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This needs SALT. You will overdo on acid without salt to balance.
The salt is for the boiling water that you cook the shrimp in.. the actual recipe doesn’t have salt in it. Making this today so I hope it’s good
I make this for all my bbq’s, everyone loves it
Tegen-shell fish are prone to Vibrio bacteria (not so much Salmonella) and it is one bacteria that is increasing. It doesn’t take many of this bacteria to be fatal particularly people at risk such as elders, toddlers and those that are immune compromised. If you know your audience-no problem but for a large group or variety of guests, I suggest err on safety and cook for a minute.
I’ve love this stuff! My mom used to make this during summer for me as a kid. I got curious to see ppls different versions. This one was the closest. Only difference is that I also add imitation crab like my mom used to. My mom used to add grounded fish (I think tilapia) that she would marinate in lemon juice all night. I don’t bc I want it now. oh and I added ketchup. Yum. I made enough for leftovers.I actually can’t wait for lunch tomorrow.Oh and someone mentioned it was too salty. In case it’s not clear, u add water to a pot, salt the water, boil, throw shrimp in, a couple minutes stir remove shrimp from water. Perfect. Mmm. Too bad I’m not a late night eater bc that’s exactly what is b having right now. It’s so good and refreshing.
This recipe has entirely too much salt. I put in about 1.25 tbs of salt and it was way too much.
Hi Julia, the salt is for salting the water in which you cook the shrimp, not for the ceviche. A ratio of a tablespoon of salt for 2 quarts of water is the correct ratio for salted water in which to cook pasta, shrimp, or just about anything that you cook in salted water.
Can I make this the night before? Thanks!
Hi, Jackie! Emma here, managing editor. The ceviche can start to over-marinate and the shrimp can tend to get a rubbery if you let it sit for much longer than the recommended time, so unfortunately, I wouldn’t recommend making this the night before. However, you could cook the shrimp the night before and toss everything together the next day. Hope that helps!
I have meade this exact recipe several times for parties, both my own parties and those at which I was a guest. Everyone AT EVERY PARTY raved about it. To those who say you never ever cook shrimp for shrimp ceviche – if you want pregnant women to eat it, or if you want to be cautious about bacteria (since we don’t know the road map the shrimp took from the ocean to our grocer) you do. Just for a couple minutes … long enough to kill the surface bacteria. Trust me – I’m a sushi lover, too, and this ceviche is going to taste awesome. Your guests won’t know you blanched it unless you tell them.
I will add tomatoes too. They go well with all the other ingredients.
First you NEVER NEVER cook shrimp when you make ceviche!!! You cut or chop all of your ingredients except for the shrimp. In a large glass or ceramic bowl. Put all of the ingredients in the bowl except the cilantro and avocado.mix all other ingredients together. Allow ingredients to sit in bowl at least 2 hours. In the mean time place shrimp in a bowl of ice for about an hour. Once that is done place everything in the bowl. Mix and refrigerate at least 6 hours.
I have wondered about dipping anything raw in vodka for a half minute. Then either wash the vodka off or just begin the process as the vodka will evaporate long before it is consumed.
So delicious! First time I have ever made shrimp ceviche- definitely a repeat! I did not measure anything except knew how much shrimp I had. I did add roma tomato and cut the shrimp into smaller pieces. More heat next time for sure. Soooo good!!!
I’m so glad you liked it Jules!
Can I make this the evening before serving? I would wait until serving time to add the avocado.
Hi Donna, yes, you can make this the night before. Good idea to wait until serving to add the avocado.
This recipe needs a lot of work. Too much salt! If your red onion is bitter, substitute peruvian whites or vidalias. You need less lemon, lime and cilantro for balance. I made it first as written and it was so salty it was inedible, could this be a typo? Maybe 2 teaspoons instead of tablespoons?
Hi Steve, the two tablespoons of salt are for salting the water to cook the shrimp! Not to add to the ceviche.
This is the best crevice recipe out there. I will add crab or lobster sometimes and comes out amazing. If u balance the lemon and lime with the salt it won’t taste to sour. If u add to much like I have in the past u can simply put what u have in a strainer and wash it off and start over. This is the only one I use. Simple and delicious.
Six years later and this recipe is still up-to-date! This was an easy and delicious dish. I did not boil my shrimp, rather, I let the marinating do the cooking. I used the frozen salad peeled and deviened ones. Also because of my love for the vegetables, I increased the amount of cukes and red onions. In the end it was simply delightful.
Thank you such a fabulous recipe :-)
I’m not quite sure why the marinating time is so short. Wouldn’t it taste better if you marinated it longer than an hour? If so, for how many hours maximum? And, if I go with a longer marinating time,at what point would I add the cucumbers in order for the lemon/lime juice to infuse into them (the cucumber).
Why don’t you try marinating it longer and see if you like it that way? ~Elise
Ran across this when I was making a similar recipe from memory but was wondering whether to use lemon or lime. Based on this recipe I used a mix and loved it. Turned out perfect. My plan was similar except tomato instead of cucumber and jalapeno instead of serrano. Served with tortilla chips. Thanks for posting this!
yes indeed was good , than again being latina I added tomates to enhance the flavor
Great recipe but turned out a little bland so I added some old bay to season the shrimp. Also added roma tomatos and squeezed the juice of an orange into the miz at the end! Came out great and was a huge hit!
I made this last night for the first time. It was delicious. I did make a few changes…I used 3 avocados (love em!) and I used 3 tbsp of tomato sauce and one tomatoe diced. I also added more salt at the very end. All of those things really took out the acidic taste. Even so much that my husband said it needed MORE lemon/lime!! I didn’t think so, it was perfect!!Will make it next time the exact same way! Oh, and I only about 1/4 cup cilantro (not a big fan of cilantro). Again, it was PERFECT! Great recipe!!!
Terrific recipe! The only deviation I took from the recipe was using a navel orange and 1 lemon instead of all lemon. So pleased to have found this, I know it will be a big hit at our family get-together tomorrow. Cheers!
I’m using this recipe for a school project, and if I was to skip the pre-cooking of the shrimp and only cook it in the lemon and lime juices, should I leave it sitting in the refrigerator for longer? If so, how long?
Several hours, until opaque through and through. ~Elise