This post was originally going to be a pumpkin recipe until I took a walk outside and felt the sun on my face. That idea was rapidly scratched, and replaced with this awesome sunshine endorsed shrimp ceviche.
Shrimp ceviche is a dish that’s a total cinch to make, but will make you look like a seafood master! Fresh or frozen shrimp can be used but try and stay away from any that have sodium bisulfites. This is important and could ruin your shrimp recipe. Sodium bisulfite is used as a preservative and has a nasty chemical aftertaste, I’m really picky about my scallops and shrimp and you can’t really tell until after you cook them. Check the ingredients, it should only say shrimp and maybe salt.
Ceviche only needs some basic ingredients and then you can start to throw in whatever else you like. Start with the citrus to cook the shrimp, I use lemon and limes and always let that part marinate for at least 3 hours or overnight. Once the shrimp have turned a nice light pink color, you’re good to start adding other stuff. Some people like to add everything at once but I think the acids start to break down the other ingredients and it becomes mushy. By adding them about an hour before you plan to serve the shrimp ceviche, the textures and colors will still be super vibrant. Because ceviche is so acidic, you can cut the sour taste with some garlic, onions or even fresh fruit. Peaches and mangoes taste outstanding in ceviche and I love adding a dollop of Sabra’s fresh salsa with each dip! Any one of Sabra’s eight flavors of salsa would pair well with ceviche but the Mango Peach would be my first recommendation. Serve your shrimp ceviche with some salty tortilla chips, extra salsa and an ice cold beer!
Don’t forget to visit Sabra Salsa Love and find out all about singing to tomatoes, awesome recipes and a coupon so you can try the freshest salsa for yourself!
This is a sponsored post on behalf of Sabra Salsa. As a Sabra Tastemaker, compensation was provided but thoughts and opinions are my own.
Mexican Shrimp Ceviche with Salsa
- 12-14 large uncooked shrimp
- 2 limes
- 1 large lemon
- 2 vine-ripened tomatoes seeded and diced
- 1/2 cup cooked corn
- 1/2 cup red onion sliced thinly
- 1/2 of an avocado diced
- 1/2 cup fresh cilantro chopped
- Sea salt and black pepper
- 1 container Sabra Homestyle Fresh Salsa
- Tortilla chips
- Cut each shrimp into four pieces and transfer to a bowl.
- Add the juice of both limes and lemon to the shrimp and stir to combine.
- Place the shrimp into the refrigerator for at least three hours or overnight, covered.
- Once the shrimp have turned a full pink color add the corn, onion, avocado, and cilantro.
- Mix well and season with salt and black pepper.
- Let sit in the fridge for another hour.
- Serve with the salsa and tortilla chips.