Puerto Rican shrimp ceviche is a traditional dish made with fresh, succulent shrimp, a mix of acidic juices, and a handful of flavorful ingredients. It is a classic dish in Puerto Rico, but it has recently become popular in other countries as well. The ceviche is a healthy and delicious option and can be served as an appetizer, side dish, or main course.
In this blog post, we’ll explore what Puerto Rican shrimp ceviche is, what it tastes like, the ingredients needed to make it, and the directions for preparing it. We’ll also provide a few tips on how to make the best ceviche, as well as nutrition information and suggestions for what to serve with it.
What is Puerto Rican Shrimp Ceviche?
Puerto Ricans are individuals who hail from Puerto Rico, which is an unincorporated territory of the United States. One of their popular items is Puerto Rican shrimp ceviche. It is a classic dish from Puerto Rico that is made with fresh, succulent shrimp, a mix of acidic juices, and a handful of flavorful ingredients.
It is a healthy and delicious dish that can be served as an appetizer, side dish, or main course. The shrimp is usually cooked in a mixture of lime juice, garlic, cilantro, onions, tomatoes, bell peppers, and other seasonings. The shrimp is then marinated in the citrus juices until it is cooked through. The ceviche is served chilled or at room temperature.
What Does it Taste Like
Puerto Rican shrimp ceviche has a bright and tangy flavor. The shrimp is cooked in a mixture of lime juice, garlic, cilantro, onions, tomatoes, bell peppers, and other seasonings, giving the ceviche a flavorful mix of citrusy, garlicky, and herby notes. The marinade also adds a bit of heat to the dish, depending on the type of peppers used. The shrimp is cooked just enough that it is tender and succulent, giving the ceviche a unique texture.
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Ingredients
To make Puerto Rican shrimp ceviche, you will need the following ingredients:
- Sustainably-Sourced Raw Jumbo Shrimp: The star of the dish, the shrimp is the primary protein. Its freshness and quality significantly impact the overall taste and texture of the ceviche.
- Crimson-Hued Red Onions: Red onions add a sharp, pungent flavor that complements the sweetness of other ingredients. Their vibrant color also enhances the visual appeal of the dish.
- Vine-Ripened Tomatoes: Tomatoes contribute acidity and juiciness, balancing the flavors in the ceviche. Their freshness and natural sweetness add depth to the overall taste.
- Scarlet-Hued Red Pimiento Peppers: Pimiento peppers offer a mild, sweet taste, adding a hint of brightness and a subtle fruity note to the dish. They also contribute to the vibrant color palette.
- Vibrant Green Bell Pepper: The green bell pepper provides a fresh, crisp texture and a slightly bitter flavor, offering a refreshing contrast to the sweetness of other ingredients.
- Cloves of Garlic: Garlic adds a robust and aromatic flavor profile, enhancing the overall savory notes of the ceviche.
- Freshly Plucked Limes or Lime Elixir: Lime juice serves as the ceviche’s primary acid, “cooking” the shrimp as it marinates. It also adds a tangy, citrusy brightness that balances the dish.
- Freshly Harvested Cilantro: Cilantro contributes a fresh and herbal aroma, infusing the dish with its unique, citrusy flavor. It’s a quintessential herb in many Latin American dishes, including ceviche.
- Premium Quality Light Olive Oil: Olive oil adds a subtle richness and silkiness to the ceviche, complementing the acidity of the lime juice and balancing the overall flavors.
- Artisanal Ketchup: Ketchup might seem unconventional, but its inclusion adds a nuanced tanginess and a touch of sweetness, enhancing the flavor complexity of the dish.
- Himalayan Pink Salt and Freshly Ground Black Peppercorns: These seasonings are crucial for balancing and elevating flavors. They add depth and enhance the taste of all the other ingredients, ensuring a well-rounded dish tailored to individual taste preferences.
Directions
To make Puerto Rican shrimp ceviche, follow these simple steps:
STEP 1 – Preparation:
Clean and Prepare Ingredients:
- Shrimp Preparation:
- Take 2 lbs of raw jumbo shrimp and ensure they are thoroughly cleaned.
