I love this dish and there are many short cuts to making this even easier.
Make sure that the shrimps are peeled and cleaned. Then chop them into smaller chunks. You can use fresh or frozen shrimp. If you are using frozen make sure they are completely defrosted before adding them. (You can do this quickly by soaking them in cold water)
Juice the lemons and limes and add the juice to a large bowl. (You don't have to use fresh lemons and limes if you can not find them. You can use the containers of just the juice found in the produce section of you local grocer.) Add the bitter orange juice also to the bowl. If you can not find bitter oranges Goya makes a bottle of Bitter Orange Juice that will work as well. If you use the bottle juice use only 3 cap fulls.
Take half of a large Red Onion and slice it so the slices are no longer than an inch and as thin as you can get them.
Add the Kosher Salt, Pepper, Paprika or Cayenne Pepper if you like it spicy, Cilantro, sugar, and EVOO.
(If you can not find any fresh Cilantro there are cilantro pastes available that can be used as well.)
Combine all ingredients and make sure that the shrimp is completely submerged in the juices. Let this sit in the the refrigerator for at least 3-4 hours. Check after that to make sure the shrimp has turned to it's beautiful coral color. If some pieces are still raw let it sit longer. I personally like to leave it overnight so that all the juices are settled in and the flavor has completely absorbed.
Serve with Plantain chips or alone in a Martini Glass for decoration.
You can add tomatoes to the bowl as well.
I like to garnish with a few small chunks of Avocado and fresh Cilantro (A Lime or Lemon Wheel will work as well.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 86.2mg||27 %|
|Sodium 982.9mg||34 %|
|Potassium 258.5mg||7 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 9.9g|
|Protein 12.7g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 106
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What would you serve with this? Link in another recipe
strawberrybluntSo good I could not find bitter orange juice so I used 100% real Orange juice.1y ago
asya.molodtsovaj4z9This is the best ceviche my husband and I had1y ago
leogirl3The most addicting thing ever! I add more cilantro, half the salt and on occasion I add cubed white fish like pollock or cod. Then top it with avocado and serve with tortilla chips or table crackers.3y ago
LynettePulgarPrepared it today!!! Awesome! Highly recommended!3y ago
michellejumonvillekelleySolid ceviche and really easy. Tastes much better after chilling.4y ago
Gourmet_chefI loved this recipe! Great after a nice dinner. I added a couple extra tablespoons of sugar to ease the bitterness down.4y ago
GrillingNetworkThis turned out great! I added tomatoes and some chilies.4y ago
Jengerhardt96Good flavor and perfect amount of heat, but will use 1/2 the salt and pepper next time. I didn't find the bitter orange, so I added fresh squeezed OJ.4y ago
DeCastriI liked it. It was a bit sour with winter fruit in Tennessee. I added a couple teaspoons of sugar to cut the bite but after 24 hours it was still a bit sour but good.4y ago