Shrimp Ceviche

My husband, our oldest daughter, and I took our granddaughter and her boyfriend couch shopping for their new townhome last week. The day was sizzling hot. Afterwards, we went to eat at a Mexican restaurant called Maria Bonita, and although I love Mexican food, I wanted something light and refreshing. I had the shrimp ceviche. I found it to be the perfect meal when the weather is unbearable. I had to re-create it at home and learn more about ceviche.

Ceviche is a popular Latin American seafood dish. The traditional preparation cuts fresh raw fish or shrimp into bite-size pieces and marinates it in lemon and lime juices. The citric acid in those juices makes the fish firm and opaque without cooking it in boiling water. I did find recipes online that marinate fish overnight in citrus juice to get the cooked appearance. However, after so many years in the grocery and deli business, I didn’t feel comfortable with this approach. I chose to poach my shrimp, knowing this method would kill any bacteria.

I learned ceviche is considered the national dish of Peru, which surprised me because I have believed since I visited my friend, Sharon DeQuine, in Peru that the national dish was guinea pig. Sharon and I went out to dinner one evening, and Sharon was brave enough to eat guinea pig. I was not. The landlord of the apartment where Sharon stayed during my visit even raised guinea pigs. They squealed nonstop. Such an amazing trip! Back to ceviche, the Peruvians make ceviche with raw fish, onions, and hot peppers and serve it with starchy sides like sweet potatoes or corn. I learn something new every day.

The Mexicans make ceviche with shrimp, white fish, or octopus and red onion, cilantro, and chile peppers. Often times they add tomatoes, cucumbers, and avocados. I wanted to make mine like Maria Bonita, so my version follows, which included shrimp, tomatoes, cucumbers, and avocados. They served it with tostadas. I shop at Kroger, and in the tortilla section they sell tostadas that are already fried and ready to eat.

Shrimp Ceviche

Serves 4 as a main course, 8 as an appetizer

1 pound medium shrimp, peeled, deveined, and tails removed

¼ cup freshly squeezed lime juice (about 2 to 3 limes)

¼ cup freshly squeezed lemon juice (about 2 lemons)

1 cucumber, peeled, seeded, and finely chopped

2 medium tomatoes, seeded and finely chopped

1 cup red onion, finely chopped

1 jalapeño, seeded and minced

3 tablespoons fresh cilantro leaves, roughly chopped

1 teaspoon minced garlic

½ teaspoon salt

1 cup Spicy Hot V-8 Juice®, or to taste

1 avocado, peeled, seeded, and chopped

Bring a large pot of salted water to boil over a high heat. Add shrimp and poach until shrimp are opaque, curl, and just cooked through, about 1 to 4 minutes. (Cook raw shrimp 2 to 4 minutes. Precooked shrimp only need 1 minute.) Drain shrimp and let cool, about 15 minutes. Using a sharp knife, cut shrimp into ½-inch pieces and place in a large bowl.

In a small bowl, place lime and lemon juices and stir to combine. Pour over shrimp and marinate while you prep the remaining ingredients, stirring occasionally.

Add cucumber, tomato, red onion, jalapeño, cilantro, garlic, salt, and V-8 Juice and stir to combine. Cover and chill at least 1 hour.

Just before serving, add avocado and toss gently to combine.

Serve with tostadas or tortilla chips.

Tips on removing cucumber seeds: Peel the cucumber and slice it in half lengthwise. Using a spoon, gently scrape out the seeds.

Tips on selecting cucumbers: Look for cucumbers that are firm and well shaped with deep green color. Do not buy yellowing, puffy, or shriveled cucumbers. Check for soft spots or soft ends, which is an indication of spoilage. The flesh of cucumbers should be pale green. Yellow flesh indicates they have started to decay.

Tips on storing cucumbers: Placed in reusable, paper, or plastic bags or wrapped in plastic, cucumbers should keep 1 week in the refrigerator.

Tips on selecting tomatoes: Select firm and plump tomatoes that feel heavy for their size. Do not buy pale, spotted, or mushy specimens. Avoid tomatoes with blemishes or cracks. Color is the best indicator of quality. Pick brightly colored tomatoes. My father taught me to shop with my nose. Smell the stem end of the tomato. If it’s ripe, it will smell like a tomato. Ripe tomatoes should give slightly when pressed but not feel rock hard.

Tips on storing tomatoes: Tomatoes must be treated gently. Place only ripened tomatoes in the refrigerator. Cool temperatures slow the ripening process. To ripen, place tomatoes at room temperature stem side down. To hasten the ripening process, place tomatoes in a paper bag and keep at room temperature.

Tips on selecting avocados: If you want to use your avocado immediately, select one that yields to gentle pressure. If you are shopping ahead and plan to use the avocado in a few days, pick one that is firm to the touch. Pass up avocados that are bright green and feel rock-hard. They are difficult to ripen. Also, don’t buy this vegetable if it is sunken, shriveled, or feels mushy.

Tips on storing avocados: Avocados should be stored at room temperature until they are ready to eat. To speed up the ripening process, place them in a paper bag with an apple. Once ripe, avocados will keep up to 2 days in the refrigerator. If you only use half of an avocado, leave the pit in, brush the flesh with lemon juice, place it in a reusable or plastic bag or wrap it tightly with plastic wrap, and refrigerate.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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