This zesty Shrimp Ceviche is exactly the kind of dish that belongs in summer. It is light enough for a hot afternoon but flavorful enough for a summer evening meal and it is cool, bright, colorful, and full of fresh flavor. 

    We got the original recipe from a friend while we were on vacation in Baja, but my son Joel has added his own touches including diced tomatillos and taco seasoning. You can make it with shrimp, red snapper, yellowfin tuna, mahi mahi, or any combination of these sea critters. You could even use lobster if you are so inclined!

    This version gets its sweetness from fresh cherry tomatoes and its tangy bite from diced tomatillos. The tomatillos are a fantastic addition because they add a clean, citrusy flavor that works naturally with the lime. Jalapeños bring just enough heat, while the tops of green onions add a mild sharpness without overpowering the shrimp.

    We cover the onions in lime juice and taco seasoning and then chill them in the freezer for about 10 minutes to soften the raw onion taste. This works well if you don’t love raw onion, but if you do, you can certainly drop this step.

    The lime juice does more than dress the dish; it pulls all the ingredients together and gives the shrimp, tomatoes, tomatillos, onions, and peppers time to mingle. Fresh cilantro ties everything together. It gives the ceviche that unmistakable fresh, green flavor that makes each bite taste lively. 

    I like using frozen raw shrimp that has been peeled and deveined. This keeps the dish easy and reliable while still giving you that classic chilled ceviche flavor. Once the shrimp mixed with the lime juice and vegetables, it just needs a little time in the refrigerator before serving. Of course, if you are in a part of the world where you can get fresh shrimp right out of the ocean, that can’t be beat and it’s worth the effort to peel and devein the shrimp yourself.

    Make this dish an hour or two before serving, so it has plenty of time to chill. Serve it with tortilla chips, and a lime wedge, avocado slices, and a sprig of cilantro as garnishes. You can serve a bigger bowl as a first course or spoon it into small glasses for an appetizer. 

 

Shrimp Ceviche
Serves 4

INGREDIENTS

8 large raw shrimp, tails and shells removed, deveined, and cut into bite-sized pieces
2 tbsp. of the white tops of green onions, finely minced 
1 cup fresh-squeezed lime juice
1 tsp. of your favorite taco seasoning
2 tbsp. jalapeño, seeded and finely diced 
3/4 cup cherry tomatoes, cut into eights, or small pieces
1 tomatillo, outside husk removed, and cut into small dice
2 tbsp. minced cilantro leaves (plus 4 sprigs for garnish)
1 avocado, cut into wedges or chunks for garnish
1 lime, quartered for garnish
1 package tortilla chips

DIRECTIONS 

    Place minced onion, 1/2 tsp. taco seasoning and 1/2 cup of lime juice in a bowl. Mix with a fork or spoon. Place in the freezer for 10 minutes. 

    Remove onion mixture from freezer and add shrimp and remaining lime juice and place in the freezer for another 10 minutes. 

    Remove from freezer and add the jalapeño, tomatillo, tomatoes, and remaining 1/2 tsp. of taco seasoning to the bowl. Stir and place in the refrigerator for up to an hour before serving. Add minced cilantro just before serving.

    Garnish with a fresh cilantro sprig, a lime wedge and a wedge or couple of chunks of avocado. Serve with your favorite tortilla chips.