Print

Ceviche

Print Recipe

This is a quick and simple shrimp ceviche recipe that will have you enjoying your favorite seafood in no time!

Ingredients

  • Choice of Fish and/or Seafood. I used one pound of each Cod and 21/25 Shrimp. Make sure fish has the skin removed and cleaned of bones. Shrimp has been rinsed, shell removed and deveined.
  • Half a Red Onion, small diced. Yellow onion or Vidalia work as well.
  • Garlic, 4 cloves peeled and minced
  • Lemon Grass, 1 tsp optional
  • Ginger, 1 tsp optional
  • Lime Juice, 1/4 cup or enough to cover fish
  • Lemon Juice, 1/4 cup to mix with lime juice
  • Olive Oil, 2 tbsp 
  • Salt and pepper to taste
  • Cumin, 1/2 tsp 
  • Parsley, 1 tablespoon 
  • Choice of culantro or cilantro, 1 tablespoon optional
  • Plum tomato
  • Avocado
  • Option to add jalapeños or any spicy pepper.

Instructions

  1. Begin by cleaning your fish and seafood. Most supermarkets will have the fish already skinned and bones picked, but still check the flesh to make sure there are no other bones that need removal.
  2. Dice the fish into bite-size pieces and place them in a bowl. For the shrimp, depending on the size cut either in half or in thirds and add to the bowl. 
  3. Dice onion and add to the bowl. Crush and mince the garlic and add to the bowl.
  4. Add oil and lemon-lime juices. mix contents thoroughly, make sure liquid is covering the fish and seafood. Add more juices if needed. 
  5. Season with salt, pepper, and cumin. If your fish is fresh, and you trust your source, you can serve immediately. Otherwise, let the fish and seafood marinate in the juices for a few hours. I let mine marinate for 6 hours. Made it in the morning and ate it that evening.
  6. let's drain the ceviche, but reserve the liquid. While the excess liquids drain, grab another bowl. Option to dice the other half of the onion and add it to the bowl. Dice the avocado and the plum tomato. Add the parsley and cilantro. If you are using the spicy peppers or jalapeño dice it and add to the mixture. Add the drained ceviche to the bowl and a squirt of olive oil. Mix. If the mixture seems too dry, add a little of the reserved liquid to moisten and serve.

Notes

  1. If you buy a smaller shrimp like a 51/60 or a 61/70 leave whole. (#/# represents the number range of shrimp per pound. So 21/25 means, 21-25 pieces of shrimp per pound). 
  2. For this application, you could also use a squeezable garlic like this one. As for the ginger and lemongrass, find the squeezable varieties, less time-consuming with less hassle. If you do not find the lemongrass, it is ok to skip it
  3.  If your fish is fresh, and you trust your source, you can serve immediately. Otherwise, let the fish and seafood marinate in the juice.

Serving Ceviche Suggestions:

Before I serve the ceviche I have to decide with what am I serving it with? Tortilla chips are an easy way of serving it. You can either buy the restaurant-style chips, especially the ones with lime added. Like Late July's Restaurant Style Lime and Jalapeño chips! But my most favorite way to eat ceviche is with TOSTONES. Green plantains that are lightly fried then smashed flat and re-fried to finish into a super crispy, thick plantain chip. These tostones could also be turned into a cup if instead of smashing them flat you were to use a lemon squeezer. Then use the ceviche to fill the cup.

Keywords: ceviche, shrimp ceviche, fish and shrimp ceviche

Find it online: https://girlmeetsfire.com/ceviche/

Translate »