We’re in the midst of summer, and it is hot! Shrimp Ceviche is, hands down, one of my favorite summer recipes. It is one of those appetizers that is both refreshingly light and full of flavor. Bonus: It’s full of antioxidants and good for you! Around here, we can eat so much shrimp ceviche that we’re nearly sated by the time we’re supposed to be digging into the main dish. This ceviche is fabulous either as an appetizer or a salad by itself.
The best part about Shrimp Ceviche is that there is little to no cooking involved, depending on how you prefer to prepare it. You can avoid the stove and let the lime juice do all your cooking. However, I usually get the shrimp to just barely-cooked before throwing the ceviche together. The reason I don’t let the lime juice do all the “cooking” is that the shrimp tends to become rubbery and tough when done that way. If you cook the shrimp a little bit before assembling the ceviche, your seafood will reward you and stay tender.
The glorious part of this dish is that it’s extremely flexible. In fact, I can implement my Dad’s scientific cooking technique with this one: just a dash of this and a pinch of that. Configure this shrimp ceviche to your taste buds, and it will come out delicious every time.
Because I eyeball it whenever prepping Shrimp Ceviche, the recipe below is one of approximates. Go ahead – toss in as much or little of the ingredients as you like and enjoy!
RECIPE (serves about 6, give or take)
1 lb raw shrimp
1 red onion, diced
chopped cilantro (1/3 – 1/2 cup)
2-3 large, vine-ripened tomatoes, chopped (or a bunch of cherry tomatoes sliced in halves)
1 ripe avocado
fresh cracked black pepper
2-3 T butter or oil
De-vein and remove shells from shrimp. If shrimp is large, cut into thirds. If small, cut into halves. Heat up butter or oil in large skillet. Cook translucent shrimp just until barely opaque. This happens quickly, so watch carefully and do not overcook! Once shrimp turns orange, immediately remove it from skillet to cool. Set aside.
Generously squeeze lime juice over onions and coat. Onions will “cook” slightly in the lime juice, giving it a softer flavor. Dice avocado and coat with lime juice to prevent browning.
Combine shrimp, onions, cilantro, tomatoes, and avocado in a bowl. Squeeze juice of 2-3 lime wedges over entire thing and gently toss to coat. Now the fun part – generously sprinkle kosher salt and fresh back pepper to taste. Add more lime if needed. When it tastes good to you, it’s ready! Serve cold, with crispy tortilla chips.
Wine pairing note: Shrimp ceviche goes super well with a Sauvignon Blanc or Torrontes.
Source: Chew Out Loud