I had this at my sister's last summer and really liked it.

Here is a link that might be useful: Shrimp Ceviche

Here are two that I've made for a few years. They were first posted when we did a virtual South American dinner on the CF. In my photo below, I used Lakeguy's recipe but used both shrimp and small bay scallops. I also used both chopped tomato and chopped sweet red pepper as well as chopped chiles.

The second recipe also has olive oil in it which adds a nice mellowness. I like both recipes.

Lee

Peruvian Marinated Shrimp (Seviche de Camarones)
1 to 1 1/2 pounds shrimp, peeled and deveined
1/2 cup each lemon juice, lime juice, orange juice + 1-2 T EVOO
1 small onion, finely chopped
1 scallion (spring onion) green and white parts, finely chopped
1 tomato, peeled, seeded, and chopped COULD SUBSTITUTE CHOPPED RED BELL PEPPER
1/4 cup chopped cilantro or parsley
Finely chopped red or green hot chile pepper, to taste
Salt and freshly-ground pepper, to taste
2 to 3 avocados, halved and pitted (optional)
Combine all the ingredients except the avocados in a glass or ceramic bowl and stir to combine thoroughly. Chill for at least 1 hour before serving.
Serve mounded on the avocado halves, or on a bed of lettuce.
Serves 4 to 6.
Posted by: lakeguy35 (My Page) on Mon, Mar 27, 06 at 22:02

Ceviche de Camarones (Ecuadorian Marinated Shrimp)
This recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program. The popcorn that is served on top of the ceviche is an American approximation probably of the toasted corn, or cancha, that is served over Peruvian ceviches. This ceviche is a quick one, if you use precooked, frozen mini-shrimp. Serve the ceviche on a bed of bibb lettuce, garnished with black olives, sliced hard boiled egg, feta cheese, a slice of cooked corn on the cob, and maybe some crusty bread for a very appetizing luncheon or light dinner. Note: This recipe requires advance preparation.
⢠2 pounds frozen cooked shrimp
⢠1 medium red onion, sliced very thin
⢠1 to 2 tablespoons chopped fresh ají chiles, or substitute yellow wax hot or jalapeño
⢠2 tablespoons chopped cilantro
⢠3 medium tomatoes, finely chopped
⢠3 tablespoons white wine vinegar
⢠3/4 cup fresh lemon juice
⢠3/4 cup fresh lime juice
⢠1/2 cup good quality olive oil
⢠1/2 teaspoon salt
⢠Lettuce
⢠2 1/2 cups freshly popped popcorn
Pour the frozen shrimp into a colander and run cold water over them for a minute or two. Drain the shrimp thoroughly and then place them on paper towels to drain off the excess. Place the shrimp in a non-reactive bowl (such as Pyrex), add the remaining ingredients (except the lettuce and popcorn), mix lightly, and marinate the mixture in the refrigerator for 2 to 4 hours.
To serve: drain the cerviche in a colander and serve on individual plates on beds of shredded lettuce, garnished with the warm popcorn.
Yield:...

Oops!

Just reread my post and saw that David (Lakeguy) also includes olive oil in his recipe - just a smaller amount. I think that lime is the most traditional citrus used but the combination of lemon, lime and orange juices in his recipe is really good.

Lee

The principle of ceviche is that the fish is ''cooked'' by the acidity in the citrus juice, rather than by heat. Cooking in acid leaves the fish softer than if cooked in heat (think about how shrimp curls up and hardens when boiled, it won't do so as much when cooked with acid).

You need the juice from a bunch for fresh-squeezed lemons, or better yet, limes. If making ceviche as an appetizer for 8 people, I'd get at 16 to 20 lemons and limes. You'll need some for the gin and tonics anyway.

Then you need fish including shellfish, cut into bite-sized chunks. Use any white fish that is firm enough to hold together - so, halibut or cod or roughy or similar, not sole or trout or flounder. Add shrimp or prawns, de-shelled and de-veined. Scallops are great, and the smaller ones are better and cheaper. Squid or octopus should be sliced more thinly. You can use darker fish like mackerel, bonito and tuna, but these oily fish might not be to everyone's liking. All this fish must be fresh, not frozen, and it is not pre-cooked in any heat.

Simply mix and marinate the fish in the lemon/lime juice for about 4 hours (it can get mushy if over-marinated, though I've left it overnight before) in the refrigerator. The fish should be fully submerged in the juice, a large ziplock bag works fine.

Before serving, prepare small bowls of ''extras'', like minced garlic or onion or shallot, chives, scallions, diced tomatoes, tortilla chips, cilantro, sea salt, black pepper, red pepper flakes, grapefruit or orange slices without peel, peppers, hot sauce, and so on.

Then serve the ceviche in small bowls. If this will be as part of a buffet, the small bowls may be set in a larger tray filled with ice. Everyone simply chooses their own ''extras'' - kind of like the toppings line at the frozen yoghurt place.

It is a fun dish, so very tasty, and naturally you will have a large pitcher of sangria or margaritas or mojitos standing by.

I'm sure someone will worry about safety, so - acid is not nearly as effective at killing bacteria as is heat, so you want to start with fresh fish (of course, most ''fresh'' fish we get was blast-frozen at sea, that is okay) and keep the dish refrigerated until served. Treat it like sushi. I used to eat ceviche all the time in Baja, it was wonderful with a cold beer, and since I didn't know that 16% of ceviche dishes sampled in Guadalajara MX tested positive for salmonella (1996 study), I was a happy man.

A local seafood restaurant here is well known for their delicious ceviche, which they call Campechana. I've never made it at home but have had it at the restaurant many times. It's delicious. Here's a great video of the owner making it, with the recipe ingredients listed below.

Here is a link that might be useful: Goode Co. Seafood owner Levi Goode shows us how to make his fresh seafood campechana

If you want to be fussy about definitions, note that ''ceviche'' is always raw seafood that is ''cooked'' in acid but not in heat. Heat-cooked seafood marinated in acid is something else - a fancy shrimp cocktail, a seafood salad, etc.

I'm not saying one is better than the other, it is just a matter of terminology.

I speculate that some commercial establishments prefer to use pre-boiled shrimp for food safety reasons, but that approach tends to foreclose making ceviche with mixed seafood including fish, which is really the more authentic version and well worth trying.

You're right John. Actually when I've made the second recipe I posted, I have used raw shrimp, and certainly not the popcorn.

Campechana seems to be most often described as a seafood cocktail and cooked lightly first.

Thanks so much, everyone. I can't wait to try these recipes.

Gail

Don't overlook scallops. They make a very good ceviche.

Jim