Grilled Shrimp Ceviche

As the summer sun casts its warmth, there’s nothing quite like the refreshing burst of flavor from Grilled Shrimp Ceviche. I remember the first time I tried it at a beachside shack, the salty breeze mingling with zesty lime and the tantalizing aroma of grilled shrimp. The vibrant colors of the fresh ingredients—bright tomatoes, crisp cilantro, and fiery habanero—jumped right off the plate, inviting me to dig in. Since then, Grilled Shrimp Ceviche has become a cherished staple in our summer gatherings. Whether it’s a backyard barbecue or a casual dinner with friends, this dish never fails to impress. Each bite is a celebration of summer flavors, with the perfectly charred shrimp taking center stage, complemented by a zingy, herbaceous salsa. I love how easy it is to prepare, allowing me to spend more time enjoying the company of my loved ones rather than stuck in the kitchen. Whenever I bring this dish to the table, the smiles and satisfied sighs tell me I’ve hit a home run. So, let’s dive into this recipe that’s destined to become a favorite in your household!

Ingredients Overview for Grilled Shrimp Ceviche

When it comes to crafting Grilled Shrimp Ceviche, the ingredients play a pivotal role in creating a harmonious blend of flavors. Each component is carefully selected to work together, enhancing the overall taste experience. The key players like shrimp and fresh vegetables bring vibrancy, while spices elevate the dish to new heights.

• ⅓ cup vegetable oil – This is the base for the marinade, adding richness and helping to bond the flavors together.
• ½ of a large habanero pepper (seeded and minced) – For those who enjoy a bit of heat, this adds a fiery kick to the dish.
• 3 large cloves garlic (minced) – Garlic brings a robust flavor that complements the other ingredients beautifully.
• 1 tablespoon brown sugar – A touch of sweetness balances the acidity from the lime and the heat from the pepper.
• 2 teaspoons smoked paprika – Adds a subtle smokiness that enhances the grilled flavor of the shrimp.
• 1 teaspoon chili powder – Contributes earthiness and warmth, rounding out the flavor profile.
• 1 teaspoon onion powder – Provides a sweet onion flavor without the crunch, creating a smooth marinade.
• 1 teaspoon Mexican oregano – Infuses the dish with a fresh, herbal note that brightens each bite.
• 1 teaspoon kosher salt – Essential for enhancing all the flavors in the dish.
• ½ teaspoon freshly ground black pepper – Adds a subtle spiciness that rounds out the seasoning.
• 1 pound raw jumbo shrimp (16-20 per pound, peeled and deveined) – The star of the show, these juicy shrimp bring a satisfying bite.
• 4 Roma tomatoes (diced) – Fresh and juicy, they add a sweet and tangy element to the dish.
• 1 cup chopped cilantro – Bright and aromatic, this herb brings freshness and vibrancy.
• ⅓ cup diced red onion – Provides a crunch and a mild sweetness that complements the shrimp.
• 2 teaspoons minced jalapeño (or more if desired) – For an extra kick, this adds more heat and flavor.
• 1 large clove garlic (minced) – An additional layer of garlic flavor to enhance the overall taste.
• 1 large lime (juiced) – The acidity from lime juice elevates the dish and brightens all the flavors.
• Kosher salt and freshly ground black pepper to taste – Essential for balancing flavors to your preference.
• Lime wedges to squeeze over the top of individual portions – A final touch that adds freshness right before serving.

How to Assemble Grilled Shrimp Ceviche

Assembling Grilled Shrimp Ceviche is a straightforward yet rewarding process. The key is to ensure each ingredient is prepared and combined with care. Follow these steps to bring this delicious dish to life.

1. In a small bowl with high sides, combine vegetable oil, habanero, garlic, brown sugar, smoked paprika, chili powder, onion powder, Mexican oregano, kosher salt, and black pepper. Using an immersion blender, process the mixture until smooth. If you don’t have an immersion blender, a food processor or regular blender works as well. You want to achieve a consistency where there are no noticeable chunks, allowing the flavors to blend seamlessly.
2. Next, place the shrimp in a low, wide bowl. Pour the marinade over the shrimp, ensuring each piece is thoroughly coated. Gently fold the shrimp in the marinade to achieve even coverage. Cover the bowl with plastic wrap and refrigerate for at least 1 to 2 hours. This marinating time allows the flavors to penetrate the shrimp and helps them absorb the spicy and tangy notes of the marinade.
3. While the shrimp marinates, it’s time to prepare the grill. Heat an outdoor grill to medium-high heat, or if you prefer, use a stovetop grill pan set to medium-high. Ensure the grill grates are clean and well-oiled to prevent sticking. If you’re using a grill pan, just a light coat of oil will do. A good temperature for grilling is around 475° F, which is hot enough to give the shrimp a nice char.
4. Once the grill is ready, remove the shrimp from the marinade and shake off any excess. Place the shrimp directly on the hot grates. Grill for about 3 minutes on each side, or until the shrimp turn opaque and develop a bit of char. Keep an eye on them; smaller shrimp will require less time to cook. The shrimp should be firm to the touch and no longer translucent.
5. Once grilled, transfer the shrimp to a plate and allow them to cool slightly. In the meantime, prepare the salsa. In a medium bowl, fold together the tomatoes, cilantro, red onion, jalapeño, garlic, and the juice of the lime. This vibrant salsa will complement the grilled shrimp beautifully, bringing freshness and acidity to the dish.
6. Now, chop the grilled shrimp into bite-sized pieces, about ½ inch or smaller. Add the chopped shrimp to the bowl with the salsa, folding gently to combine. Taste the mixture and adjust seasoning with more kosher salt and black pepper if needed. This step is crucial to ensure every bite is packed with flavor.
7. To serve, dish out the Grilled Shrimp Ceviche into individual bowls. Don’t forget to place a lime wedge on the side for an extra squeeze of freshness right before eating. You can also offer your favorite tortilla chips for scooping up this delightful ceviche.
8. Enjoy your creation! Each bite promises a burst of flavors, transporting you to sunny days and beach vibes.

