Peruvian Shrimp Ceviche
There's nothing that screams the warm days of the year like this easy Peruvian shrimp ceviche recipe!
Servings: 4 People
Ingredients
- 2 pounds fresh raw shrimp, peeled and deveined
- 1 cup fresh lime juice, Persian or key limes
- 3 garlic cloves, minced
- 1 red onion, thinly sliced (about 1 cup)
- 2 tablespoons chile peppers, seeded and minced (aji amarillo or habanero)
- 2 tablespoons fresh cilantro, chopped
- salt, to taste
Instructions
- Cut the shrimp into small chunks, around 1/2 of an inch.
- Place the shrimp in a large, non-reactive bowl (glass or stainless steel). Add the remaining ingredients and stir to combine. If the marinade doesn't completely cover the shrimp, transfer the mixture to a smaller container.
- Season the ceviche to taste with salt. Cover the bowl and refrigerate for 30 minutes.
- Taste again to check for seasoning. Add more salt and cilantro if needed. Garnish with the toppings of your choice.
NOTES
Follow these steps and tips below if you would like to poach your shrimp before marinating.
You can use peeled and deveined shrimp, but I like to poach the shrimp with the shells on. This provides a barrier that helps prevent overcooking and improves the shrimp's flavor.
1. Bring a large pot of water to a very slow simmer. Lightly season the water with salt.
2. Add the shrimp to the water and turn off the heat. Let the shrimp poach for around 1 minute. Drain the shrimp and rinse under cool water.
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