This recipe contains 4 to 6 servings and has a preparation time of 30 minutes with a cooking time of 1 hour. One of the cautions you should take with this dish is with the timing of the cook as shrimp is fairly easy to overcook and nothing is worse than overcooked shrimp.
- 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!
For a dish like shrimp ceviche, it is best to buy your shrimp frozen as it is rare to find fresh shrimp. Shrimp stored in the freezer retain will have a longer shelf life than thawed fish, and this is good news for the home-cook. You should avoid any shrimp which has been deveined or peeled beforehand as this can create a loss of flavor and texture. The shrimp you buy should not have any black spots on its shell, and yellowing shells should be completely avoided. The shrimp should fill its shell when thawed and it should smell of saltwater. Some commonly found species include Gulf White, Ecuadorian White, Black Tiger, Gulf Pink, Gulf Brown, Chinese White, Rock Shrimp. Some of the best places you can find these shrimp include the coastal regions that surround the Gulf of Mexico, many cities in the US (often imported from South America), Ecuador, Peru, and other regions close to good fishing grounds.
Shrimp ceviche and wine are a heavenly combination as a strongly acidic wine will help enhance the flavor of this dish. Pino Gris, Dry Riesling, and Vinho Verde are some of the best wines to go with shrimp ceviche as they are light and refreshing so that they would complement the freshness of the dish perfectly. Any wine with a good balance of fruity taste and acidity would be ideal to accompany this particular shrimp ceviche as you would need something fruity and tangy with this ceviche