Grilled Shrimp Ceviche
Recipe GLPR7181c454b65365
This vibrant grilled shrimp ceviche combines succulent jumbo shrimp with a bold habanero-infused marinade. The shrimp are brushed with a smoky, spiced oil and grilled to perfection, then tossed with fresh tomatoes, cilantro, lime juice, and jalapeño for a refreshing, tangy dish. Serve with tortilla chips for a delicious seafood starter or light main course.
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Ingredients
⅓ cup vegetable oil
½ large large habanero pepper, seeded and minced
3 clove large garlic cloves, minced
1 tablespoon brown sugar
2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Mexican oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound raw jumbo shrimp, peeled and deveined
4 whole Roma tomatoes, diced
1 cup fresh cilantro, chopped
⅓ cup red onion, diced
2 teaspoon jalapeño pepper, minced
1 clove large garlic clove, minced
1 large fresh lime, juiced
kosher salt, to taste
freshly ground black pepper, to taste
lime wedges, for serving
tortilla chips, for serving
Directions
In a small bowl, combine the vegetable oil, minced habanero pepper, 3 minced garlic cloves, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Mix thoroughly to create a spiced marinade.
Pat the raw shrimp dry with paper towels. Brush the shrimp generously with the spiced oil marinade, coating both sides evenly.
Preheat a grill or grill pan to medium-high heat (about 400°F). Once hot, carefully place the marinated shrimp on the grill in a single layer. Grill for 2 to 3 minutes on the first side without moving them, until they begin to turn pink.
Flip the shrimp and grill for another 2 to 3 minutes, until they are fully cooked and pink throughout. The internal temperature should reach 145°F. Remove from heat and allow to cool slightly.
Once cooled, cut the grilled shrimp into bite-sized pieces and transfer to a large mixing bowl.
Add the diced Roma tomatoes, chopped cilantro, diced red onion, minced jalapeño, and 1 minced garlic clove to the bowl with the shrimp.
Pour the fresh lime juice over the mixture. Season with kosher salt and freshly ground black pepper to taste. Gently toss all ingredients together to combine.
Let the ceviche rest in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with lime wedges and tortilla chips on the side.
