Elegant & Easy Shrimp Ceviche Recipe

About 6-7 years ago Mr. Green & I spent our anniversary weekend at the Four Seasons Houston. I planned dinner & cooking classes at Quattro where we learned to make a super easy shrimp ceviche that was absolutely delicious!

Naturally it would be, I’d expect nothing less. We didn’t get to eat ours for our appetizer because it takes a while to “cook”, but when we had it the next day… OH MY GOODNESS… LOVE!

Honestly I was a little scared to make ceviche at home, mainly because it’s not cooked in the traditional sense. And even though my family & I love sushi and tartare, raw is hard to get right. Especially for the home chef.

But I chose to face my fears, jump right in, & make a super easy shrimp ceviche.

Easy Shrimp Ceviche Recipe

Ingredients:

• 5-7 shrimp
• ¼ of a bell pepper, diced small
• ¼ C onion (red or yellow), diced small
• 1 green onion, sliced
• ¼ C cilantro, chopped
• 1t chili flakes
• 1t honey
• juice of ½ lemon, add to taste
• salt & pepper to taste

The Process:

Peel the shrimp & slice thinly.  Put them in a medium sized bowl.

Add all remaining ingredients EXCEPT the salt & pepper.

Stir to combine everything.

Cover with saran wrap & let sit in the refrigerator for at least 2 hours.  Overnight is even better.

Taste the ceviche & adjust seasoning as needed with salt & pepper.  Adjust the acidity with honey.

And it’s done!  It’s really just that simple! AND it’s delicious.

Ways to eat & serve:

Honestly there are so many ways to eat ceviche!  We like it straight out of the bowl as is, it’s so good!

But if you’re serving it for a party, family & friends, or just informally, here’s a few ideas:

1. Serve as is with tortilla or pita chips, crostini, or crackers as an appetizer.
2. Use as a topping on tuna steak (as I made it for this particular time around), steak steak (lol), or any other fish.
3. Use as the “salsa” on:
   1. shrimp or fish tacos.  Oh. My. God. YUM!
   2. Any bean dish
   3. Chili

Tips & Tricks:

1. The original Four Seasons version called for 5 shrimp & 2 scallops.  We don’t always have scallops, but living on the gulf coast, we ALWAYS have shrimp in the house.  You know my motto… use what you got!
2. Don’t worry about slicing the shrimp perfectly, it could be thin slices or chunks.  As long as it’s not huge – remember it’s gonna be “cooked” with acid only.
3. Try to keep diced items a similar size
4. DO NOT season with salt & pepper until AFTER the ceviche has “cooked”.  The veg & chili flakes may be all you need.
5. Substitutions:
   1. make it with fish or crab or any other seafood you love
   2. Add avocado, red, yellow, or orange bell peppers
   3. use fresh jalapeño or serrano pepper if you like it fresh & hot 🔥
   4. if using dried cilantro, cut it down to 2 T (about ½ the amount of fresh)
   5. honey or agave nectar work equally well
   6. use lemon juice, lime juice, or half & half.  The flavor is altered slightly but is delicious either way 

That’s about it for this recipe.  Told you it was easy!

If you like this recipe please pin it & share it with your friends.  I’d love to see how you make it your own & love it!