Learn how to make this light and refreshing Shrimp ceviche recipe that is tossed with fresh pineapple, peppers, lime juice and cilantro for the perfect summer appetizer.
This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.
Since the weather is finally starting to turn, I always get excited about eating things like tacos, ice cream and shrimp ceviche. It’s the perfect appetizer, or main meal if you want it to be, when it’s hot outside.
Ceviche is made and served at restaurants across America and if you’ve never taken a stab at making it, I’m going to show you how to do it right from your home so you can serve this delicious shrimp ceviche appetizer to your guests.
CHEF TIPS: If you are going be making ceviche often, I suggest purchasing a lemon or lime squeezer.
WHAT IS CEVICHE
Ceviche is a seafood dish where fresh citrus acid such as lemon or lime juice cures the raw fish or shellfish so that it is edible. It’s important to not use old seafood when making ceviche so that you weed out the possibility of getting sick. CHEF NOTE: sometimes it is called cebiche
The process of the citrus cooking the fish is called denaturation which changes the protein in the fish altering its chemical composition, thus cooking it. I know, I get it, it’s weird and way past my pay grade because I dang near flunked chemistry class in college.
If you’re unsure of what curing means, think of things like cured ham, or cured meats where salt or some kind of acidy brine cooks the meat so you can eat it. While ceviche cooks much quicker, some prosciutto hams can be cured for up to 18 months or more.
CHEF NOTES: Popular seafood items to make into ceviche are shrimp, octopus, squid, tuna, snapper bass or halibut.
HOW TO MAKE CEVICHE
Making ceviche, no matter if you’re using shrimp or fish, is really quite a simple process.
STEP 1: Place medium diced fresh fish into a bowl and submerge it in fresh squeezed lemon and lime juice.
STEP 2: Cover with plastic and let sit in the refrigerator for 2 to 4 hours or until the seafood appears and feels cooked. CHEF NOTE: You do not want to eat the fish raw so be patient.
STEP 3: Add in diced vegetables, spices and seasonings and serve.
CHEF NOTES: One of my favorite parts about the Franke Chef Center is being able to prep and clean all in one place, the sink. I especially like it when I’m preparing raw ingredients like the shrimp in this ceviche recipe. Once I’ve prepped the shrimp, I scrub everything down, spray it off and move on to the next ingredient. It is nothing short of amazing, no joke.
Making shrimp ceviche is a little bit different than fish ceviche in that it takes just a bit longer to cure. Fish is a little more delicate than shrimp and can cure in about ½ the amount of time. If you decide you want a combination of shrimp and fish, be sure to cure it for the full time to ensure the shrimp is ready to eat and serve.
- STEP 1: Devein and shell the shrimp, slice into ½” pieces and add to a bowl.
- STEP 2: submerge the shrimp completely in a combination of fresh squeezed lemon and lime juice.
- STEP 3: Cover and cure in the refrigerator for 4 hours or until the shrimp is pink and firm.
- STEP 4: Drain the liquid and add fresh cut vegetables and fruit to the shrimp along with seasonings, spices, salt, pepper and fresh squeezed lemon and lime juice.
- STEP 5: Garnish with small diced avocado, green onions and alongside some tortilla chips.
CHEF NOTE: There is an enzyme in pineapple called bromelain which breaks down protein. Essentially if in contact for too long the shrimp will turn to mush so be sure to eat this within 24 hours of serving it.
SERVING SHRIMP CEVICHE
You can simply eat shrimp ceviche as is, but they go fantastic as a base for tacos, or as a dip using corn tortillas or fried plantains. Ceviche just screams summer and now you can bring the restaurant to your house and serve up a homemade shrimp ceviche right from your kitchen.
STORING AND FREEZING: This shrimp ceviche will hold in the refrigerator for up to 1 day covered in plastic. You cannot freeze this recipe.
*If you’re loving this shrimp ceviche recipe then you absolutely have to check out my Shrimp and Clam Boil because dude is it amazing! Be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing bread recipe*
Shrimp Ceviche Recipe
- 1 pound peeled deveined and medium diced shrimp
- juice 5 limes
- juice 2 lemons
- 1 cup small diced fresh pineapple
- 1 seeded small diced red bell pepper
- 1 seeded small diced jalapeño
- ½ peeled small diced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sliced green onions
- 1 peeled and seeded small diced avocado
- sea salt and pepper for garnish
- tortilla chips for serving
- Add the shrimp to a bowl and completely submerge in the juice of 4 limes and 1 lemon. Cover and refrigerate for 4 hours or until the shrimp are pink, firm and appear cooked.
- Drain the liquid in the bowl and add in the remaining juice of 1 lime and 1 lemon, pineapple, red pepper, jalapeño, onion, cilantro, salt and pepper and mix until combined.
- Serve immediately with garnishes and chips.
• After curing, the seafood item should appear cooked and be firm.
• Be sure to drain and rinse the shrimp after curing and before adding in the remaining ingredients.
• If you want a little more zest in your recipe, try adding 1 ½ teaspoons each of cumin and chili powder.