Shrimp Ceviche Recipe

Shrimp: Peeled and deveined, cut into bite-sized pieces.

Lime juice: Freshly squeezed, used to 'cook' the shrimp.

Red onion: Finely chopped for a sharp, tangy flavor.

Jalapeño: Finely chopped, seeds removed for less heat.

Cucumber: Diced for a refreshing crunch.

Tomato: Diced for a juicy, sweet addition.

Cilantro: Chopped for a fresh, herbal note.

Salt: To taste, enhances all the flavors.

Avocado: Optional, diced for a creamy texture.

• shrimp - Substitute with firm white fish: Firm white fish like tilapia or cod can mimic the texture and absorb the flavors well.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good alternative.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can add a fresh element to the dish.

• tomato - Substitute with red bell pepper: Red bell peppers provide a sweet and crunchy alternative.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• avocado - Substitute with mango: Mango adds a sweet and creamy texture, providing a different but complementary flavor.

• To keep your shrimp ceviche fresh, transfer it to an airtight container. This helps maintain the flavors and prevents any unwanted odors from seeping in.

• Store the container in the coldest part of your refrigerator. The shrimp should remain fresh for up to 2 days. Beyond this, the texture and taste may start to degrade.

• If you plan to enjoy the ceviche later, consider storing the avocado separately. This prevents it from becoming mushy and ensures it retains its vibrant color.

• For freezing, place the shrimp in a single layer on a baking sheet and freeze until solid. This prevents the pieces from sticking together.

• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label it with the date to keep track of its freshness. The shrimp can be frozen for up to 1 month.

• When ready to use, thaw the shrimp in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.

• After thawing, combine the shrimp with fresh lime juice and other ingredients. This ensures the ceviche tastes as fresh as possible.

• Remember, ceviche is best enjoyed fresh. Freezing may alter the texture slightly, but the flavors should remain delightful.

• Gently warm the shrimp ceviche in a skillet over low heat. This method ensures that the shrimp doesn't overcook and become rubbery. Stir occasionally until just warmed through.

• Place the ceviche in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for short intervals, about 15-20 seconds at a time, stirring in between to ensure even heating. Be cautious not to overheat.

• For a more refreshing option, allow the ceviche to come to room temperature naturally. This method preserves the texture and flavor of the shrimp and vegetables.

• If you prefer a slightly chilled ceviche, place it in the refrigerator for about 10-15 minutes before serving. This will enhance the flavors without altering the texture too much.

• To add a bit of zest, squeeze some fresh lime juice over the ceviche before serving. This will revive the citrusy notes and make the dish taste freshly made.

• Serve the reheated ceviche with freshly made tortilla chips or on tostadas to add a crunchy contrast to the tender shrimp and vegetables.

• Mixing bowl: A large bowl to combine and marinate the shrimp with lime juice and mix all the ingredients together.

• Knife: Essential for finely chopping the red onion, jalapeño, cucumber, tomato, and cilantro.

• Cutting board: A surface to safely chop all the vegetables and shrimp.

• Citrus juicer: Useful for extracting fresh lime juice efficiently.

• Measuring cup: To measure the correct amount of lime juice.

• Measuring spoons: To measure the salt accurately.

• Spoon: For mixing the ingredients together.

• Serving dish: To present the ceviche attractively.

• Tortilla chips: Optional, for serving the ceviche.

• Tostadas: Optional, another serving option for the ceviche.

Prep ingredients in advance: Chop the red onion, jalapeño, cucumber, tomato, and cilantro ahead of time and store them in the fridge.

Use pre-cooked shrimp: Opt for pre-cooked, peeled, and deveined shrimp to skip the cooking step entirely.

Juice in bulk: Squeeze the lime juice in advance and keep it in a sealed container.

One-bowl method: Mix all ingredients in one large bowl to minimize cleanup.

Serve simply: Use tortilla chips or tostadas for easy serving without additional prep.