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Citrus Shrimp Ceviche


Posted by on April 25, 2016 / 5 Comments

This citrus shrimp ceviche is Mexican-inspired with a California flair. It’s amped up with orange and grapefruit for a bright and delicious ceviche recipe.

Citrus shrimp ceviche | www.downshiftology.com

In the spirit of Cinco de Mayo, I’ve got another Mexican-inspired dish for you…but this one’s got a bit of California flair. With all the juicy, fresh citrus at the market, I just couldn’t pass on the opportunity to toss some oranges and grapefruit into a traditional shrimp ceviche.

I still remember the first time I ever had ceviche. Are you ready for a little story? I was 17 years old and on my high school graduation trip with a girlfriend traveling to Puerto Vallarta, Mexico. Two girls, by themselves in Puerto Vallarta – seriously, what were my parent’s thinking?! And in fact, I had to get parental consent because I was not yet 18 and entering a foreign country. But I was a responsible, good kid (I swear!) and my parent’s trusted me.

In hindsight, that trip was very defining for me, having to make adult decisions and act responsibly and with respect in a foreign country. So in the spirit of “doing the right things” there’s no tall tales from that trip, just heaps of relaxation, pool time, horseback riding and dancing/clubbing long into the night (if I remember correctly, Ace of Base was all the rage back then – am I dating myself?!).

But one day, after not a lot of sleep, my girlfriend and I were lounging by the pool, in a state of utter relaxation and recovery, when we decided to be brave and order ceviche – a “raw” fish dish (note – I did NOT have an adventurous palate at the time). So imagine my surprise when the fish didn’t taste raw at all. It tasted light, citrusy, refreshing and delicious. I devoured the entire thing…and in one fell swoop, I became a ceviche convert and lover!

Citrus shrimp ceviche | www.downshiftology.comCitrus shrimp ceviche | www.downshiftology.com

It took several more years and some college girlfriends persuading me to expand my culinary horizons to sushi, but that’s a story for another day!

The beauty of shrimp ceviche is that it’s ridiculously easy to make. It’s the perfect appetizer, side dish or main course – depending on what else you’re whipping up. I grabbed some good quality raw shrimp from Santa Monica Seafood on my last return jaunt from Orange County, so that was my base. From there, it’s a simple as slicing your shrimp into bite-sized pieces and letting it marinate in a bath of lime juice, lemon juice and orange juice until its no longer grey – which means the acids from the fruit juice “cook” the shrimp in about 20-25 minutes. Cool stuff, right?

Then, just slice up some orange, grapefruit, cucumber, red onion and jalapeno…and toss with cilantro (the ultimate Mexican herb!) for this delicious citrus shrimp ceviche. Oh, I should also add that if you have any leftovers, they taste AMAZING the next day!

Enjoy!

Citrus shrimp ceviche | www.downshiftology.comCitrus shrimp ceviche | www.downshiftology.com

Citrus Shrimp Ceviche
 
Prep time
Total time
 
This citrus shrimp ceviche is Mexican-inspired with a California flair. It's amped up with orange and grapefruit for a bright and delicious ceviche recipe.
Author:
Serves: 4
INGREDIENTS
  • 1 pound raw shrimp, no shell or tails
  • ⅓ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 1 grapefruit, peeled and diced
  • 2 oranges, peeled and diced
  • 1 cucumber, sliced and diced
  • ¼ cup red onion, diced
  • 1 jalapeno pepper, seeds and pitch removed, finely diced
  • ¼ cup cilantro leaves
INSTRUCTIONS
  1. Slice your shrimp evenly into thirds and place in a mixing bowl. Add the lime juice, lemon juice and orange juice and stir to combine. Marinate the shrimp for 20-25 minutes, or until they're no longer grey.
  2. Drain the shrimp into a colander but do not rinse. Place the shrimp back in the mixing bowl and add the grapefruit, oranges, cucumber, red onion, jalapeno and cilantro. Stir gently.
  3. Serve by placing a portion of the citrus shrimp ceviche into a small glass or bowl.

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Black Bean Mexican Pizza on Cassava Flour Tortillas

Asian Chicken Lettuce Wraps

Grilled Fish Tacos with Citrus Carrot Slaw

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