Ceviche de Camarones (Shrimp Ceviche)
Ceviche de Camarones has to one of my favorite quick weeknight meals. It takes no time to prepare and is so full of flavor. Ceviche can be enjoyed over warm white rice as a main course or even as an impressive appetizer at your next holiday party! Serve with crispy tostones or Tostitos chips and let your guest dig in! Besides being incredibly delicious did you know that shrimp ceviche is one of the best guilt free things to eat when trying to lose weight! It’s high in essential nutrients and low in calories. Fish is recommended to people with high cholesterol levels, those at risk of heart disease, and even people who seek to stave of senile dementia, or Alzheimer’s Disease. Eating more fish is a great way to lose weight and stay fit!
Ceviche is a very simple and very quick dish to put together. If your using frozen shrimp just run them under cold water to defrost then remove the tails and shells. For this recipe I used a bag of frozen large shrimp. Remember that your shrimp will shrink when you cook them.
In a medium sauce pot bring salted water to a boil and carefully add in the shrimps. Within seconds they will begin turning pink. I left them in for one minute to make sure they were fully cooked through. Have a bowl with ice cold water ready.
Once done quickly put your cooked shrimp into a bowl filled with ice water. This is called an “ice bath”. This will stop the shrimp from continuing to cook. Shrimp that is over cook become very chewy and rubbery. After about a minute pour out the ice water.
Chop up your shrimp into small pieces. You can probably get 3-4 pieces from each shrimp depending on the size of the shrimp.
Now squeeze 2 lemons into your bowl of cooked shrimp. I like to squeeze the lemons over a little strainer. This will prevent any little seeds from getting into your Ceviche.
Toss in some finely chopped red onion and cilantro into the bowl.
And finally add in your cherry tomatoes. Mix well. Close your container tightly and let sit in the refrigerator for an hour. This will let all the flavors mingle leaving you with the most amazing Ceviche! Once done serve over rice or enjoy with some crunchy tostones!
- 1 lb of shrimp - thawed out, cleaned, and shelled
- Juice of 2 lemons
- Handful of cilantro - chopped
- 1/2 medium red onion - chopped
- 1 pint of cherry tomatoes - washed and sliced
- 1/2 teaspoon salt for boiling shrimp
- Bowl filled with cold water and ice
- In a medium sauce pan fill half way with water and add salt. Heat over medium high heat.
- When water comes to a boil carefully add in your cleaned shrimp and cook for 1 minute. They will quickly turn pink.
- Once the shrimps are done transfer them into the bowl of ice water. This is your shrimps "ice bath" and will stop them from over cooking.
- After 1 minute pour out the ice and water.
- Chop up your shrimp. Depending on the size of the shrimp you can get 3- 4 pieces from each.
- Place the chopped shrimps in a tupperware and squeeze in the juice of two lemons.
- Toss in the red onions, cilantro, and tomatoes and mix well.
- Close the container tightly and let sit in the refrigerator for 1 hour. This will allow all the flavors to mingle and become amazing!
- Once done serve over white rice or with crispy tostones and enjoy!