Simple Shrimp Ceviche

 In Aphrodisiac, Appetizers, Dairy Free, Date Night, Gluten Free, Paleo, Seafood, Under 1 Hour

Peanut butter is an indolent and cheap vice that keeps me from acting out in a hangry state, Amen. But alas, after a week of peanut butter shakes for breakfast and Cheez-Its for dinner, I was feeling slightly deficient in some necessary nutrients. So I ate an entire bag of carrots and gave myself a stomach ache, then I made a really gross, green smoothie-juice thing that consisted of spinach, water and some freezer-burned berries and pretended for about five minutes that I liked it.

Then I thought of Ceviche… A tangy and rich appetizer of fresh fish with lime juice, jalapenos, red onion and crusty, buttery bread. Tony and I had this our second night in Costa Rica when a storm knocked out the power in the whole town and we ran through the rain, in the dark, using the shower curtain as an umbrella, to a nearby restaurant that was still open and lit by candle light.
Ceviche has held a special place in my heart ever since and the time had come to make it myself.

I used a bag of Individually Quickly Frozen Shrimp and did a few experimental tests with the amount of time they sat in the lime juice. That’s the mind-blowing part here, the lime juice actually changes the meat to a cooked color and texture, you just let the lime juice do the work and come back later!

Leave it too long and the shrimp turns chalky with a weird texture, too short and it will be raw in the middle. But no worries, you’re gonna do great. While the shrimp hangs out in the lime juice, put a liberal amount of butter on some crusty bread and throw it in the oven until it’s crunchy good. Then taste a shrimp! If it’s where you like it, spoon up a big bowlful and dive in bread first. This is technically an appetizer but I made a bunch of it and we had it for dinner. I cannot recommend it enough.

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Simple Shrimp Ceviche

Difficulty: Easy

Yield: 4 Small Servings
Prep Time: 15 min
Cook Time: 5-30 min

Ingredients:

  • ½ lb Individually Quickly Frozen Shrimp (Or Scallops, Mahi or another mild, white Fish)
  • 6 Limes
  • 2 Jalapeno Peppers
  • ½ Red Onion
  • 2 Tablespoons Cilantro
  • Salt and Pepper to taste
  • 8 Slices crusty, Buttered Bread (optional)

Directions:

Defrost your shrimp under very cold, running water. If you live by the ocean and have a fishmonger you trust, feel free to use fresh fish or shrimp, just keep it very cold in between bags of ice. You do this because the bacteria in fish are used to living in the cold, ocean environment and can multiply much faster in the 40-degree fridge then the bacteria in a cut of beef.

While the shrimp are defrosting, finely chop the jalapeno, red onion and cilantro. Omit the jalapeno seeds if you like it less spicy or sub in a green pepper.

Peel the shrimp and discard the shells or save them for a stock. Chop the shrimp into 1/4th-inch pieces, combine the shrimp with the jalapeno and onion, then squeeze the lime juice over everything. The shrimp does need to be submerged so it can “cook” but if some are poking out you can just stir it occasionally.

Now, leave the dish to “cook” for at least 15 minutes and up to 30. I found that the shrimp was perfect right around 30 minutes for my taste. If you use scallops or a white fish, feel free to leave it a little medium rare. Personally, I think the shrimp is best when cooked all the way through.

While the shrimp hangs out, butter and toast your bread.

When the shrimp is cooked and the bread is warm, add salt, pepper and cilantro to taste. Then dish up a bowl and enjoy!

Note: I had some radishes in the fridge that I threw into the mix but Tony and I both agreed the dish didn’t need it. If you do need to clean out the fridge, choose vegetables that are softer and will soak up the lime juice like bell peppers.

Warning: Consuming raw or undercooked fish can lead to illness so please use care in choosing your fish.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Lime Juicer
  • Colander
  • Mixing Bowl – Large
  • Slotted Spoon
  • Sheet Pan
  • Chefs Knife
  • Cutting Board

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Simple Shrimp Ceviche

Difficulty: Easy

Yield: 4 Small Servings
Prep Time: 15 min
Cook Time: 5-30 min

Ingredients:

  • ½ lb Individually Quickly Frozen Shrimp (Or Scallops, Mahi or another mild, white Fish)
  • 6 Limes
  • 2 Jalapeno Peppers
  • ½ Red Onion
  • 2 Tablespoons Cilantro
  • Salt and Pepper to taste
  • 8 Slices crusty, Buttered Bread (optional)

Directions:

Defrost your shrimp under very cold, running water. If you live by the ocean and have a fishmonger you trust, feel free to use fresh fish or shrimp, just keep it very cold in between bags of ice. You do this because the bacteria in fish are used to living in the cold, ocean environment and can multiply much faster in the 40-degree fridge then the bacteria in a cut of beef.

While the shrimp are defrosting, finely chop the jalapeno, red onion and cilantro. Omit the jalapeno seeds if you like it less spicy or sub in a green pepper.

Peel the shrimp and discard the shells or save them for a stock. Chop the shrimp into 1/4th-inch pieces, combine the shrimp with the jalapeno and onion, then squeeze the lime juice over everything. The shrimp does need to be submerged so it can “cook” but if some are poking out you can just stir it occasionally.

Now, leave the dish to “cook” for at least 15 minutes and up to 30. I found that the shrimp was perfect right around 30 minutes for my taste. If you use scallops or a white fish, feel free to leave it a little medium rare. Personally, I think the shrimp is best when cooked all the way through.

While the shrimp hangs out, butter and toast your bread.

When the shrimp is cooked and the bread is warm, add salt, pepper and cilantro to taste. Then dish up a bowl and enjoy!

Note: I had some radishes in the fridge that I threw into the mix but Tony and I both agreed the dish didn’t need it. If you do need to clean out the fridge, choose vegetables that are softer and will soak up the lime juice like bell peppers.

Warning: Consuming raw or undercooked fish can lead to illness so please use care in choosing your fish.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Lime Juicer
  • Colander
  • Mixing Bowl – Large
  • Slotted Spoon
  • Sheet Pan
  • Chefs Knife
  • Cutting Board

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Simple Shrimp Ceviche 4 Small Servings ½ lb Individually Quickly Frozen Shrimp (Or Scallops, Mahi or another mild, white Fish) 6 Limes 2 Jalapeno Peppers ½ Red Onion 2 Tablespoons Cilantro Salt and Pepper to taste 8 Slices crusty, Buttered Bread (optional)
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