Ceviche is a traditional Peruvian dish made of chopped seafood (usually shrimp, scallops, or geoduck), citrus juice, and a few other salsa-like ingredients. It’s delicious, it’s refreshing, and it’s really easy to make. So easy, in fact, that it cooks itself! You see, by combining citric acid with raw seafood, you’re able to cure the shellfish in a flavorful lemon/lime bath and essentially “cook” it without actually using heat, making it the perfect summer snack food during these hot August days. Now, I’m not sure what it is in the acid that causes the little fishy proteins to magically change, but it’s pretty cool to watch the uncooked shrimp slowly turn pink before your very eyes. I considered doing some extensive online research on this cooking method and then blowing you away with my vast knowledge on the subject, but that sounded exhausting. Instead, I’m including a link for some extra credit reading for those of you really interested in learning something new today.
- 1 lb. uncooked shrimp, peeled and deveined
- ¾ cup fresh squeezed lemon juice (from about 3-4 lemons)
- ¾ cup fresh squeezed lime juice (from about 4-5 limes)
- ½ lb. tomatoes, seeded and diced
- ½ sweet yellow onion, peeled and diced
- 1 avocado, peeled and diced
- 1 cucumber, peeled, seeded, and diced
- 1 jalapeño, stems, seeds and ribs removed, diced
- 1 clove garlic, minced
- 2 Tbsp chopped fresh cilantro, plus some leaves for garnish
- 1 tsp tabasco
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp sugar
- Kosher salt and fresh cracked black pepper to taste
- Yellow corn chips for serving
Add shrimp to a shallow bowl and pour lemon and lime juice over top, covering shrimp completely. Allow to sit.
After about 10 minutes you’ll notice the shrimp begin to turn pink. Stir shrimp and allow to “cook” for another 10-15 minutes.
The shrimp is ready when all sides are pink and flesh feels firm to the touch, about 20-25 minutes total.
Pour shrimp and juice through a collander to strain.
Roughly dice shrimp and place in a medium-size serving bowl with other diced ingredients, stir to combine. Taste and season with more paprika, salt, and pepper if needed. Sprinkle with cilantro leaves and serve with yellow corn tortilla chips for dipping.
Sidekick: Serve with a chilled glass of Chenin Blanc or Sauvignon Blanc.