What is Ceviche?
Ceviche is a Peruvian dish traditionally made with raw fish or shellfish. The fish is cut up, then marinated in a lime or citrus juice mixture for at least thirty minutes, then mixed with veggies/fruit. The citrus juice “cooks” the fish in a way – its acidity changes structures in the protein of the fish, just like heat would, but without using any heat. So you’ll end up with a texture that resembles a cold, cooked seafood! This version has mango in it for a slightly sweet addition that’s absolutely delicious. It also uses both the juice and zest of limes, lemons, and an orange, which amps up the citrus flavor without adding more acidity. It’s the perfect easy summer recipe, especially since NO COOKING is needed! You’ll love this version of ceviche that’s made with cooked shrimp, so you don’t have to worry about dealing with raw fish or raw shellfish. As a bonus, this also makes it faster, easier, and cheaper to whip up at a moment’s notice!
Why use Cooked Shrimp for Ceviche?
It’s a common misconception that the acidity in the lime juice kills any bacteria or parasites that may be present in the fish. It’s important to note: lime juice does not kill parasites in the fish, even though it changes the texture to be “cooked.” Killing parasites requires heat or a deep freeze. And it only kills some of the bacteria. So, to make ceviche traditionally but safely, you should use a sushi-grade fish, which is fish that has been frozen at a very low temperature to kill parasites, which can lessen the risk. There are also different types of fish that are unlikely to have parasites, such as tuna (which is why it’s served often seared and rare!) and farm-raised salmon. The simple solution to this problem? Use already cooked shrimp! It’s easy to find already cooked at any grocery store and you won’t have to worry or spend a bunch of money. Plus, you won’t need to let it marinate for a longer time to “cook” it in the lime juice – just mix everything up, let it sit for about 10 minutes while you prep the other ingredients, and you’re good to go! (Though it can marinate longer, if you’re making it in advance.)
Ingredients in Shrimp Ceviche
How to make Shrimp Ceviche
Other fast summer seafood recipes
Shrimp and Orzo SaladSeared Tuna SteaksBlackened Tilapia with Avocado Cucumber SaladSea Bass with Lemon Garlic Herb SauceBlackened Shrimp Tacos
Other savory recipes with mango
Mango SalsaMango Quinoa SaladBlackened Fish Tacos with Mango Salsa
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