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Shrimp Ceviche

:  March/April 2010

Your rating: None Average: 4.3 (68 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 Recipe

Makes: 8 servings, about 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Healthy weight | Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

Poaching Liquid

  • 2 quarts water
  • 1/4 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 (1/4-inch dice)
  • 1/2 cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 avocado, chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt

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Preparation

  1. Combine water and 1/4 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 1/2-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 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Tips & Notes

  • 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

Per serving: 189 calories; 12 g fat ( 2 g sat , 8 g mono ); 86 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 13 g protein; 2 g fiber; 229 mg sodium; 394 mg potassium.

Nutrition Bonus: Vitamin C (48% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 1 1/2 lean meat, 2 fat


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Recipe Categories

Style/Theme
Make ahead instructions
Birthday
Entertaining, casual
Gourmet
Type of Dish
Appetizer
Ease of Preparation
Easy
Ethnic/Regional
Mexican
Total Time
More than 1 hour
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Healthy weight
Servings
8 or more
Main Ingredient
Shellfish
Preparation/ Technique
Marinate/Rub
Poach
Meal/Course
Appetizers
Season
Spring
Summer
Fall
Holiday
Cinco de Mayo
Publication
March/April 2010
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