Ceviche is one of my favorite things about visiting the Caribbean (see here, here, here, here, here, here and here). Of course, ceviche is “cooked” in citrus juice rather than being thermally cooked. While its important to understand the potential risks about eating “raw” seafood (see here), I personally have never allowed the slight risks from stopping me from enjoying ceviche. I rely on my judgement to select the right restaurant (not-to-cheap-price, cleanliness). I’ve also made something similar but gently cooking the shrimp.
Frozen seafood cannot match the flavor and texture of fresh, Caribbean seafood, but it still work making at home. This version has more peppers and vegetables that I generally get in the Caribbean. It is more like a citrus seafood salad. It is still delicious. 4-stars. I served it with this Pernil.
- After waiting the 1 hour listed in my recipe, the ceviche still looked semi-raw. I wanted to wait until the entire exterior lost it’s brown, translucent appearance. Finally after 3 hours the shrimp appeared completely cooked.
- I exclusively used shrimp, but the recipe is written to also work with sea scallops, skinless fish fillets, or any combination. I believe that it would be important to cut them in very similar sized pieces, so that they will finish “cooking” at the same time.
Rating: 4 stars.
How much work? Medium.
How big of a mess? Medium.
Start time: 2:30 PM. Ready at: 6:00 PM.
The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:
1 pound extra-large shrimp (21 to 25 per pound)
1 teaspoon grated lime zest from 1 lime
1/2 cup juice from 4 limes
1/2 cup juice from 4 lemons
1 small red bell pepper, stemmed, seeded, and chopped fine
1 jalapeño chile (small), stemmed, seeded, and minced
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1/4 cup extra-virgin olive oil
4 scallions, sliced thin
3 tablespoons minced fresh cilantro leaves
1/2 teaspoon sugar
Ground black pepper
- If using shrimp, peel them completely, devein (if not already done), and use a paring knife to slice each shrimp in half lengthwise (through the deveined groove in the shrimps back).
- If using scallops, remove the side tendon and cut into 1/3″-thick rounds.
- If using fish, remove any bones and cut into 1″ squares that are 1/3″-thick.
- Add the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt to a medium bowl. Stir until combined.
- Gently stir in the seafood, and cover with plastic wrap. Refrigerate for 60 minutes (it took mine 3 hours) until the seafood becomes firm, opaque, and it appears cooked. Stir halfway through the marinating time.
- Drain the mixture though a fine-mesh strainer, discarding the liquid. Leave it a little wet, and return to the bowl.
- Gently stir in the oil, scallions, cilantro, and sugar. Season with salt and pepper to taste before serving.