Shrimp Ceviche (Ceviche de Camaron)
Shrimp Ceviche (Ceviche de Camaron). Ceviche is fresh raw fish "cooked" in an acidic marinade—typically citrus juice—spiced with ají amarillo (a yellow chile with a hot and slightly sweet flavor), red onions, and other seasonings. This post may include affiliate links. Impress your sweetheart with simple and fresh ceviche!
Ingredients
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It’s 1 lb of medium sized shrimp peeled & devined
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Prepare 3/4 cup of diced red onion
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It’s 1 of jalapeño seeded & ribs removed
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Prepare 1 cup of fresh lime juice
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It’s 1/2 cup of fresh lemon juice
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You need 1 of cucumber peeled cut into small chunks (optional)
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You need 1 of avocado cut into small chunks
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Prepare 3/4 cup of chopped cilantro
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Prepare 1/4 cup of olive oil
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It’s 1 cup of diced tomato seeds & ribs removed
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It’s 3 tablespoons of valentina hot sauce (optional)
Steps
- Boil 2 qts of salted water. Add the raw shrimp and immediately turn off the heat. Let the shrimp sit till their just about cooked, between 1-3 minutes at the most. Place shrimp into a bowl of ice water to halt the cooking process..
- Once chilled cut shrimp into 1/2 inch chuncks and place them in a glass bowl. Add in Lime & Lemon juice. Then stir in the cucumber, onion, & Jalapeño. Refrigerate for 1 hour..
- Stir in the avocado, tomato, cilantro, olive oil, & hot sauce into the shrimp mix. Let it sit for 30 minutes at room temperature before serving..
It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for. Scoop in the shrimp, cover and let the water return to the boil. Serve Shrimp Ceviche with Tostada Shells, Corn Chips or in a Glass With Clamato over the top. Published by Shrimp ceviche or ceviche de camaron is one of the most popular Ecuadorian ceviches. Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach.
