So excited to share this Shrimp Ceviche recipe with you. It always reminds me of summer at the beach. So refreshing and loved by all. I make this quite a bit, especially when we have guests. It is gone before I know it. I choose to cook my shrimp. I know traditionally it is “cooked” by adding lots of lime and letting it sit in the refrigerator for 8+ hours. This is a delicious way to prepare it. However, once I had children and was living in a land lock state I wasn’t too trusting of even the “freshest” of shrimp. So I began cooking it. It still has a great flavor. The addition of some spices gives it a hint of a Vuelve a la Vida (a shrimp dish with tomatoes, lime, and chile served with a gazpacho like liquid in a cup) type flavor. One of my husbands favorite dishes. One that I will have to create at a later date. Anyway, enough rambling, on to the recipe.
2lbs Uncooked peeled Shrimp (Or cooked if you want to speed up the process)
3 Large or 5 small roma tomatoes
1 Small yellow onion
1-2 Serrano chilies
1Handful of cilantro
Old bay spice (Or make your own here)
If your shrimp are frozen, thaw them and then toss with 1 T of old bay seasoning and 1 tsp sea salt. Heat 1 T coconut oil in a pan and add the shrimp. Cover and cook until the shrimp are pink, about 5 or 6 minutes. Remove from heat and let them cool. If you are using cooked shrimp. I would still toss them with the spices and salt and heat them up quickly with coconut oil, just so that the flavors can really melt into the shimp. Only let them cook a couple of minutes, otherwise you will end up with chewy shrimp. In the mean time, dice the onion, tomatoes, cilantro, and serrano chilies. When the shrimp have cooled, take the tailes off and cut them into bite size pieces. Place the shrimp into glass dish. Squeeze the lime juice over the top of the shrimp. You should have enough lime juice to cover about 1/2 the shrimp. Give it a good stir. Add the diced tomatoes, onion, cilantro and chilies to the shrimp. Give it another stir. Add more lime and salt if you need to. You can increase the spiciness by adding more serranos.
The ceviche is best made the day before and stored in the refrigerator, but it is still delicious made the day of.