Last year at our annual Frio River trip one of our friends made the best Shrimp Ceviche, it was seriously the best stuff. It was so good we wiped it out in a matter of minutes. Ever since that trip last summer I’ve been dying to recreate it, but since I never got around to it I figured I’d get my fix again this year at the river. But, much to the groups disappointment our friend Neil didn’t make it this year…which means I really had a craving for it now.
I couldn’t wait until next year so I had Neil send me his special Shirmp Ceviche Recipe so I could recreate it at home. Oh,my. This stuff is so good I couldn’t help but share it with you too!
The key ingredient to good ceviche is fresh shrimp. While Neil is fortunate to live on the Gulf Coast and can get fresh shrimp anytime I’m landlocked up here in Dallas and it’s a little bit harder to come by. Fortunately, one of my favorite grocery stores Market Street sells fresh, quality Texas Gulf Shrimp. This month they are also highlighting Texas growers and suppliers with their “Best of Texas Expo.” Visit your local market street July 11 & 12 for the Best of Texas Expo where you can sample dozens of Texas items throughout the store, visit http://marketstreetdfw.com/
Just like the “Best of Texas” this Shrimp Ceviche Recipe incorporates fresh flavors from local produce and the perfect blend of spices. It’s easy to make, but does require a little bit of time to chop everything up.
We like it spicy around here so I like to kick things up a notch with Jalapeno Salt. This stuff packs a punch so you definitely can’t douse your food in it, but just a touch adds that extra level of flavor. Neil uses the Fiesta Brand Pico de Gallo seasoning, but I was unable to find it. Market Street carries a good variety of this particular brand of seasonings and I definitely recommend trying to find either the Jalapeno Salt or Pico de Gallo seasoning for your ceviche.
Once you’ve chopped everything and let it soak in it’s citrus bath overnight it’s time to serve it up and enjoy! I like to use the Deli Style Chips from Market Street, they have this delicious seasoning all over them and are the perfect compliment to any dip, especially the Shrimp Ceviche.
Use margarita glasses for individual servings of the Shrimp Ceviche. It’s pretty and portable which is a must when entertaining.
This stuff will be devoured in no time flat, so maybe you should consider stopping by the Market Street Deli for some good food to go. I think their famous “Texas Toss” salad with grilled chicken, ripe tomatoes, brown sugar-peppered bacon, black beans, avocado, cheddar jack cheese, and chipotle salsa ranch topped with fried tortilla chips goes great with this recipe. Maybe it’s because just like the Shrimp Ceviche Recipe it’s legendary and addictive! Either way you’ll find that Market Street has so much to offer and you you can’t beat having access to the “Best of Texas” right in your own backyard!
- 1 - 1½ pounds Large Gulf Shrimp, shelled and deveined
- 1 large Yellow Onion
- 6-8 Roma Tomatoes
- 1 Bunch of Cilantro
- 1 Green Bell Pepper
- 2 Serrano Peppers
- 6 lemons
- 6 limes
- 1 tsp garlic
- 1 tsp Fiesta Brand Jalapeno Salt or Pico de Gallo Seasoning
- 1 tsp Lemon Pepper
- Tony Chacheres and Salt to taste
- Chop all of your veggies and mix in a medium size bowl
- Add seasonings and juice from the lemons and lime.
- Stir fry shrimp in oil with Tony Chacheres until they start to turn pink.
- Chop shrimp, add it to veggie mix and put in the fridge for 2-3 hours to chill.
- **Note: This recipe was made using the "quick" version, but you can also peel the shrimp and soak them in lime juice for 12 hours beforehand if you don't want to cook the shrimp and prefer a more authentic method for Shrimp Ceviche. Either way the results are delicious!