Cutting Jalapeños for Ceviche
As mentioned above, most of the heat in fresh jalapeños lives in the seeds and membranes of the jalapeños, so I always recommend leaving those behind. An easy way to do that is by cutting them like this: In addition to being great friends, we lean on each other for business advice all the time. And one of those conversations was about this very Shrimp Ceviche. I remember eating ceviche with my friend Trish on a boat in Miami and telling her I just couldn’t get my recipe right. She said, “Oh! I know the exact problem. You can’t test the recipe with bottled lemon and lime juice. You always have to use fresh.” She was right. She usually is.
Raw shrimp: The shrimp starts raw, but cooks and absorbs flavor from the lemon and lime juices. See more about preparing shrimp below.Lemon juice and lime juice: The acids in the fresh juices are responsible for cooking the shrimp.Plum tomatoes: Adds a bright color and flavor to the ceviche recipe.Red onion: Expands the flavor palate.Jalapeño pepper: The seeds and membranes are removed which is where the majority of the heat comes from. This adds flavor to the dish without much heat.Avocados: Adding healthy fats and a filling creaminess, the citrus juices help to prevent the avocado from turning brown. Mango: Although optional, its sweetness balances the acidity and savory flavor of the other ingredients.Cilantro: Fresh cilantro adds great flavor to this dish and more bright color.Kosher salt and black pepper: Taste your ceviche and add more as needed.
Fresh lemons and limes: You really need to juice fresh lemons and limes (as opposed to bottled juice) for this to work. Bottled lemon and lime juice isn’t acidic enough.Time: For the shrimp to “cook” I recommend leaving this sit in the refrigerator overnight. After a few hours, you will notice that the shrimp is no longer gray, but it will take more time for it to be opaque all the way through.
Prepare your shrimp. Combine the shrimp with lime juice and lemon juice. Cover and refrigerate for at least four hours. Read more on this below.Combine ingredients. Toss together the remaining ingredients. Add more salt and pepper to taste.
In the end, you will have diced jalapeño with no seeds or membranes, and the seedy middle will be left whole, still connected to the top and can be tossed. If you want to see this in action, check out the video in my Pico de Gallo.
Storing Leftovers
Ceviche is best enjoyed fresh or within a few hours of making it. Store any leftover ceviche shrimp in an airtight container in the refrigerator for up to two days. Always use your best discretion with leftovers; if it starts to smell funky, throw it out.
Other Easy Shrimp Recipes
Blackened Shrimp is so delicious as an appetizer, on top of salads, or in tacos.Tostadas can be topped with ceviche shrimp, beans, or chicken and are a super easy meal for those busy weekdays. These Easy Shrimp Tacos are light, fresh, and so full of flavor!
If you try this easy shrimp ceviche recipe or any of my other recipes, please let me know what you think by leaving a comment!
