Shrimp Ceviche
This Shrimp Ceviche recipe is packed with flavor. A bright and slightly spicy marinade coats the shrimp. This Mexican-inspired ceviche is SO easy to make. Serve this with chips, an iced cold Chelada for a refreshing bite.
Servings: 4
Cost: $9
Equipment
- 1 medium pan
Ingredients
- 1 pound shrimp peeled, tails off and deveined
- 1/2 jalapeño if you're adverse to heat, you can remove the seeds and ribs - I didn't because I liked the spice
- 1 inch knob of fresh ginger peeled
- 2 tablespoons minced cilantro plus a few extra leaves for garnish
- 2 garlic cloves
- Juice from 3 to 4 limes
- Kosher salt
- 1/4 cup peanuts
- 2 Persian cucumbers cut into a small dice
- 1 small shallot peeled and diced
Instructions
To Par-Boil the Shrimp:
- Bring a small saucepan, filled with about 2 inches of water, to a light simmer. Add the shrimp to the simmering water and cook for about 30 to 40 seconds; until the shrimp have turned pink but are still ever so slightly undercooked.
- The shrimp will continue to "cook" as they sit in the lime juice a bit later on in the process. Drain the shrimp and run them under cold water. Cut the shrimp into bite-sized pieces and transfer them to a bowl. Place the shrimp in the refrigerator to chill while you prepare the rest of the ceviche.
To Toast the Peanuts:
- To a dry skillet, set over medium heat, add the peanuts. Toast the peanuts on each side for about 1 minute, until the peanuts appear slightly burnt. Burnt in this case is a good thing!
To Make the Marinade:
- To a food processor, add the piece of jalapeño, ginger, minced cilantro, garlic clove, juice from 2 limes and a generous pinch of salt. Pulse until pureed.
To Assemble:
- Remove the shrimp from the fridge and pour the lime juice mixture over the shrimp. Stir in the burnt peanuts, diced cucumber and shallot. Allow the shrimp to sit in the marinade for 5 to 10 minutes. Give the ceviche a taste and add more salt accordingly, being sure to keep in mind how salty the chips you'll be serving them with are. Mine were hardly salty so I added a few more pinches of salt.
Notes
Tip and Tricks:
- The shrimp I used were 20-30 count; no need to splurge on super gigantic shrimp since we're chopping them up into bite-sized pieces.
Nutrition
Serving: 2g | Calories: 65kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
