Ceviche de camaron (shrimp ceviche) is a perfect refreshing appetizer for a hot day. It also pairs perfectly with a light beer like Carta Blanca.
Why Parboil the Shrimp for Ceviche de Camaron?
I live in West Texas. There is no such thing as fresh shrimp out here. The vast majority of the shrimp available to us here are frozen or previously frozen.
Even if I could pluck the shrimp out of the ocean myself, I would still parboil them.
The acid in the lime juice may not kill all of the parasites or bacteria in the shrimp. Parboiling adds an extra layer of protection from making yourself sick.
Additionally, shrimp don’t react the same way as raw fish does to the lime marinade. If you marinate the shrimp for long enough to be “cooked,” it generally renders the shrimp rubbery and limp.
Parboiling the shrimp for just a minute before marinating for a shorter period solves these problems. The shrimp comes out with a perfect texture and has just enough of the lime juice’s acidity.
Additional Preparation Notes
A key to making good ceviche de camaron is cutting all of the ingredients to the proper size so you can get as many elements as possible into one scoop from a cracker or tortilla chip.
Also, many recipes you find online direct you to mix some of the vegetables into the lime juice to marinade. I prefer not to do this. I don’t want the lime juice to be overpowering.
By not marinading any of the vegetables, they maintain their flavor and nicely offset the acidity of the lime juice.
Finally, when squeezing the limes (Fresh lime juice is mandatory. Don’t use the bottled stuff.), it helps to press them through a fine-mesh strainer. Straining will save you from having to pick out seeds or pulp.
Ceviche should be served simply so that the ingredients can shine through.
Tortilla chips or saltine crackers are great, along with a hot sauce with a mild flavor but plenty of heat.
My favorite combination is saltine crackers and Tabasco hot sauce. The saltines have a very neutral flavor, and Tabasco has a lot of heat in just a small drop.
Ceviche should also be served ice cold. A trick you can use to help with that is to take one bowl, put a little ice in the bottom, and then put another bowl on top with the ceviche.
Tie it all together with a light, crisp beer, and you have the perfect summer snack.
Ceviche de Camaron – Shrimp Ceviche
- 1 lb. jumbo shrimp - peeled, deveined, and tail removed
- 3/4 cup red onion - finely chopped
- 2 large serrano chiles - seeded, stemmed, veins removed, and finely chopped
- 1 small cucumber - 1/2-inch dice
- 12 large limes - juiced
- 1 large avocado - 1/2 inch dice
- 2 roma tomatoes - seeds removed, 1/4-inch dice
- 1 bunch cilantro - minced
- kosher salt - to taste
- saltine crackers or tortilla chips
- hot sauce
- Shell, devein, and remove the shrimp tails. Bring a pot of salted water to a rolling boil. Turn off the heat, add the shrimp and let sit for 1 minute. Remove with a slotted spoon and place in a bowl of ice water to stop them from cooking further.
- Cut the shrimp into 1/2-3/4 inch chunks. Add to a non-reactive bowl along with the lime juice. Mix thoroughly. Refrigerate for 1 1/2 hours.
- Just before serving, drain all of the lime juice from the shrimp, then mix in the balance of the ingredients. Salt to taste.