How to make shrimp ceviche in 5 steps

Hello chefs and cooks, welcome to Paulina Cocina! What do you think if today we make a fresh dish, one of those that we like loaded with flavor and color? Today I invite you to try shrimp ceviche, a citrus and marine dish to enjoy, if possible, with your feet in the sand.

Although preparing a good ceviche with shrimp It is something simple, it has some secrets and there are key details, such as cleaning the shrimp and the maceration time in the lemon.

That is why today we are going to share all the necessary tips to prepare the ceviche recipe with shrimp to perfection. So now you can open that beer to start cooking and enjoying.

About Shrimp Ceviche

What distinguishes the shrimp ceviche is the freshness of its ingredients, especially the shrimp that are “cooked” in lemon or lime juicewhich gives them a firm texture and a citrus flavor incredible.

He shrimp ceviche It is one of those recipes that has managed to conquer palates around the world. Although the recipes of fish cevichelike grouper ceviche or silverside ceviche, are in an internal debate between Peru and Chile, the shrimp ceviche recipe It is disputed between several Latin American countries, such as Ecuador, Colombia and Mexico.

It is said that the real secret of ceviche with shrimp It lies in the balance between the acidity of the lemon or lime, the spiciness and the freshness of the vegetables, such as tomato, onion and cilantro.

What ingredients does shrimp ceviche contain?

• fresh shrimp: The star of the dish. It is important that they are of good quality and, if possible, purchased on the same day.
• Lemon or lime juice: The acid that “cooks” the shrimp and gives them that characteristic citrus touch.
• Tomato: Provides freshness and a little sweetness to ceviche.
• purple onion: Its strong flavor contrasts perfectly with the rest of the ingredients.
• fresh cilantro: Essential to give it that herbal and aromatic touch.
• Serrano or jalapeño chile: To give it the spicy flavor that cannot be missing in a good mexican ceviche.
• cucumbers: It is optional to include it but it gives it extra freshness and crunchiness.
• Avocado: A creamy touch that balances the acidity of the lemon.

Cooking shrimp for ceviche: The million-dollar question

One of the most common questions when preparing shrimp ceviche is How long do you cook shrimp? And here comes one of the great curiosities of Mexican ceviche: the shrimp are not cooked on the fire, but rather gently cooked with the acid of lemon or lime juice.

• The acidity of the juice of a citrus fruit such as lemon or lime acts on the shrimp and denatures your proteinsachieving very gentle cooking without the need for heat. This results in a firm texture and a pink color..

The ideal time to leave the shrimp in the lemon is around 20-30 minutesso that they acquire the appropriate texture without losing their freshness. If they are left for too long, they could become hard and lose that tenderness that characterizes them.

A good trick to know if the shrimp are ready is observe its color. When they go from being translucent to having an opaque pink, it is a sign that they are perfectly “cooked.”

5 Characteristics of shrimp ceviche that make it unique

1. Freshness: A good shrimp ceviche should always have fresh ingredients. It is a dish that is best enjoyed in the moment.
2. Acidity: Lemon or lime is one of the key ingredients in the shrimp ceviche recipe. Not only does it “cook” the shrimp, but it also gives it that citrus touch that balances the dish.
3. Texture: The combination of the tenderness of the shrimp, the crispness of the onion, the softness of the tomato, and the creaminess of the avocado create a party in every bite of shrimp ceviche.
4. Spicy flavor: He serrano or jalapeño chili It is another essential ingredient in shrimp ceviche, which gives it a touch of spiciness that combines with the acidity of the lemon.
5. Flexible: He shrimp ceviche can be enjoyed on any occasionwhether as a starter, main course or even as an appetizer, like ceviche toast.

How to make ceviche with shrimp: key steps

• Shrimp preparation: The shrimp should be peeled and clean, like when we make shrimp cocktail. It’s key remove the dorsal vein carefully, with the help of a small knife.
• Marinated in lemon: Place the shrimp in a glass container and cover them with fresh lemon juice and let them rest until they turn pink. They can then be strained to remove some of the lemon juice.
• Incorporation of ingredients: Add the rest of the ingredients such as tomato, red onion, cilantro, chili and cucumber, all finely chopped.
• Final touch: Just before serving the shrimp ceviche, cubes of fresh avocado are added for the creamy touch.
• short rest: It is recommended to let the shrimp ceviche rest in the refrigerator for a few minutes before serving so that the flavors integrate well.

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Shrimp Ceviche Recipe

Yield: 6-8 servings

Preparation time: 40 minutes + 20 minutes of rest

Ingredients

• 1 kg fresh shrimp, peeled and deveined
• 1 cup fresh lemon or lime juice (about 10-12 lemons)
• 3 medium tomatoes, chopped into small cubes
• 1 large red onion, chopped
• 1 medium cucumber, peeled and chopped into small cubes
• 2 serrano or jalapenos chiles (to taste), chopped
• 1 bunch of fresh cilantro, chopped
• 2 ripe avocados cut into cubes
• Salt and pepper to taste
• Corn toast or crackers to accompany

How to make shrimp ceviche in 5 steps

1. Place the shrimp in a glass or ceramic container to avoid reactions with the lemon acid. Cover the shrimp with the fresh lemon juice and let sit in the refrigerator for 20-30 minutes (depending on size), or until the shrimp turn pink and have a firm texture.
2. Once the shrimp are ready, drain a little of the excess lemon juice, leaving a small amount to maintain freshness. Add the finely chopped tomatoes, red onion, cucumber, chilies and cilantro. Mix everything gently so that the ingredients are integrated without breaking the shrimp.
3. Season to taste. It is important to taste the ceviche at this point to adjust the seasoning and acidity. If you are looking for a more acidic touch, you can add a little more lemon juice.
4. Just before serving, add the avocado cubes. Mix carefully so that the avocado does not fall apart.
5. Let the ceviche rest in the refrigerator for about 10 minutes so that the flavors integrate even more. Then serve the shrimp ceviche very cold, accompanied by crunchy corn toast or crackers.