Because there is no cooking required, a ceviche recipe is an ideal meal choice for a summer meal when you do not want to heat up the kitchen. Traditional ceviche mixes fresh seafood with an acidic marinade to create a light and refreshing meal.
Ceviche originiated in Latin America but is now enjoyed all over the world, especially in places with an abundance of fresh seafood. Here is an easy and quick shrimp ceviche dish, perfect for those warm summer nights:
Ingredients for Ceviche Recipe
- 1 pound cooked shrimp, peeled and deveined
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice, about 2 lemons
- 1/4 cup fresh lime juice, about 3 limes
- 2 whole jalapeno peppers, seeds and vein removed, minced
- 4 whole plum tomatoes, seeds removed and diced
- 1/4 cup chopped red onion
- 1 avocado, pitted and diced
- 1 cup diced jicama
- 1/2 cup chopped fresh cilantro, or to taste1/4 cup finely chopped red onion
Cut the shrimp into bite-sized pieces and set aside. Mix together the lime, lemon, and orange juices and pour approximately half of this citrus mixture over the shrimp. Set aside and allow the flavors to seep into the shrimp for 15 minutes. Mix the tomato, jalapeño, jicama, cilantro, and red onion with the shrimp. Allow this full mixture to sit for an additional 10 minutes so that the flavors can sufficiently meld together. The avocado and remaining juice mixture should be mixed into the ceviche just prior to serving. Ceviche is best when consumed the day that it was prepared.
This ceviche can be enjoyed on its own as a dip for tortilla chips or served over white rice for a more complete meal. This zippy dish pairs best with a wine that can stand up to its bold flavors. Good choices include a high-acid white wine such as Sauvignon Blanc or a sparkling wine that will complement the citrus flavor profile of the dish.
Wine Pairing: Sauvignon Blanc or Chardonnay