As the sun begins to set and the evenings grow warmer, there’s nothing quite like the refreshing burst of flavors found in Homemade Peruvian Shrimp Ceviche. I first discovered this vibrant dish during a summer gathering, where the tangy citrus notes danced with the succulent shrimp, creating a delicious symphony that awakened my taste buds. It quickly became a staple in my cooking rotation, thanks to its simplicity and the ease with which it can be adapted.
With a beautiful medley of crisp vegetables and a perfect balance of acidity and heat, this ceviche not only impresses guests but is also a great healthy choice that fits effortlessly into gluten-free and low-calorie diets. Whether you’re using fresh raw shrimp or convenient cooked shrimp, you can whip up this delightful dish in no time. Let’s dive into the recipe and bring the flavors of Peru to your kitchen!
Why love Homemade Peruvian Shrimp Ceviche?
Fresh and Flavorful: This ceviche bursts with crispy veggies and vibrant flavors, making each bite an explosion of taste.
Quick Preparation: With minimal cooking time, you can whip up this dish in under 30 minutes.
Versatile Options: Whether you prefer raw or cooked shrimp, this recipe caters to your taste, ensuring everyone can enjoy it.
Perfect for Gatherings: Impress your guests with this colorful dish that serves beautifully as an appetizer or light meal.
Healthy Choice: Packed with nutrients, it’s not only gluten-free but also fits within a low-calorie and keto-friendly diet. Dive into the world of ceviche and experience the zest of Peru!
Homemade Peruvian Shrimp Ceviche Ingredients
For the Ceviche
- Shrimp – Use fresh raw shrimp or cooked frozen shrimp for convenience.
- Lime Juice – Fresh limes add the perfect acidity to enhance flavor and help “cook” the shrimp.
- Red Onion – This ingredient provides a sweet crunch; substitute with green onions for a milder version.
- Cherry Tomatoes – Adds sweetness and vibrant color to your ceviche; regular tomatoes will work too if cherries aren’t available.
- Cucumber – A refreshing crunch! Jicama is a great substitute for a different texture.
- Jalapeño – Adds a kick; adjust to your spice preference or omit for a milder dish.
- Cilantro – Freshness at its best; parsley can be used if cilantro isn’t your favorite.
- Orange Juice – Sweetens and balances acidity; freshly squeezed is preferable, but store-bought can work.
- Avocado – Creamy and rich, adds a delicious texture; use just before serving to prevent browning.
- Salt – Essential for flavor enhancement; adjust according to your taste.
For Serving
- Tortilla Chips – Crunchy companions to your ceviche; choose gluten-free ones if desired.
Enjoy this refreshing and healthy dish that encapsulates the essence of Homemade Peruvian Shrimp Ceviche!
How to Make Homemade Peruvian Shrimp Ceviche
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Boil Water: Start by bringing a pot of salted water to a vigorous boil. This step is crucial for perfectly cooked shrimp, so keep an eye on it!
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Cook Shrimp: Carefully add the shrimp to the boiling water and cook until they turn a lovely pink color, about 2-3 minutes. After that, drain and allow them to cool completely.
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Mix Ingredients: In a large mixing bowl, combine your cooled shrimp with diced cherry tomatoes, cucumber, finely chopped red onion, jalapeño, and cilantro. This creates a colorful and fresh base!
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Add Citrus: Drizzle the mixture with fresh lime and orange juice. The citrus not only adds a zesty flavor but also helps “cook” the shrimp if they’re raw.
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Season & Toss: Sprinkle salt to taste over the mixture and gently toss it all together, ensuring every ingredient is beautifully coated with those vibrant juices.
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Refrigerate: Cover the bowl and let it marinate in the refrigerator for about 45 minutes to 1 hour. This waiting time allows the flavors to meld beautifully!
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Serve & Garnish: Serve the ceviche chilled with crispy tortilla chips and a generous garnish of diced avocado on top. Enjoy the refreshing burst of flavor!
Optional: For a touch of flair, add a sprinkle of chili powder over the avocado for an extra kick.
Exact quantities are listed in the recipe card below.
What to Serve with Homemade Peruvian Shrimp Ceviche?
Looking to create a delightful meal experience that beautifully complements the fresh burst of flavors in ceviche?
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Crispy Tortilla Chips: The perfect contrast to the tender shrimp, these chips add a satisfying crunch for scooping up every flavorful bite.
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Fluffy Quinoa: Light and nutty, quinoa serves as a wholesome base, absorbing the zesty citrus juices from the ceviche beautifully.
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Fresh Green Salad: A simple mix of crisp greens drizzled with a light vinaigrette enhances freshness while balancing out the acidity of the ceviche.
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Mango Salsa: Sweet and tangy, this fruity salsa provides a lovely contrast, adding a tropical twist that pairs wonderfully with the seafood.
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Cold Beer or Sauvignon Blanc: These refreshing drinks complement the acidity of the ceviche, making for a delightful pairing during warm evenings.
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Chilled Coconut Sorbet: To top off your meal, this light and creamy dessert offers a refreshing end, harmonizing perfectly with the vibrant flavors of your ceviche.
Transport your taste buds to Peru with these delicious additions, creating a complete dining experience that feels both festive and comforting!
Make Ahead Options
These Homemade Peruvian Shrimp Ceviche are perfect for meal prep enthusiasts! You can prepare the shrimp, chop the vegetables, and mix the citrus juices up to 24 hours in advance, allowing you to simply combine all components and serve when you’re ready. To maintain quality, refrigerate each component separately—this prevents the vegetables from becoming soggy. Just before serving, mix the marinated shrimp with the vegetables and avocado to keep everything fresh and vibrant. This way, you save precious time on busy weeknights while still enjoying a delicious and impressive dish that everyone will love!
