Meet Gordon. He’s my cousin, is certified to fly drones, learned how to make superb ceviche recipe with shrimp by Googling how to make it, and is in a law school. He lives in Charleston, WV and is here on vacation with us in Hilton Head.
This shrimp ceviche with a smooth sauvignon blanc like Stag’s Leap Wine Cellars Aveta is the best vacation happy hour I can imagine.
The quick version uses cooked shrimp. The longer version takes about 3 hours and uses raw fish – we choose whatever is local and fresh since we’re on the South Carolina coast!
Easy Ceviche Shrimp Recipe
Ingredients
- 2 limes
- 1 lemon
- ½ orange (dealer's choice - not essential)
- jalepeno - the more the better, in my opinion!
- red onion - about 1/4 cup
- cooked shrimp (for a longer version, you can also use a raw tough fish, like shark or red snapper)
- tomato - about 1/2 cup
- cilantro - to taste
Instructions
- Chop up the jalepegno, onion, tomato and fish, cooked shrimp, and cilantro - obviously, add lots of jalapeño if you love spicy ceviche!
- Juice the lemon, lime, and orange and let marinate.
- If using raw fish: Marinate at least 3 hours, the citrus cooks the fish.
- Serve with a good California Sauvignon Blanc and tortilla chips!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 61Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 45mgSodium: 205mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 6g
more shrimp recipes: easy buffalo shrimp tacos, butter garlic shrimp, and spicy shrimp street tacos + sparkling wine
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