Shrimp Ceviche (Ceviche de Camaron)
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Learn how to make Shrimp Ceviche with this surprisingly easy, speedy, light, refreshing, zippy recipe! Ceviche de Camarón is a no-cook Latin American dish made with chunks of buttery shrimp that cure in bright, tangy lime juice tossed with creamy avocado, juicy tomatoes, crispy cucumbers, zesty cilantro, and sassy jalapeños (think shrimp salsa with loads of lime!). This healthy, burst of refreshment is light, yet protein packed, ideal for lunch or dinner on a hot summer day or as a tasty, fun appetizer for parties or gatherings served up with crackers, tortilla chips or tostadas. The recipe I’m sharing with you today is Ceviche de Camarón, or shrimp ceviche, however, it can also be made with a variety of shellfish and seafood - recipe variations included!
Ingredients
Instructions
Add the lime juice and all shrimp seasonings to a non-reactive bowl and stir to combine. Add shrimp and stir to combine. Make sure the shrimp is covered, adding additional juice if necessary. Cover and marinate in the refrigerator for 60 minutes, stirring halfway through. Meanwhile, chop the vegetables
After the shrimp has been marinating for 60 minutes, add the diced cucumbers, tomatoes, red onions, cilantro and jalapenos to the bowl with the shrimp and stir to combine. Cover and refrigerate for an additional 30-60 minutes, stirring every 15 minutes, or until shrimp are cooked through - opaque, with a white and pink exterior
When ready to serve, stir in the avocados, clamato juice and Worcestershire sauce; season to taste with salt, pepper or cayenne pepper. You may drain off a little excess juice if you like. Serve with crackers, tostadas or tortilla chips as an appetize or as a main dish with rice, sweet potatoes, corn on the cob, etc. Shrimp ceviche is best consumed within four hours of being made
