Description
A refreshing and zesty Raw Shrimp Ceviche that captures the vibrant flavors of fresh citrus juices, herbs, and spices. This no-cook seafood dish features chopped raw shrimp marinated in lemon and lime juice until 'cooked' by the acidity, combined with fresh vegetables and a light olive oil dressing. Perfect for a light appetizer or summer snack served with tortilla chips.
Ingredients
Shrimp and Marinade
- 1 pound peeled and deveined raw shrimp, chopped into 1/2-inch pieces
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
Dressing and Seasoning
- 3 tablespoons extra virgin olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon paprika
- 1/4 teaspoon lemon zest
- 1/4 teaspoon lime zest
- 1 tablespoon fresh lemon juice (additional)
- 1 tablespoon fresh lime juice (additional)
Vegetables and Garnish
- 1 large tomato, seeded and finely chopped
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped peeled cucumber
- 1/4 cup thinly sliced green onion
- Lime wedges, for garnish (optional)
- Tortilla chips, for serving (optional)
Instructions
- Marinate Shrimp: In a medium bowl, combine the chopped shrimp with 1/2 cup each of fresh lemon and lime juice. Cover the bowl and refrigerate for at least 4 hours or up to overnight, stirring gently 2 to 3 times during the marinating period to ensure even 'cooking' of the shrimp by the citrus juices.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, granulated sugar, kosher salt, paprika, lemon zest, lime zest, and the remaining 1 tablespoon each of lemon and lime juice. This creates a flavorful dressing that will complement the marinated shrimp and vegetables.
- Combine and Serve: Just before serving, drain and pour off any excess liquid from the shrimp mixture. Add the finely chopped tomato, minced jalapeño, fresh cilantro, peeled cucumber, green onion, and the prepared olive oil dressing to the shrimp. Toss gently but thoroughly to evenly combine all ingredients. Serve immediately, garnished with lime wedges and accompanied by tortilla chips if desired.
Notes
- Ensure shrimp is fresh and of sushi or sashimi-grade for safe raw consumption.
- Adjust jalapeño quantity to control spice level according to taste.
- You can substitute lime and lemon juice with all lime or all lemon juice if preferred.
- Marinating time is crucial; do not shorten below 4 hours to ensure proper 'cooking' by acidity.
- Serve chilled for the best flavor and texture.
- Optional tortilla chips add a crunchy contrast, but the ceviche is delicious on its own.
