Shrimp Ceviche

Shrimp Ceviche

What is Ceviche?

Ceviche, is a South American seafood dish, made from fresh raw fish and vegetables. Typically, the ingredients are cubed and then marinated in lime juice.

Ceviche is made using sashimi grade fish which has been rated safe for raw consumption in sushi. The raw fish then cooks (or cures) will marinating in the citrus juice.

However, not everyone has access or the budget for sashimi grade fish. In that case, you can actually use any fish as long as it is cooked!

Why Shrimp Ceviche?

Because I was not able to find any sashimi grade fish at my local grocer, I decide to cook up some frozen shrimp. When cooking shrimp I do so by using a little oil over high heat, also called “sautéing“.

Sautéing the shrimp unlocks a deeply complex level of flavor. The browning that occurs on the surface of the shrimp enhances the flavor through a process known as the “Maillard Reaction“.

The Maillard Reaction

What is the Maillard Reaction?

The Maillard reaction (also known as the “browning process“) is a chemical reaction between protein and sugars that gives charred food its distinctive flavor. Heat is used to create new and complex flavors, similar to the process of caramelizing an onion.

The Maillard reaction occurs at temperatures above 275 degrees Fahrenheit. Which is why we sear a steak over high heat. (As opposed to boiling in a pot of water.)

Because the boiling point of water is only 212 degrees, the Maillard reaction would not occur.

When to use the Maillard Reaction?

Good News! The Maillard Reaction occurs pretty much everywhere in cooking. It gives…

• Steak its tasty, perfectly browned crust.
• Provides the rich, robust flavor found in roasted coffee beans.
• Turns bread the color brown when toasted.

We use the Maillard Reaction in this recipe by adding the shrimp to a pre-heated skillet or griddle. The high heat helps to char the outer leaves, adding rich flavor in the process.

To learn more about the browning process, check out this post about the Maillard Reaction

How to Make Shrimp Ceviche

Preparing for the Cook

Cooking Method:

For this recipe, a skillet or griddle works best! But you can also use any other type of cooking pan available to you.

Whatever pan you choose to go with, be sure it can withstand higher temperatures. The key to this cook is to cook hot and fast, to get perfectly browned shrimp, without drying out.

Season the Shrimp:

Old bay seasoning goes perfectly with shrimp! It has just the right mix of smokey, salty and tangy flavor.

If you do not have any Old Bay seasoning, you can substitute celery salt and smoked paprika. As these are the two main ingredients that contribute to the unique flavor.

Dry the Shrimp:

Whenever sautéing, be sure to thoroughly dry the surface of the shrimp with a paper towel. The reduced moisture will help to increase the surface temperature faster, aiding in the Maillard process.

The faster you are able to start the browning process, the less time you will spend cooking the shrimp. This will give them great texture, and keep them from getting rubbery!

How to Cook:

1. Firstly, start by dicing all the vegetables into half inch cubes.
2. Then, add all of the diced vegetables to a mixing bowl.
3. Next, slice a lime in half and set aside.
4. Thaw shrimp if frozen by running under cold water for 10 minutes.
5. Drizzle some olive oil over the shrimp.
6. Then, season with Old Bay and salt and pepper.
7. Heat a skillet or non-stick pan over high heat for 5 minutes.
8. Add the shrimp to pan and allow to cook for 2 minutes or until edges are brown.
9. Then flip over and allow to cook for another minute.
10. Remove the shrimp and allow them to cool for 5 minutes.
11. While the shrimp is cooling, squeeze the lime juice over the bowl of vegetables.
12. Then, add in shrimp and toss to combine.
13. Finally, place covered into a fridge for up to 3 days.

What to Serve with Shrimp Ceviche

Enjoy Shrimp Ceviche fresh out of the fridge for a light and refreshing pick-me-up. Because the longer the ingredients have to combine, the tastier your Ceviche will be!

Shrimp Ceviche can also be quite the party pleaser. Set out a bag of tortilla or pita chips and your Shrimp Ceviche becomes a scoop-able treat!