Shrimp Ceviche Verde Recipe

Crafting this Shrimp Ceviche Verde is as refreshing as a seaside breeze, combining bright citrus notes with the subtle heat of jalapeño and creamy avocado. It’s the kind of dish that effortlessly transports you to a coastal paradise, best enjoyed chilled with some crispy tortilla chips.

Indulge in the elevated tastes of my Shrimp Ceviche Verde. This is not your typical ceviche.

While most recipes call for fish or scallops, mine uses shrimp, a much more flavorful protein. In my Book of Ceviches, I use a book-style format.

My simple recipe is not so simple, with each step narrating how to soak, more or less, delicious umami into the shrimp.

Shrimp Ceviche Verde Recipe Ingredients

• Raw Shrimp: High in protein, low in calories, rich in selenium.
• Fresh Lime Juice: Adds tanginess, boosts vitamin C, aids digestion.
• Cucumber: Hydrating, low-calorie, good source of vitamins K and A.
• Avocados: Creamy texture, heart-healthy fats, rich in fiber and potassium.
• Cilantro: Fresh, aromatic herb, good source of antioxidants and vitamins.

Shrimp Ceviche Verde Recipe Ingredient Quantities

• 1 pound raw shrimp, peeled and deveined, chopped into small pieces
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 cup fresh lemon juice (about 4 lemons)
• 1 medium red onion, finely chopped
• 1 medium cucumber, peeled, seeded, and diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 medium avocados, diced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 cup olive oil

How to Make this Shrimp Ceviche Verde Recipe

1. In a big glass bowl, mix the diced shrimp with the fresh lime juice and lemon juice. Make sure the shrimp is completely underwater. Put it in the fridge for 30 minutes to an hour, and let it get ‘cooked’ by the cucumber. Wait until the shrimp is opaque; that means it’s done. And you can’t overdo the time eaten under the cover without making it into ceviche. You want the shrimp cooked but still a little crunchy.

2. As the shrimp is marinating, get the other ingredients ready: the red onion should be chopped very finely, the cucumber should be peeled, seeded, and diced, the jalapeño should be seeded and chopped very finely, and the cilantro (you don’t have to use it, but it makes a nice flavor) should be coarsely chopped.

3. When the shrimp is readied, most of the citrus juice should be drained off. Only a little bit should be left so that everything remains moist.

4. Mix the shrimp with the chopped red onion, diced cucumber, jalapeño, and cilantro in a bowl.

5. Cut the avocados into pieces, then very gently fold them into the shrimp combination.

6. Add salt and brand-new ground black pepper to the ceviche. Do so to taste.

7. Pour the olive oil over the ceviche and gently mix to incorporate.

8. Correct seasoning if necessary. Add more salt, pepper, or lime juice to taste.

9. Refrigerate the ceviche for an additional 15-20 minutes. This will let the flavors meld.

10. For a refreshing and vibrant appetizer or light meal, serve the Shrimp Ceviche Verde at a chill temperature. Accompany it with tortilla chips or place it on tostadas.

Shrimp Ceviche Verde Recipe Equipment Needed

1. Large glass bowl
2. Knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Citrus juicer
7. Spoon (for mixing)
8. Colander or sieve (for draining shrimp)
9. Refrigerator
10. Serving dishes or bowls (for serving)

FAQ

• Q: Can I use pre-cooked shrimp for this recipe?A: Using fresh shrimp yields the best results, allowing the shrimp to “cook” in the citrus juices. You can use:
  1. jumbo shrimp;
  2. large shrimp; or
  3. medium shrimp.
  Whichever you choose, ensure the shrimp are raw and of good quality.
• Q: How long should the shrimp marinate in the lime and lemon juice?A: For 30 minutes to 1 hour, marinate the shrimp in the fridge until they are fully “cooked” and turn opaque.
• Q: Is it necessary to use both lime and lemon juice?A: Although ceviche is typically made with lime juice, we recommend using an equal amount of lemon juice in addition to the lime. The two together provide the best flavor.
• Q: What can I substitute for jalapeño if I want it less spicy?If you want, you can use a pepper with a mild heat level, such as a bell pepper; or you can leave it out completely, and the dish will have no heat at all.
• Q: How long will the ceviche keep in the refrigerator?A: Ceviche is best eaten raw but can be kept in the fridge for as long as 2 days.
• Q: Can I add tomatoes to this ceviche?A: Yes, if you want to add them, diced tomatoes can be a tasty addition.
• Q: Is olive oil necessary for the recipe?Richness can be imparted by olive oil, but if you want to keep it light, feel free to leave the oil out.

Shrimp Ceviche Verde Recipe Substitutions and Variations

1 lb raw shrimp can be replaced with 1 lb of firm white fish, such as tilapia or sea bass, for a different take on ceviche.
1 cup fresh orange juice can be substituted for 1 cup fresh lime juice in order to achieve a milder, more mellow version of whatever dish you’re making. Most of the time, substituting orange juice for lime juice isn’t a problem, because they’re both acidic, and acidity is what really gives these dishes the punch that keeps you coming back for more. But there are situations when orange juice won’t cut it.
1 medium shallot may be used instead of 1 medium red onion for a milder flavor.
One can substitute 1 serrano pepper for a jalapeño pepper if seeking to maintain or enhance the heat factor of a dish. If less heat is desired, a green bell pepper may be used.
Fresh parsley can be used in place of fresh cilantro when the latter is not available or preferred. Here’s how to do the swap:

– Use the same amount of parsley as you would cilantro when measuring.
– Chop the parsley as finely as you would chop cilantro.

Pro Tips

1. Uniform Shrimp Pieces Ensure that all the shrimp pieces are chopped uniformly to ensure even ‘cooking’ in the citrus juice. This will help achieve consistent texture and flavor throughout the ceviche.

2. Control the Heat Adjust the amount of jalapeño to your preference for heat. If you prefer a milder ceviche, you can either use less jalapeño or substitute it with a milder pepper.

3. Optimal Avocado Ripeness Use avocados that are ripe but still firm so that they maintain their shape when mixed into the ceviche. Overripe avocados can become mushy and lose their texture.

4. Citrus Tips Roll the limes and lemons on the countertop before juicing them. This helps release more juice, maximizing the citrus flavor in the ceviche.

5. Flavor Enhancements Consider adding a touch of zest from the limes and lemons to really enhance the citrus aroma and flavor without overpowering the dish.