The best shrimp ceviche
I absolutely love seafood. My husband is of Ecuadorian descent and they traditionally make shrimp ceviche. Suburban Daddy and I decided we were going to attempt our own version of ceviche, after scouring the internet for the best recipes. We decided that our Venezuelan neighbors would be our taste testers. We got two thumbs up – it could have been the beer, it could have been the sangria or it could have been their politeness. We gladly accepted the compliment. So here is our take on the most delicious and easy shrimp ceviche. In this recipe, we actually cook the shrimp on the stove vs. letting the shrimp cook in lemon/lime juice. It serves about 6-8 people.
What You’ll Need
- 2 packages of uncooked, deveined jumbo shrimp (about 45-60 shrimps) pounds
- 1 large red onion, thinly sliced (I definitely suggest using a mandolin)
- 3 large hot house tomatoes, diced
- 1 green bell pepper, diced
- The juice of 3-4 limes
- The juice of 3-4 lemons
- The juice of 2 oranges
- 2-3 tablespoons of ketchup
- half a bunch of cilantro chopped very finely
- Salt, pepper and oil (sunflower or light olive oil)
What You Do
- Soak the onion slices in salt water for about 10 minutes, rinse well and drain, place to the side
- If the shrimp are frozen, place in cold water for about 20 minutes to dethaw
- Remove the tails from the shrimp (do not throw the tails away)
- Take two pots – boil the tails and set aside
- Then boil the shrimp for about 1 minute or so. As soon as they turn pink, remove them from the pot. Keep the liquid.
- Shock the shrimp (as you would with broccoli) with cold water
- Let the shrimp, the shrimp water and the shrimp tails water cool down for about 30 minutes (you can place in the fridge)
- Once the liquid is cool, add 2 cups of shrimp water to all the above ingredients and mix in a bowl.
- Put in the fridge for about 30 minutes to an hour
I really wanted to make plantain as a side dish but couldn’t find them fresh at the grocery store. So instead I bought a couple small bags of plantain chips salted and spicy and served as a side/garnish. I also made our famous Fool-proof rice to accompany our killer ceviche. High five Suburban Daddy we did it…Salud!