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ceviche aux crevettes facile - entrée de noël

Easy Shrimp Ceviche Recipe

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Shrimp ceviche, a Latin American dish, is a refreshing appetizer featuring shrimp marinated in citrus juice, mixed with tomatoes, bell peppers, cucumber, red onion, and cilantro. Perfect for any occasion, it delivers a vibrant burst of flavor your guests will love.
COOKING TIME5 minutes
Marinade time20 minutes
TOTAL TIME35 minutes
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Course: Appetizer, Cocktail
Cuisine: American, Peruvian
Author: Rachida

EQUIPEMENTS

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.

PREPARATION

  • 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.