Ceviche, one of the greatest gifts to the food world from the Peruvian kitchen, and in my opinion, one of the best seafood dishes ever. In this post, I will show you How to Make a Spanish-Style Shrimp Ceviche.
This Spanish-style ceviche is loaded with flavors, super easy to make and comes together in just 40 minutes. I like to serve this ceviche next to some homemade crunchy pita chips.
Now here in Spain, ceviche is not very popular. But regardless, it´s still a dish that I truly enjoy. In this version, I added a couple Spanish elements, to give the ceviche a lift of Spanish goodness.
TIPS & TRICKS to Make this Recipe: The secret when making ceviche is to use the freshest seafood. If you can´t get the freshest seafood, buy frozen and thaw out. I used raw shrimp that I bought frozen and thawed out. But you can totally use pre-cooked shrimp or just par boil your raw shrimp for 2 minutes. But remember to cut the lime juice in half.
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Watch the Video Below on How to Make Spanish-Style Shrimp Ceviche
Spanish-Style Shrimp Ceviche
FOR THE CEVICHE
- 12 raw jumbo shrimp peeled & deveined
- 4 limes
- 1 lemon
- 1/2 tbsp sherry vinegar 8 ml
- 1 tbsp extra virgin olive oil 15 ml
- 1 tsp agave syrup 5 ml
- 1/2 red onion finely diced
- 1/2 cucumber roughly chopped
- 1 tomato roughly chopped
- 1 avocado roughly chopped
- 1 clove garlic
- 2 tbsp finely chopped parsley 3.25 grams
- 2 tbsp finely chopped cilantro 3.25 grams
- sea salt
- black pepper
FOR THE HOMEMADE PITA CHIPS
- 2 pita breads cut into small triangles
- extra virgin olive oil
- sea salt
Hand squeeze 4 limes into a sieve with a large bowl underneath, this should equal about 1/2 cup (115 grams) of lime juice, squeeze in 1 large lemon, this should equal about a 1/4 cup (58 grams) of lemon juice, pour in 1/2 tbsp sherry vinegar, 1 tbsp extra virgin olive oil and 1 tsp agave syrup, whisk together until well combined, set aside
Pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels, cut them into pieces that are between 1/2 inch to a 1/4 inch thick, add the cut shrimp into the bowl with citrus, mix together until all the shrimp are coated in the mixture, cover with saran wrap and add to the fridge
After 20 minutes, remove the mixture from the fridge, add 1/2 red onion finely diced, 1/2 cucumber roughly chopped, 1 tomato roughly chopped, finely shred in 1 large clove of garlic, add in 2 tbsp freshly chopped parsley, 2 tbsp freshly chopped cilantro, 1/2 avocado roughly chopped and season everything with sea salt & black pepper, mix together until well combined, cover with saran wrap and add back to the fridge
Meanwhile make the homemade pita chips, cut 2 pita breads into small triangles, add to a baking tray lined with parchment paper, drizzle the pita breads with extra virgin olive oil and season generously with sea salt, add into a preheated oven, bake + broil option 250 C - 475 F for 7 to 8 minutes or until they are crunchy
About 10 minutes after adding the ceviche into the fridge take it out, using a slotted spoon transfer the ceviche into a serving bowl, making sure to drain out any excess citrus juice, once it´s all in the bowl, drizzle in 2 tbsp of the citrus juice, this will help the ceviche not dry out, serve next to the homemade pita chips, serve at once, enjoy!
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