This shrimp ceviche is fresh, light and delicious, perfect as an appetizer or appetizer on hot days.
Ceviche is a preparation that can be found throughout the Pacific Ocean coast in Latin America, so there are multiple versions of the recipe, its “supposed” origin and the reason for its name. For example, one theory is that it comes from the word “bait” which would be a way of calling very cheap and unprepared food, or “escabeche” since the fish is “cooked” in some citrus juice (usually lemon or lime) just as food is pickled in pickles. But the theory that I like the most or at least makes me laugh the most is that when the English sailors arrived during the colony with their mouths destroyed by the sun and full of canker sores, the locals gave them ceviche and they exclaimed “son of a bitch” which led to “sonfabitch” and finally to ceviche, due to the burning caused by the lemon in the wounds.
Obviously in different countries the ceviche will be prepared differently, from the base fish to the dressings, this specific shrimp ceviche is not from any country or from several at the same time, since it has purple onion like the Peruvian ceviches, avocado as the Mexicans, and is made with traditional lime and cilantro as in traditional Chilean salmon ceviche.
- 1 lb of peeled and deveined shrimp
- 3 tablespoons olive oil
- 1 large red onion peeled and finely diced
- 1/2 red bell pepper finely diced
- 3 tablespoons lemon juice
- 1 large avocado peeled, cored, and diced
- 1 tablespoon finely chopped coriander
- 1/3 cup mayonnaise optional
- Salt and white pepper to taste
- If the shrimp are raw, submerge them for 5 minutes in abundant boiling water for 5 minutes, or until they turn pink (the time may vary depending on the size of the shrimp). We style well. Reserve.
- In a large bowl we put the shrimp, add the lemon juice and stir well.
- Let stand 5 minutes.
- Add the rest of the ingredients to the bowl, that is: purple onion, red pepper, avocado, cilantro, olive oil, mayonnaise and season with salt and pepper.
- Stir very well and refrigerate for 2 hours, stirring occasionally so that the flavors are well impregnated.
- We serve very cold and enjoy!
It is advisable to eat the ceviche the same day it is prepared and always keep it refrigerated.