Shrimp Ceviche

Shrimp Ceviche

22 Reviews
From: EatingWell Magazine, March/April 2010

Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it. 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. The shrimp taste sweet and “they just smell like the sea,” according to Emeril. Serve this with tostones (fried plantain chips) or tortilla chips. (Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.)

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • 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 22

August 02, 2017
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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
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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
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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
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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!
May 31, 2017
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By: Sachi
Refreshing!
March 28, 2017
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By: AR Cally
Ceviche is my favorite
February 16, 2017
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By: mjwesq
This is essentially a labor-intensive salad with a spicy citrus dressing. Except for the textural "bite," difficult to tell that the shrimp are there. Next time I will try cutting the amount of all non-shrimp ingredients in half and maybe going old school: letting the citric acid cook the raw shrimp to infuse some flavor.
January 29, 2017
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By: jayne harrison
Easy and delicious - a great crowd pleaser. This will be one of my staples from now on, thanks.
January 07, 2017
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By: lakeout
Added tilapia the 2nd time. Awesome thank you

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