How to Switch It Up

There are countless ways to enjoy Grilled Shrimp Ceviche beyond the traditional recipe. Here are some fun ideas to switch it up and make it your own:

• Add more heat: If you prefer a spicier kick, consider adding diced serrano peppers or more jalapeño to the salsa.
• Experiment with fruits: For a tropical twist, try adding diced mango or pineapple to the salsa for a touch of sweetness.
• Use different proteins: While shrimp is a classic choice, feel free to swap in scallops, or even fish like tilapia or snapper, for a different flavor profile.
• Try different herbs: If cilantro isn’t your favorite, consider using fresh parsley or mint for a refreshing alternative.
• Serve it differently: Instead of traditional tortilla chips, serve the ceviche in lettuce wraps for a low-carb option or in avocado halves for a creamy texture.
• Make it a meal: Turn the ceviche into a taco filling by serving it on warm tortillas with your favorite toppings like avocado and sour cream.

Serving Options for Grilled Shrimp Ceviche

When it comes to serving Grilled Shrimp Ceviche, the options are as diverse as the flavors within. Here are some creative ideas to elevate your serving experience:

• Chilled Appetizer: Serve in small glasses as a chilled appetizer for an elegant touch at dinner parties.
• Beach Picnic: This dish is perfect for a beach picnic. Pack it along with tortilla chips and enjoy it on a sunny day.
• Summer Barbecues: Pair with grilled meats and fresh salads for a well-rounded feast that celebrates summer.
• Casual Dinner: Serve it as a light main course with a side of crusty bread or a green salad for a satisfying meal.
• Garnish: Consider garnishing with extra lime wedges and a sprinkle of chopped cilantro for a pop of color.
• Potluck Favorite: Bring it to potlucks or family gatherings; it’s sure to impress and disappear quickly!
• Make it Interactive: Offer a make-your-own taco station with tortillas, ceviche, and toppings, allowing guests to customize their plates.

FAQ

Conclusion

Grilled Shrimp Ceviche is a true representation of summer—vibrant, fresh, and bursting with flavor. Each bite takes you on a delightful journey, making it a perfect dish for gatherings or a casual dinner at home. I encourage you to try making it yourself; it’s easier than you might think and so rewarding! With its lively colors and taste, it’s sure to become a beloved favorite in your kitchen.

Grilled Shrimp Ceviche

Craving something refreshing and flavorful? Try this Grilled Shrimp Ceviche, a vibrant and easy dish perfect for summer gatherings. With tender shrimp marinated in zesty lime and paired with fresh veggies, it's a delightful addition to any meal. Serve it chilled with tortilla chips for a delicious appetizer or light dinner that will impress your guests!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 6 servings

Course: Appetizers, Dinner

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 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)
• 4 Roma tomatoes (diced)
• 1 cup chopped cilantro
• ⅓ cup diced red onion
• 2 teaspoons minced jalapeño (or more if desired)
• 1 large clove garlic (minced)
• 1 large lime lime (juiced)
• Kosher salt and freshly ground black pepper to taste
• Lime wedges to squeeze over the top of individual portions

Equipment

• Food Processor
• Frying Pan
• Blender
• Grater
• Peeler
• Chef's Knife
• Cutting Board

Method

 

1. In a small bowl with high sides, combine vegetable oil, habanero, garlic, brown sugar, smoked paprika, chili powder, onion powder, Mexican oregano, kosher salt, and black pepper. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender.
2. Place shrimp in a low, wide bowl and pour marinade over. Gently fold to coat evenly. Cover and refrigerate for 1 to 2 hours.
3. 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.
4. 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.
5. Serve with extra lime wedges for squeezing over the top, plus your favorite tortilla chips for scooping.
6. A cold margarita is also recommended!

Notes

• Storage: It's best fresh or at least the same day as it's prepared, but you can store grilled shrimp ceviche for up to 3 days in the fridge.
• Tortilla Chips: Store tortilla chips separately to maintain their crunch.
• Flavor Activation: Squeeze a lime wedge over the top before serving to reactivate the flavors in the dish.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.