If you are looking for a simple, flavorful and refreshing appetizer, lunch or snack – I have just the recipe for you! I call is a cheater dish – as you are getting the effect without the full efforts. This recipe for Quick Shrimp Ceviche lets you enjoy the delicious Peruvian flavors of Ceviche without risking the mistake of not fully curing the shrimp (or fish) with the citric juices. The delicious combination of onion, cucumber, onion and jalapeno with the lemon, lime and orange juices compliments the shrimp so very well.
Traditional Peruvian Ceviche is a dish that uses lemon, lime and/or orange juice to actually “cook” raw fish and shellfish. The citric acid allows for the denaturing of the proteins in the fish/shellfish resulting in a “cooked” end product. This also imparts lots of the citrus flavors (as well as the jalapeno) into the shellfish/fish. However, as someone who has been served not quite done ceviche, I am inclined to give up a little of the absorbed flavor for the absolute knowledge that it is cooked through. This is also why I like to use shrimp in my ceviche – as you get an amazing flavor from shrimp already so you aren’t lacking.
I have heard some people say that ceviche is a sort of salsa with the addition of a fish/shellfish. And I cannot exactly say they are wrong. It is a super flavorful mixture of salsa ingredients along with the addition of shrimp (in this case) and some extra citrus juices. Not to mention it is best enjoyed with some great tortilla chips. My favorite is a true corn tortilla chip like Juanita’s. They have a great texture and richness.
Ceviche is a great appetizer, as I mentioned, which makes it a great snack or lunch item as well. I served this as part of my last appetizer night. It’s a dinner that consists completely of different appetizer options. It gives me the chance to try out different flavor profiles and ideas on my family to get an idea for things they may or may not like. This one was a hit, as there were no leftovers and they still wanted more!
Now Let’s Get Cookin’!
Quick Shrimp Ceviche
- 2 lb Large Shrimp cooked, deveined, peel and tails-off
- 1 English Cucumber diced
- 1 Jalapeno seeded and minced
- 1 Medium Red Onion diced
- 2 Roma Tomatoes diced
- 1 bunch Cilantro chopped
- ½ cup Lime Juice
- ¼ cup Lemon Juice
- ¼ cup Orange Juice
- 1 tsp Salt
- 1 tsp Pepper
- Tortilla Chips for serving
- Combine juices, salt and pepper in a small dish.
- Cut shrimps into three pieces each. In a large bowl add shrimp, cucumbers, red onions, cilantro, tomatoes and jalapeno. Pour juice mixture over and stir to evenly coat.
- Cover with plastic wrap and place in refrigerator. Allow to chill at least 15 minutes before service. One hour is better but not more than 12 hours.
- Serve with tortilla chips, if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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