Shrimp Ceviche to say welcome to our youtube channel
Summer may be gone, but how about one last shrimp ceviche for a proper see-you-later!! Hola! It’s definitely been a while since I’ve shared some recipes. Since we last met, hubs and I have been traveling full-time and exploring different flavors as we set out on our new voyage.
That’s right! We started a YouTube Channel to document our journey and share our voyage with our family, friends, and supporters!! Via Voyage of the Santa Marias we share all of our experiences of food, travel, culture, and adventures. Did you catch that innuendo!? Voyage + Santa Maria (our surname + infamous ship) Clever right! haha! That’s hubs for ya! Super creative!
Our first stop on our voyage was Miami! AKA the land of delicious Latin food including ceviche. While in Miami, we felt inspired and created a wonderful shrimp ceviche recipe that we shared on our YouTube channel and will now share with you!
Shrimp ceviche with garlic tostones
Simple Shrimp Ceviche
This shrimp ceviche is Light and fresh. It’s perfect for those days that you want something a little lighter. Or if you want to impress someone but with little work. Whoever said ceviche is only for the summer months isn’t telling you the truth!! For this ceviche, I complimented the shrimp with mango, oranges, and avocado for some sweetness and finished with jalapeño for a light kick. Oranges aren’t usually used in ceviche, however, I found that the sweetness truly works well with the mango, avocado, and shrimp. That’s my little secret, however, if you’re not a fan of oranges, feel free to replace it with lemon or lime.
Shrimp ceviche in Miami Vlog
Tips for a Delicious Ceviche
- Keep the shrimp cold at all times. While prepping the ingredients, keep the shrimp in the fridge.
- Feel free to play around with the citrus ratios depending on what flavor profile you prefer. However to try to use at least 3/4 cup of citrus for 1 LB of shrimp. Remember the citrus is what is “cooking” the shrimp.
- Serve the ceviche with crispy Tostones. Find my recipe for Garlic Tostones HERE. And for an extra touch serve it with my Garlic sauce.
How to eat ceviche
Always serve ceviche cold. This one is very important. The flavors change dramatically if it is not cold. Try and keep it refrigerated up until a few minutes before you serve it. I usually take it out of the refrigerator about 5-8 minutes before. This gives it enough time to lose that deep cool from the fridge but still stay cold enough to enjoy properly.
The most common and tastiest way to eat ceviche is paired with some crunch! So naturally, it’s usually paired with tostones, plantain chips, crispy tortillas, or tostadas. I prefer mine with garlic tostones and some garlic sauce. They both compliment the shrimp ceviche perfectly. AND YES!! I have recipes for both! I’ll leave them for you below.
Like what you see!!?? Check out some of our other recipes! And let me know what you think!
Spicy mango avocado Shrimp Ceviche
Equipment
- Large Bowl
- medium bowl
- lemon squeezer
Ingredients
- 1 LB Peeled and clean shrimp
- 5 Limes (or ¼ CUP)
- 5 Lemons (Or ¼ CUP)
- 3 Oranges (Or ¼ CUP)
- 2 Roma Tomatoes
- 1 Hass Avocado (Any avocado can work)
- 1 Medium Red onion
- 1 Mango
- ¼ CUP Cilantro
- 1 Jalapeño
Instructions
- Chop the peeled and clean prawn into pieces then add to the medium bowl. *WASH YOUR HANDS*
- Next, Juice all of the citrus (Lemon, limes, oranges) and add to the medium bowl. Mix, and place into the fridge while you work on the rest of the ingredients.
- Chop the rest of the ingredients and add to the large bowl. (Tomatoes, avocado, red onion, mango, cilantro, jalapeño) Deseed the tomatoes. For less heat, also deseed the jalapeño.
- Add the shrimp and citrus to the large bowl, mix well. Add a pinch of salt to taste.Place back into the fridge and allow to cure for at least one hour, or until the shrimp is slightly pink and firm.
- Serve chilled with Tostones... AND DONE!!!
Notes
- Keep the shrimp cold at all times. While prepping the ingredients, keep the shrimp in the fridge.
- Feel free to play around with the citrus ratios depending on what flavor profile you prefer. However to try to use at least 3/4 cup of citrus for 1 LB of shrimp. Remember the citrus is what is "cooking" the shrimp
- Serve the ceviche with crispy Tostones. Find my recipe for Garlic Tostones HERE. And for an extra touch serve it was my Garlic sauce.