Tropical Shrimp Ceviche
I have this great friend named Kristi. She has been a reader of my blog for at least 9-10 years. And we even met in person once!
(I happened to be near where she lived once so I totally knocked on her door at 10:30PM like a creeper. And she still likes me.)
Kristi has helped me behind the scenes here at Perry’s Plate, and she also sends me suggestions of stuff I NEED to make. Or recreate. Or health-ify. I’m learning that all of her ideas are great. I don’t even question her anymore.
One of those ideas is this recipe right here.
Kristi is a big fan of ceviche. I don’t even know how many texts she sent, demanding that I make ceviche because I would love it.
Honestly? The thought of using citrus juice to “cook” fish sort of freaked me out.
One day I saw shrimp ceviche at Costco so I went for it. My family FREAKING WENT NUTS over it. I, on the other hand . . . was a little underwhelmed. It was OK, I guess. It just tasted like pico de gallo with shrimp.
Kristi told me that I needed to make my own. So I did. Because I listen to her.
Since my first experience with ceviche was shrimp, I wanted to make a shrimp version. After looking around online, I learned that most of the time the shrimp is pre-cooked in shrimp ceviche because shellfish can get funky more easily than fish (which is usually raw and “cooked” in the citrus juice).
So I cooked my shrimp.
I also wanted to make this version more interesting than the Costco version I had eaten, so I gave it a tropical twist and added little chunks of diced pineapple and mango.
That was a great idea, honestly. I love shrimp and tropical fruit together.
For the “marinade” I used a combination of orange juice and lime juice. The longer this sits, the better. Pico de gallo is like that anyway, and honestly, I feel like this is just a fruity, shrimpy pico de gallo.
BUT I’M CALLING IT CEVICHE, M’KAY?
I think Kristi would approve of this. If she makes it I’ll let you know. Since she’s the ceviche queen and all.
Ways to Use Ceviche
- Just eat it with chips. (Honestly, this is the best way. And the most popular, I imagine. I buy Siete grain-free chips quite often (from Thrive Market! And Costco, when they have them.), but I’d eat an entire bag in one sitting if that’s the only way I ate ceviche.
- Put it on a salad. More specifically, put it on THIS Fish Taco Bowl. You’re welcome.
- Put it on a taco. I feel like these would be good with lighter chicken tacos, but go nuts with this and let me know how it goes.
- Put it on your breakfast hash. I always add some kind of salsa or hot sauce to breakfast hash or eggs. I think this would be so tasty and light in the morning!
- Add it to tortilla soup. Is this a weird idea? I just thought of it.
- 1 pound large shrimp, peeled and tails removed (wild-caught, if possible)
- 1 teaspoon sea salt, divided
- 1 Tablespoon coconut oil
- 1 pound cherry tomatoes, quartered
- 1/2 cup diced red onion
- 1/2 cup small diced fresh pineapple
- 1/2 cup small diced fresh mangoes
- 1 jalapeno, seeded and small diced
- Juice from 1/2 of an orange (about 2-3 Tablespoons)
- Juice from 2 juicy limes (about 3-4 Tablespoons)
- 1/2 cup fresh chopped cilantro
- Sprinkle 1/2 teaspoon of salt on the shrimp and let it sit while you prep the other ingredients.
- Put the coconut oil in a large skillet and heat it to high heat. Add the shrimp and cook them for a few minutes on each side until they've just barely turned completely pink. Don't overcook them or they'll be rubbery.
- Transfer the shrimp to a cutting board and let them cool. Chop them into small bits and put them in a shallow baking dish.
- Add the tomatoes, onion, pineapple, and mangoes to the dish.
- In a small bowl, combine the orange and lime juices and the remaining 1/2 teaspoon of salt. Pour it over the shrimp mixture.
- Sprinkle the cilantro over the top. Give the whole thing a stir and chill for at least 30 minutes before serving, up to 24 hours. Stir immediately before serving.
- Serve with chips or spoon over salads or tacos.