Shrimp Ceviche with Charred Corn & Green Onion
This fresh shrimp ceviche combines tender wild-caught shrimp, bright lime and orange juice, charred organic corn, crisp vegetables, green onion, spicy peppers, and creamy avocado for a refreshing dish with layers of fresh, smoky, sweet, tangy, and spicy flavor.
Ingredients
For the Shrimp
- 1 lb wild-caught raw shrimp peeled, deveined, and tails removed
- Water for boiling
- 1 tsp salt for the cooking water
- Ice for an ice bath
For the Ceviche
- ¾ cup freshly squeezed organic lime juice
- 2–3 tbsp freshly squeezed organic orange juice
- ½ small organic red onion thinly sliced or finely diced
- 2 organic green onions thinly sliced
- 1 organic Roma tomato diced
- ½ organic cucumber diced
- ½ cup organic corn
- 1 organic jalapeño finely diced
- ½ small organic serrano pepper very finely minced
- ½ cup fresh organic cilantro chopped
- ½ tsp salt plus more to taste
- Freshly ground black pepper to taste
- 1 organic avocado diced
- For Charring the Corn
- 1 tsp ghee
For Serving
- Crispy tortilla chips or tostadas
- Extra organic lime wedges
- Fresh organic cilantro for garnish
Instructions
Cook the Shrimp
- Bring a pot of lightly salted water to a boil. Add the wild-caught shrimp and cook for about 1–3 minutes, depending on their size, just until they turn pink and opaque.
- Immediately transfer the shrimp to an ice bath to stop the cooking process. Once completely cooled, drain well and chop into bite-sized pieces.
Char the Corn
- Heat a skillet over medium-high heat and add the ghee and organic corn. Cook for several minutes, stirring occasionally, until the corn develops golden-brown, lightly charred spots.
- Remove the corn from the heat and allow it to cool completely before adding it to the ceviche.
Marinate the Onion
- Add the organic red onion to a large glass or other non-reactive bowl. Pour in the lime juice and let the onion sit for 5–10 minutes.
- This lightly softens the onion while allowing its flavor to infuse into the citrus mixture.
Build the Ceviche
- Add the cooled shrimp, orange juice, green onion, tomato, cucumber, cooled charred corn, jalapeño, serrano, and cilantro to the bowl.
- Season with salt and freshly ground black pepper, then gently toss everything together until evenly combined.
Chill
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to come together.
- Taste after chilling and adjust with additional lime juice or salt if needed.
Add the Avocado
- Gently fold in the diced organic avocado immediately before serving so it stays creamy and holds its shape.
Serve
- Serve the shrimp ceviche chilled with crispy tortilla chips or tostadas. Finish with fresh organic cilantro and a squeeze of lime.
Notes
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.