Ingredients with Measurements:
- 1 lb. raw shrimp, peeled and deveined
- 1 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped cilantro
- 1 avocado, diced
- Salt and pepper to taste
Special equipment needed:
- Large glass or ceramic bowl
- Plastic wrap
Step-by-step instructions:
1. Cut the raw shrimp into small pieces and place them in a large glass or ceramic bowl.
2. Pour the freshly squeezed lime juice and orange juice over the shrimp, making sure that all the pieces are covered with the juice.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the shrimp turns pink and opaque.
4. Remove the bowl from the refrigerator and drain the excess juice.
5. Add the diced red onion, jalapeño pepper, and chopped cilantro to the bowl and mix well.
6. Add salt and pepper to taste.
7. Cover the bowl with plastic wrap and refrigerate for another 30 minutes.
8. Before serving, add the diced avocado and mix gently.
9. Serve the shrimp ceviche chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Refrigerate the shrimp ceviche for at least 2 hours.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 190
- Fat: 7g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- You can substitute the raw shrimp with cooked shrimp.
- You can substitute the red onion with white onion.
- You can substitute the jalapeño pepper with serrano pepper.
Variations:
- You can add diced tomatoes to the shrimp ceviche.
- You can add diced mango to the shrimp ceviche.
- You can add diced cucumber to the shrimp ceviche.
Tips and tricks:
- Make sure to use freshly squeezed lime and orange juice for the best flavor.
- Don't over-marinate the shrimp, or it will become tough.
- Use a sharp knife to cut the shrimp into small pieces.
Storage instructions:
- Store the shrimp ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Shrimp ceviche is best served cold and should not be reheated.
Presentation ideas:
- Serve the shrimp ceviche in a glass bowl or individual glasses.
- Garnish with cilantro leaves and lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Serve the shrimp ceviche with tortilla chips or tostadas.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn
Troubleshooting advice:
- If the shrimp is tough, it may have been over-marinated. Try marinating for a shorter time next time.
Food safety advice:
- Make sure to use fresh shrimp and refrigerate the ceviche until ready to serve.
- Do not leave the shrimp ceviche at room temperature for more than 2 hours.
Food history:
- Ceviche is a popular dish in Latin America, especially in Peru and Ecuador.
Flavor profiles:
- Shrimp ceviche is tangy, spicy, and refreshing.
Serving suggestions:
- Serve the shrimp ceviche as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
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Region: Peruvian
Taste: Tangy, Spicy, Citrusy, Refreshing, Savory