Puerto Rican Shrimp Ceviche Recipe

Puerto Rican shrimp ceviche is a delicious and zesty seafood dish made with cooked shrimp, citrus juices, and a variety of seasonings.

Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Lunch

Cuisine: Mexican

Keyword: puerto rican shrimp ceviche recipe

Servings:

Calories: 260kcal

2 lbs of succulent shrimp whether raw or cooked, small or large, meticulously peeled and deveined
4 vine-ripened tomatoes expertly chopped for a burst of freshness
2 petite red onions elegantly peeled and thinly sliced or finely chopped
1/2 cup of light olive oil chosen for its delicate and nuanced flavor
2 whole red pimiento peppers finely chopped to add a touch of vibrant color
12 limes freshly juiced or precisely 1 cup of zesty fresh lime juice
1 verdant green bell pepper finely chopped to enhance the visual appeal
1 bunch of vibrant cilantro thoroughly rinsed and finely chopped
6 cloves of garlic artfully sliced or finely chopped for a subtle aromatic infusion
4 tablespoons of artisanal ketchup adding a hint of sweetness
Salt and pepper judiciously applied to suit individual taste preferences

If using raw shrimp, boil them until they turn pink and opaque. If using cooked shrimp, skip this step.
Peel and devein the shrimp meticulously. Cut them into bite-sized pieces.
Peel and thinly slice or finely chop the petite red onions.
Expertly chop the vine-ripened tomatoes for a burst of freshness.
Finely chop the whole red pimiento peppers and the verdant green bell pepper.
Slice or finely chop the cloves of garlic.
Freshly juice the limes to get approximately 1 cup of zesty fresh lime juice.
In a large mixing bowl, combine the prepared shrimp, red onions, tomatoes, red pimiento peppers, green bell pepper, and garlic.
Thoroughly rinse and finely chop the vibrant cilantro. Add it to the bowl.
Pour in the light olive oil for its delicate flavor.
Squeeze the fresh lime juice into the bowl, ensuring a zesty and tangy flavor.
Incorporate the artisanal ketchup, adding a hint of sweetness to balance the acidity.
Judiciously apply salt and pepper to suit individual taste preferences. Mix everything well.
Cover the bowl and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld and the shrimp to absorb the citrusy goodness.
Once chilled, give the ceviche a final stir and serve in individual bowls or on a platter.
Garnish with additional cilantro if desired.
Enjoy the vibrant flavors of your homemade Puerto Rican Shrimp Ceviche!

For a spicier ceviche, add more jalapeño peppers.
To reduce the heat, remove the seeds and membranes from the jalapeño peppers before adding them to the ceviche.
If you don’t have fresh citrus, you can substitute bottled lime and orange juice.
If you don’t have fresh cilantro, you can substitute dried cilantro.
For a creamier ceviche, add a dollop of sour cream or Greek yogurt.
This ceviche is best served cold.

Calories: 260kcal

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