ADVERTISEMENT
Shrimp Ceviche
Shrimp Ceviche
27 Reviews
From: EatingWell Magazine, March/April 2010
Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. This recipe originally appeared on Emeril Green (Emeril Lagasse's cooking show on Planet Green). Lagasse has his own brand of frozen wild American shrimp, which meet strict U.S. environmental standards. Serve this ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.
- By: Emeril Lagasse EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Poaching liquid
- 2 quarts water
- ¼ cup kosher salt
- Ceviche
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- Juice of 2 lemons
- Juice of 2 limes
- Juice of 2 oranges
- 1 cup diced seeded peeled cucumber ( ¼-inch dice)
- ½ cup finely chopped red onion
- 2 serrano chiles, seeded and finely chopped
- 1 cup diced seeded tomato
- 1 avocado, chopped into ½-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
Preparation
-
Active
-
Ready In
- Combine water and ¼ cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
- Chop the shrimp into ½-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
- Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
- Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
- Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
- Per serving: 169 calories; 11 g fat(2 g sat); 2 g fiber; 9 g carbohydrates; 9 g protein; 49 mcg folate; 71 mg cholesterol; 4 g sugars; 0 g added sugars; 408 IU vitamin A; 27 mg vitamin C; 46 mg calcium; 0 mg iron; 466 mg sodium; 350 mg potassium
- Nutrition Bonus: Vitamin C (45% daily value)
- Carbohydrate Servings: ½
- Exchanges: ½ fruit, 1½ lean meat, 2 fat
Reviews 27
June 16, 2019
By: Susan Lewis
This is the best recipe!! We love it! Such a wonderful cool down treat on a hot Arizona day. We eat it in bowls....don't want to miss all the good, healthy juices. We have had it with shrimp, fish and last night tried it with fake lobster meat. SPECTACULAR!
August 28, 2018
By: Bannah
Will make again! This is absolutely delicious! Next time I will add more of the chilis. Let me give you the best tip of your life, use a tostada spread on a thin layer of sour cream on it then distribute the cebiche on the tostada. It is so flavorful I love this I will make it again for sure??
February 15, 2018
By: Billy jones
You can add beer and wine to make you drunk trust me if you have kids you want to get drunkkkkkkkkkk like i have 10 kids and they all are like mom im hungry and im like go make your n food but in the end outsatndung dish
December 09, 2017
By: Debbie Orloski
Added chopped celery, a little chopped parsley and can add two cooked (firm) potatoes diced into little cubed squares.
September 13, 2017
By: Danielle Allen
This has been in my rotation for a while now. I get cravings for it. I serve it over brown rice to make it a complete meal. The rice really soaks up the flavour. I definitely recommend using the orange juice. I'm generally not a fan of orange but it cuts the lemon and lime juice well. I find it's even better the next day (though as previously mentioned if you're fussy about avocado texture maybe add it in when you're about to eat it. Personally I don't find it gets that mushy so I just toss it in at the beginning.)
August 02, 2017
By: Sandra Smith
I loved it but only had 1 Orange. Next time will cut down and lemon/lime juice and add 2nd Orange. I have made it before and realized that avacadoes get mushy if left in recipe so I only add avocado for each serving.
July 30, 2017
By: Brandy Walker
I doubled the recipe and used jalepenos instead of serrano. I also used 4 lemons and 4 limes, no orange. It was delicious! I marinated mine for about an hour and half and it was perfect. Next time I will definitely add some fish...great recipe! Served it with scoops to get all the juices...
July 14, 2017
By: Tea Time
You forgot to add ketchup and you don't cook the shrimp you soak it in lemon juice for a couple of hours
July 02, 2017
By: Theresa Greve
The only change I made to this recipe was to add more cilantro. My 10 yr old daughter and I just love the flavor it adds, so I quadrupled the amount called for. I also bought cooked, de-veined shrimp and skipped the cooking step, which made it an even easier dish. The end result of this ceviche recipe is FANTASTIC!
