Shrimp Chutney (low carb, high protein, full of flavor!}

Ceviche is one of my favorite dishes during the warm months. It’s cool, refreshing and perfect for a light meal when the sun shines. Throughout the summer we can serve as an appetizer or use crispy grilled tortilla shells for food.

In Mexico, there are several different types of ceviche, including Joshill and the traditional Coctel de Camarones, but today we are sharing the most traditional shrimp ceviche with lemon juice, onion, Mexican jal, Jalapeño and Cilantro. We also like to add avocado and tomatoes, but this is completely optional.

Take it as an appetizer, bring it to a barbecue, or make it a summer meal. All you need is some plantain or tortilla chips, and you have a dish that everyone loves.

What is ceviche?

Ceviche is a popular Mexican, Latin American and South American dish made with raw fish marinated with lime or citrus juice.

It can also be made with shrimp and other seafood and is available in various types of fish, octopus, clams, scallops and more. Most ceviche recipes include citrus juice, onions, chili and cilantro.

Can shrimp ceviche be safe to eat?

Totally! While you can make shrimp ceviche with raw shrimp, we use cooked shrimp in this recipe to eliminate any concerns about raw shellfish. The extra step of smearing shrimp in boiling water eliminates any concerns about bacteria or parasites.

Although traditional ceviche does “cook” in lime juice, this process only changes the texture of the shrimp and peels off the protein. It won’t kill all bacteria. So unless you buy sushi-grade shrimp or very fresh shrimp from a trusted fishmonger, there are always fewer parasites or bacteria.

Another note on the safety of shrimp ceviche. If you are very worried about safety, make this recipe with pre-cooked frozen shrimp, just like you do for a shrimp cocktail. Just defrost first and marinate it in lime juice.

What type of shrimp should I use?

Medium-sized shrimp works best, and I found that raw shrimp tastes the best. They quickly coated their boiling water into ceviche and immediately cooled in an ice bath. This recipe can also be used with pre-cooked shrimp. Make sure they are thawed and deformed.

How to make shrimp ceviche

This ceviche is easier to do! Here is what to do:

Prepare shrimp

• Sushi-grade shrimp: If you are using sushi-grade or super fresh shrimp, just remove the shell and tail. Eliminate shrimp by removing the black veins running at the back of the shrimp. This type of shrimp needs to be marinated in lemon juice for at least 45-60 minutes at the longest time.
• Raw shrimp: This is the method I use most often. Make sure to defrost the original shrimp, remove, and then remove the shell and tail. Bring a pot of water to a boil, then quickly coat the shrimp in boiling water for one minute until pink. Remove and immediately place in the ice bath so that the shrimp stop cooking.
• Pre-cooked shrimp: Make sure to remove the shrimp with the shell and tail. If you need to thaw the shrimp, put them in a bowl of cold water and let the water continue to drip on the shrimp for 10-15 minutes until it is thawed. dry.

Prawn sauce in marinated shrimp sauce

Now it’s time to marinate or “cook” the shrimp in citrus juice. Throw the shrimp with lemon juice, red onion, jalapeno, salt and pepper. Let the shrimp soak in lime juice for at least 30 minutes (primitive shrimp) for best results. Onions and jalapeños will also melt in lime juice.

Although you can add cilantro, tomatoes, and cucumbers at this stage, they will remain fragile if you wait until service.

Add fresh ingredients, season and serve

Now it’s time to stir all the fresh ingredients you use. Always add cilantro, we recommend adding avocado, tomatoes and cucumbers.

Taste the shrimp ceviche and season as needed. It requires a lot of salt.

If the ceviche tastes too sour, add drizzle of olive oil or a small amount of sugar, about 1/2 teaspoon.

How to serve shrimp ceviche

Here are some of my favorite dishes and alternatives to this dish:

• With chip: This dish can be dipped in dipping with tortilla chips or plantain pieces.
• Do Tostadas: You can also serve this dish on Tostadas or on the in-house lettuce packaging.
• Rice bowl: To turn it into a heartier meal, stack it on some steamed white rice with greens on top for Mexican-style oke or sushi bowls. It also makes a delicious shrimp sushi bowl.
• Corn or sweet potato has corn: In Peru and South America, ceviche is often paired with corn and cold steamed sweet potatoes on the cob to balance the spices and add a strong interest to the dish. Both absorb the taste of the lemon juice mixture.
• cookie: In Mexico, ceviche is often eaten with hydrochloric acid or Ritz cookies. Trust me, it’s delicious.
• Add the sauce: Usually when I serve with fries or tostadas, I like to offer this shrimp taco sauce on the side so that it adds a creamy flavor to the top.
• Make tacos: While making shrimp tortillas with ceviche isn’t traditional, it’s actually a perfect warm meal.

Changes and recipe tips

There are many ways to customize this recipe and make it. Here are some favorites:

• Add fruit: Before serving, add some sweet elements, top with some chopped mango, jicama or pineapple.
• Leave the shrimp as a whole: Although chopped shrimp is easier to eat with fries, you can put the shrimp as a whole in other presentations.
• Add more seafood: Turn it into a mixture of ceviche with extra seafood such as fish, clams, scallops, mussels or octopus.
• Very spicy: Ceviche is almost always served on the side with spicy Habanero or Serrano Pepper hot sauce. Play with different hot sauce options to change the flavor.

Storage and leftovers

This dish will be stored in a sealed bag or container in a refrigerator for up to 24 hours. I would avoid trying to freeze it because the acid in lime juice will continue to break down the protein in the shrimp, resulting in a pile of paste after more than a few days.

Having said that, it is best to eat ceviche within 3-4 hours of preparation.

If you want to prepare it in advance, do not combine shrimp and lime juice for 3-4 hours before serving. Everything except avocado can be prepared and chopped one day in advance.