Storage Tips for Homemade Peruvian Shrimp Ceviche
Fridge: Store any leftover ceviche in an airtight container for up to 1 day. The freshness will start to diminish after this timeframe.
Avoid Freezing: Do not freeze ceviche, as freezing alters the texture of the shrimp and vegetables, leading to an undesirable outcome when thawed.
Reheating: Ceviche is best served cold. If you need to reheat the shrimp, do so gently in a skillet for a few minutes until warmed through, but keep its fresh flavor in mind.
Serve Fresh: For the best taste and texture, enjoy your Homemade Peruvian Shrimp Ceviche immediately after mixing. The vibrant flavors are at their peak right after preparation!
Expert Tips for Homemade Peruvian Shrimp Ceviche
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Shrimp Selection: Use high-quality shrimp; fresh raw shrimp offers the best flavor, while cooked shrimp provides convenience.
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Marination Time: Don’t rush the marination! Allow the ceviche to sit for at least 45 minutes to fully develop flavors and tenderize the shrimp.
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Adjusting Heat: If you prefer a milder ceviche, start with less jalapeño and gradually add more until you reach your desired spice level.
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Avocado Freshness: To prevent browning, add diced avocado right before serving. Store leftover avocado separately in an airtight container.
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Texture Matters: For a delightful crunch, ensure your vegetables are freshly diced. Avoid overmixing to keep the ingredients distinct and vibrant in every bite.
Enjoy crafting your delicious Homemade Peruvian Shrimp Ceviche with these helpful tips!
Variations & Substitutions for Homemade Peruvian Shrimp Ceviche
Feel free to explore delightful twists on this classic dish and make it your own!
- Seafood Swap: Replace shrimp with fish, scallops, or even octopus for a unique ceviche experience. Each type brings its own flavor and texture to the dish.
- Fruit Infusion: Add diced mango or pineapple for a sweet tropical note that beautifully complements the acidity of the lime juice. This twist offers a refreshing surprise in every bite.
- Veggie Boost: Incorporate diced bell peppers for a sweet crunch or add radishes for an extra peppery kick. The added colors enhance visual appeal and flavor complexity.
- Herb Alternatives: If you’re not a fan of cilantro, try parsley or mint for a refreshing herbal twist that still uplifts the dish. Each herb adds a unique dimension to the flavor profile.
- Heat Adjustment: Experiment with different types of peppers like serrano or even a sprinkle of chili flakes for varying heat levels. Adjust according to your spice tolerance to customize the heat!
- Acid Diversity: Instead of orange juice, use grapefruit juice for a tart contrast that perfectly balances the sweetness of the shrimp. It’s a flavorful way to keep things interesting.
- Creamy Touch: For an extra layer of richness, add a dollop of sour cream or Greek yogurt atop the ceviche right before serving. This adds creaminess and a mild flavor to the dish.
- Crunchy Twist: Instead of tortilla chips, consider using homemade plantain chips for a unique crunchy side that pairs wonderfully with the ceviche’s freshness. They add a delightful twist to the presentation!
Homemade Peruvian Shrimp Ceviche Recipe FAQs
What type of shrimp should I use for ceviche?
I recommend using high-quality fresh raw shrimp for the best flavor and texture. However, if you’re short on time, cooked frozen shrimp can be a convenient option. Just ensure they’re thawed properly before mixing them with the other ingredients.
How long can I store leftover ceviche?
Leftover ceviche can be stored in an airtight container in the fridge for up to 1 day. After that, the freshness may start to wane, and the flavors can become muted. Consume it as soon as possible for the best taste!
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Can I freeze ceviche?
Absolutely not! Freezing ceviche alters the texture of shrimp and vegetables, leading to a mushy result once thawed. It’s best enjoyed fresh, so I recommend making only what you will eat within a day.
What if my ceviche turns out too acidic?
If you find your ceviche is too tangy, you can balance it by adding a little more diced avocado or incorporating extra diced cucumber to soften the acidity. Alternatively, a small drizzle of honey can help sweeten it up without compromising the flavors.
Can I make this ceviche if I have dietary restrictions?
Yes! This Homemade Peruvian Shrimp Ceviche is naturally gluten-free and low-calorie, making it suitable for many dietary needs. If you have specific allergies or need substitutions, you can easily swap ingredients like cilantro for parsley or omit jalapeño for a milder dish.
How can I tell when the shrimp is cooked properly?
When cooked in boiling water, shrimp should be bright pink and opaque. If they’re raw to start, it typically takes about 2-3 minutes to reach this point. Look for a firm texture – overcooking can lead to rubbery shrimp, so be vigilant!
Homemade Peruvian Shrimp Ceviche That Dances with Flavor
Ingredients
Equipment
Method
- Start by bringing a pot of salted water to a vigorous boil.
- Carefully add the shrimp to the boiling water and cook until they turn a lovely pink color, about 2-3 minutes.
- In a large mixing bowl, combine your cooled shrimp with diced cherry tomatoes, cucumber, finely chopped red onion, jalapeño, and cilantro.
- Drizzle the mixture with fresh lime and orange juice.
- Sprinkle salt to taste over the mixture and gently toss it all together.
- Cover the bowl and let it marinate in the refrigerator for about 45 minutes to 1 hour.
- Serve the ceviche chilled with crispy tortilla chips and a generous garnish of diced avocado on top.
