Shrimp Ceviche
With Cinco de Mayo just a few days away, I have Mexican food on the brain. If you are preparing to whip up a feast for friends or even a quiet dinner for your family this week- shrimp ceviche is a beautiful, healthy and delicious way to start your meal!
It clearly couldn’t be any easier- it is just about chopping and tossing- no cooking involved!! And the flavors are so bright and fresh from the sweet pineapple and sour lime juice. You have great crunch from the onions and peppers and just the right amount of heat from the chilies. You can make this ceviche with any fresh seafood, but my favorite is with shrimp. And I have always liked the flavor and texture of rock shrimp for ceviche, so that is what I used in this recipe.
Five minutes to a heavenly appetizer- what more could you ask for?
Shrimp Ceviche, serves 8 as an appetizer
2/3 lb of rock shrimp
1 cup yellow bell pepper, diced
1 cup orange bell pepper, diced
1 cup pineapple, sliced
½ white onion, diced
3 limes, zest and juice
2 tsp olive oil
1 red Fresno chili
1 serrano chili
Kosher salt to taste
Mince the lime zest.
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In a medium sized bowl, combine the bell peppers, pineapple and chili’s with the onion, cilantro and lime zest.
Add the lime juice.
Mince the cilantro. (look at the pretty little flowers I found in the cilantro!)
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Add the cilantro.
Rinse the shrimp under cold water and drain them.
Roughly chop the rock shrimp, leaving good sized chunks.
Add the shrimp along with the oil and toss everything well. Season with kosher salt to taste.
Refrigerate for up to a few hours. When you serve the ceviche, the shrimp should be partially cooked through from the acid of the limes and pineapple.
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Serve with tortilla chips, or on fried corn tortillas with some shredded cabbage like a shrimp tostada.
Enjoy!
Yumm this looks great! I love shrimp on anything 🙂 Love reading your blog…would be great if you could check mine out 🙂
That looks just fantastic and so easy. Thanks for sharing that one.
This looks so elegant! Great recipe.
This looks and sounds Delish! And I absolutely love that there’s no cooking involved!! 🙂
Can I admit something lame to you? OK, don’t laugh OK? Things with really fancy names are often recipes I stay away from because I always think they’re gonna be complicated or involve things I’ve never heard of before. I know, I’m lame. This is one of the reasons I love your blog. I can look at what fancy cool thing you’re making and realize that I can make that too. So thanks. Maybe some day I’ll get up to Seattle and I’ll get to shake your hand. I’d love to be a chef some day as well, but these things may never happen. But this will never diminish my love of cooking. Thanks Heather for sharing your recipes and direction with us.
Oops, I forgot to say that I can’t wait to try this! HAHAHAHAHAHA
Mark- you are such a great guy!! lol! yes- you certainly don’t have to go to cooking school to be a great cook or even chef. But loving to cook and having fun while you do it is the most important part!
Also- I made your soup, and i can’t wait to post it soon! Thanks for the inspiration!
Nice. When I lived in Mexico, I would make Marlin ceviche. Mountain peeps don’t celebrate Cinco de Mayo – I’m sure most don’t even know what it is. LOL
I do miss the West Coast at times.
Vicki! you lived in the mountains of Mexico!!? You are amazing! I woudl love to hear what that was like? From what I hear, Americans enjoy Cinco de Mayo maybe more than anyone!
Cinco de Mayo in Mexico is just another day off work. People go away for the day to picnic or they take trips- Mexico City has a big celebration but nost Mexicans view the day like we do most holidays. I was shocked because in CA everyone celebrated Cinco de Mayo. In fact, I was very disappointed when I found out there weren’t any celebrations! LOL. For many years, I lived in Mexico and California, sharing my time between countries. Before Mexico became so Americanized with Wal Marts and such, it was wonderful. I still enjoy Mexico but do miss the old charm I knew years ago.
The day that is celebrated in Mexico in September 16th – Independence Day from Spain.
While in Mexico, I learned regional cooking
from housekeepers or anyone who would teach me. I love to cook authentic Mexican foods.
THOSE are the recipe I would love to hear about! I know how you feel about Mexico. We went every single year from the time we were born to Baja. I remember when the first stop light went in in Cabo! By the time the late 90’s rolled around it was strip mall central. My parents just went to Cabo and were so sad. The old charm was gone. But I still have my memories!
I lived in Cabo for a while, too, in San Jose del Cabo before it became modern and over-crowded. That is what tweeked my interest in the mainland. My man friend was the director of tourism for Baja sur and I lived at the Fonatura employee complex in San Jose del Cabo. I know your parents must have been disappointed. The last time I was there I was heartbroken to see the over development.
I love ceviche! This recipe looks so good! Definately going to try this!