Summer Shrimp Ceviche | Recipeish | Gustus Vitae

Summer Shrimp Ceviche | Recipeish | Gustus Vitae

Memorial Day marks the unofficial first day of Summer, and we couldn't be more ready for some warmer days, long nights, and good times. Ceviche is one of our favorite summer dishes: we love that its make-ahead, perfect for lunch or dinner, always welcome at picnics and as a refreshing, sharable snack at BBQs. Our recipe here is admittedly on the spicy side with 2 types of chilis and our signature Jalapeno Sea Salt, but it's balanced with the addition of sweet potato and a fridge's worth of other ingredients. 

Pro Tip: Save the reserved juices, and marinate a piece of fish, chicken, or flank steak in it within 2 days for an amazing, fast, tangy/spicy/umami result.

  • Yield: Serves 4-6
  • Time: 45 minutes (less if shrimp aren't fresh and are peeled), plus an overnight in the fridge.
  • Storage Notes: Best the next day, will keep for another in the fridge.
  • Difficulty: Easy
Ingredients
  • 12 limes
  • Around 1 1/2 LBs large fresh shrimp (bonus if they're from Baja!), or 1 LB peeled/deveined
  • 1 bunch cilantro
  • 3 Tbs Jalapeño Sea Salt
  • 1 Green jalapeño
  • 1 Red jalapeño
  • 1 Large red onion
  • 1/2 A large sweet potato
  • 10ish Cherry tomatoes
  • 3 Sprigs green onions
  • 1/2 a jicama or turnip
Directions
  • Bring a large pot of salted water to a boil.
  • Peel and dice jicama/turnip into small 1/3" cubes, boil for 10 minutes, strain, and reserve.
  • Peel and devein shrimp if necessary, and dice in small 1/4" bits. Pop in these in a large bowl. Everything below is going in as well:
  • Peel, halve and slice the onion width-wise in as thin of slices as you can.
  • Halve, and finely mince jalapeños, discarding seeds if you prefer. 
  • Slice cherry tomatoes width-wide as thin as you can.
  • Discard ends of spring onions, and finely chop.
  • Rough chop cilantro.
  • Peel and finely chop the shallot.
  • Add in reserved sweet potatoes.
  • Sprinkle over Jalapeno Sea Salt.
  • One by one, juice all 12 limes.
  • Stir for 2-3 minutes, until everything is well coated. Cover your bowl with saran, and pop in the fridge overnight.
  • When you wake up in the morning, uncover, and stir again. You'll notice there's quite a bit more liquid in it, and the shrimp has swelled in size - these are good things.
  • Recover, pop back in the fridge, and remove when needed, keeping cool until serving with chips or tostadas and devouring. And don't forget to bring along some more of that Jalapeño Sea Salt - it makes a mean margarita or adds real punch to a michelada. 

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