Ceviche with Shrimp is one of the most popular dishes for vacationers in the Caribbean and Latin America. It is made by marinating fish and shrimp in citrus juices with herbs and a touch of chile heat. There is no cooking is required, so it is perfect for light summer meals or snacks. It is bright, flavorful, refreshing, and easy to make. Try it as a topper for salads, as a dip with tortilla chips, or just eaten plain as an appetizer. You simply must try this dish to experience the various textures and wonderful flavors. Great for low-carb, low-calorie, and paleo diets. Plan ahead to marinate a total of 10 hours.
I developed this recipe for a popular Mexican restaurant chain. Now you can enjoy it at home. 🙂
Ceviche With Shrimp Recipe
1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
2/3 cup fresh lemon juice (about 4 lemons), divided use
2/3 cup fresh lime juice (about 5 Persian limes), divided use
1 teaspoon salt, divided use
1/2 teaspoon dried oregano
1 Tablespoon olive oil
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
1 medium tomato finely diced
1/2 medium sweet onion finely diced
1 teaspoon white vinegar
1 cup cooked frozen tiny salad shrimp (miniature or small) , thawed, rinsed, and drained
1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced (wear gloves)
1 Tablespoon finely chopped fresh cilantro
Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, 1/2 teaspoon salt, and oregano. Marinate in refrigerator for 2 hours.
Drain juice completely. Place drained fish into a heavy freezer ziptop bag.
Combine the remaining 1/2 teaspoon salt, 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno chile, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight.
Serve ceviche cold on a lettuce leaf with crispy tortilla chips as a dip, as an appetizer, or on a bed of mixed lettuce greens as a salad.
Yield: About 4 cups or 8 appetizer/salad servings
Note: The acid in the citrus juice actually “cooks” the fish so no heat is necessary.