Another childhood favorite! Ceviche is one of those foods that has always seemed (to me) so fancy and exotic, when really it’s incredibly fast and easy to make. Honestly, other than playing the waiting game while the shrimp were marinating this dish took me… maybe 30 minutes total? Fast and easy – I like it! Haha, ease of operations aside though, ceviche basically screams summer to me whenever I taste it, see it, or think about it. Probably because of lots of fond memories eating it at summer holiday parties, but also because it’s packed with the brightness of citrus and spicy kick from cilantro that fly you to a clear watered, white sandy beach where you have no cares in the world. Which is maybe just me (food REALLY speaks to me), but I hope you enjoy it just as much!
1 Pound Fresh Shrimp (Deveined)
1 Orange (Zested and Juiced)
4 Limes (Zested and Juiced)
1 Teaspoon Frank’s Red Hot
1 Teaspoon Sugar
2 Tomatoes (Deseeded and Finely Chopped)
½ Red Onion (Diced)
½ Jalapeño (Deseeded and Diced)
2 Tablespoons Cilantro
Salt and Pepper to taste
1. Rinse and clean the shrimp in a colander under cold water before cooking. Fill a medium sized sauce pan with water to about an inch to the top, bring water to boil over high heat.
3. While the shrimp are cooking create an ice bath in a large mixing bowl by filling it with ice and cold water. Once the three minutes have passed immediately drain off the hot water and shock them in the ice bath to stop the cooking process.
4. When the shrimp have cooled enough to touch begin peeling them. If you are planning to serve the shrimp whole, be careful to leave the tail on the shrimp. After all the shrimp have been peeled drain off the cold water and set them aside.
5. In a large mixing bowl whisk together the fruit juices, zests, Red Hot, and sugar.
6. Fold in the tomato, onion, jalapeño, and cilantro until well combined.
7. Depending on how you want to eat your ceviche you may add in the shrimp whole or cut into thirds. Traditionally my mom serves hers as an appetizer so she leaves the shrimp whole with tails on, arranges five or six in a margarita glass, and drizzles the marinade over them. I served my ceviche as a taco topping so I cut the shrimp into thirds for more bite size pieces when guests put them on tacos.
8. Add your shrimp to the marinade and season to taste with salt and pepper. Chill in your refrigerator for a minimum of four hours.