How To Host: Shrimp Ceviche

Shrimp Ceviche is one of the freshest ways to devour fish. This shrimp ceviche recipe is apart of my July How to Host: Mexicana menu. Shrimp ceviche is classically a heatless cook, completed by acid from the lime juice. Make this shrimp ceviche for a summer evening. Shrimp ceviche the best summer appetizer.

Shrimp Ceviche Ingredients

1 lb. Shrimp (deveined, shelled and with no tail)

½ White Onion, halved 

2 Jalapenos (1 halved, 1 finely diced)

3 cloves of Garlic (1 whole, 2 minced)

1 small Cucumber, finely diced

¼ cup Red Onion, finely diced 

½ - ¾ cup Cilantro, diced 

1 ½ cup Lime Juice (divided) 

3 tbsp. Olive Oil 

1 ½  tsp. Salt

1 tsp. Pepper

½ tsp. Red Pepper Flakes 

½ tsp. Chili Powder 

Method for Shrimp Ceviche

1. Marinate shrimp overnight, the cooking process is entirely heatless and through the acid of the lime juice. In a medium GLASS bowl or shallow glass dish (DO NOT USE metal or fish will be too acidic and overcooked). Dice shrimp into ¼ inch pieces and add to the bowl. Slice the white onion in half again and 1 jalapeno, place into bowl. Peel one garlic clove and add to the bowl. 

2. Juice 6 - 10 limes (¾ - 1 cup) into the bowl. You want the shrimp to be completely submerged by the lime juice. Cover with plastic wrap and refrigerate overnight. 

3. The next morning, the shrimp should be white and pink similar to how it looks when boiled. If it is not this color, keep marinating. Strain the shrimp and place into a fresh bowl. Discard the onion, jalapeno and garlic clove. 

4. Finely dice cucumber, the other jalapeno, red onion and cilantro. Add to the shrimp bowl. Squeeze 1 - 3 limes (taste before adding more lime) into the boil and olive oil. Season with salt, pepper, red pepper flakes, and chili powder. Season further to taste, add more salt, acid or spice, keep in mind that this will be served with tortilla chips that are salty. Keep refrigerated before serving.     

Download the full menu and recipe from my How to Host: Mexicana Menu now.