Summer Shrimp Ceviche
Shrimp Ceviche Loaded with Summer Veggies
After a hot summer day at the beach, who wants to turn on the oven? Marinating raw shrimp in lime juice essentially cooks the shrimp or you can also use pre-cooked shrimp. In this recipe, I cooked the shrimps in boiling water seasoned with salt for a few seconds. This refreshing cold dish includes cilantro, red chili pepper, green onion, tomato, mango, and cucumber. Shrimp can also be replaced with fish, such as halibut.
follow us on social
JUMP TO RECIPE
here are the veggies and herbs i used
- Mango renders sweetness and creaminess. It balances the tartness from the citrus and it gives such wonderful texture to the dish.
- Cucumber has a nice crunch that’s perfect with the rest of the ingredients.
- Tomato is a must-have when making ceviche. It’s also a star of the show next to the seafood.
- For the herbs, I used cilantro and mint which complement each other so well.
- Red chili is mild, and it adds a nice color to your dish.
- Garlic is an option but it gives a nice flavor and compliments the rest of the ingredients.
- Green onions add so much flavor to the Ceviche
for the shrimps and citrus
-
For the shrimps: I buy the “EZ peel” kind of shrimps. It’s available in the grocery store, you’ll see on the packaging it’ll say EZ peel. They’re cleaned, deveined, and literally so easy to peel the shell off. In a saucepan or small pot, I boiled the water and seasoned it with salt. Then I added the raw shrimps and cooked them for a few seconds. As soon as the shrimps turned light pink or opaque, I removed them from the boiling water and run them under cold water to stop the cooking process. The secret is to have the shrimps just halfway cooked.
- For the citrus: I combined juice of 2 limes, one lemon, and 2 small oranges.
- For the honey: I added 2 teaspoons. It contrasts the acidity from the citrus and balances the flavor.
How to serve ceviche
- Ceviche is a cold dish that usually serves as an appetizer or just by itself. I find the best way to have seafood in the Summertime is to pre-cooked them then freeze. There are frozen shrimps you can conveniently buy. Or if you prefer to have them raw, they’ll cook in citrus juice and that’s how it’s usually made. Some people like to prep and cut the veggies ahead, but for me, a three-day-old pre-cut cucumber is not the same as the ones that are freshly cut. Making ceviche is the best way to hone your knife skills. Get your cutting board ready, sharpen your knife, and get chopping!
book your cooking class today!
watch how to make it
subscribe
Summer Shrimp Ceviche
Equipment
- Mixing bowl
- cutting board
- knife
- Saucepan
- Wooden salad tossing/serving fork and spoon
Ingredients
- water, for boiling
- 1 teaspoon salt
- 8 oz. raw shrimps, deveined
- 1 ripened mango, peeled, diced
- 1 tomato, deseed, diced
- 1 small cucumber, diced
- 1 red chili pepper, sliced
- 4 sprigs mint leaves, roughly chopped
- 1/2 bunch cilantro, roughly chopped
- 2 stalks green onions, sliced
FOR THE CITRUS DRESSING
- juice of 2 limes
- juice of 1 lemon
- juice of 1 orange
- 1 garlic clove, finely minced
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 2 teaspoon honey
Instructions
- Fill the saucepan halfway with water. Add salt, stir until the salt dissolved. Bring the water to a boil. Add raw shrimps, cook halfway or until they turned opaque.
- Run the shrimps into cold water for a minute to stop the cooking process. Peel and cut into small diced. Set aside.
- In a serving bowl, combine cucumber, tomato, mango, shrimps, green onion, red chili pepper, and herbs. Set aside until you're done making the dressing.
- Make the citrus dressing. In a bowl, combine lime, lemon, and orange juice. Add salt, pepper, and honey, stir until combined.
- Pour the dressing over the salad, toss to coat. Serve cold.
Notes
- Peel the mango, slice it first then cut it into small dice.
- Cut one mini cucumber into small dice.
- Cut the tomato into 4 pieces then remove the seed by running the knife through the center all the way to the end to remove the seeds. Then cut the deseed tomato into small diced.
- Slice the red chili pepper and green onion. You can also use red onion.
- Roughly chop the herbs.
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchenequipment
ABOUT JEN
Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…
get free one week meal prepping recipes
-c