Shrimp Ceviche is my new favorite. This spring I’ve been making a fresh batch almost every week to enjoy over several days as an appetizer, for lunch, and as a snack.
A friend of mine gave me this recipe a few years ago when we were getting together once month with a mutual friend to cook for each other and share our favorite recipes. Our unofficial and intimate cooking club was a great way to get out of our cooking ruts, try kitchen gadgets, and learn new cooking techniques.
It was a highlight of every month, but as our family schedules and work commitments increased, we’ve had to settle for meeting at a restaurant for a monthly dinner instead. Not a bad Plan B, but I do miss cooking together. And if you want to grow as a home cook, but don’t have the resources for cooking classes, I strongly encourage you to gather a few friends in your kitchen to discover the joys of cooking together.
Traditional ceviche is prepared by cooking raw fish in lime juice rather than by heat. I am not brave enough to try this at home, which is one reason why I love this recipe. The shrimp are para-boiled in lime water, and then steamed with the boiled limes – infusing the shrimp with a wonderful lime flavor. And providing the necessary reassurance to me and my family that my dish is not going to get any of us sick.
This recipe – while simple to create – is time consuming because of all the chopping. BUT it is worth it! So put on some music that you love, pour yourself a glass of your favorite drink, and get to work. You’ll be so glad you did.
As will everyone who helps you eat it!
- 4 limes
- 2 lbs medium shrimp – deviened (I’ve made this recipe with shrimp from the grocery store, shrimp from Costco, and fresh shrimp from a popular San Diego seafood store. My preference is the shrimp from Costco. The flavor is still really fresh, at a cost that is half of the local seafood store…which definitely wasn’t twice as good.)
- ¼ cup freshly squeezed lime juice
- 6 green onions, finely chopped
- 2 to 4 Serrano chilies, finely chopped (I use 3. And chop the chilies quickly and avoid touching the white fleshy parts or the seeds, or pulse to chop in a food processor, otherwise your fingers will burn for hours.)
- 1/4 cider vinegar (This recipe is great with cider vinegar from the grocery store, but I also love to substitute a fresh apple white balsamic vinegar that I get at a local olive oil company. It adds a sweet fresh flavor to nicely balance the spice of the ceviche, and it’s a fun way to use this unique ingredient when it’s in my pantry.)
- 2 teaspoons of fresh thyme leaves
- 2 teaspoons of fresh oregano, finely chopped
- 1 cucumber peeled, seeded, and finely chopped
- 1/2 cup cilantro, finely chopped
- 2 teaspoons of freshly ground salt
- Fill soup pot with 1 quart water
- Cut 4 limes in half, juice into water, and throw limes in
- Bring to a boil
- Turn off heat and let lime water sit for 10 minutes
- Bring back to boil & add shrimp
- Bring back to boil again – drain
- Put shrimp and limes back in pot, cover and let sit for 15 minutes
- Chop shrimp & mix everything together
- Taste and add more salt, fresh lime juice, vinegar, and/or cilantro until it is to your preferred taste
- Serve with tortilla chips