This recipe is one my mom got from one of her old coworkers, which she then adjusted before sharing with me, which I’ve then adjusted before sharing with you – because that’s just how recipes work, ya know?
It’s best to use wild (not farmed), peeled, and deveined shrimp for this recipe – and be sure to buy it no more than 2-3 days in advance before making this to ensure the freshest result. As a good rule of thumb if you’re confused about how much shrimp to purchase at the seafood counter, I usually estimate about 1/4 to 1/2 lb serves about 1-2 people, where 1 to 2 lbs serves up to 3-4 people, and so on. The ceviche will keep for up to 2 days in the fridge, so in this case leftovers are certainly not a bad thing!
“Although ceviche’s exact origin is somewhat murky, fascinating archaeological theory indicates that this seafood delicacy originated among the coastal Moche civilization of Peru about 2,000 years ago.”
– Frayed passport
Mom’s Shrimp Ceviche
Ingredients
- 1/2 lb Shrimp (wild-caught, peeled, and deveined)
- 2-5 Limes
- 1/4 Red Onion
- 1-2 Heirloom Tomatoes
- 3-4 Persian Cucumbers (or one English cucumber)
- Cilantro (amount to preference)
- 1/8 cup Orange Juice (no pulp)
- 1/2 tbsp Ketchup
- Red Hot Sauce (to taste)
- 1 pinch Salt (to taste)
- 1/2 Avocado (optional)
- 1 Jalapeño (optional)
Instructions
- Rinse shrimp and pat to dry. Remove tails if needed, and chop into small pieces.
- Add chopped shrimp to a large bowl and squeeze in fresh lime juice, until tops of the shrimp are just about covered. Set aside and let this marinate for approx. 10 minutes or until shrimp starts to turn pink.
- Meanwhile, chop red onion, cucumbers, tomatoes, cilantro, and jalapeño (if using) into small pieces – around the same size as your shrimp. Remove the seeds from the jalapeño if you prefer less spice.
- When the shrimp is looking a little more pink, add chopped veggies to bowl and stir gently to combine.
- This part is to your taste preference – add a splash of orange juice, a quick squeeze of ketchup, and a few drops of hot sauce, and stir to combine. Taste and adjust accordingly, add salt if needed. Gently fold in avocado chunks.
- Serve immediately with tortilla chips, or store in the fridge for up to 1-2 days.
Watch my video on how to make this recipe by clicking here.
