What is Shrimp Ceviche?
Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.) This version of ceviche is prepared with shrimp, which is first lightly cooked and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more!)
Why Pre-Cook the Shrimp?
While the acidic marinade “cooks” (denatures) the proteins, it may not kill all of the bacteria. Traditionally ceviche is made with raw seafood, but even then it is recommended that pregnant women or people with compromised immune systems avoid it. Personally I don’t find this as much of an issue with raw fish (think sushi, sashimi), but for some reason shellfish like shrimp and scallops can go bad much more easily. Unless your seafood is extremely fresh, I recommend lightly pre-cooking it first.
Make-Ahead Tips
To save time on the day you plan to serve this ceviche, cook the shrimp the night before and refrigerate in an airtight container. You can make the ceviche up to 4 hours in advance, completing steps 1 through 3, then adding the cilantro, cucumber, and avocado in step 4 just before serving. Too long in the citrusy marinade and the shrimp get rubbery.
More Delicious Shrimp Recipes to Try
Shrimp Cocktail Skillet Shrimp Fajitas Bang Bang Shrimp Tacos Shrimp and Grits Grilled Shrimp Tacos With Mango Avocado Salsa
Serve on the day you make it, as it can start to over-marinate and the shrimp tends to get rubbery if you let it sit for much longer than the recommended time. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
