The authentic shrimp ceviche recipe to taste

Shrimp ceviche is a delicious dish, which is present in the typical gastronomy of several Latin American countries such as Peru, Colombia and Ecuador. However, it is in Peru where it was born as a variation of the Peruvian ceviche recipe.

In this country you can enjoy the fish ceviche recipe, which is another delicious variation where instead of using meat, shrimp use fish.

However, when you try the shrimp ceviche recipe, you will realize that it is just as delicious as the beef ceviche.

Next, we will explain the preparation process and some additional tips so that the dish is perfect.

Shrimp ceviche recipe ingredients

• One pound of shrimp (can be fresh or prepackaged).

• Cilantro.

• A red onion.

• Pepper to taste

• Tomato.

• Salt to taste.

• Lemon.

• Vegetable oil.

• Eggplant and avocado to decorate.

• A green banana.

Recommendations and tips for a perfect shrimp ceviche recipe

• When you boil the shrimp liquid, you should have a container with ice ready, so that you can remove the shrimp as soon as it changes color.

• In case you do not know how to wash and prepare shrimp for cooking, you should look for some previous tutorials before making this recipe.

• The best thing is that after washing the shrimp, strain them and dry them a little with an absorbent paper, as this will help them to better acquire the flavor of the other ingredients.

Steps for the preparation of shrimp ceviche

Note: We will divide the preparation of the shrimp ceviche into several phases to make it easier to understand.

Shrimp sauce preparation

1. Wash and remove the main vein from the shrimp, to get them ready to cook. Also remove the head and shells.

2. Add half of the shrimp to a pot with three-quarters of a cup of water to bring it to a boil. Cover the pot and let the shrimp cook in boiled water for 7 minutes.

3. After seven minutes, turn off the pot and take its contents to a blender. Turn on the blender and let it blend for 7 seconds on its lowest speed.

4. Strain what you have beaten into the same pot where you will later cook the shrimp. You can use a spoon to completely extract the liquid.

Shrimp cooking

1. Place the pot with the shrimp liquid over medium heat and covered until it boils.

2. Add a little pepper and salt to taste before pouring in the rest of the shrimp, stir with a paddle and let them cook until the shrimp change color. Ideally, they should be removed when they all change color. The time for this is 1 to 2 minutes.

3. Turn off the stove, remove the shrimp, draining the sauce very well and immediately place them in a container with ice. Let the shrimp cool for a minute or two.

4. Let the shrimp bottom or sauce cool to use in the ceviche. You can use an additional ice tray to chill the sauce or shrimp bottom.

Preparation of bananas

1. Peel a green banana and slice it.

2. In a pan with enough oil and on high heat, add the banana slices and with the help of a trowel, separate them so that they do not stick while they fry.

3. When the bananas are golden brown and toasted, remove them from the heat and place them on a plate lined with absorbent paper.

Ceviche preparation

1. Julienne the onions and add them to a large enough bowl.

2. Next, add a little salt to taste and the juice of one lemon. With the help of a paddle, stir and crush a little so that the onion is sautéed and releases its taste.

3. Remove the skin and seeds from the tomato, cut into medium pieces and add them to the bowl along with the onions. Then, stir with the paddle to mix them.

4. Add the shrimp to the bowl, a little finely chopped cilantro, ground black pepper to taste and the shrimp concentrate or cold sauce that we previously reserved.

5. Try the salt and pepper point, and add a little more if necessary. You can also add a little more lemon juice if you consider necessary.

6. Add just a dash of vegetable oil and mix with the help of the trowel.

Serve the Peruvian shrimp ceviche

1. When serving, place the previously reserved fried plantains on a large plate and reserve a space in the middle for the ceviche.

2. In a smaller bowl, serve the ceviche by placing some shrimp on the edges, along with a lemon wedge.

3. Peel and slice an avocado and place two avocado slices on top of the ceviche.

4. On one side, as an optional touch, you can place a cup of rice and a little of the sauce of your choice.

Can I keep the ceviche in the refrigerator?

Shrimp ceviche is a dish that is preferably eaten cold, so it is best to keep the leftovers in the refrigerator. When serving, you just have to remove from the refrigerator and serve directly on the plate.

However, take into account that to protect it, it is better to do it in a glass or plastic container, hermetically closed.

Shrimp ceviche recipe conclusions

This is an ideal Peruvian ceviche recipe to share at festive summer dinners, as it is delicious, fresh and smooth. Therefore, it is also perfect as a starter. But, you should always serve it with a good complement.

As for the drinks with which you can accompany it, a glass from any of your wine collections can serve to complement its flavor. Also, you can accompany it with a glass of lemonade, or passion fruit juice.

We highly recommend you try to make this recipe at home and enjoy it by adding your personal touch.