not properly stored. I always prepare that right before I plan on eating it, in this case though, the diced avocado can go in for the final hour of chilling because the acidity will help it retain its green color
    • DO NOT MASH THE CALLED "MASHED" AVOCADO UNTIL RIGHT BEFORE YOU PLAN TO EAT YOUR CEVICHE. IT WILL BROWN. 
  • There are two ways to use the mashed avocado when eating this delicious shrimp ceviche (as mention in the procedure).
    • 1. Spread the mashed avocado over a tostada for Shrimp Ceviche Tostadas (top with some hot sauce, my favorite is Tapatio). Yum!
    • 2. Portion ceviche into bowls and eat with corn tortilla chips. Dip your tortilla chip into the mashed avocado and then into the ceviche. Yum part deux!
    • 3. Additionally season with salt as you create tostadas, yum! 
    • NOTE: THE MASHED AVOCADO IS OPTIONAL - YOU CAN OMIT THIS AND JUST DIP YOUR TOSTADAS/CHIPS STRAIGHT INTO THE CEVICHE
    • NOTE AGAIN: "Cook Time" reflects the 5 hours of marinating (shrimp with lemon/lime mixture)
  • TO HELP REDUCE TIME: USE COOKED SHRIMP (either cooked frozen shrimp from the store or boil the shrimp yourself and properly cook completely before mixing with the remaining ingredients. Traditional Shrimp Ceviche, however, is raw and marinated in acidity. All up to you! 

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