There’s nothing better on a hot day than a simple, no-cook recipe like Dominican shrimp ceviche. I especially love fresh, cold dishes like this one for staying cool through the summer heat.
Throw in a few tostones and you have the perfect poolside lunch.
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Cook the shrimp in boiling water
Traditionally, ceviche is made by mixing raw shrimp with a mix of salt, lemon, and lime. This acidic mixture cooks the shrimp without the need for any heat, but in this recipe cooking the shrimp makes sure they’re fully safe to eat and help you get a proper texture.
Keep the shrimp whole for a classic ceviche
Keeping the shrimp whole instead of cutting it into pieces is great for presentation and gives a perfect bite.
But it’s totally up to you and how you prefer your ceviche de camarones! If you don’t want to keep them whole, simply chop the shrimp into small cubes or larger pieces.
Serve ceviche with plantains
I love eating shrimp ceviche with freshly fried tostones fritos, but any kind of plantain works. Plantain chips are a classic but I especially love plantain strips because they are perfect for scooping.
The salty taste and crunchiness of plantains mixed with the citrusy, tender shrimp ceviche makes for the ultimate bite, trust me it’s a combo you have to try!
Adding avocado makes this ceviche even better
I love adding avocado to Dominican shrimp ceviche, the creaminess really ties the whole dish together. But avocado tends to get soggy in ceviche, so if you’re going to add it make sure you do so right before serving.
This will help keep the ceviche intact and perfectly tender so it holds its bite.
Dominican Shrimp Ceviche (Ceviche de Camarones)
Ingredients
- 1 lb jumbo shrimp
- ¼ red onion thinly sliced
- ¼ green bell pepper diced
- 1 tomato diced
- 1 lemon
- 2 limes
- 1 bunch cilantro finely chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Fill a pot with water and bring to a boil. Add the shrimp to the boiling water and cook for 2-3 minutes until pink. Remove from the pot and set aside to drain.
- In a bowl, combine shrimp, onion, bell pepper, tomato, and cilantro in a bowl. Add lemon juice, lime juice, salt, and black pepper and mix well.
- Let the ceviche chill in the fridge for 1 hour or overnight if you can. Serve with tostones or plantain chips and enjoy! Buen provecho!
