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Grilled Shrimp Ceviche

Grilled Shrimp Ceviche: A Fresh Twist on Summer Flavor

Experience vibrant flavors with Grilled Shrimp Ceviche, a refreshing and gluten-free summer appetizer that will impress your guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 233
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 0.25 cups Vegetable Oil Can substitute with olive oil.
  • 1 unit Habanero Pepper Brings heat and flavor; swap with jalapeño for milder taste.
  • 3 cloves Garlic Fresh garlic is always recommended.
  • 1 tablespoons Brown Sugar Can be replaced with honey or agave syrup.
  • 1 teaspoons Smoked Paprika Regular paprika can be used if needed.
  • 0.5 teaspoons Chili Powder Provides additional spice.
  • 0.5 teaspoons Onion Powder Fresh onions may also be used.
  • 1 teaspoons Mexican Oregano Adds a distinct herby note.
  • 0.5 teaspoons Kosher Salt Can adjust the amount with table salt.
  • 1 teaspoons Black Pepper Offers mild heat.
For the Ceviche
  • 1 pound Raw Jumbo Shrimp Medium shrimp can also work.
  • 4 units Roma Tomatoes Diced, provides freshness.
  • 1 cups Chopped Cilantro Parsley can be a substitute.
  • 0.33 cups Red Onion Diced, offers mild onion flavor.
  • 2 teaspoons Jalapeño Minced, adjust for heat preference.
  • 1 units Lime Juiced for zesty acidity.
  • Lime Wedges For squeezing over servings.

Equipment

  • Grill
  • Mixing Bowl
  • Small bowl
  • immersion blender
  • Plastic wrap

Method
 

Preparation Steps
  1. In a small bowl, combine vegetable oil, minced habanero, smashed garlic, brown sugar, smoked paprika, chili powder, onion powder, Mexican oregano, kosher salt, and black pepper. Blend until smooth.
  2. Place raw jumbo shrimp into a mixing bowl and pour the prepared marinade over them. Gently fold to coat evenly, cover with plastic wrap, and refrigerate for 1 to 2 hours.
  3. Preheat grill to medium-high (approximately 475°F). Grill the marinated shrimp for about 3 minutes on each side until pink and charred. Remove and let cool slightly.
  4. In a medium bowl, mix together diced Roma tomatoes, chopped cilantro, diced red onion, minced jalapeño, smashed garlic, and lime juice.
  5. Chop the grilled shrimp into bite-sized pieces and fold them into the mixture, ensuring even distribution. Season to taste as needed.
  6. Chill before serving. Serve in stylish glasses or bowls with extra lime wedges and tortilla chips on the side.

Nutrition

Serving: 1cupCalories: 233kcalCarbohydrates: 14gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 190mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Serve fresh for the best flavor experience. Store leftovers in an airtight container for up to 3 days. Avoid reheating.

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