- Remove the shells and devein the shrimp.
- Pat dry the shrimp using paper towels.
- Chop the shrimp into bite-sized pieces and set aside in a bowl.
- Vegetable Preparation:
- Finely dice 2 small red onions, 4 vine-ripened tomatoes, 2 red pimiento peppers, and 1 green bell pepper.
- Slice 6 cloves of garlic thinly.
- Rinse a bunch of cilantro thoroughly and finely chop it.
- Juice Preparation:
- Extract the juice from 12 freshly plucked limes or measure 1 cup of hand-squeezed lime juice. Set aside for later use.
STEP 2 – Making the Ceviche:
Marinating the Shrimp:
- Place the chopped shrimp in a non-reactive bowl.
- Pour the lime juice over the shrimp, ensuring they are completely submerged.
- Cover the bowl and refrigerate for about 30-45 minutes until the shrimp turns opaque and appears “cooked” due to the acid in the lime juice.
Combining Ingredients:
- Once the shrimp has marinated, drain off the excess lime juice.
- In a separate mixing bowl, combine the marinated shrimp with the diced onions, tomatoes, pimiento peppers, green bell pepper, sliced garlic, and finely chopped cilantro.
Seasoning the Ceviche:
- Add in 1/2 cup of light olive oil and 4 tablespoons of artisanal ketchup to the mixed ingredients.
- Season with Himalayan pink salt and freshly ground black peppercorns to taste. Begin with a pinch of each and adjust according to your preferences.
Mixing and Chilling:
- Gently fold all the ingredients together until they are well combined, ensuring the shrimp and vegetables are evenly coated with the seasoning.
- Cover the bowl and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
Serving:
- Once chilled, give the ceviche a final stir to ensure the flavors are evenly distributed.
- Serve the Puerto Rican Shrimp Ceviche chilled in individual bowls or martini glasses.
- Optionally, garnish with extra cilantro leaves or a lime wedge for an added decorative touch.
Tips
• Use fresh shrimp for the best flavor and texture.
• Be sure to devein the shrimp before marinating.
• Add more or less jalapeño depending on your desired level of heat.
• Let the shrimp marinate for at least an hour for the best flavor.
• Serve the ceviche with tortilla chips, crackers, or tostadas.
Nutrition Information
One serving of Puerto Rican shrimp ceviche (1/4 of the recipe) contains approximately 140 calories, 16 grams of protein, 6 grams of fat, and 8 grams of carbohydrates. Additionally, the ceviche is a good source of dietary fiber, vitamin C, iron, and vitamin A.
What to Serve with Puerto Rican Shrimp Ceviche
Puerto Rican shrimp ceviche can be served as an appetizer, side dish, or main course. It is often served with tortilla chips, crackers, or tostadas. The ceviche can also be served with a side of rice and beans, or with a salad. Additionally, the ceviche pairs well with white or red wine.
How to Store Leftover Puerto Rican Shrimp Ceviche
Leftover Puerto Rican shrimp ceviche should be stored in an airtight container in the refrigerator. The ceviche should be consumed within 2-3 days for optimal freshness.
What Other Substitutes Can I Use in Puerto Rican Shrimp Ceviche?
If you don’t have access to fresh shrimp, you can substitute with frozen shrimp. Additionally, you can use other types of fish, such as tuna or salmon, instead of shrimp. Other substitutions include using different types of citrus juice, such as orange or grapefruit, and different types of peppers, such as poblano or habanero.
