Our friend Randy made a tasty nutrient-dense ceviche that we all went nuts over. I've adapted his recipe a little and know you'll love it, the flavors all blend SO nicely! Plus it's pretty easy to throw together, especially if you have someone to help you do the chopping. Don't you love having more yummy ways to get omega-3 laden foods into your family?
A note on which shrimp to buy:
Randy uses cooked shrimp, but I use raw because the citrus in the recipe actually cooks it. Plus I think cooked shrimp sometimes tastes rubbery and it probably has less nutrients, too. Just find some without preservatives, this is not easy! And U.S. wild-caught is best–see the article I linked to below. If I can't find U.S. wild-caught without preservatives, I just don't buy it and go without. I used to be able to find it at Trader Joe's, but not anymore, sooooo… Sadly, that means we haven't had shrimp around here in a while. 🙁
Still, when it comes to safety and sustainability, responsibly caught U.S. wild shrimp is our top choice. Consumer Reports recommends buying wild shrimp certified by the Marine Stewardship Council, an organization that ensures shrimpers are fishing responsibly; shrimp from Whole Foods Market; and those listed as “Best Choices” or “Good Alternatives” on Monterey Bay Aquarium’s Seafood Watch Guide, at seafoodwatch.org. Read more about the shrimp labels you can trust. Source
Nutrient-Dense Ceviche
Ingredients
- 1 bag of 36 frozen shrimp, thawed, dried, and diced—see my comments above. You could also make it with fish, we've used wild caught mahi-mahi. Here's more on which fish to use: "Most fish works for ceviche, but the best kinds are semi-firm white-fleshed ocean fish like sea bass, striped bass, grouper, sole or flounder. Stay away from oily fish like mackerel, sardines, tuna, bluefish or jack. Freshwater fish like trout or catfish don’t really work either". Source. And this link shows how long you need to "cook" the fish before eating.
- 2-3 organic celery stalks, finely diced-- celery is on the “Dirty Dozen” list of produce most sprayed with cancer-causing pesticides
- 1 organic red pepper, finely diced-- about the same size as the celery (peppers are also on that list)
- 1 bunch of cilantro, chopped
- 1 tomato, chopped
- 1 small sweet onion, chopped or a few green onions
- 1 jalepeno if you like a little bite, chopped finely
- 1 avocado, cut up small
- 1-2 cloves garlic, chopped
- 1-2 mangoes, chopped
- 1 cucumber, chopped
- 2 oranges, cut into pieces
- 1/2 cup lightly steemed then cooled corn
- 4 limes and/or 2 oranges, juiced
- 1/4 cup avocado oil and/or olive oil -- make sure your olive oil is REAL
- 1/2 teaspoon sea salt --or more to your taste
- 1/2 teaspoon of a chili-lime seasoning like this one --make sure the ingredients are all recognizable
- A pinch or two of palm sugar --this just gives it a touch of sweet with the citrus and the salt and tastes so good, BUT that's not even needed if you add oranges and mangos!
Instructions
- Mix it all together and marinate 20-30 minutes up to a few hours (see note on fish above). Taste-test to see if it needs more sea salt or seasonings.
- Eat it plain or serve as a dip with organic tortilla chips.
- When we made it with mahi-mahi (from Trader Joes) I marinated it in lime juice just long enough to whiten the outside, but you may want to marinate longer.
Let me know if you try it!
Liz says
Yum! This will motivate me to source some shrimp!
Kelly says
Hi Liz!
I hope you’re having better luck at finding some than I did!
Kel
Dianna A says
Have you tried the GR Downtown Market for shrimp? They are expensive, but I am pretty sure the shrimp (and other fish) will meet all the requirements. Nice thing about this recipe is you can use smaller shrimp. 🙂
Kelly the Kitchen Kop says
Dianna, no I haven’t, but I don’t know why I didn’t think to check there, I love the Downtown Market! Thanks for the suggestion!
Kelly
Kelly says
Dianna, I went to the Downtown Market tonight to ask & their shrimp has preservatives too. 🙁
Plus they fry their Friday fish dinners in soybean oil, double bummer!!!!
Kel
Dianna A says
Wow – bad. Thank you for the info. For those prices, I expect better than that!
KitchenKop says
I know, and plus the guy wasn’t real thrilled with me asking questions. Unlike the other great places in town, the places where the owners GET IT, where they like chatting and know their stuff. This place, not so much, sadly.
Myra says
My husband and I love ceviche…..really learned to love it when visiting Mexico. They serve it there with shrimp and octopus….also have had it with mango, olives and capers added. Delicious!
tina says
This has nothing to do with cerviche. But I was sitting here watching TV and saw a Honey Bunches of Oats commercial and thought, why do the workers need to wear hard hats for prepare/manufacture our foods? I cook all the time and I don’t need to wear a hard hat an apron yes definitely. But I guess when you prepare franken foods, you need a hard hat to do so…
Jenny says
Cilantro and Cucumber without the skin is great in ceviche as well! Mmmm. Great video, just joined this site and love it!
Kelly says
I’ve always had an ick factor when it comes to sushi, but my hubby loves it. I might be able to do this though since the acid in the citrus juice denatures the proteins in the fish to really lightly “cook” it. And I’ve recently learned to love avocado. One thing is important though, the fish really needs to be frozen first and then thawed. The lemon juice will cook the fish but it will not kill any parasites. Freezing takes care of that. I’ve worked in the seafood industry and even the freshest nicest fish of any variety will have some parasites. (Worms.) I know it’s a nasty thought, but that’s why you need to cook your fish thoroughly or freeze it first. That’s probably why I never could handle sushi. This however, I think I could handle. ?
Robin says
I first had ceviche in Mexico. I liked it fine, but I still have mental issues with eating “raw” fish. My husband loved it, however, as he’s always been a big sushi fan! Ceviche is big in Mexico, though, and if you’ve ever heard of or watched Rick Bayless, I actually saw a show of his where he was in Playa del Carmen (love that town!), and he got some fish fresh off the boat and made ceviche right there on the beach! Anyway, ceviche really is an easy way to learn to eat raw fish, since it’s “cooked” in the lime juice, just gotta get past that mental hurdle! 🙂
Martha says
I love ceviche. I really should try making it!
mandy says
I love ceviche! My first husband was from S. California and it is huge there. He taught me how to make it and even those he is gone I still love ceviche.