This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Inspired by the delicious flavors of Latin America, this shrimp ceviche is an exotic, tropical taste journey. Light, refreshing and super-simple, it's made with marinated shrimp, avocado, tomato, mango and a sauce. deliciously tangy with coconut milk. The perfect combo to enjoy on a hot summer's day. Watch out for the explosion of tastes in your mouth!
💙 Why you'll love it
- It's super-easy to make: just marinate the shrimp, add the other ingredients and you're ready to go!
- It's in season and refreshing for asummer meal.
- It's healthy, since it's rich in protein and nutritious ingredients.
- It can be adapted to other fish, seafood or even vegetables.
- It will be a sensation on special occasions like Christmas (remove the tomatoes, which are out of season).
🥑 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Shrimp: for the freshest shrimp possible, use raw, frozen shrimp. They're not usually shelled, but it's quick and easy to do!
- Mango: this sweet, slightly tart, refreshing fruit is perfect for ceviche!
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
- Onions: for variety, I use both red and spring onions. You can take just one or the other without worry.
- Tomatoes: in season from June to September inclusive, so treat yourself!
- Coconut milk: it's delicious but can be a real poison.
- Lime: this is what cooks the shrimp - it's magic!
- Sesame oil to add a slightly roasted flavour to the sauce.
- Ginger and soy sauce to flavour the sauce.
- Fresh herbs: mint and coriander.
✅ Gluten-free version
To make this recipe gluten-free, buy a gluten-free soy sauce.
🥰 Chef's tips
- If you're not using frozen shrimp: check on the packaging or with your fishmonger that they have been frozen beforehand, to eliminate any potential bacteria.
- The trick to cooking shrimps without heat is to soak them in a bowl with salt and lime juice for 30 to 40 minutes in the fridge.
- Don't cook the shrimp for too long: over 40 minutes will result in rubbery shrimp.
- Be careful with the amount of lime juice : the shrimps must be well covered with lime juice, otherwise they may not cook through.
- Serve well chilled: it's even better and perfect for a refreshing summer meal.
💡 Frequently Asked Questions
Medium-sized shrimp in sizes 16-20 or 21-25 are perfect.
Technically, no, since traditional ceviche uses the method of cooking a raw seafood product with lemon juice. That said, you can still use cooked shrimp, just skip the cooking step.
No, because the shrimp will be overcooked: make it at the last minute.
I like to serve it with wheat or corn tortilla chips. I cut the tortillas into triangles, sprinkle them with olive oil and herbs (like oregano) and bake them for 10-15 minutes at 200°C in the oven. You can also serve it on toast.
I recommend a light, fresh white wine. You have several options: Sauvignon Blanc, Vinho Verde, Albariño, dry Riesling, unoaked Chardonnay, etc... A sparkling white wine can also be delicious, such as Prosecco or Cava.
❄️Storage
Shrimp ceviche is best eaten fresh. Store in an airtight Tupperware-style container in the fridge and enjoy within 24 hours.
Never refreeze a product that has been thawed.
☀️ Other summer recipes
If you make this shrimp ceviche, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy shrimp ceviche
Ingredients
- 1 ½ cups shrimp raw and unpeeled
- 1 mango
- 1 avocado
- 2 small tomatoes
- 1.5 limes
For the sauce
- ¾ cup coconut milk
- 1 green onion
- ½ red onion
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger
- 1 tablespoon soy sauce
- 2 tablespoons fresh mint
- 2 tablespoons fresh cilantro
- salt to taste
- black pepper to taste
To serve (optional)
- 4 corn tortillas
- 1 tablespoon olive oil
- ground sweet paprika
- 1 pinch Cayenne pepper
Instructions
- Rinse your shrimp under cold water, then peel and remove the heads. Normally, a black thread will come off with them, which is the intestines. If you don't see it, use a pick to remove it; it is in the middle of the back. Place the shrimp in a bowl and cover with lime juice. Add salt and refrigerate for 30 to 40 minutes: it's the lime that will cook the shrimp.
- Then, prepare the sauce by mixing coconut milk, finely chopped red and green onions, sesame oil, ginger, soy sauce, and pepper. Add 3 tablespoons of lime juice from the shrimp (adjust according to your taste) when they are cooked.
- Place the cooked shrimp in a bowl (without their lime juice), cut the mango, avocado, tomatoes, and red onion into small cubes. Mix everything well, add the sauce, and sprinkle with fresh mint and cilantro leaves.
Optional: Tortilla chips
- Cut your tortillas into rough triangles. Drizzle with olive oil, paprika, and oregano, and place them on a baking sheet lined with parchment paper. Bake for 4 to 6 minutes in an oven preheated to 390°F/200°C in convection mode (top and bottom heat).
Répondre