Everyone at my house loves Shrimp Ceviche. The name on the card in my recipe box actually says “Sue-viche”
A bit narcissistic, I admit, but when you put so much love into a dish, I think it’s OK to name it after yourself. Feel free to disagree… but maybe when you taste this Shrimp Ceviche, you’ll be so inclined to call it after your own self 🙂
I’m making this as an appetizer, so I’ll start by shelling and deveining a pound of shrimp. If you’d rather a dinner-sized serving, increase the amount of shrimp by a pound or two (depending on the size of your crowd) and multiply the other ingredients accordingly
Cut each cleaned shrimp into 3-4 chunks and place into a glass bowl
You’ll need about a tablespoon each of lime and orange zest. Juice 4 limes and half of the orange
I like to add in the orange juice to give some sweetness
Add the juice and zest to the shrimp, mix well and make sure all of the shrimp is submerged under the liquid
The acid in the citrus juice is actually what cooks the shrimp. Pretty cool
Cover and place in the fridge for at least 12 but up to 24 hours.
These were larger shrimp, so I went with 24 hours. You’ll need to stir them occasionally to make sure the shrimp are ‘cooking’ evenly
When the shrimp are no longer grey, you know they are ready. Drain off the liquid
Let’s prep the veggies. You’ll need 2 large scallions, thinly sliced, a red bell pepper & jalapeno, diced, a bunch of chopped cilantro and 2 celery sticks, thinly sliced
Note – I didn’t want the heat to overtake this light dish, so I removed the seeds and ribs from the jalapeno
Toss in the shrimp
Add in a drizzle of olive oil and a pinch of kosher salt and black pepper to taste
Mix well and serve!
Enjoy!
Simply Sundays! ~ Shrimp Ceviche
Ingredients
1 pound of shelled, deveined shrimp
1 tablespoon lime zest
1 tablespoon orange zest
Juice of 4 limes
Juice of half of an orange
2 large scallions, thinly sliced
1 red bell pepper , diced
1 jalapeno, diced
a bunch of chopped cilantro
2 celery sticks, thinly sliced
Drizzle of olive oil
Pinch each of kosher salt and black pepper
Directions
Shell and devein the shrimp and cut each one into 3 -4 chunks; place into a glass bowl
Zest one tablespoon each from both the lime and orange skin; juice 4 limes and half of the orange; add the juice and zest to the shrimp, mix well and make sure all of the shrimp is submerged under the liquid
Cover and place in the fridge for at least 12 hours but up to 24 hours.
Stir shrimp occasionally to make sure the shrimp are ‘cooking’ evenly
When the shrimp are no longer grey, you know they are ready. Drain off the liquid
Thinly slice 2 large scallions and 2 celery sticks, dice the red bell pepper & jalapeno; finely chop a bunch of cilantro
Toss them all in with the shrimp
Add in a drizzle of olive oil and a pinch of kosher salt and black pepper to taste
Tools used to make and serve this recipe:
Farberware Lemon-Citrus Zester
© Simply Sundays 2016
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