Kathryn’s shrimp “Ceviche” recipe is always a hit!
Ceviche: [cebiche], [seviche], [sebiche]
A South American seafood dish originating from Peru. Ceviche is made from fresh raw fish (fishes) marinated in fresh citrus juices, like lime, and seasoned with salt, onion, chili pepper and coriander.
When I go on vacations, ceviche is my favorite thing to order! It's light, bright and delicious. I started tinkering with recipes, and this one has become a crowd favorite any time I serve it. And bonus - it is SO easy to make.
The one swap from traditional ceviche that I have made is that I have swapped in cooked shrimp for raw fish. In land locked Colorado, I worry about the freshness of the fish, so in a desire to not kill my guests, I switched to cooked shrimp. (I eat sushi here, so I know this is entirely in my head)
This is a super easy dump recipe- all you need is one serving bowl, a stir at the end, and it’s ready to eat!
- 1 lb. Shrimp (cleaned & boiled). I always recommend using wild-caught shrimp and cooking it yourself instead of buying pre-cooked shrimp. It’s so much more tasty and fresh! You should cook it a few hours before making the ceviche so it has time to cool)
- 1 Large Cucumber
- 1 Avocado
- 2 Tbs Diced Red Onion
- 4 Tbs Cilantro
- 2-3 Fresh Limes
- Pinch of salt
- Tortilla chips
If you have access to great fresh fish like halibut, definitely swap that in. Just make sure you use at least 1/4 cup of lime juice to properly cure the fish.
- Clean, boil, peel, devein, cut and then dice the shrimp.
- Cut the cucumber in half and save one half to the side. Peel, de-seed, and dice ½ of the cucumber.
- Add 2 Tbs of diced red onion.
- Add 1 diced avocado
- Add 4 Tbs chopped cilantro
- Squeeze 2-3 limes juice over the ingredients in the serving dish to taste
- Add a pinch of salt
- Stir to mix ingredients
- Prep tortilla chips, or slice the other ½ of the cucumber for a healthier scoop option
la cena está servida!
Dinner is served!