Shrimp Ceviche Recipe

Shrimp: Small size, peeled and deveined, perfect for absorbing the lime juice and blending with the other ingredients.

Lime juice: Freshly squeezed, essential for 'cooking' the shrimp and adding a tangy flavor.

Red onion: Finely chopped, adds a sharp and slightly sweet taste to the ceviche.

Cucumber: Diced, provides a refreshing crunch and balances the acidity of the lime juice.

Tomatoes: Diced, adds juiciness and a slight sweetness to the dish.

Jalapeño: Finely chopped, optional for heat, adds a spicy kick if desired.

Cilantro: Chopped, adds a fresh and aromatic flavor that complements the other ingredients.

Salt: To taste, enhances the overall flavor of the ceviche.

Black pepper: To taste, adds a mild heat and depth to the dish.

When preparing shrimp for ceviche, ensure they are uniformly chopped to allow even 'cooking' in the lime juice. This technique helps achieve a consistent texture throughout the dish. Additionally, finely chopping the red onion and jalapeño ensures their flavors are well-distributed, enhancing the overall taste.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for ceviche.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor that is essential for ceviche.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used as a direct replacement for red onions.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be used raw in ceviche.

• tomatoes - Substitute with red bell peppers: Red bell peppers provide a sweet and crunchy texture, similar to tomatoes.

• jalapeño - Substitute with serrano pepper: Serrano peppers offer a similar heat level and flavor profile.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor that can replace cilantro.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color.

• To store your shrimp ceviche, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. Shrimp ceviche can be safely stored in the fridge for up to 2 days. Beyond this period, the texture of the shrimp may become mushy, and the flavors might not be as vibrant.

• If you wish to freeze the ceviche, it's best to do so before adding the vegetables. The freezing process can alter the texture of tomatoes, cucumbers, and onions, making them less appealing when thawed.

• To freeze, place the shrimp and lime juice mixture in a freezer-safe container or a heavy-duty freezer bag. Ensure you remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. Frozen shrimp ceviche can be stored for up to 1 month.

• When ready to enjoy, thaw the shrimp and lime juice mixture in the refrigerator overnight. Once thawed, add the vegetables and seasonings as per the original recipe instructions.

• For the best flavor and texture, consume the thawed ceviche within 24 hours of adding the vegetables.

• Cold Reheating Method:

  1. Remove the shrimp ceviche from the refrigerator.
  2. Let it sit at room temperature for about 10-15 minutes to take the chill off.
  3. Stir gently to redistribute the lime juice and other ingredients.
  4. Serve immediately with fresh tortilla chips or on a bed of lettuce.

• Warm Reheating Method (Not traditional but an option):

  1. Preheat a skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the shrimp ceviche to the skillet and sauté for 2-3 minutes, just until the shrimp is warmed through. Be careful not to overcook.
  4. Remove from heat and let it cool slightly before serving.

• Microwave Method (Not recommended but possible):

  1. Place the shrimp ceviche in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 30 seconds to 1 minute, stirring halfway through.
  4. Check the temperature and microwave in additional 15-second intervals if needed, being cautious not to overheat.

• Refreshing Method:

  1. Add a splash of fresh lime juice to the leftover shrimp ceviche.
  2. Mix in some freshly chopped cilantro and red onion to revive the flavors.
  3. Optionally, add a few more diced tomatoes and cucumber for extra crunch.
  4. Serve immediately with a side of avocado slices or corn tortillas.

• Cutting board: A sturdy surface to chop the shrimp, vegetables, and herbs safely.

• Chef's knife: Essential for finely chopping the shrimp, red onion, cucumber, tomatoes, jalapeño, and cilantro.

• Mixing bowl: A large bowl to combine the shrimp with lime juice and mix all the ingredients together.

• Citrus juicer: Useful for squeezing fresh lime juice efficiently.

• Measuring cups: To measure the lime juice accurately.

• Measuring spoons: To measure the salt and black pepper to taste.

• Spoon or spatula: For mixing the ingredients thoroughly.

• Refrigerator: To chill the ceviche if you decide to serve it later.

Prepare ingredients in advance: Chop the shrimp, red onion, cucumber, tomatoes, and jalapeño ahead of time and store them in separate containers.

Use pre-squeezed lime juice: Save time by using bottled lime juice instead of squeezing fresh limes.

Combine steps: While the shrimp is 'cooking' in the lime juice, prepare the other ingredients to streamline the process.

Pre-chill serving bowl: Keep your serving bowl in the fridge so the ceviche stays cool and fresh when you mix everything together.