My recent trip to Mexico introduced me to the flavorful journey of ceviche. I literally CRAVE it now! It is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers, or other seasonings, including chopped onions, salt, and coriander. Our Ceviche today includes poaching the shrimp first in boiling water. You can poach the fish as well if you choose – I did not. Poaching is to reduce any risk of pathogens and food-borne illness, the safest option and definitely recommend for pregnant women, children, the elderly, and anyone with a compromised immune system). Keep scrolling to the bottom for the full raw version!
Using Cooked or Raw Shrimp/Fish
If it’s cool with you, the most authentic version of ceviche skips pre-cooking the shrimp and allows the marinade to “cook” in the shrimp and fish! I have prepared it both ways before, I love them both. In this recipe, I mixed it up – I poached the shrimp but kept the fish raw. TBH, I can’t taste a difference. I kept it simple with just cilantro, red onion, and tomatoes topped with avocado. This is the perfect keto meal! You can add avocado oil to increase the healthy fats. Instead of tortilla chips, I served my ceviche with Mission Low Carb tortilla chips. Just slice up the tortilla and bake it in the oven at 350 degrees for 8 minutes.
Flounder and Shrimp Ceviche Recipe
This recipe makes a rather large bowl.?
- Boil water in pot, fill the bowl of ice water: Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
- Cook shrimp: Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute. (Repeat with fish if preferred)
- Drain, chill and chop shrimp: Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch). Also, chop the flounder into medium pieces.
- Toss shrimp with fresh ingredients: In a medium bowl (you can use the same bowl) combine shrimp, flounder, lime juice, lemon juice, tomatoes, onion, cilantro, and season with salt and pepper to taste.
- Marinate: Transfer to refrigerator and let rest 1 hour. (I did an hour due to the raw fish. If all meat is already cooked, 30 mins is fine.)
- Add last few ingredients: Feel free to drain some of the marinade off and add fresh juices. Toss in cucumber and avocado and serve. It’s delicious with tortilla chips or over tostada shells.
For raw shrimp version: Soak the raw shrimp and fish in the 1/2 cup lemon juice and 1/2 cup lime juice for 30 – 60 minutes in the fridge (or until shrimp are opaque). Next, add tomatoes, onions, cilantro, salt, and pepper and marinate 30 minutes longer. Then, finish with your choice of toppings!.
Thanks for tuning in! Let me know when you toss up your batch of ceviche!
