Detailed Ceviche Recipe
This light and zesty ceviche is the perfect no-cook dish to cool off on a hot day. With fresh shrimp, vibrant vegetables, creamy avocado, and the right balance of citrus and spice, it’s both refreshing and satisfying. Whether you’re feeding a crowd or just enjoying it yourself, this ceviche will impress with its bold flavors.
Ingredients:
For the Shrimp and Crab Mixture:
- 2 lbs shrimp (small or medium-sized, peeled and deveined)
- Make sure your shrimp is cleaned, peeled, and deveined. You can use pre-cooked shrimp, but fresh shrimp marinated in lime juice gives the best results.
- 1 bag (approx. 8 oz) imitation crab meat
- The crab meat adds a delicious texture and flavor to the ceviche. You can also use real crab meat if you prefer.
For the Citrus Marinade:
- 10-15 limes (for juicing)
- Fresh lime juice is essential as it “cooks” the shrimp. You’ll need enough juice to fully submerge the shrimp.
- 1-2 oranges (for juicing)
- The sweetness from the orange juice balances the tartness of the lime juice, adding another layer of flavor to the ceviche.
For the Vegetable Mixture:
- 1 medium onion, finely diced
- White or red onions work best for ceviche. They add a sharp, crisp bite.
- 4-5 ripe tomatoes, diced
- Use juicy, ripe tomatoes to add natural sweetness and acidity. Roma or vine-ripened tomatoes work well.
- 2 cucumbers, peeled and diced
- English cucumbers are ideal because they are less watery and have fewer seeds.
- 3 jalapeños, finely chopped
- Adjust the heat by adding more or fewer jalapeños. Remove seeds for a milder flavor, or leave them in for extra spice.
- 2 avocados, cubed
- Choose ripe avocados that are firm but give slightly when pressed. They add creaminess to the ceviche.
- 1 bunch of cilantro, roughly chopped
- Fresh cilantro gives the ceviche a bright, citrusy flavor. Don’t be afraid to include some stems, as they carry a lot of flavor.
Seasonings:
- Salt and pepper, to taste
- These simple seasonings bring out all the flavors of the fresh ingredients.
Instructions:
Step 1: Prepare the Shrimp
- Juicing the limes: Start by juicing 10-15 limes to yield enough lime juice to cover the shrimp completely. Fresh lime juice is critical for ceviche, as it’s the acid that “cooks” the shrimp.
- Marinate the shrimp: Place the cleaned shrimp in a large shallow dish or bowl. Pour the freshly squeezed lime juice over the shrimp until fully submerged. Refrigerate the shrimp for 45 minutes to 1 hour, or until the shrimp turns opaque and pink in color. This is a sign that the lime juice has properly “cooked” the shrimp.
- Tip: If you’re using large shrimp, cut them into bite-sized pieces before marinating so they cook evenly in the lime juice.
Step 2: Prep the Vegetables
- Dice the onion, tomatoes, and cucumbers into uniform small pieces. This ensures an even texture in every bite.
- Tip: To prevent the ceviche from becoming watery, remove some of the seeds from the tomatoes before dicing them.
- Chop the jalapeños finely. Adjust the heat level by removing seeds and membranes if you want a milder ceviche, or leave them in for more heat.
- Chop the cilantro, including some of the tender stems for extra flavor.
- Cube the avocados right before assembling the ceviche to keep them fresh and creamy. Gently mix them in at the last moment so they don’t get mushy.
Step 3: Combine Everything
- Once the shrimp has marinated and turned pink, drain off some of the excess lime juice, leaving a small amount to keep the shrimp juicy.
- In a large mixing bowl, add the marinated shrimp, chopped onions, tomatoes, cucumbers, jalapeños, crab meat, and cilantro.
- Gently fold in the cubed avocado to ensure it stays intact and doesn’t turn into mush.
Step 4: Add the Orange Juice
- Juice 1-2 oranges, depending on how sweet you want the ceviche to be. Drizzle the fresh orange juice over the ceviche. This step balances the tartness from the lime juice and adds a refreshing sweetness.
- Tip: Some people like to add a little zest from the oranges for an extra citrusy kick.
Step 5: Season to Taste
- Season with salt and pepper to your liking. You can also add a few drops of hot sauce if you like a spicier ceviche.
- Optional: Add more lime or orange juice if you feel it needs extra acidity or sweetness.
Step 6: Let It Rest
- Once everything is combined, let the ceviche sit in the fridge for another 15-20 minutes to allow the flavors to meld together. This final resting period is important for developing the depth of flavor.
Step 7: Serve
- Serve your ceviche cold with tostadas, tortilla chips, or saltine crackers. It also pairs well with a side of sliced avocado or a salad.
- Tip: If you’re preparing ceviche ahead of time, keep the avocado and cilantro separate until just before serving to keep them fresh.
Tips for the Best Ceviche:
- Use Fresh Ingredients: The fresher the shrimp, vegetables, and citrus, the better your ceviche will taste.
- Adjust Heat to Your Preference: If jalapeños are too spicy, try using milder peppers or even bell peppers for added crunch.
- Timing is Key: Be careful not to over-marinate the shrimp. After about an hour, the lime juice will have done its job, and leaving it for too long may cause the shrimp to become tough.
- Additions and Variations: You can get creative with ceviche by adding diced mango, pineapple, or even jicama for some crunch. Hot sauce or a splash of tequila can also give the ceviche an extra kick.
This ceviche is a fresh, vibrant, and easy dish that’s perfect for warm weather and no-cook meals. It’s packed with layers of flavor from the zesty lime-marinated shrimp, crisp veggies, creamy avocado, and a hint of sweetness from the orange juice. Enjoy it at a summer gathering or as a light, refreshing meal!