Fish & Seafood

Shrimp Ceviche

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

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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

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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

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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!

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Enjoy!

Simply Sundays! ~ Shrimp Ceviche

  • Servings: 8 appetizer sized servings
  • Difficulty: Easy
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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:

Lemon & lime juicer

PYREX 4-cup Measuring Cup

Farberware Cutting Board Set

Oval serving platter

Farberware Lemon-Citrus Zester

© Simply Sundays 2016
All rights reserved

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