Hola Hola! Today we’re making traditional Mexican shrimp ceviche!
Now that it is beginning to feel like Summer, I’m starting to crave more seafood, and shrimp ceviche is one of my favorite ways to enjoy seafood. It’s simple, it’s so fresh, and it’s also an easy way to load up on veggies. The recipe we’re making today actually comes from my first cookbook, Chicano Eats: Recipes from my Mexican-American Kitchen.
What is Mexican Shrimp Ceviche?
Mexican shrimp ceviche is a popular Mexican dish known for its fresh and vibrant flavors. It typically consists of raw shrimp that are “cooked” in lime juice along with a variety of fresh ingredients such as tomatoes, onions, cilantro, cucumbers and avocados. The acidity of the citrus juice causes a chemical reaction that changes the texture of the shrimp, making them appear opaque and firm, similar to traditionally cooked shrimp. Like with most dishes, the way shrimp ceviche is prepared is going to vary by region.
Mexican shrimp ceviche is served chilled as an appetizer or light meal, often accompanied by tortilla chips, tostadas, or saltine crackers. It’s a refreshing and flavorful dish that’s perfect for enjoying during hot weather or as a starter for any get together.
Ingredients Needed to Make Mexican Shrimp Ceviche
To make shrimp ceviche you need the following ingredients:
- Shrimp: I use 2 lbs. of 21-25 medium shrimp. Make sure peel and devein them properly before blanching them and cooking them in the lime juice. Make sure your shrimp are fresh, they should smell fresh, and if they smell sour or fishy at all, avoid using.
- Limes: Use Persian limes for more juice.
- Roma Tomatoes: If heirloom tomatoes are in season, use them in place of romas for better flavor.
- Cucumbers: Use English cucumbers. The skin is edible and not waxy, which means they don’t need to be peeled!
- Red Onion: Use a mandolin for thin slices.
- Cilantro: Finely chop the cilantro.
- Imitation Crab: Imitation crab is a must in Shrimp ceviche!
- Avocados: Dice ripe avocados and fold into the ceviche, and if you have any leftover, slice to use as a garnish!
- Serranos: Use a mandolin for thin slices.
How to Make Traditional Mexican Shrimp Ceviche
- In a large bowl, combine tomatoes, cucumbers, red onion, cilantro, shredded imitation crab, and sliced serrano pepper.
- Next, blanche 1 pound of shrimp in boiling water for 3 to 4 minutes until they turn pink. Immediately transfer them to an ice bath to halt the cooking process.
- In a separate bowl, marinate the remaining pound of shrimp in lime juice in the refrigerator until they turn pink, approximately 15 to 20 minutes. Once done, drain the shrimp.
- Next, fold the shrimp into the bowl with the veggies.
- Then, prepare the seasoning by whisking together lime juice, celery salt, black pepper, and granulated garlic. Pour over the ceviche and mix well, ensuring all ingredients are evenly coated. Adjust seasoning to taste.
- Lastly, serve the ceviche on tostadas, topped with avocado slices and a sprinkle of sea salt. Accompany with lime wedges and hot sauce for an extra kick!
Pair the Shrimp Ceviche with an Agua Fresca!
Enjoy my traditional Mexican shrimp ceviche alongside an ice-cold michelada for an optimal experience. Consider trying my classic Micheladas recipe for a traditional option, or opt for a fruitier alternative with my pineapple micheladas. If you don’t consume alcohol, explore my selection of refreshing agua fresca recipes. With berry season in full swing, my strawberry horchata is an ideal choice. Alternatively, indulge in the tropical sweetness of my pineapple mango agua fresca, my cherry lime chia agua fresca, or coconut pineapple agua fresca.
That is all I have for you today! My backyard is bursting with blackberries and boysenberries, which means you might just see some drink recipes in the near future! Stay cool, stay safe, y nos vemos pronto!
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Traditional Mexican Shrimp Ceviche
Servings 6 people
Calories
Ingredients
For the Ceviche
- 2 lbs 21-25 Medium Shrimp (907 g), peeled, deveined
- 1 ½ cups Lime juice (355ml), from 10-12 limes
- 2 lbs Roma Tomatoes (907 g), diced
- 2 Cucumbers ,peeled and diced
- 2 Avocados ,peeled and diced
- 1 cup Imitation Crab ,shredded
- 1/2 cup Red Onion (60g), thinly sliced
- 1/2 cup Cilantro ,finely chopped
- 1 Serrano Chile , thinly sliced or diced
For the Seasoning
- 2 Limes ,juiced
- 1 ½ teaspoons Celery Salt
- 1 teaspoon Granulated Garlic
- ¾ teaspoon Ground Black Pepper
For Serving
- Kosher Salt
- Tostadas
- Key Limes
- Hot Sauce
Instructions
Prep the Veggies:
- In a large bowl, toss together the tomatoes, cucumber, avocado, shredded imitation crab, red onion, cilantro and sliced serrano.
Cook The Shrimp:
- Set up a large bowl of ice and water. In a medium saucepan, bring 5 cups (1.2 liters) water to a boil over high heat. Add 1 pound (455 g) of the shrimp and cook until they turn completely pink, 3 to 4 minutes. Use a slotted spoon to immediately transfer the shrimp to the ice bath to stop them from cooking. (Letting them cook any longer will result in rubbery, overcooked shrimp.)
- In a medium bowl, combine the remaining 1 pound (455 g) shrimp and the lime juice, making sure all of the shrimp are completely submerged. Cover the bowl with plastic wrap and place in the fridge. Let the shrimp “cook” in the lime juice until they are completely pink in color, 15 to 20 minutes. Drain the shrimp.
Make the Seasoning:
- In a small bowl, whisk together the lime juice, celery salt, granulated garlic, and black pepper.
Make the Ceviche:
- Fold the lime-cooked shrimp and the parboiled shrimp into the vegetables then pour the seasoning over the ceviche and toss everything together once more, then taste for salt and adjust.
Serve the Ceviche
- Top a tostada with 1 cup (200 g) to 1½ cups (300 g) of the ceviche. Top the ceviche with avocado and finish with a sprinkle of sea salt. Serve with lime wedges and your favorite Mexican hot sauce.
The post How to Make Traditional Mexican Shrimp Ceviche appeared first on Chicano Eats.