If you follow me on Instagram, you will know that I am not a huge fan of cooking. It’s all the prep work, the time it takes, the clean up… I feel that I spend hours making a meal that will be devoured in less than 15 minutes. Not to mention that I am not really creative when it comes to ingredients. I have never really had it in me to “whip something up” with whatever ingredients are in the fridge. The flavour talent simply eludes me.
That being said, I do have my favorite go-to recipes that I know I can nail every single time, and that are just absolutely yummy. One of my personal favorites is my shrimp ceviche recipe. I am one to eat ceviche even in the winter time, but I find that this recipe pairs perfectly with the nice, hot summer weather, and maybe a glass of white or prosecco. Perfect for the beach, or poolside, and the best part is that you can serve it as an appetizer or main meal.
This recipe requires minimal ingredients and it is extremely easy to make. Trust me, if I can make it, so can you!
- 2 lbs of raw shrimp (deveined and without a tail)
- 1-2 red onions
- 1 1/2 cups of freshly squeezed lime juice
- Cilantro (about a cup – or more depending on your taste)
- Olive oil
- Spices: salt, peper, cumin, cayenne pepper (or tabasco sauce)
- To serve (optional): avocado, tortilla chips or plantain chips, or saltines or toasted slices of baguette bread
- Bring a pot of water to boil – make sure you have enough water for the amount of shrimp.
- While your water is boiling, finely slice your onions – thin slices about 1-1.5in long.
- Cut shrimp into cubes – depending on the size of your shrimp, cut each shrimp into halves or thirds.
- Once the water starts boiling, remove the pot from the heat and place your cut, raw shrimp in the pot for about 8-10 seconds – you want your shrimp to achieve a very pale pink color, but not cook your shrimp completely.
- Strain shrimp and place in a bowl. Add the lime juice 1 cup at a time, making sure the shrimp is covered completely with lime juice.
- Add the sliced onions and cilantro and mix.
- Season with cumin, salt, pepper and cayenne pepper to taste. Cover and refrigerate for 2-3 hours.
- Remove from the fridge and drizzle with olive oil to taste – this will help cut out some of the acidity of the lime juice.
- Serve with your choice of tortilla chips, plantain chips, saltines or baguette and enjoy!
- When placing your shrimp in boiling water, keep in mind that the goal is not to cook the shrimp. If you leave it in the water for too long, your shrimp will overcook and it will become chewy.
- Let your shrimp “cook” in the lime juice, in the fridge, for at least 2 hours. The longer, the better.
- Add enough olive oil to cut the acidity from the lime juice, but keep in mind that ceviche is supposed to be more on the acid side.
- Serve cold – whatever you do, do not heat up your ceviche! Ceviche is a cold dish. Serve it as an appetizer or main meal.
If you decide to try this recipe, please do let me know in the comments section below.