Pickled Jalapeño Shrimp Ceviche

Pickled Jalapeño Shrimp Ceviche combines fresh shrimp, pickled jalapenos, orange juice, lime juice, cucumbers, bell peppers, red onion, and cilantro.

My pickled jalapeno shrimp ceviche is a Lenten favorite but even better in summer.

Featuring pickled jalapeños and the pickling brine from pickled jalapeños this ceviche comes together in no time.

Served with crispy plantain chips or tortilla chips, my pickled jalapeños shrimp ceviche is sure to be a hit.

Jalapenos, a touch of pickling brine, orange juice and lime juice cook our diced shrimp, giving it a touch of heat – cucumber, red onion, bell peppers and cilantro add a pop of freshness and color.

WHAT IS CEVICHE?

Ceviche is an appetizer dish made of seafood. Diced raw seafood is marinated in citrus juices. The acid from the citrus juice “cooks” the seafood. The seafood is cooked without heat.  For this recipe shrimp is used to make the ceviche: find tips on selecting the freshest shrimp here.

WHAT YOU’LL NEED TO MAKE PICKLED JALAPENO SHRIMP CEVICHE

shrimp: Fresh raw shrimp, peeled and deveined with the tails removed. I recommend using medium to large sized shrimp, 31/40 count shrimp.

orange juice & lime juice: fresh citrus juices cook the shrimp, while adding fresh flavors – fresh is best when making homemade ceviche.

jalapeño pickling brine: the brine from pickled jalapeños adds a little heat to our ceviche.

cucumber, bell peppers & red onion: fresh vegetables add texture, flavor, and color to our ceviche.  

jalapeño pepper: for this recipe we are using pickled jalapeños, not fresh – subtle heat that does not overpower the shrimp.

cilantro: before serving, garnish with cilantro.

Plantain chips: I served my ceviche with plantain chips; tortilla chips or tostadas work well also.

HOW TO MAKE PICKLED JALAPENO SHRIMP CEVICHE

Thinly dice shrimp and place in a large mixing bowl.

Add orange, lime juice and jalapeno pickling brine, stir and place in fridge for 30 minutes. The shrimp will “cook” in the citrus juices.

In another mixing bowl, mix the cucumbers, bell peppers, red onions, and jalapeno; mix to incorporate evenly.

Add the vegetables into the shrimp bowl and mix well to incorporate.

Season with salt. Garnish with cilantro.

Serve cold with plantain chips.

MAS/MORE SHRIMP RECIPES YOU WILL LOVE:

Ancho Roasted Shrimp Couscous Salad

Cilantro Lime Shrimp {Made in under 10 minutes}

Shrimp Fritters with Poblano Cream Sauce

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Pickled Jalapeño Shrimp Ceviche

Author: Vianney Rodriguez

Ingredients

• 1 pound medium-sized raw shrimp peeled, deveined, tails removed
• 1/2 cup freshly squeezed orange juice
• 1 cup freshly squeezed lime juice
• 1 tablespoon Jalapeño pickling brine
• 1 cup peeled seeded and finely chopped cucumber
• 1/2 cup diced orange bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup finely diced red onion
• 1 pickled jalapeño pepper finely diced
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• Plantain chips

Instructions

1. Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and jalapeno pickling brine, stir and place in fridge for 30 minutes. The shrimp will "cook" in the citrus juices.
2. In another mixing bowl, mix the cucumbers, bell peppers, red onions, and jalapeno; mix to incorporate evenly.
3. Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt. Garnish with cilantro.
4. Serve cold with plantain chips.

Recipe Notes

Serves 6