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Shrimp Ceviche

March/April 2010

Your rating: None Average: 4 (206 votes)

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.)



READER'S COMMENT:
"Preparation was easy. Left out the cucumber as I didn't have any, same with the orange juice. I tablespoon of red wine vinegar substituted instead. The TASTE is great! I'd recommend this to anyone who likes knife work! "
Shrimp Ceviche

10 Reviews for Shrimp Ceviche

07/03/2010
Anonymous

This was incredibly delicious and a light refreshing alternative to the fat laden cream cheese and sour cream based appetizers usually served at parties. I would recommend this to anyone looking for something a notch above other appetizers. Very impressed!
Suzanne

Comments
06/21/2010
Anonymous

I make this a tradition for life, since I know its very healthy to eat shrimp

Comments
06/21/2010

Fixed this as an appetizer on Father's Day. I used only 1 tablespoon of salt to cook the shrimp and added only 1 tablespoon of olive oil at the end. We LOVED it. Very light and refreshing on a hot summer afternoon. This recipe will definitely be one that I go to often, Great for a crowd and holds up well.

Comments
04/26/2010
Anonymous

This recipe was amazing. I was worried that the peppers would be too hot but they weren't after sitting in the lime/lemon/orange juice mix. I think it cuts down on the hotness. Just remember to wear gloves when cutting peppers. My fingers and skinned burned/tingled until the next day. This was such a refreshing, crisp, clean recipe. Next time I will use a little less olive oil. Instead of serving this as an appetizer, I served as the main dish with warm bread and wine. I will be making this a lot during the hot summer months!

Comments
03/26/2010

LOVED this recipe... so easy to make and super healthy. I used pablano peppers instead because spicy is tough for me and I liked the substitute a lot. I also forgot the olive oil and it still tasted great (with less calories too).

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