The best ceviche recipe (with cooked shrimp!)

Sharing a quick, easy and delicious ceviche recipe where you cook the shrimp but keep the perfect texture. This recipe is perfect for spring or summer BBQs or dinner parties!

Hello friends! How are you? I hope your week is off to a wonderful start. I’m still working on my Disney cruise recap post – it should be Wednesday! – but today, I wanted to share a DILICIOUS healthy appetizer recipe: ceviche!!

Ceviche is a classic and perfect for summertime. It’s not something I make very often at home, but my friend Kathryn brought it over last summer and we all ate it. It was fresh, delicious, and very tasty. When we had a family dinner last night, I knew it would make a great drink.

Here’s the problem, though: “cooking” shrimp in lemon juice scares me. I know it’s a common way to make ceviche, but I know a lot about parasites lol.

Yes, the acid from the lime can change the color of the opaque shrimp to make it look like it’s ripe. It kills some bacteria, but not all. (You can download my free parasite cleanse guide here!) I don’t eat a ton of raw fish anymore, and while I really wanted ceviche, I wanted some HOT bacteria killing stuff to put on my face and not worry about any creepy crawlers.

So I did what any girl would do: I called my brother the chef and asked him if I could wrap the shrimp first.

He laughed at me and told me it would be a rubber disaster.

“Blanche. Just a minute and put it in the ice bath.”

“Okay, just put it in boiling water for a minute?”

“Yes, but add something to it to make it taste good. Make a blanching liquid with peppercorns, lots of salt, to taste.”

That’s what I did! It turned out AMAZING and I can’t wait to share the recipe with you!!

The best ceviche recipe (with cooked shrimp!)

Ingredients:

Blanching liquid: water, salt, peppercorns

Raw deveined shrimp (I get ours from ButcherBox)

3 large avocados

Juice of 6-8 limes (about 1 cup lime juice)

1 1/2 large English cucumbers, peeled, seeded, and chopped

1 red onion, chopped

3 large tomatoes, seeded and sliced

2 jalapenos, seeded and sliced

1 cup cilantro, chopped

Garlic powder, salt, pepper, sriracha, and Worcestershire sauce (secret ingredient!!!)

It’s worth mentioning here that I cut almost everything with this assembly and cut the heck out of two of my fingers. It says, “don’t touch the blades” and this means even if you wash them, even if they don’t look* sharp. Don’t do it.

(didn’t work on tomatoes only)

Instructions:

First step:

Prepare the blanching liquid by bringing a large pot of water to a boil. Add plenty of salt, a handful of peppercorns, and if you like, a whole head of garlic, cut in half.

Prepare frozen shrimp ready to go.

Step two:

Blanch the shrimp for 1 minute until opaque. Remove immediately and place in an ice bath.

Step three:

In a large pot, add tomatoes, onion, jalapeño, cucumber, cilantro, and diced avocado. Add to the bowl.

Cut the shrimp and add to the bowl.

Step four:

Pour lime juice on top and add the heck out of it with garlic powder, salt (go easy on the salt at first, especially if you’re using salty tortilla chips to serve), and pepper. Sprinkle sriracha on top and add 1 tablespoon of Worcestershire sauce. Mix it up. Taste it on a tortilla chip (<— this is important!) and adjust the seasoning as needed.

Play!!! I can make this large 2-4 hours in advance and keep in the fridge until serving. You will love it! You can also serve this with this 4-ingredient guacamole.

Alright friends: what’s your favorite spring or summer drink? Please share goods in the comment section!

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Gina