Shrimp Ceviche Appetizer
(Ceviche de Cameron)
I grew up in Panama and shrimp ceviche was a popular dish in my home. It’s such an easy dish and it makes a great appetizer or light snack. I’m excited to share my family’s recipe with you!
The dish not only has shrimp but a combination of lime juice, onions, red bell peppers, jalapeños, and cilantro. It’s a colorful and flavorful dish that is perfect for your summer entertaining. A big plus is that it can also be made ahead and kept refrigerated until you are ready to serve your guests.
The lime juice cooks the raw shrimp but if you are a bit uncomfortable with that, no worries, I make mine with precooked shrimp. You can also use raw shrimp if you prefer. I’m all about making things easy, so some of the ways I’ve cut back on prep time is to use RealLime Juice instead of squeezing my own limes. To save time chopping veggies pre-party, I either cut them the night before and put them in zip lock bags and store them in the refrigerator. To cut even more time I’ve bought precut onions and cilantro at my local supermarket to whip this up in a jiffy.
Ceviche is typically served with garnishes like saltine crackers, corn or plantain chips. The ceviche here is served with plantain chips that can be used to scoop bite-size servings in your mouth. Enjoy!
Why not enjoy a summer cocktail with this ceviche, these two are perfect to chase the summer heat click the Royal Treatment and Rose’ Punch for the recipes.
I served up this appetizer at my summer tropical-themed staycation if you want ideas on how to create your own tropical staycay click here.
Shrimp Ceviche
Ingredients
- 2 lbs Shrimp Frozen, pre-cooked, peeled*
- 18 oz RealLime Juice**
- salt just a bit to add to the lime juice-optional
- 1/2 medium white onion chopped
- 1/2 medium red onion chopped
- 1 large red bell pepper finely chopped
- 2-3 jalapeno peppers cut in thin slices
- 1 small bunch of cilantro chopped
- plantain chips for garnish
Instructions
- If using frozen precooked shrimp thaw and cut into thirds if you prefer more bite sized pieces (do the same if you chose to use raw shrimp). I left my shrimp whole because I love the presentation.
- Combine the shrimp and all the ingredients above in a glass or plastic bowl (not metal)
- If using precooked shrimp refrigerate for at least two hours to allow flavors to blend and soak in. If using raw shrimp refrigerate for two hours or until raw shrimp has been cooked by the lime juice and has turned pink.
- Serve with your choice of plantain chips, saltine crackers or tortilla chips.
- Keep refrigerated after you served your guest and for the best flavor and food safety eat within 48 hours.