Living on the coast, seafood is pretty much a staple in my diet. In fact, I would go as far as to say I am not sure I could relocate too far inland, or I may have withdrawals. There is no shortage of local seafood that comes fresh off the boat daily, or even hourly. Just stroll right up to the dock and take your pick of anything from fresh tuna to shrimp to oysters.
Speaking of oysters, little fun fact—if you have ever heard that you should only consume oysters in months ending in R, that is a myth, my friend. While they sure do taste better when the weather has a bit of a chill to it, accompanied by drawn butter and a good ol’ fashioned Saltine cracker, there is nothing to support that consuming them during certain times of year is “safer.”
If you have yet to jump on the sushi bandwagon for fear, or maybe inexperience, of consuming raw ingredients, then this easy shrimp ceviche recipe may be a perfect gateway to trying it. While the shrimp in ceviche is cured, it is not done in the traditional manner (i.e., over heat).
Ceviche is a vibrantly colored dish that can be served as an appetizer, or even a meal, originating in South America. It’s generally made from raw fresh fish or shrimp, marinated in lemon and/or lime citrus juices. The acidity in the citrus cures the fish, causing it to denature the proteins and become firm and opaque while absorbing flavor.
This easy shrimp ceviche recipe doesn’t just taste amazing, it is super good for you. Whether you are on a Pescatarian Diet or just incorporating new foods into a healthy lifestyle, ceviche is an inherently healthful dish prepared without processed ingredients.
When making ceviche, it’s crucial to not only remove the head but to devein the shrimp once you have peeled it. You’re not actually removing a vein, per se, but the digestive tract/intestine of the shrimp. While it won’t hurt to eat it, it’s rather unpleasant to think about. Often times, folks only devein the top of the shrimp and forget about the bottom. Simply run a sharp knife from the head to the tail on both sides and remove the entire “vein.”
Now that that’s out of the way, let’s get right to the shrimp ceviche recipe:
Ingredients
- 1 lb shrimp peeled and deveined
- 3 limes
- 3 lemons
- 2 Roma tomatoes
- 1 cucumber
- 1 avocado
- ½ onion red or white
- cilantro handful
- 2 jalapenos optional
- salt and pepper to taste
Instructions
- Squeeze juice from 3 lemons and 3 limes into a mixing bowl.
- Add prepared shrimp to the citrus mixture and refrigerate for 30 minutes.
- After 30 minutes, add all other ingredients and gently stir until well combined.
- Enjoy with your favorite cracker, chip, or sliced baguette.
Notes
Nutrition
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