I’ve always enjoyed a fresh and flavorful ceviche from time to time, but it wasn’t until my frequent trips to Belize that I actually started craving ceviche. Some of my favorite memories are of the many times I enjoyed eating fresh conch or shrimp ceviche in the middle of the Caribbean Sea while drinking rum punch and soaking up the sun.
With all these wonderful memories, it was only a matter of time before I recreated my own version. A crowd-pleasing recipe that requires absolutely NO COOKING…none at all (just a little bit of choppin’). What I love about this ceviche is the addition of ginger. Adding ginger is a trick I learned from a friend in Belize. The moment I tried ceviche with ginger, my tastebuds exploded with joy. Wow! It was different but soooo damn good!
Worchestershire, liquid smoke, and sriracha can be considered the holy trinity in this shrimp ceviche. These three things together give this ceviche a flavor that is grounded, a little smokey, and a little spicy. It pairs well with the seafood and citrus flavors.
Although this ceviche is not a typical, traditional one, it is worth a try. I don’t discriminate when it comes to good food, and I definitely don’t discriminate against a damn good ceviche!
SHRIMP CEVICHE
6
servings2
hours0
minutes2
hours10
minutesIngredients
1 pound shrimp, peeled, deveined and chopped
3/4 cup lime juice
1/4 cup lemon juice
2 Roma tomatoes, dice
1 bulb garlic, smashed and chopped
1/2 white onion, diced
1/2 red onion, diced
2 jalapeños, diced
1-2 inch piece ginger, minced
1/2 avocado, chopped
1/2 cup cilantro leaves, roughly chopped
1 tablespoon Worcestershire
1 tablespoon liquid smoke
1 tablespoon sriracha
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
Directions
- Mix lime juice, lemon juice, and shrimp together in a container. Cover and let sit in the refrigerator for at least 2 hours, or until shrimp is completely opaque (cooked).
- Mix all of the remaining ingredients together, excluding the salt and pepper.
- Add opaque (cooked) shrimp to the mixture, season with salt and pepper to taste.
- Garnish with additional diced avocado and red pepper flakes (optional). Serve with tortilla chips, crackers, or cheese crisps (pictured).
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