Shrimp is one of the world’s most adored seafood and the fact that it is used in so many dishes shows how this love has spread across the globe. So, combine something as beloved as shrimp with something as popular as ceviche and what do you get? The answer is a killer dish for everyone to enjoy! Shrimp ceviche is a different and delicious way to incorporate seafood into your everyday diet. It is light, balanced and vibrant, so it is sure to pack a punch.
One of the theories behind the origin of ceviche purports that the dish was invented in areas ranging from Central America to the Polynesian Islands. This theory states that ceviche could have had its origin in Ecuador’s coastal civilizations as this region had an abundance of fish and shellfish in many different varieties. Also, this theory has found that ceviche was not invented in Mexico, even though the dish is a part of traditional Mexican cuisine for many centuries.
Due to the fact that the Spanish brought citrus fruits from the Europeans, it may be a possibility that they created this dish with Moorish roots. Obviously, Peru takes the crown as the king of Ceviche countries but the origins of this particular variation are still lost in time. That doesn’t mean that Peru offers one of the finest Shrimp Ceviche Recipes in any of its thousands of fine restaurants.
- 1 pound medium shrimp peeled and deveined
- 1 pot water
- 2 tablespoons salt
- ¾ cup Lime Juice
- ¾ cup lemon juice
- 1 cup finely chopped red onion
- 1 minced serrano chili seeds and ribs removed
- 1 cup finely chopped cilantro
- 1 chopped cucumber peeled and seeded
- 1 avocado peeled, seeded and cut into chunks
- Bring a large pot of water (around 4 quarts) to a boil and add 2 tablespoons of salt. Add the shrimp and cook for 2 minutes. Keep a watchful eye on the shrimp as overcooking it will turn it rubbery. Remove the shrimp and place it into a bowl full of ice to stop it from cooking any further.
- Drain the shrimp and cut it into 1 inch long pieces. Place shrimp into a large bowl and add the lemon and lime juices. Cover with cling film and place in the refrigerator for half an hour.
- Mix the red onion and serrano chili and refrigerate for another half an hour.
- Add the cilantro, cucumber, and avocado before serving and voilà!