Easy Shrimp Ceviche – Cooking Love

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Easy Shrimp Ceviche – Cooking Love
easy shrimp ceviche recipe
easy shrimp ceviche

easy shrimp ceviche

Hello everyone,

Shrimp ceviche is an easy appetizer of marinated shrimp in a tangy sauce with cucumber, red onions, cilantro, avocado, and diced chiles.

It only takes a few minutes to prepare and it’s such a tasty appetizer that you will become addicted to it!

I had a package of pre-cooked shrimp in the freezer, and I was too lazy to go out to shop and cook my kids their favorite shrimp fried noodles.

So I did this easy shrimp cevicheextra gourmet and refreshing ideal after a good evening meal or otherwise in the Christmas menu.

I know that in ceviche we use seafood or raw fish that we marinate in an acid medium (mixture of lemon juice, lime juice, orange juice, and/or white vinegar), but my Husband always develops an allergy when I prepare ceviche this way.

And then he really likes this starter, especially in summer, we eat the shrimp ceviche like a salad with baguette bread.

I found this method of preparing shrimp ceviche on the blog dinner at the zooa few years ago, and since then we have adopted this recipe and the way of preparation.

Raw or cooked shrimp?

You can prepare this ceviche with raw or cooked shrimp. When you marinate raw shrimp in citrus juice, the juice will “cook” the shrimp because the acid in the juice will make the shrimp firm and pink as if they had been exposed to heat.

I admit that personally I really like letting the shrimps cold cook in the mixture of the juice of the two lemons (the lemon and the lime), even if the texture is almost identical between the cold cooked shrimps and the precooked shrimps. But the taste is a little bit different.

Although after defrosting, I let them marinate in lemon juice for at least 15 minutes, and then at least 30 minutes with the rest of the ingredients, but it’s not going to have the same flavor.

But because I’ve always been afraid of food poisoning, I tell myself that it’s healthier to use cooked shrimp, because you have to know how to work with raw fish and seafood!

easy shrimp ceviche recipe

And that’s okay! Because my husband no longer has this allergy, and he enjoys tasting this cevicheit is the most important.

The children also like it, which is rare when at home we all eat the same thing together, without one or the other making a comment here or there, but on this recipe precisely, it’s unanimity!!!

Of course I made some changes, to satisfy everyone, like for example the chilli which I replaced by pepper, or make the sweet and salty version by adding fruit.

In any case, we had fun with this shrimp cevicheand we had a nice table garnished with falafels that I presented with tzatziki, and the rest of chili con carne from the day before.

Small note:

On the pictures I took, you will notice that I didn’t put a lot of sauce or marinade in my cup, and it was just an oversight, because the ceviche comes with its generous and very tasty sauce.

But there! I was preparing the cup, to showcase all the ingredients. Pressed by the gourmands around me who were waiting for us to sit down to eat, I forgot to add the sauce.

I took my photos, I cleared my workspace, we ate everything.

And when I came to put my article online, I noticed the stupidity I did!!! no sauce in my cup????

Well we have to wait until next time, that I redo the recipe, and I will put plenty of marinade sauce for sure!

easy shrimp ceviche recipe

How to prepare shrimp ceviche?

I’ll give you both versions, if you’re using pre-cooked shrimp or raw shrimp:

For cooked shrimp:

– Place the cooked prawns in the lime juice, and leave for at least 15 minutes’

– In a salad bowl, place the red onion, pepper, cucumber, tomatoes, coriander and avocado in a bowl,

– Pour over the shrimp and its lime juice, add the lemon and orange juice,

– Add salt to taste. Stir gently to coat everything,

– Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours.

If you plan to refrigerate your ceviche for longer than 30 minutes, only add the avocado before serving.

– Serve as fresh.

For the raw shrimp:

– Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl.

– Cover and refrigerate for at least 30 minutes or until shrimp turn pink and opaque.

This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.

– Add the red onion, bell pepper, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture.

– Stir to combine.

– Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours.

If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it just before serving.

– Serve chilled with tortilla chips if desired.

shrimp ceviche ingredients

Tips for a gourmet ceviche:

– Use small prawns for an easier-to-serve ceviche. You can also use larger prawns that have been cut into pieces.

– To thinly slice red onions, use a mandolin!

– You can prepare the shrimp ceviche at least 8 hours in advance. But as I said above, by preparing in advance, add the avocado only last!

how to cut avocado

– You can enjoy the ceviche with slices of baguette bread, nachos or tortillas cut into pieces and baked for a few minutes.

easy shrimp ceviche recipe

easy shrimp ceviche

cooking love

Shrimp ceviche is an easy appetizer of marinated shrimp in a tangy sauce with cucumber, red onions, cilantro, avocado, and diced chiles.

type of dish Accompaniment, appetizers, entree

Kitchen mexican food

  • 300 gr of cooked or raw shrimp I use precooked
  • 1 Red onion cut into strips
  • 1/2 green pepper cut into cubes
  • 1/2 cucumber seedless, diced
  • 2 tomatoes seeded and diced medium
  • 3 vs. tablespoons chopped fresh cilantro
  • 1 lawyer cut into cubes
  • 1/2 glass of lime juice
  • 1/4 glass of lemon juice
  • 1/3 glass of Orange juice
  • salt to taste
  • 1 vs. tablespoons olive oil optional (if you want to soften the marinade)

For cooked shrimp

  • Place the cooked shrimp in the lime juice, and leave for at least 15 minutes

  • in a salad bowl, place the red onion, bell pepper, cucumber, tomatoes, cilantro and avocado in a bowl.

  • Pour over the shrimp and its lime juice, add the lemon and orange juice

  • Add salt to taste. Stir gently to coat.

  • Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, only add the avocado before serving.

  • Serve as fresh.

For raw shrimp:

  • Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 30 minutes or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.

  • Add red onion, bell pepper, cucumber, tomatoes, cilantro, avocado, orange juice and salt to shrimp mixture. Stir to combine.

  • Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it just before serving.

  • Serve chilled with tortilla chips if desired.

entries, Lime, Cold starter, Aperitif, Dinatory aperitif, healthy-cooking , easy-cooking

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