Shrimp Ceviche is such a great appetizer or party dish on a hot summer day. My version includes creamy avocado and sweet corn, along with lime juice, garlic, onion, and chile. It’s spicy and bright and full of fresh flavour.
If you follow my Instagram stories, you may have seen that we were recently in Miami. My favourite part was the incredible Cuban, Argentinean and Peruvian food. (My least favourite part was that everyone thought I was the American nanny to two hispanic children.)
We had the most amazing shrimp ceviche at a Peruvian restaurant that I just can’t get out of my mind. So many flavours. It was just an explosion of brightness and texture. I made this (wildly inauthentic, but delicious) one when I had a couple of friends over for dinner last week and it was devoured in seconds.
A couple of notes on ingredients: frozen corn is A-OK. It is pre-blanched, so I just run it under warm water to thaw it a bit so it remains crisp-tender and then toss it into salads (and ceviche!). Straight-from-the-freezer frozen shrimp is also fine, just add a couple of minutes onto cooking time. (It’s not typically ideal to cook protein from frozen as the outside is overcooked by the time the middle is done, but shrimp are small enough that it doesn’t make a big difference in a mixed dish like this ceviche.)
Hope you are staying cool – it seems most of us are in a heat wave. We went out on a boat last weekend and had the most beautiful time. Renting one for a morning is a really lovely idea for a special summer activity if you live somewhere close to the water! I gave my husband a crab trap for his birthday, so next up is (hopefully) a crab-instead-of-shrimp ceviche.
Shrimp, Avocado and Corn Ceviche
- 12 oz shelled deveined shrimp
- ⅔ cup cooked corn kernels I use frozen, it comes blanched and so it's ready to go
- 1 jalapeno pepper minced
- 2 tbsp minced red onion or shallot
- 1 garlic clove minced
- juice of 2 limes
- 1 tsp coarse salt
- 1 large ripe avocado diced
- freshly ground black pepper
- tortilla chips for serving
- Cook the shrimp in a pot of salted, boiling water until just opaque - about 3 minutes. Drain and run under cold water until cool.
- Remove tails and coarsely chop. Place in a bowl along with remaining ingredients (except avocado) and toss to combine. Gently fold in avocado to keep it intact. Sprinkle with pepper and serve with tortilla chips.
Last Updated on July 16, 2018 by Jennifer Pallian BSc, RD