Ceviche is an underrated dish that’s simple to make yet insanely delicious! It’s amazing how this heavy hitter isn’t a staple at every single family gathering and get together. However, if you’re Mexican or Peruvian this dish is probably a permanent family member! There’s so many different ways of making this refreshing dish and each one is a celebration of the culture that they represent! Yet despite the kind, this dish is sure to wow.
Ceviche has a precise formula that always ends in perfection. You need to start off with high quality raw seafood, fresh crunchy veggies and fresh acids—whether you’re using limes, lemons, oranges or all of the above. Some cultures even use milk to ceviche and it is divine! My recipe is a simple spin on a classic. The key is to always use the freshest ingredients that you can find. This dish relies on the integrity of its ingredients. If you start with mad you’ll end with Ceviche that’s meh—and food should never be meh. The integrity of the ingredients matter and any deviation will mean devastation.
Whenever I make ceviche, I like to use large or jumbo wild caught shrimp cleaned with the tail off. I also like to add a variety of fresh bell peppers. The more, the better. I personally like to eat with my eyes, so I make sure to add green peppers, red peppers, yellow peppers and more! I also prefer to use red onions since they’re a tad bit softer and smoother. Red onions also take to limes, lemons, vinegar, and any acid much much nicer!
Ceviche is known for being refreshing and cooked in acid. It’s the perfect summer dish whether you’re enjoying as an appetizer, snack, or main dish. In fact, when the New York winter makes its way home and the chilliness cements into my bones, I usually whip up some Shrimp Avocado Ceviche to remind me of sunny warm days. Suddenly, the seemingly distant summer memories are anew and distant no more.
Don’t fear when making ceviche. Just know that good quality ingredients, seafood, and time will yield great results! Now the choice is entirely up to you, but you can choose whether or not to blanch your raw shrimp beforehand. I like warming up some water with salt and fresh lemons almost like you’re making a salt lemon tea. I then blanch the shrimp just until they turn colors. This takes about 30 seconds depending on how hot the water is. It’s really important that you don’t overcook the shrimp. In fact, DO NOT OVER COOK THE SHRIMP! You’ll be tempted to leave them in the water longer, but trust me—the less the better. The shrimp will continue to cook once you leave them in the lime juice. If you overcook the shrimp in the beginning, you’ll end up with chewy ceviche. Now think about that… chewy ceviche… that doesn’t even sound good!
Ceviche should be bursts of light flavor in your mouth. You can pair it with almost anything that you like. I love eating them with Tostones or Mariquitas aka Plantain Chips. They’re the perfect pair! When adding the avocado, make sure to do it just before you serve it to your guests. It’s also really important that you let the ceviche sit in the refrigerator for at least an hour before serving. Last, but not least, always remember to serve and eat your ceviche cold!
Don’t forget to pin this to your boards!
And now for the recipe!
- • 1 lbs Raw Shrimp
- • 1 Red Onion
- • ¼ Green Pepper
- • ¼ Red Pepper
- • Salt to Taste
- • ¼ cup Cilantro
- • 1 Avocado
- • 1 Lemon
- • 5-6 Limes ~ 1 cup
- • Black Pepper to Taste
- • Water
- Slice lemons into rings and set aside
- Finely dice onions, peppers, and cilantro. Set aside
- In a large pot over medium, warm up water, lemon slices and salt. Warm up water just until it begins to boil
- Add raw shrimp and stir
- Remove shrimp as soon they start to turn orangey/pink
- Dice shrimp into medium pieces—or desire pieces. Just make sure not to dice too small
- Place shrimp in a large mixing bowl and add onions, peppers, cilantro, fresh lime juice, salt, black pepper, and Olive oil. Mix until well combined
- Push all of the shrimp into lime juice. Make sure that all of the shrimp in submerged in the lime juice
- Cover bowl with seran wrap and place into refrigerator for at least 1 hour. The longer the shrimp sits in the refrigerator, the better it will taste
- Whenever you’re ready to serve the ceviche, add avocado and mix in. Serve with your chips of choice