This quick and easy Shrimp Ceviche Express is a light and refreshing appetizer suitable for any occasion. Packed with fresh dill, tomatoes, avocado, and red onions, it’s a delightful choice for a light meal or snack.
Having gone through South and Central Americas… each country has their own version of ceviche. The ‘Shrimp Ceviche Express’ recipe mixes them all. For instance, Mexico makes it quite spicy and usually contains avocados. In Peru, it’s a main dish, served with Choclo (big grain corn) and sweet potatoes. Usually, it’s lightly spiced with Aji or Rocoto hot peppers. In Colombia, the ceviche is often made with ketchup or tomato sauce, which makes it red and served with fried plantain (Patacones). Finally, in Ecuador, the ceviches are like a soup, with an extra shrimp broth, lots of cilantro and barely spicy.
Types of Ceviche
There are also many variations, some with fish, shrimp, shellfish, and even shark meat (Trujillo, Peru). But in the end, even if ceviches differ greatly, the technique stays the same: cook or partially cook seafood in lime juice. A real ceviche is basically raw seafood or fish cooked in lime/lemon juice.
The Express Process
Cooking fish or seafood in only lime or lemon juice can take a while… For this version, I’ve used pre-cooked shrimp, this way, it’s way faster and no need to worry about the “hazardous consequences” of uncooked seafood…
My version is a merge of every ceviche I’ve ever encountered, plus a personal touch: the fresh dill instead of cilantro. Most ceviches contain fresh cilantro, but for a little change and to relieve those people who dislike cilantro (the soap-tasting guys), I’ve used fresh dill instead. Of course, it’s optional!
A Bit of Every Country
The Ecuadorians always add a touch of freshly squeezed orange juice to their ceviches. I believe it gives it a little sweetness to balance out all that acid from the limes. Also, I’ve added a smooth avocado, like Mexicans do, to smooth things up. A few tomato pieces from Colombia for colour and the typical Peruvian red onion slices, which will be marinated with the shrimp. The whole package results in a beautiful collection of colours and flavours!
Overall, this Shrimp Ceviche Express is quite acidic to highlight the limes; some people might find that a tad too much, so in this case, discard the residual juice before serving. I like to add a touch of juice, but it’s totally up to you.
Let’s Talk Hot Chilli Peppers
As for the spice factor, another element that changes greatly from country to country is the heat factor! Some use Tabasco, others fresh hot peppers. Peruvians have that great spicy pepper called aji, while in Colombia, I saw habanero peppers. In the end, just use any hot peppers you prefer in the amount you prefer or not at all. I, personally, cannot eat too spicy, therefore, I’ve added about a 1/4 teaspoon of fresh habanero pepper which results in quite mild.
Ceviches can be served as an appetizer or as a main dish. Check out my other ceviche recipe with fresh shrimp, this time on quinoa pasta. It’s a delight! Check it out here! With fresh shrimp, they get this fuller yet firmer texture.
Let’s get this citric acid to work!
Fast and Easy Shrimp Ceviche
- 200 g precooked shrimps (if frozen make sure to defrost them up first)
- 3 limes
- 1/2 orange
- 1 tomato (cut into small cubes (brunoise))
- 1/2 red onion (finely sliced)
- 1 avocado (cut into small cubes (brunoise))
- 1/4 tsp habanero pepper (or any hot pepper finely chopped or 5 drops of tabasco)
- 2 tbsp fresh dill (finely chopped)
- salt and pepper
- Squeeze the juice out of the limes and orange.
- In a bowl or hermetic container, add the shrimps, onions, salt, pepper and the juice of the limes and orange, cover.
- Let marinate for 30 minutes to an hour in the fridge.
- Add the rest of the ingredients in a big bowl and the marinated shrimps and onions.
- Mix well and serve.