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Typical Latin American Shrimp Ceviche

Typical Latin American Shrimp Ceviche

Thanks to baby led weaning, Lennox is a fantastic eater! Once he hit 9 months, we started introducing shellfish to Lennox. We introduced shellfish one at a time to make sure he had no allergies. Once we knew he was okay eating shrimp, we gave him some of Carlos’ infamous Latin American Shrimp Ceviche and he went CRAZY with it. Below is a video of him right before his first birthday going savoring this dish— it was even spicy!!!!

Typical Latin American Shrimp Ceviche
Typical Latin American Shrimp Ceviche

What is Ceviche?

Ceviche, pronouched (se-VEE-chay), is a Latin American dish which primarily consists of sliced shellfish marinated in lime juice. The acidity of the lime juice ‘cooks’ the shellfish— a process called Denaturation. Denaturation gives the appearance of being cooked, but has a much different texture and taste then actually being cooked by heat.

Here you can see the difference between shrimp that is flash boiled (on the left) and shrimp that is cooked by lime (on the right)

Here you can see the difference between shrimp that is flash boiled (on the left) and shrimp that is cooked by lime (on the right)

 
Typical Shrimp ceviche
 

Typical Latin American Shrimp Ceviche

Lorena Jan 28, 2019

  • prep time: 15 minutes
  • cook time: 30 minutes
  • total time: 40 minutes

Servings: 10 people

Ingredients:

10 Plum/Roma tomatoes, diced

1 medium red onion, finely chopped.

Cilantro: ½ cup of fresh cilantro. You can’t have enough cilantro so add more if you love it like I do!

1 1/2 lbs. of FRESH shrimp, peeled and deveined. Chop into ½ inch pieces.

1 tablespoon of salt

Extra Ingredients if desired

1 Avocado- deseeded and diced.

1 cucumber - diced.

To add heat, 1 jalapeño, deseeded and chopped.


Instructions:

Step one: Chop shrimp into ½ inch pieces and transfer to a bowl.

Step two: Add a tablespoon of salt to the shrimp, mix it into the shrimpand let sit for 10 minutes. This begins the ‘cooking’ process of the shrimp.

Step three: Cut limes in half and in the same bowl with the shrimp, use a Lime Squeezer and squeeze the juice out of the limes. Let sit for 30 minutes in the refrigerator to finish ‘cooking’.

Step four: While the shrimp are ‘cooking’ you can dice your tomatoes, chop your onion and cilantro and transfer to a large bowl. If you want your ceviche to have spice, add chopped deseeded jalapeño to the mix.

Step five: Once 30 minutes is up, your shrimp should have turned from a gray raw color to a whitish-orange color. ** Note, this process of cooking the shrimp will still leave the shrimp with a raw texture. If you prefer, instead of ‘cooking’ the shrimp in lime, you can flash boil them (add the shrimp for 15 seconds seconds to already boiling water) then continue to cook in the lime.

Step six: Then, add the now ‘cooked’ shrimp with the rest of your ingredients.

Step seven: 7. You can add more salt to taste.

 
Typical Latin American Shrimp Ceviche
 
 
 
 
shrimp ceviche
 
 
 

We hope you enjoyed our recipe, because we sure do on the weekly. There are lots more Latin American recipes that Lennox enjoys on the way. Stay tuned =)

Thank you purple flower.png
 
Typical Latin American Shrimp Ceviche. Ceviche, pronouched (se-VEE-chay), is a Latin American dish which primarily consists of sliced shellfish marinated in lime juice. The acidity of the lime juice ‘cooks’ the shellfish— a process called  Denaturation .
 
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