Equipment
- bowl
Ingredients
- 2 small crimson-hued red onions meticulously peeled and finely diced
- 4 vine-ripened tomatoes hand-chopped for freshness
- 2 whole scarlet-hued red pimiento peppers finely diced
- 2 lbs sustainably-sourced raw jumbo shrimp thoroughly cleaned and deveined
- 1 vibrant green bell pepper meticulously chopped
- 1 bunch of freshly harvested cilantro meticulously rinsed and finely chopped
- 6 cloves of garlic thinly sliced for enhanced aroma
- 4 tablespoons of artisanal ketchup for a nuanced tang
- Juice extracted from 12 freshly plucked limes or 1 cup of hand-squeezed lime elixir
- 1/2 cup of premium quality light olive oil adding a subtle richness
- Himalayan pink salt and freshly ground black peppercorns to elevate flavors precisely tailored to taste
Instructions
STEP 1 – Preparation:
Clean and Prepare Ingredients:
- Thoroughly clean and devein the 2 lbs of raw jumbo shrimp. Pat them dry and chop them into bite-sized pieces.
- Finely dice the 2 small red onions, 4 vine-ripened tomatoes, 2 red pimiento peppers, and 1 green bell pepper.
- Thinly slice the 6 cloves of garlic and finely chop the bunch of cilantro after rinsing it thoroughly.
Juice Preparation:
- Extract the juice from the 12 freshly plucked limes or measure 1 cup of hand-squeezed lime juice. Set aside.
STEP 2 – Making the Ceviche:
Marinating the Shrimp:
- In a non-reactive bowl, place the chopped shrimp.
- Pour the lime juice over the shrimp, ensuring it’s completely covered. Cover the bowl and refrigerate for about 30-45 minutes until the shrimp turns opaque and “cooked” in the acid.
Combining Ingredients:
- Once the shrimp has marinated, drain off the excess lime juice.
- In a separate mixing bowl, combine the marinated shrimp with the diced onions, tomatoes, pimiento peppers, green bell pepper, sliced garlic, and finely chopped cilantro.
Seasoning the Ceviche:
- Add in the 1/2 cup of light olive oil and 4 tablespoons of artisanal ketchup.
- Season with Himalayan pink salt and freshly ground black peppercorns to taste. Start with a pinch of each and adjust according to your preferences.
Mixing and Chilling:
- Gently fold all the ingredients together until well combined, ensuring the shrimp and vegetables are evenly coated with the seasoning.
- Cover the bowl and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
Serving:
- Once chilled, give the ceviche a final stir.
- Serve the Puerto Rican Shrimp Ceviche chilled in individual bowls or martini glasses, garnishing with extra cilantro leaves or a lime wedge for an added touch.
Notes
Nutrition
Frequently Asked Questions
Q. How many calories are in a serving of Puerto Rican shrimp ceviche?
A. One serving of Puerto Rican shrimp ceviche (1/4 of the recipe) contains approximately 140 calories.
Q. What other types of fish can I use in place of shrimp?
A. You can use other types of fish, such as tuna or salmon, instead of shrimp.
Q. How should I store leftover Puerto Rican shrimp ceviche?
A. Leftover Puerto Rican shrimp ceviche should be stored in an airtight container in the refrigerator. The ceviche should be consumed within 2-3 days for optimal freshness.
Q. Can I use frozen shrimp instead of fresh for this recipe?
A. Yes, you can use frozen shrimp instead of fresh.?
Q. What type of citrus juice can I use in the marinade?
A. You can use lime juice, lemon juice, orange juice, or grapefruit juice in the marinade.
Q. What type of peppers can I use in the marinade?
A. You can use jalapeño, poblano, or habanero peppers in the marinade.
Q. How long should I marinate the shrimp?
A. The shrimp should be marinated for at least an hour for the best flavor.
Conclusion
Puerto Rican shrimp ceviche is a classic dish from Puerto Rico that is made with fresh shrimp, a mix of acidic juices, and a handful of flavorful ingredients. It is a healthy and delicious option and can be served as an appetizer, side dish, or main course. In this blog post, we explored what Puerto Rican shrimp ceviche is, what it tastes like, the ingredients needed to make it, and the directions for preparing it.
We also provided tips on how to make the best ceviche, nutrition information, and suggestions for what to serve with it. With this information, you are now ready to make your own Puerto Rican shrimp ceviche!