We’re sharing a quick, easy and super delicious ceviche recipe where you actually cook the shrimp but keep the perfect texture. This recipe is ideal for spring or summer BBQs or dinner parties!
Hello friends! How are you doing? I hope your week starts off great. I’m still working on my Disney cruise recap post – should be out on Wednesday! – but for today I wanted to share with you a DELICIOUS recipe for a healthy appetizer: Ceviche!!
Ceviche is a classic and particularly delicious in summer. I don’t make it at home often, but my friend Kathryn brought it over last summer and we all devoured it. It was fresh, wonderfully seasoned and so delicious. When we had family dinner last night, I knew it would be a perfect appetizer.
But here’s the catch: “cooking” the shrimp in lime juice drives me crazy. I know it’s the common method of making ceviche, but I know too much about parasites, lol.
Yes, the acidity of the limes can turn the color of the shrimp opaque, making them look like they’ve been cooked. It kills a small portion of the bacteria, but not all. (You can download mine Free parasite cleansing guide here!) I don’t eat much raw fish anymore, and even though I really wanted ceviche, I wanted HEAT to kill the bacteria so I could stuff my face and not have to worry about creepy crawlies.
So I did what any girl would do: called my brother the chef and asked him if I could fry the shrimp first.
He literally laughed at me and told me it was going to be a disaster.
“Blanch it. For about a minute and then put it in an ice bath.”
“Okay, so just put it in boiling water for a minute?”
“Yes, but add something to make it actually taste good. Make a blanching liquid with peppercorns and lots of salt and season it.”
So that’s what I did! It turned out AMAZING and I’m so excited to share the recipe with you!!
The Best Ceviche Recipe (With Cooked Shrimp!)
Ingredients:
Blanching liquid: water, salt, peppercorns
Raw, deveined shrimp (I get ours from ButcherBox)
3 large avocados
The juice of 6-8 limes (about 1 cup of lime juice)
1 1/2 large English cucumbers, peeled, seeded and diced
1 red onion, diced
3 large tomatoes, seeded and diced
2 jalapeños, seeded and diced
1 book coriander, diced
Garlic powder, salt, pepper, Sriracha and Worcestershire sauce (the secret ingredient!!!)
It’s worth mentioning here that I hacked almost everything with this device and also cut two fingers out of my body. It says, “Don’t touch the blades,” and that includes when washing, even if they don’t *appear* to be sharp. Don’t do it.
(It just didn’t work with the tomatoes)
Instructions:
Step one:
Prepare the blanching liquid by bringing a large pot of water to a boil. Add plenty of salt, a handful of peppercorns and, if you like, a whole clove of garlic, cut in half.
Prepare an ice bath for the shrimp so they are ready to use.
Step two:
Blanch the shrimp until opaque, 1 minute. Drain immediately and place in the ice bath.
Step three:
Bring the tomato, onion, jalapeño, cucumber and cilantro to the boil and chop the avocado. Add to the top of the bowl.
Chop the shrimp and add it to the bowl.
Step four:
Pour over the lime juice and season generously with garlic powder, salt (be careful with the salt at first, especially if using salty tortilla chips to serve), and pepper. Drizzle Sriracha over top and add about 1 teaspoon Worchestershire sauce. Mix. Try on a tortilla chip (<— this is important!) and adjust seasoning as needed.
Devour!!! I would make it a maximum of 2-4 hours in advance and keep it in the fridge until ready to serve. You’ll love it! You can also serve it with this Guacamole with 4 ingredients.
Ok friends: What is your favorite spring or summer appetizer? Please share the goods in the comment section!
xo
Gina
