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Shrimp Ceviche

As the temperature rises each year, so does my need for ceviche. Shrimp ceviche is super easy to make, and has an incredible fresh flavor that basically tastes like summer in my mouth. It’s one of my favorite dishes to make when friends are coming over and an absolute must-have for any summertime cocktail parties. One of the biggest bonuses to using shrimp in your ceviche instead of other fish is that shrimp turns from gray to pink when it is cooked. It’s like a colorful version of a turkey thermometer and should make even the most novice of ceviche makers feel more confident that their dish is ‘done.’ Enjoy!

shrimp ceviche

What You Need To Make Shrimp Ceviche:

  • 1 pound raw shrimp (deveined and peeled)
  • 10 large limes (juiced for 1 cup of juice – about 8 limes; 2 limes for garnish)
  • 1 cup fresh tomato (seeded and chopped)
  • 1/2 cup white onion (chopped)
  • 1/2 cup cilantro (chopped)
  • 1 jalapeño (seeded and finely chopped, optional)
  • Salt and Pepper to taste
  • Chips (for serving)

shrimp ceviche

How To Make Shrimp Ceviche:

NOTE: This dish needs to be made immediately before serving otherwise the shrimp can become tough.

In a large glass bowl, combine shrimp and 1/2 cup lime juice.

Cover and refrigerate for 15 minutes (larger shrimp may take longer, so plan accordingly).

While the shrimp is ‘cooking’, using a separate bowl combine the rest of the lime juice, tomato, onion, cilantro, and jalapeño (if desired).

Once the 15 minutes are up, remove shrimp (they should be fully pinkened now) and combine all ingredients.

Salt and pepper to taste. Garnish with remaining limes and serve with chips. Enjoy!

Pro Tip: It’s the acid in the citrus that ‘cooks’ the shrimp. When meat is cooked, the proteins in the meat go through a process called “denaturing,” which permanently alters the original state of the proteins. That’s why egg whites turn from clear to white when they are cooked. Their proteins have been permanently altered. Ceviche works by using acid as the means of denaturing the proteins instead of heat. The acid (just as with heat) kills off any bacterial growth, and permanently alters the proteins, or ‘cooks’ them.

shrimp ceviche

shrimp ceviche

Shrimp Ceviche

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Shrimp ceviche is super easy to make, and has an incredible fresh flavor that basically tastes like summer in your mouth. Enjoy!

Ingredients

  • 1 pound raw shrimp (deveined and peeled)
  • 10 large limes (juiced for 1 cup of juice - about 8 limes; 2 limes for garnish)
  • 1 cup fresh tomato (seeded and chopped)
  • 1/2 cup white onion (chopped)
  • 1/2 cup cilantro (chopped)
  • 1 jalapeño (seeded and finely chopped, optional)
  • Salt and Pepper to taste
  • Chips (for serving)

Instructions

  1. NOTE: This dish needs to be made immediately before serving otherwise the shrimp can become tough.
  2. In a large glass bowl, combine shrimp and 1/2 cup lime juice.
  3. Cover and refrigerate for 15 minutes (larger shrimp may take longer, so plan accordingly).
  4. While the shrimp is 'cooking', using a separate bowl combine the rest of the lime juice, tomato, onion, cilantro, and jalapeño (if desired).
  5. Once the 15 minutes are up, remove shrimp (they should be fully pinkened now) and combine all ingredients.
  6. Salt and pepper to taste. Garnish with remaining limes and serve with chips. Enjoy!

Notes

It's the acid in the citrus that 'cooks' the shrimp. When meat is cooked, the proteins in the meat go through a process called "denaturing," which permanently alters the original state of the proteins. That's why egg whites turn from clear to white when they are cooked. Their proteins have been permanently altered. Ceviche works by using acid as the means of denaturing the proteins instead of heat. The acid (just as with heat) kills off any bacterial growth, and permanently alters the proteins, or 'cooks' them.

 

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