This delicious, Easy Shrimp Ceviche combines Shrimp, Avocados, Mangoes, Pineapple, and Jalapeno Peppers. It is simple and easy to make. Do you love Shrimp Ceviche yet hate waiting for the lime juice to cook it? I have a simple cure for that. This Easy Shrimp Ceviche recipe has all the flavors yet none of the long wait times. It looks stunning in a wine glass, champagne glass, martini glass, or a South American vibe using a Margarita glass.
Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used in the recipe. In addition to adding a citrus flavor, the citric acid causes the seafood’s proteins to appear cooked. The traditional-style ceviche was marinated for about three hours.
Ceviche is a trendy seafood dish in the coastal regions of Latin America. Ceviche is typically made from fresh raw fish cured in lemon or lime juice and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.
Since the 80s, Ceviche has become a trendy international dish prepared in various ways throughout The United States. Peru, Colombia, and Ecuador have the widest variety of ceviches. Other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, and the Caribbean.
Below, you will find my simplified version of Shrimp Ceviche, which also eliminates the chance of any bacteria forming due to improper processing of the traditional cooking method used in the past. Since acid marinades will not kill bacteria or parasitic worms, I have eliminated that process, unlike cooking heat.
Easy Shrimp Ceviche
- Two pounds of medium shrimp
- Three large ripe Hass avocados diced
- Two mangoes diced
- 2/3 cup of diced pineapple
- Two jalapeño peppers, minced
- 1/4 cup red pepper, minced
- 1/2 cup red onion, minced
- 1/2 cup cilantro leaves, washed and dried
- 1/4 cup green onion (scallions), thinly sliced
- Juice of 2-3 limes
- Kosher salt
- Fresh cracked pepper
Easy Shrimp Ceviche
- 2 pounds Medium shrimp
- 3 large Ripe Hass avocados diced
- 2 mangoes diced
- ⅔ cup Diced pineapple
- 2 Jalapeño peppers minced
- ¼ cup Red pepper minced
- ½ cup Red onion minced
- ½ cup Cilantro leaves washed and dried
- ¼ cup Green onion scallions, thinly sliced
- limes Juice of 2-3
- Kosher salt to taste
- pepper to taste
- Mince the red onion. Place the minced red onion in a bowl of cold salted water, and let them soak for 10 minutes while you prepare the shrimp and other ingredients. If the shrimp is not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot.
- Boil the shrimp for 2 minutes-3 minutes, only. Drain shrimp and rinse with cold water. Devein the shrimp and trim off the tails, and place in a bowl.
- Finely mince the red pepper and jalapeño (removing seeds and veins) and place in the bowl with the shrimp. Add thinly sliced scallions to shrimp. Add the juice of 2 limes and toss. Dice avocado and the mango into small cubes, dice the pineapple, add the shrimp.Drain and rinse onions, then add the shrimp, salt, and pepper.
- Toss mixture briefly with the cilantro, reserving a few leaves for garnish.
- Chill for about 15 minutes or until ready to serve.
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