The very first time I tried shrimp ceviche, I was in a little Mexican restaurant. I was a bit skeptical at first, but one bite of salmon ceviche, and I fell in love. Ceviche is kind of a seafood salad, usually with onions, tomatoes, avocado, cilantro, and lime juice which essentially “cooks” the seafood. It’s so full of flavor, so fresh and totally customizable.
The second time I had ceviche, I made it and swapped the shrimp for salmon. Now, I’ve made it so many times, and realized that I haven’t shared my shrimp version.
Shrimp Ceviche vs. Other Seafood Ceviche
Obviously, ceviche should be made with the highest quality seafood because getting sick AF shouldn’t be on your agenda. So far, I’ve only made salmon and shrimp ceviche.
Someone recently told me that shrimp is the only seafood meant for ceviche.
My opinion of him was that he was an asshole, and a little bit of a know-it-all. He happened to be a guy I dated very shortly that thought he knew everything, so needless to say I ended up not liking him at all.
Anyway, you can most definitely use other seafood, but there are exceptions.
You’ll want to use fresh semi firm fish like sea bass or grouper and stay away from oily fish such as tuna or bluefish. Freshwater fish isn’t the best for making this, either.
So, no catfish. Off topic, those whiskers gross me the F out.
When you start to cut the veggies, try to get them all as uniform in size as possible so everything marinates evenly, not to mention it looks so pretty.
This stuff is so delicious, and there’s not just one way to make it. I usually include shrimp, lime, avocado, tomatoes, onion, sesame seeds, cilantro. You can add ingredients, or take some out. It’s kinda versatile.
I leave mine in the fridge for about 1/2 hour or so before I eat it. I do toss it a time or two while it’s in there so the lime can get to everything.
I could honestly eat tapas everyday. A big meal is great sometimes, but I think it’s the easiness and fun of having several different plates of good appetizers, sharing and talking is what I love.
I am, truly, an appetizer whore.
The shrimp ceviche is very good, but if I HAD to choose one from the two I’ve made – it would be very hard. I might say salmon, but honestly it would probably depend on the day. I just have such an affinity for salmon, maybe just a little more than shrimp.
Sometimes.
However…it’s a good thing I don’t have to choose, because they’re both divine and both work so well in ceviche.
Want to see the salmon version?
This ceviche was devoured by my little niece, Liza, when she 2 and an only child. Now, she has a baby brother, a baby sister, and another baby brother on the way. My sister is very fertile…to say the least.
In this salmon version, I added mango, salmon, cucumber, onion, sesame seeds and a little sesame oil. After you make it a couple of times, you’ll know what you like the most, what stands out to you, what you don’t like, and play around until you perfect your own version.
Those little feet!!
She just kept scooping and scooping.
And eating and giggling.
That is what I call really enjoying food.
Here’s your printable –
Shrimp Ceviche
Ingredients
- 1 lb. shrimp, raw, peeled and deveined
- 1/4 white onion, diced small
- 1 avocado, diced
- 1 tomato, diced small
- 1 jalapeno, diced, small
- 1 lime, juiced
- 1/4 lemon, juiced
- 1/2 tsp sesame oil
Instructions
Combine all in a glass bowl, cover and refrigerate for at least 30 minutes.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 479mgSodium: 2158mgCarbohydrates: 17gFiber: 8gSugar: 3gProtein: 54g
The provided nutrition calculated may not always be accurate.
Want more ceviche love?
Ceviche – Simply Recipes
Ceviche Recipe – Natasha’s Kitchen
Vegan Ceviche – Hola Jalapeno
