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Aug 31, 2009 11:46 AM

Shrimp Ceviche Advice

Hi there

I'm planning a Mexican menu, and would love to make a ceviche. It will be for a party and I think choosing just shrimp would be the most "guest friendly".

Anyhow I have never made ceviche before, and in searching out recipes I have seen such a vast variety - that I am getting confused.
I'm seeing recipes with everything but the kitchen sink in there - and I am seeing mostly recipes that call for boiling the shrimp first.

I found only one recipe that calls for "cooking" the shrimp in the acid for 3 hours.
My gut is telling me to use that one - as I feel that is what a true ceviche is. And then just tweaking the ingredients to my liking.

But maybe there is a reason most call for boiling the shrimp first.
Is the texture really off when you don't?

Does anyone have any ideas or advice for me?
Favorite recipes are very much welcomed!!


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  1. While this is not really a ceviche, it's one of my favorite shrimp recipes and very easy

    Too Hot Tamales Pickled Shrimp

    Serving Size : 4
    1 pound large shrimp - peeled, deviened
    coarse salt to taste
    freshly-ground black pepper to taste

    1/3 cup olive oil
    2 small onions - thinly sliced
    6 jalapeno chiles - stemmed, and
    thinly sliced

    4 garlic cloves - crushed
    1 tablespoon ground cumin
    1/4 teaspoon grated nutmeg
    2 bay leaves
    1 cup white vinegar
    mixed baby lettuce leaves
    8 radishes - sliced
    16 green olives - pitted and sliced

    Season the shrimp all over with 1 teaspoon

    salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the olive oil in

    a large skillet over high heat. Saute the shrimp in two batches, until lightly browned, about 3 to 4
    minutes. With a slotted spoon, transfer to a plastic or glass container. Add the remaining oil
    and the remaining ingredients except the garnishes to the skillet. Season to taste
    with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the onions are tender, about
    5 minutes. Pour the vinegar mixture over the shrimp. Cover and chill overnight.
    Serve on baby lettuce leaves, and garnish with the radishes and green olives.

    1 Reply
    1. re: roro1831

      Wow - thanks roro!

      I def want to do a very simple ceviche for the party because I am going to make homemade Cochinita Pibil as the main star, so I need something light and simple to start - so ceviche and guac to begin - and the the CP (which will have lots of flavor)

      However - this recipe does sound great and I will surely keep it!
      Thanks so much for posting it

    2. I like to add bay scallops to my shell fish ceviche. They are delicate and sweet.

      Some people like to blanch the shrimp. I've done it totally raw and have also put shrimp in a colander and poured boiling water over them then stopped any further cooking with ice water.

      2 Replies
      1. re: scubadoo97

        thanks scuba -
        I was thinking about adding scallops - I do love them so....

        when you used completely raw shrimp vs blanching - was the texture very different ? And in what way?

        1. re: NellyNel

          The shrimp are good if just blanched. You don't want to cook them through. For some people the texutre of raw shrimp even if cooked in acid is too "raw".

      2. i would quickly blanch the shrimp, but only marinate it in lime juice etc. for maybe 45 minutes -- tops. i'd cut the shrimp into chunks, too. don't waste money on buying big sized shrimp -- the smaller ones are cheaper and have sweeter meat.

        i'd never put the shrimp in lime juice for three hours. they'd be mushy. in fact, no ceviche needs three hours -- that's way too long, imo.

        i like red snapper and bay scallops in ceviche for different textures and flavors, and a wee bit of ginger in addition to the chopped onions and peppers. if you use bell peppers, don't put them in until a few minutes before serving. i like to serve on top of shredded iceberg, in a margarita or martini glass.

        1 Reply
        1. re: alkapal

          Well Alk, we must agree to differ here. Mine is made the night before. The shrimps do not go mushy. Scallops do - but only slightly. Then again I put sugar as well as salt in marinade. Other things I do...
          Use a combination of lime and lemon - and don't forget the zest
          I also tend to add orange juice but this does a number on the marinade colour.
          Red Onions
          I always include salmon - for one thing it looks prettier.
          Heavily roasted sweet peppers
          Sliced red onions.
          Lots of cilantro
          Shrimp - I blanch about half of them so they are orange. The unblanched ones taste better / have a better texture.

          And after the course offer people the marinade mixed with a strong clear liquor. Pisco, schnapps, aquavit, cachaca, grappa (ugh), marc, whatever. This is the famous Tiger Milk.

          Edit: If you are going to include raw fish then it is safer to freeze it for a day first. (Apparently.)

        2. I make a blackberry ceviche with shrimp and scallops. I have done the shrimp both ways, cooked in lime juice and added cooked shrimp to the ceviche.. I prefer to add cooked bay shrimp because I feel like the lime juice makes the shrimp too mushy and the shrimp loses its sweetness if its in the lime juice for too long. For whatever reason, the scallops don't lose their sweetness and I let those cook in the lime juice the whole time. I just add the cooked shrimp about an hour before serving.

          1. A lot depends on the shrimp. If you can get Florida or Key West pink gulf shrimp, the lime marinade for about 2 hours and pico de gallo is perfect. I suggest not using farmed asian shrimp, as they are flaccid, colorless, and tasteless. I make ceviche quite often with wild caught Florida shrimp.