Berry Shrimp Ceviche is a simple shrimp appetizer that blends fresh berries and citrus juices with uncooked shrimp and jalapeno for a spicy sweet blend that is delicious with chips, tortillas on on it's own.
Ceviche is a lovely South American combination of fresh seafood and citrus juice. Marinating the fish, or shrimp in this case, denatures the protein and cooks it without actually using heat.
Some people may be a bit nervous at the thought of eating raw shrimp for fear of food poisoning. I highly recommend sourcing good quality shrimp from a reputable source (check those labels!).
If you are still skittish at the thought of uncooked shrimp, cook the shrimp for a minute or two in a skillet over medium high heat after marinating in the citrus juice and then blend with the other ingredients.
Ingredients for Berry Shrimp Ceviche
The ingredients for Berry Shrimp Ceviche are what you would expect for a ceviche:
shrimp - fresh or frozen and defrosted is fine. Any size is okay since you want to chop it.
citrus - a blend of equal parts of orange, lemon and lime. Or any combination you prefer, but it must be citrus juice in order to "cook" the shrimp.
berries - I used strawberries, but you could add blackberries, blueberries instead or in addition to the strawberries.
peppers - I used red jalapeno, but you can use green or other chili peppers to make it milder or spicier
pineapple, avocado and cilantro - no real substitutes, but leave it out if you don't care for it.
More Shrimp Recipes from #OurFamilyTable
More delicious shrimp recipes from our family table:
Serious Shrimp Recipes
- Cajun Shrimp and Grits with Chorizo from Art of Natural Living
- New Orleans Style Barbecue Shrimp from A Kitchen Hoor's Adventures
- Red Chili Shrimp and Noodle Salad from Palatable Pastime
Berry Shrimp Ceviche
- 1 pound large shrimp (peeled, deveined, and chopped)
- 1 large red (or green) jalapeno (seeded and diced)
- ⅓ cup fresh orange juice
- ⅓ cup fresh lime juice
- ⅓ cup fresh lemon juice
- ¾ cup fresh strawberries (sliced)
- ¼ cup fresh pineapple (chopped)
- 1 large avocado (seeded and diced)
- ¼ cup fresh cilantro (chopped)
- salt and pepper (to taste)
- 2 large limes (cut into wedges or slices, to serve)
- Add the shrimp and jalapeño to a large glass or other non-reactive bowl. Pour in the orange, lime, and lemon juice and gently stir to combine, ensuring all the shrimp is submerged in the liquid.
- Cover and place in the refrigerator for 30 minutes. After 30 minutes, gently stir.
- Cover and return to the refrigerator for another 15-30 minutes or until the shrimp is “cooked” through (turns completely pink). Do not “overcook” or the shrimp will become tough.
- Remove from the refrigerator and add the strawberries, pineapple, avocado, and cilantro to the bowl.
- Season with salt and pepper, to taste, and toss gently to combine.
- Spoon the ceviche into individual serving bowls with a slotted spoon to drain liquid. Serve immediately with the sliced lime for squeezing.
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More Shrimp Recipes
Until next time, happy eating!