Grilled Shrimp Ceviche
Yield: 6
Grilled shrimp ceviche is made with smoky grilled shrimp, fresh vegetables, and tangy lime juice! It's the perfect appetizer for a hot summer day.
Ingredients
for the marinated & grilled shrimp:
- ⅓ cup vegetable oil
- ½ of a large habanero pepper seeded and minced
- 3 large cloves garlic minced
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound raw jumbo shrimp 16-20 per pound, peeled and deveined
for the rest of the ceviche:
- 4 Roma tomatoes diced
- 1 cup chopped cilantro
- ⅓ cup diced red onion
- 2 teaspoons minced jalapeno or more if desired
- 1 large clove garlic minced
- 1 large lime juiced
- Kosher salt and freshly ground black pepper to taste
- Lime wedges to squeeze over the top of individual portions
Instructions
For the marinated and grilled shrimp:
- In a small bowl with high sides, combine oil, habanero, garlic, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender.
- Place shrimp in a low, wide bowl and pour marinade over. Gently fold to coat evenly. Cover and refrigerate for 1 to 2 hours.
- Heat an outdoor grill to medium-high heat (about 475° F), or heat a stove top grill pan to medium-high heat. Clean and oil grill grates well. Set shrimp on hot grates. Grill for about 3 minutes per side, or until shrimp are no longer translucent and have a bit of char. If using smaller shrimp than a jumbo size, you will need to decrease the grilling time. Transfer to a plate to cool.
For the rest of the ceviche:
- In a medium bowl, fold together tomatoes, cilantro, red onion, jalapeño, garlic, and lime juice. Chop the grilled shrimp into 1/2" or slightly smaller pieces and add to the bowl. Fold again. Taste and add more kosher salt and freshly ground black pepper if needed. Serve with extra lime wedges for squeezing over the top, plus your favorite tortilla chips for scooping. A cold margarita is also recommended!
Notes
- from a farmgirl's dabbles
- To store. While it's best fresh or at least the same day as it's prepared, you can store grilled shrimp ceviche for up to 3 days in the fridge. Store tortilla chips separately. Squeeze a lime wedge over the top before serving to reactivate the flavors in the dish.
Nutrition Information:
Serving: 1 Calories: 233kcal Carbohydrates: 10g Protein: 18g Fat: 14g Saturated Fat: 1g Polyunsaturated Fat: 12g Cholesterol: 160mg Sodium: 1173mg Fiber: 2g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.