Shrimp ceviche in cup for appetizer
Ceviche, pronounced “cevitché,” is a Peruvian dish made from raw fish or seafood marinated in lemon juice, then mixed with diced avocado, bell peppers, tomatoes, red onions, and seasoned with cilantro. It’s a festive appetizer served in verrines or on tostadas.
There are several variations with more or less ingredients, such as the addition of cucumber or corn. It can also be prepared with pre-cooked seafood, as in this shrimp ceviche.
Its preparation is simple and quick, making it a practical choice for hosting during a dinner party appetizer. It can be prepared a few hours in advance and left in the refrigerator, allowing time to take care of the main dish or other appetizers.
It is served as an appetizer or hors d’oeuvre in verrines, cocktail glasses, or in a small salad bowl accompanied by tortilla chips. It can also be used to garnish avocado halves. It’s also delicious on rice or on large slices of toasted bread, as you would do with guacamole.
What is ceviche?
Table of Contents
Ceviche is a dish originating from Peru, widely known in Latin American cuisine and popular in several countries in the region. It consists mainly of raw seafood (such as fish, shrimp or scallops) marinated in citrus juice, lime, lemon and orange juice. The tangy marinade made with lemon cooks the raw fish while maintaining a texture that is both tender and fresh.
The marinated raw fish is then mixed with finely diced peppers, tomatoes, cucumber and avocado. Then, it’s garnished with red onion, fresh cilantro, and a little chili, according to local traditions and recipes. Seasoning and vegetables vary depending on the region and culinary traditions.
Tips for successful shrimp ceviche
Important: Use very fresh fish and seafood. Be sure to tell your fishmonger that it’s for raw consumption. Freeze them for a few hours if you want to consume them raw. Freezing destroys parasites if the fish contains them. Defrost in the refrigerator.
For pregnant women who can’t eat raw fish and those who don’t like it, you can poach the fish in a little water and cool it quickly in iced water before using it in the recipe.
The marinade: Do not leave the raw fish or seafood in the lemon juice for too long, as the acidity will overcook them. The marinating time will depend on how firm you like the fish, more or less cooked. The color of the shrimp or fish cubes will turn white, and the flesh will become firm and opaque, which indicates it is cooked.
In the recipe I’m proposing, I used raw shrimp that I cooked in a small amount of water for 5 minutes.
If you want to use raw shrimp without pre-cooking them, put them in a bowl and cover them with lemon juice. Cover and marinate in the refrigerator for 20 minutes, more or less. Once ready, drain them and proceed with the recipe preparation.
Preparation steps :
NB: Find the recipe card with the detailed ingredients list at the end of the article.
The ceviche is prepared according to personal taste, adjusting the amount of each ingredient. Adjust according to your taste.
1. For using pre-cooked raw shrimp, cook the shrimp for 5 minutes in a small amount of water with 2 pinches of salt. Drain and cool quickly in cold water. Drain and set aside in the fridge for the next steps of the recipe.
2. To use raw shrimp, place the shrimp in a bowl and cover with lemon juice. Cover and place in the refrigerator for about 20 minutes, or more, depending on your preferred level of cooking.
Lemon juice (citric acid) cooks the fish through a phenomenon known as denaturation.
Drain once the time has elapsed and set aside. Keep the amount of lemon juice you need for the recipe.
3. Dice the peppers, tomato, avocado and onion and place in a salad bowl.
4. Add the shrimp, lemon juice, orange juice and chopped coriander.
5. Add salt and pepper to taste and mix gently.
6. Place in a cool place for 20-30 minutes to allow the aromas to blend.
7. Fill your verrines evenly and sprinkle a tiny pinch of Guérande fleur de sel and Piment d’Espelette over the top.
8. Decorate each verrine with a thin slice of red onion.
9. Serve chilled with tortilla chips.
How to serve ceviche
Serve ceviche with tortilla chips, toasted bread, crackers or tostadas. It will need to be drained well before continuing with the preparation.
If you want to serve it in cups or cocktail glasses, I recommend serving it with its own juice, which is much better and more refreshing.
Ceviche can be served as a starter in half avocados or half grapefruits.
Serve with rice for a hearty dish.
Storage:
Ceviche should be served as soon as it is ready. If you leave it in the marinade any longer, the fish will lose its tenderness and the vegetables will soften.
If you want to prepare it ahead of time, I recommend that you do so without the avocado, so that it doesn’t turn black, and without mixing it with the marinade. Marinate 30 min before serving.
If you want to keep a ceviche ready for one or 2 days, drain it of its juice to make sure the fish and vegetables don’t soften.
Strain the juice and store the ceviche in an airtight glass jar. Keep refrigerated. Assemble just before serving.
Easy Shrimp Ceviche Recipe
Matériel :
Ingredients :
- 400 g raw or pre-cooked peeled shrimp (14 oz)
- 1 large ripe avocado with firm flesh
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 medium tomato seeded
- 1 medium red onion
- Juice of one orange (about 100g / 3.5 oz)
- Juice of one lime (about 20g / 0.7 oz)
- Juice of one lemon (about 20g / 0.7 oz)
- 3 tablespoons chopped coriander more or less according to your taste. You can use parsley if you don't like the taste of coriander.
- Salt pepper, Espelette pepper (to taste)
- 1 tablespoon olive oil
- Guérande fleur de sel optional
- 1 teaspoon honey or agave syrup optional
- Additional lemon juice if you choose to use raw shrimp.
Instructions :
- For using pre-cooked raw shrimp, cook the shrimp for 5 minutes in a small amount of water with 2 pinches of salt. Drain and cool quickly in cold water. Drain and set aside in the fridge for the next steps of the recipe.
- To use raw shrimp, place the shrimp in a bowl and cover with lemon juice. Cover and place in the refrigerator for about 20 minutes, or more, depending on your preferred level of cooking.
- Lemon juice (citric acid) cooks the fish through a phenomenon known as denaturation.
- Drain once the time has elapsed and set aside. Keep the amount of lemon juice you need for the recipe.
- Dice the peppers, tomato, avocado and onion and place in a salad bowl.
- Add the shrimp, lemon juice, orange juice and chopped coriander.
- Add salt and pepper to taste and mix gently.
- Place in a cool place for 20-30 minutes to allow the aromas to blend.
- Fill your verrines evenly and sprinkle a tiny pinch of Guérande fleur de sel and Piment d'Espelette over the top. Decorate each verrine with a thin slice of red onion.
- Serve chilled with tortilla chips.
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