Ceviche is one of my favorite quick dishes to make. It consists of pieces of fish marinated and “cooked” in citrus. I will share my take on ceviche in this Easy Shrimp Ceviche recipe.
Let me share a quick story.
A few years ago, our lives went from being able to go on dates frequently to basically none, due to my husband’s military hospital job and crazy schedule.
One night we were both reminiscing about the places we wanted to go once we “could” do date night again. I suggested that we didn’t have to go anywhere or on a specific night for it to be date night.
He asked me if we could recreate one of our favorite dishes: Ceviche. After that first “date night” on a Wednesday, we have been on dates at home ever since.
Fast Forward to now, we are at home due to Social Distancing, his schedule is more hectic than ever and he has been working long hours.
So I wanted to do something nice because we haven’t been able to have date night since all of this madness began.
I shared in my Instagram’s stories earlier this week, what we did for date night and a lot of you loved the idea! We used to make any time we could spend toghether, a date. Even trips to the grocery store!
Ok, Let’s get into it!!
What is Ceviche?
Ceviche, Sebiche, Cebiche or Seviche is a seafood dish that is cured in citrus juices that originated in Peru.
The traditional Peruvian ceviche is made of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper.
Corvina or cebo (sea bass) was the fish commonly used. Then it marinated for about 3 hours.
In the Caribbean, ceviche is often made using mahi-mahi cured with lime juice, salt, onion, green pepper, habanero, and a touch of allspice. Squid and tuna are also popular.
In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. (source: Wiki). For this Easy Shrimp Ceviche I won’t be using coconut milk.
Some of my favorite recipes:
My Easy Shrimp Ceviche Recipe
I have made different variations of Ceviche but this is my favorite in flavor. For this recipe I am using Raw + Deveined Argentinian Shrimps, diced cucumber, diced red onion, Scallions, Furikake, Ponzu Sauce, Juice of 2 limes and 1 lemon, Cilantro sprigs chopped, Salt and Pepper to taste, Avocado, Tostadas and Sriracha.
This recipe is seriously easy, the hardest part it’s waiting to eat it! Here is what you will do once you have all your ingredients prepared. In a bowl combine Shrimp, Cucumber, red onion, scallions and cilantro adding lime, lemon juice, ponzu sauce and furikake. Add Salt and Pepper to taste ( I cannot stress enough to not skip this step. We all have different palates, Seasoning is to your preference and you will want to make sure that your shrimp is well seasoned).
Mix and refrigerate for about 2 hours. The shrimp should look opaque and red. Remove the mix from the fridge fifteen minutes prior to serving. Lastly, serve with avocado, cilantro & Scallions. Eat with tostadas and Sriracha.
Easy Shrimp Ceviche
- Glass Bowl
- Citrus Juicer
- Cutting Board
- Measuring Spoons
- 16 oz Argentinian Raw + Deveined Shrimp Diced in 1/2 inch cubes I used Trader Joe's
- 1/4 cup diced cucumber
- 1/4 cup red onion
- 2 tbsp Scallions
- 2 tbsp Furikake
- 1 tbsp Ponzu Sauce
- 2 limes juice
- 1 lemon juice
- 5 sprigs Cilantro
- Salt + Pepper to taste
- Avocado + Cilantro + Scallions
- Tostadas + Sriracha
- In a bowl combine Shrimp, Cucumber, Red Onion, Scallions & Cilantro
- Add lime + lemon juice, ponzy sauce and furikake
- Add Salt + Pepper to taste
- Mix and Refrigerate for about 2 hours. The shrimp should look opaque and red-ish
- Remove from fridge 15 minutes prior to serving.
- Serve with Avocado, cilantro, & Scallions in a tostada and top with Sriracha.