Easy Shrimp Ceviche

 

Easy Shrimp CevicheSo about three years ago I started eating seafood.  I know what you’re thinking why the heck wasn’t I eating it before then?  Trust me I ask myself that question every time I find another delicious seafood recipe.  I am always trying new things.

With that being said about two years ago I went on a cruise with some friends and while we were on a beautiful island with white sandy beaches one of my friends decided to get some Conch ceviche from a local entrepreneur.  Now like I said I’m all for trying things, but purchasing food from a random street vendor when its 100* outside is a bit outside of my comfort zone especially when its seafood.  Visions of food poisoning danced through my head.  Alas I give in and decided to risk it, not going to lie alcohol may have been involved.  To my surprise it was delicious and so another summer salad was added to my recipe box. ~ Side note traditional ceviche is made using raw shrimp and allowing the acid from the lemon to “cook” the shrimp.  We have expedited this process.

Ingredients:

1 lb cooked, peeled and deveined Wild Shrimp (cooled) or you can use frozen cooked shrimp

1/4 Red Bell Pepper, finely diced

1/4 Orange or Yellow Bell Pepper, finely diced

1/2 Jalapeño Pepper, finely diced (seeds removed)

1/4 Cup Raw Jicama, diced

1/4 Cup Cucumber (skin on), diced I used the hot house variety and removed the seeds

2 Tablespoons Fresh Mint, chopped

2 Tablespoons Olive Oil

Juice of 1 Lime

Juice of 1 Lemon

2 Cups of Cucumber, sliced for dipping

 

Before we start lets talk about what a jicama is because I’m sure many of you haven’t heard of it or used it in cooking before and trust me until last year I was clueless too!

*Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as yam bean, Mexican turnip, or Mexican potato. The plant is a member of the bean family, and its vine can grow up to 20 feet in length. (The root is the only edible portion of the plant, though; its leaves and seeds contain a mild toxin.) In Central America, jicama is often sold by street vendors, eaten raw, and seasoned with lemon or lime juice and chili powder.

Easy Shrimp Ceviche

Chop the cooked, cooled shrimp into 1/4-1/2 inch pieces.  Combine the red bell pepper, orange/yellow bell pepper, jalapeño, jicama, cucumber, mint, olive oil, lime and lemon juice in a large bowl.  Traditionally you would use Cilantro instead of mint; however I’ve never been a fan of cilantro.  I have found the mint helps brighten the dish even more. I’ll let you pick your poison.

Easy Shrimp Ceviche

Chill the mixture in the refrigerator for 30 min before serving with cucumber slices.

This shrimp ceviche is alway a hit at parties, and it is fantastic for an outdoor barbecue.  For the best flavor, prepare the ceviche a couple of hours or overnight and let it marinate in the citrus.  You can also add one ripe, diced avocado right before serving.

Easy Shrimp Ceviche

*Adapted from Practical Paleo

Easy Shrimp Ceviche
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
This shrimp ceviche is alway a hit at parties, and it is fantastic for an outdoor barbecue. For the best flavor, prepare the ceviche a couple of hours or overnight and let it marinate in the citrus. You can also add one ripe, diced avocado right before serving.
Ingredients
  • 1 lb cooked, peeled and deveined Wild Shrimp (cooled) or you can use frozen cooked shrimp
  • ¼ Red Bell Pepper, finely diced
  • ¼ Orange or Yellow Bell Pepper, finely diced
  • ½ Jalapeño Pepper, finely diced (seeds removed)
  • ¼ Cup Raw Jicama, diced
  • ¼ Cup Cucumber (skin on), diced I used the hot house variety and removed the seeds
  • 2 Tablespoons Fresh Mint, chopped
  • 2 Tablespoons Olive Oil
  • Juice of 1 Lime
  • Juice of 1 Lemon
  • 2 Cups of Cucumber, sliced for dipping
Instructions
  1. Before we start lets talk about what a jicama is because I'm sure many of you haven't heard of it or used it in cooking before and trust me until last year I was clueless too!
  2. *Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as yam bean, Mexican turnip, or Mexican potato. The plant is a member of the bean family, and its vine can grow up to 20 feet in length. (The root is the only edible portion of the plant, though; its leaves and seeds contain a mild toxin.) In Central America, jicama is often sold by street vendors, eaten raw, and seasoned with lemon or lime juice and chili powder.
  3. Chop the cooked, cooled shrimp into ¼-1/2 inch pieces. Combine the red bell pepper, orange/yellow bell pepper, jalapeño, jicama, cucumber, mint, olive oil, lime and lemon juice in a large bowl. Traditionally you would use Cilantro instead of mint; however I've never been a fan of cilantro. I have found the mint helps brighten the dish even more. I'll let you pick your poison.
  4. Chill the mixture in the refrigerator for 30 min before serving with cucumber slices.

 

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