This isn't just any fresh ceviche; it's a journey, a celebration of fresh flavors and vivid colors. Emerald Coast Shrimp Ceviche is inspired by the lush landscapes and crystal-clear waters of a dreamy coastline. Imagine a place where the greens are greener, and the ocean is at your fingertips. That's the essence we're capturing in this dish. With every bite, you're transported to a serene coast of the Gulf of Mexico, where the waves gently crash on the shore, and the world seems a little brighter.
What Makes It "Emerald"?
The secret to its dazzling green hue? A blend of cilantro, cucumber, and jalapeño, all finely pureed into a vibrant sauce that's both the marinade and the heart of this ceviche. This green trio does more than just add color; it infuses the dish with a freshness.
Gulf Coast Shrimp are chosen for their sweet, delicate flavor and perfect texture, though you could use another firm white saltwater fresh fish like trigger or red snapper. It's like the canvas for our emerald sauce, absorbing all the zesty, spicy flavors. The shrimp are marinated for four to twenty-four hours, ensuring they're cooked by the acidity of the lime juice and orange juice, a traditional technique that preserves their tenderness and imbues them with an irresistible citrus tang.
But what's a dish without a bit of complexity? Enter oranges, tomatoes, and red onion. These ingredients are not mere extras; they're integral players that add sweetness, crunch, and a depth of flavor that makes the Emerald Coast Shrimp Ceviche a full-bodied experience. The oranges, with their sunny sweetness, balance the heat of the jalapeños, while the tomatoes, yellow pepper, and red onions add a savory crunch that rounds out the dish.
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Ingredients
Making this ceviche is like painting with flavors. You start with the freshest high quality raw shrimp you can find, letting them marinate in the lime juice until they're opaque. Then, introduce them to the emerald sauce. Mix in the chopped oranges, peppers, and onions, and you have a masterpiece.
- Peeled and deveined Shrimp
- Cucumber
- Cilantro
- Jalapeno
- Garlic
- Tumeric
- Ginger
- Tomatoes
- Red Onion
- Yellow Bell Pepper
- Mandarin Oranges
See the recipe card for quantities.
Instructions
Chop shrimp into small cubes and marinate in lime and orange juice.
Puree cucumber, cilantro, jalapeno, turmeric, and garlic for the sauce.
Drain the shrimp and mix it in a large bowl with the chopped tomatoes, onion, sauce, and onion. Let it chill. Give your ceviche some time in the fridge, allowing the flavors to meld together and create a depth and complexity that's worth the wait.
Garnish your Emerald Coast Shrimp Ceviche with avocado slices, a sprig of cilantro, and a little hot sauce, and serve it with salty tortilla chips. It's perfect for summer gatherings, as a starter for a fancy dinner, or simply as a treat to yourself on a warm afternoon.
This dish isn't just food; it's a conversation starter. It's a story of flavors, techniques, and inspiration that invites questions, and sparks discussions about culinary adventures. So, whether you're serving it at a party or enjoying it solo, let Emerald Coast Shrimp Ceviche remind you of the beauty of exploring and experimenting with food.
Substitutions
- Cilantro- Does cilantro taste like soap to you? Just leave it out, you could substitute it with a bit of parsley if you'd like.
Variations
If you prefer a simpler ceviche in the traditional sense, try our fish ceviche recipe.
- Substitute the shrimp with firm white saltwater fresh fish like trigger or red snapper.
Storage
Emerald Coast Shrimp Ceviche can be stored in an airtight container for up to two days. After that, the citrus juice may cause the ingredients to break down and become less enjoyable.
Top tip
Make sure to marinate the seafood for an adequate amount of time to ensure it is fully "cooked" and opaque.
FAQ
Sometimes, it is suggested to marinate seafood between thirty minutes to an hour. However, I have found that it takes closer to four hours, and sometimes, depending on the size of the seafood cubes, it can take up to twenty-four hours for the marinade to really penetrate the seafood. The seafood should be opaque with no grey sections when it is fully marinated.
Disclaimer:
While enjoying dishes like ceviche or other foods that feature raw or undercooked seafood can be a delicious and enriching experience, it is crucial for consumers to be aware of the potential health risks associated with consuming raw seafood.
Raw or undercooked fish and shellfish may increase the risk of foodborne illness. Certain individuals, including but not limited to pregnant women, young children, the elderly, and individuals with weakened immune systems or certain health conditions, may be at a higher risk of serious illness from consuming raw seafood.
We strongly advise sourcing high-quality, fresh seafood from reputable suppliers, known for their standards of cleanliness and safety, to minimize health risks. Additionally, consider consulting with a healthcare provider about your dietary choices, especially if you belong to a higher-risk group or have concerns about foodborne illnesses.
Our recipes, including the Emerald Coast Shrimp Ceviche, are shared with the intention of celebrating the diverse and vibrant flavors of seafood. However, we encourage our readers to make informed decisions about their dietary choices and to consider personal health conditions and dietary restrictions.
Please be aware that you accept responsibility for the associated health risks by choosing to prepare and consume raw or undercooked seafood. Our intention is to share the joy of cooking and exploring different cuisines, with a strong commitment to safety and awareness.
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Emerald Coast Shrimp Ceviche
Ingredients
- 12 oz Peeled and deveined Shrimp As fresh as possible, you can use frozen thawed shrimp as well.
- ¾ Cup Lime Juice Fresh is preferred. However, bottled lime juice will work as well.
- ¼ Cup Orange Juice
- ½ English Cucumber
- Juice of two Limes
- 2 tablespoon Cilantro
- Juice from one Mandrin Orange
- 1 ½ tablespoon Ginger
- 1 teaspoon Ground Tumeric
- ½ Large Jalapeno
- ½ Small Red Onion, chopped
- 1 Mandrin Orange, peeled, seeded and chopped
- ½ Yellow Bell Pepper, Seeded and Chopped
- 1 Roma Tomato, seeded and chopped
- 2 Cloves Garlic
Instructions
Prepare the Shrimp
- Peel, devein and chop the shrimp into ¼ to ½-inch cubes. MIx in the lime and orange juice, cover, and marinate in the refrigerator for four to twenty-four hours.
Prepare the Sauce
- In a small food processor or blender, add the English cucumber, juice of two limes, garlic, cilantro, mandarin juice, ginger, turmeric, and jalapeno, and puree until the sauce is finely chopped, and no chunks remain.
Chop the remaining Ceviche Ingredients
- Chop red onion, mandarin orange, yellow bell pepper, and Roma tomato to the same size as your chopped shrimp, ¼ to ½-inch cubes.
Mix the Ceviche
- After the shrimp is cooked and no longer gray, drain it and mix with the sauce and remaining ingredients. Garnish with avocado and cilantro, and serve with tortilla chips and hot sauce for an extra kick.
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