Ah, shrimp ceviche—a dish as refreshing as a summer breeze and just as invigorating. I remember the first time I tried it, during a trip to a coastal town where the ocean almost whispered secrets of ancient sea creatures. The citrusy aroma hit me before I even took the first bite, and the flavors danced on my tongue like a joyous festival.
Now, every time I make it at home, it’s like a mini-vacation, a quick escape from the mundane. This recipe is almost too simple, like the universe handing you a gift wrapped in sunlit waves. Whether you’re a seasoned chef or just someone who loves a splash of lime on a lazy afternoon, this shrimp ceviche will transport you somewhere far away, even if you’re just on your porch.
And hey, who doesn’t need a little culinary adventure now and then?
Steps
- Begin by slicing the red onion thinly and place it in a bowl. Sprinkle it with salt and freshly squeezed lime juice, allowing it to marinate and reduce its bitterness.
- Chop the fresh fish into 3/4-inch cubes and add them to the onion and lime mixture. This will begin the curing process of the fish.
- Incorporate the diced cucumber, halved tomatoes, and chopped cilantro into the bowl. Mix all the ingredients thoroughly, but if you’re using avocado, add it just before serving to prevent it from becoming mushy.
- Let the ceviche rest in the refrigerator for 45 to 60 minutes. This allows the fish to cure properly in the lime juice, becoming more “cooked” the longer it marinates.
Ingredients
- 1/2 red onion, thinly sliced
- 1 to 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup fresh lime juice (from 4-6 ripe limes)
- 1 to 2 garlic cloves, very finely minced
- 1 fresh serrano or jalapeño chili pepper, seeded and finely chopped
- 1 pound fresh fish (such as sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi), diced into 1/2 inch cubes
- 1/4 to 1/2 cup fresh cilantro, chopped
- 1 cup grape or cherry tomatoes, sliced or halved
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
- Optional: 1 semi-firm avocado, diced
- 2/3 cup avocado
- 1/3 cup cilantro
- 2/3 cup water (plus more as needed)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander
- 2 tablespoons lime juice
- 1 garlic clove
- Cracked pepper to taste
FAQ
- Is ceviche safe to consume?
- Yes, ceviche is safe to eat when prepared with fresh, wild ocean fish. The acidity of lime juice effectively “cooks” the fish, making it safe to consume, similar to sushi.
- What is the ideal marinating time for ceviche?
- Typically, marinating ceviche for 45-60 minutes is sufficient for 3/4-inch pieces of fish. However, you can adjust the time based on personal preference or the size of the fish pieces, ranging from 30 minutes to 2 hours.
- How can you determine if the fish is fresh enough for ceviche?
- Fresh fish suitable for ceviche will not have a strong fishy odor. It should smell clean and fresh, with a subtle, sweet aroma.
- How long can ceviche be stored?
- While ceviche is best enjoyed on the day it is made, it can be stored in the refrigerator for 2-3 days in a sealed container. Be aware that the texture may change as the fish continues to “cook” in the lime juice.
- Is ceviche a healthy dish?
- Yes, ceviche is a nutritious option as it is rich in lean protein, low in fat, and provides ample Vitamin C from the lime juice.
Tips
- Choose Fresh, Wild Fish: For the best flavor, opt for fresh ocean fish such as sea bass, red snapper, or mahi-mahi. Avoid farmed fish like tilapia if possible, as they can have a different taste profile.
- Select Ripe Limes: Use fresh lime juice for curing the fish. Ripe limes are softer to the touch and yield more juice, while unripe limes can make the dish too tart.
- Balance Marination Time: Marinate the ceviche for 45-60 minutes for a perfect balance of flavors and texture. Longer marination can lead to a chewier texture, so adjust based on personal preference.
- Add Avocado Last: If using avocado, add it just before serving to maintain its texture and avoid it becoming mushy.
Equipment
- Citrus Juicer – For efficiently squeezing fresh lime juice.
- Garlic Press – To finely mince the garlic cloves.
- Sharp Chef’s Knife – For slicing onions, dicing fish, and other ingredients.
- Blender – If you decide to make the optional avocado sauce.
- Serving Bowls or Appetizer Cups – For presenting the ceviche, especially if you want a more formal or creative presentation.
