Shrimp Ceviche is a Peruvian dish that uses lime juice to “cook” raw shrimp to make it safe for eating. Me and my boys tried it in Ecuador during our trip there last year, and when Tiff asked for Peruvian Chicken for Mother’s Day, we found this delicious and simple recipe to go with it.
Ingredients:
- 1 lb raw shrimp, peeled, deveined, and tails off
- 3/4 cup fresh lime juice
- 1 large tomato, diced
- 1 large avocado, diced
- 1/2 cup red onion, minced
- 1/2 cup cilantro, minced
- 1 Jalapeño pepper, seeded and diced
- salt and pepper to taste
Instructions:
- Thaw shrimp in a bowl with warm tap water for 10 minutes.
- If using fresh limes, squeeze juice from the limes into a bowl while the shrimp is thawing.
- Drain the shrimp and gently squeeze them, and then dice them. Mix the diced shrimp pieces in the bowl with the lime juice.
- Let the shrimp marinate in the lime juice for 1.5hrs. You can do this in the bowl, or you can put them in a ziploc bag in the fridge. At the end, the acid will have “cooked” the shrimp, changing the color to a more opaque white and pink color.
- Shortly before the shrimp is done marinating in the fridge, prepare the other ingredients — dice the tomato, avocado, red onion, cilantro, and jalapeño. Once the shrimp is done marinating, mix them in with the marinated shrimp.
- Add salt and pepper to taste, and serve the dish cold with either tortilla chips, or on tacos.