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Ceviche is such a light, bright, sitting in the hot sun on a Caribbean beach vibe. What's more refreshing than the flavors of shrimp, cucumber, red onion, avocado, jalapeno, cilantro, and lime juice? This ceviche got the two thumbs up, almost licking the bowl stamp of approval from my Mexican native husband, Daniel. Even though ceviche originated in Peru, it made its way into Mexico and my husband grew up eating it on the regular. This recipe is not only wildly refreshing but it is a pescatarian, keto, paleo, Whole30, and dairy-free! And because if you know me, you know all the ingredients were purchased at Trader Joe's!
We try to eat seafood at least once a week and some sort of variation of shrimp or salmon is usually our go-to. I recently started making ceviche not even realizing how easy it actually was to make. The only complicated thing about this recipe is remembering to put the shrimp in their lime juice bath at least an hour before we are going to have it! This dish would be perfect as an appetizer, a whole meal, or a great potluck item!
But, is the shrimp cooked?
Okay, so the official method of "cooking" the shrimp for ceviche is traditionally by taking raw shrimp and soaking it in a bath of lime juice for a period of time. This essentially turns the shrimp opaque, same as if it were cooked traditionally and the acid from the lime juice helps kill bacteria (although not as effectively as cooking with heat). Denaturation is the term used for this process, as well as the process of cooking with heat. It is the process of provoking a chemical reaction within the protein. All in all, ceviche is safe to eat and is consumed this way all throughout Latin America. If you are not comfortable eating the shrimp raw, you can blanch it in boiling water for 1 minute before soaking it in the lime juice bath!
Ceviche Ingredient Breakdown
The ingredients in this ceviche could not get any more natural, they are all whole foods that are jam-packed with nutrients.
Shrimp
Cucumber
Avocado
Lime Juice
Red Onion
Jalapeno
Cilantro
Salt
Ceviche is traditionally served on a tostada, with chips, or on its own! If you are on a paleo, keto, or Whole30 diet, omit the chips and tostada and eat the ceviche by the spoonful! Or use an alternative such as Siete chips, Trader Joe's Cauliflower Thins, or Jicama Wraps!
Looking for other Pescatarian recipes? Check these out!
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