Simple Shrimp Ceviche is the easiest & most refreshing dish. All that’s needed is just a few simple ingredients & a little bit of fridge time!
Super Bowl Sunday is easily one of my top favorite days of the year. Don’t get confused here, I am no football fan, I couldn’t even tell you who is playing this year (or any other year for that matter) but any day centered around snacks is a day I’m all about celebrating! I like to change up the menu year to year in an attempt to try new things. There are always a few staples like chips & dip or buffalo wings. Last year I tried something new & made ceviche. Ceviche is not traditionally a Super Bowl dish but it’s light & refreshing which is always needed when you’re eating chips & dip all day! The ceviche was such a hit last year I knew it needed to be added to the rotation!
Ceviche gets it’s refreshing taste from the use of multiple types of citrus. The usual suspects are lime & lemon, but I like to add orange as well to give a hint of sweetness & to help balance out all the sharp acidity from the lime & lemon. Another secret to making really delicious ceviche is adding the zest from each citrus. The zest does a really great job of amplifying the citrus flavor without adding too much extra acidity. This goes for any dish, not just ceviche! Citrus zest is your friend people!
Is Ceviche Raw Fish?
If you’ve never had ceviche, it’s basically raw fish, chopped up & submerged in citrus juice which essentially ‘cooks’ the fish. I like to keep it simple & just use shrimp, but you can totally add any fish you like! Scallops, Mahi Mahi & Sea Bass are all common fish to use in ceviche. Shrimp is great for a first time ceviche maker because it changes color when cooked, so it’s easy to tell when it’s ready & safe to eat! Raw shrimp are gray, but when they’re cooked they turn pink & get firm.
What you need to make Simple Shrimp Ceviche
- raw shrimp
- kosher salt
- black pepper
- tostada shells (for serving)
How to jazz up Simple Shrimp Ceviche
Once the shrimp are ‘cooked’ they get tossed with some veggies. Traditionally you’ll see onion, jalapeños or Serrano peppers for kick, avocado & cilantro. This part is totally customizable so I love to serve mine with the citrus zest, tomato, avocado & cilantro! If you like spice, I highly recommend adding either jalapeño or Serrano peppers.
Once everything is all mixed up the ceviche is ready! How simple was that? The shrimp only take about 30 minutes to turn pink, depending on the size you cut them, so this is a great, quick dish to serve on game day! (or any day of the week, really!)
Simple Shrimp Ceviche
- ½ lb Shrimp raw, any size will work
- 1 Lemon zested & juiced
- 1 Lime zested & juiced
- 1 Orange zested & juiced
- ½ Avocado diced
- 1 Roma Tomato seeded & diced
- ¼ Cilantro chopped, plus more for serving
- Kosher Salt
- Black Pepper
- 4 Tostada Shells
- Cut the shrimp into small pieces & set aside in a medium sized container (with a lid).
- Combine the citrus juice in a measuring cup. All citrus yields a different amount of juice, but you want a combined amount of ½ cup in order to cover the shrimp.
- Once you have enough liquid, cover the shrimp & stir to combine.
- Ensure all the shrimp are covered in juice, then cover & set in the fridge to chill for about 30 minutes, stirring once after 15 minutes.
- Once the shrimp has turned from grey to completely pink, it's ready to go.
- Remove the shrimp from the juice & combine in a bowl with the avocado, tomato, cilantro & salt & pepper. Mix well.
- Divide the shrimp mixture among 4 tostada shells & garnish with additional cilantro.