Fresh Peruvian Shrimp Ceviche

This Peruvian shrimp ceviche brings together the perfect balance of seafood, citrus, and fresh vegetables for a light yet satisfying dish that never fails to impress guests at my summer gatherings.

I first made this vibrant ceviche for a backyard gathering when temperatures hit record highs last summer. The refreshing citrus marinade and tender shrimp were so popular that it has become my signature dish whenever friends request something light yet impressive.

Ingredients

• 1 lb shrimp peeled and deveined: Choose plump shrimp with a clean ocean scent for the freshest flavor
• 1 cup cherry tomatoes cut into halves: Adds bright bursts of sweetness that balance the acid
• ¾ cup diced cucumber: Provides refreshing crunch and coolness to balance the dish
• ½ cup red onions: The sharp bite mellows beautifully in the citrus marinade
• 1 avocado diced: Creates creamy richness that smooths out the acidity
• 1 jalapeno minced: Introduces a gentle heat that elevates all other flavors
• ½ cup chopped cilantro: Essential for authentic Peruvian flavor profile
• ¼ cup lime juice: Fresh squeezed offers the brightest acidity
• 1/3 cup fresh orange juice: Sweetens and balances the lime for perfect marinade
• ½ teaspoon salt: Enhances all the flavors and helps vegetables release juices
• Tortilla chips for serving: Choose sturdy varieties that can scoop without breaking

Step-by-Step Instructions

Ingredient Preparation:

Gather all fresh ingredients ensuring everything is properly washed and dried. Quality matters tremendously in a simple dish like ceviche where each component shines through.

Cooking the Shrimp:

Bring a pot of well salted water to a full rolling boil then immediately turn off the heat. Add shrimp and allow them to gently cook just until they turn pink and opaque throughout about 2 minutes. Watch carefully as overcooked shrimp become rubbery and tough.

Cooling Process:

Immediately drain the hot shrimp and spread them on a plate to cool quickly. This stops the cooking process and preserves their tender texture. Allow them to cool completely before proceeding about 10 minutes.

Combining Ingredients:

Place cooled shrimp in a large glass or ceramic bowl. Add cherry tomatoes cucumber red onions avocado jalapeno and cilantro distributing everything evenly throughout the mixture.

Creating the Marinade:

Pour the fresh lime and orange juices over the mixture ensuring all ingredients receive contact with the citrus. The acidity begins working immediately to meld and enhance flavors.

Seasoning:

Sprinkle salt evenly across the surface then gently fold all ingredients together using a large spoon or spatula. Take care not to crush the delicate components especially the avocado.

Marination Time:

Cover the bowl with plastic wrap and refrigerate for 45 minutes to an hour. This crucial step allows the flavors to develop fully and the citrus to slightly firm the vegetables.

Serving:

Plate the chilled ceviche in shallow bowls or martini glasses for an elegant presentation. Surround with quality tortilla chips and garnish with additional cilantro leaves if desired.

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The first time I served this ceviche at a family gathering my seafoodshy nephew actually asked for seconds. The tender texture of properly cooked shrimp combined with the bright citrus marinade won him over completely changing his mind about seafood dishes.

Traditional vs Modern Preparation

The traditional Peruvian method involves using raw seafood that gets "cooked" by the acidity in the citrus juices. This chemical cooking process called denaturation changes the protein structure similar to heat cooking. While delicious this technique requires absolutely fresh seafood from a trusted source. Our recipe offers the safety of partially cooked shrimp while maintaining the bright flavors that make ceviche special. In Peru this dish is commonly served with sweet potatoes and corn as accompaniments reflecting the agricultural heritage of the region.

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Storage Considerations

Ceviche is best enjoyed within 24 hours of preparation as the citrus continues to break down the proteins in the seafood and vegetables. Store any leftovers in an airtight container in the coldest part of your refrigerator. The avocado may darken slightly but this is purely cosmetic and does not affect the flavor. For best presentation when serving leftovers add a fresh squeeze of lime juice and a sprinkle of cilantro just before bringing to the table. Never freeze ceviche as the texture of the ingredients will completely break down resulting in a mushy unappetizing dish.

Perfect Pairings

This refreshing ceviche pairs beautifully with light crisp beverages that complement rather than overwhelm its delicate flavors. Try serving alongside a chilled Sauvignon Blanc with citrus notes or a traditional Peruvian Pisco Sour cocktail for authentic flair. For nonalcoholic options a sparkling water with cucumber and lime or a fresh limeade makes an excellent companion. Complete your meal with a simple dessert like fresh mango slices drizzled with honey or vanilla bean ice cream topped with a touch of sea salt to cleanse the palate after the bright acidity of the ceviche.

Frequently Asked Questions

→ Can I use cooked shrimp for ceviche?

Yes, cooked shrimp works perfectly for this ceviche. Simply ensure the shrimp is peeled, deveined, and chopped if needed before mixing with the other ingredients.

→ How long should I marinate the shrimp?

The shrimp should be marinated for at least 45 minutes to an hour to allow the flavors to blend fully.

→ What can I serve with shrimp ceviche?

Shrimp ceviche is best enjoyed with tortilla chips, but it also pairs well with crackers or fresh lettuce leaves for a lighter option.

→ Can I prepare shrimp ceviche in advance?

Shrimp ceviche can be prepared up to 8 hours in advance. However, add the avocado just before serving to prevent browning.

→ Should I use raw or frozen shrimp?

Both raw and frozen shrimp work, but ensure any raw shrimp is of the freshest quality for food safety. Frozen shrimp should be properly thawed before use.