Citrus Shrimp Ceviche
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.
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!
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!
- 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.
- 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.
- Serve by placing a portion of the citrus shrimp ceviche into a small glass or bowl.
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