Refreshing Bay shrimp Ceviche, Baja-Style
The beauty of this bay shrimp ceviche is that there is no need to search out pristine, raw, expensive fresh seafood when in the mood for a refreshing light meal.
Toss Wild Pacific Coldwater Bay Shrimp with fresh squeezed lime juice. Fold in chopped vegetables, refrigerate then enjoy 15 minutes later! These little shrimp have a delicious sweet flavored meat with a medium soft texture, perfect for ceviche.
We served this dish al fresco, Baja-style. The weather’s been in the low 90°s during the day here in Vegas. Chilled ceviche with house-made chips makes a delightful poolside snack. Add a frosty cerveza and there is nothing better.
These sustainable bay shrimp are harvested from the Pacific Ocean in cold waters from San Francisco up to Canada, with most of the catch coming from along the Oregon coast. The shrimp are fully cooked, peeled, and frozen. I keep a bag in the freezer. At $15 for a 2 lb. bag from Costco, it’s a great economical protein source to use in many recipes from soups to salads to omelettes.
Baja-style is the type of ceviche served all over Baja California which includes Mexican staples such as avocado, cucumber, and tomato as opposed to a Peruvian-style ceviche which is prepared with vegetables popular in Peru, such as sweet potato and choclo. Both great, just different.
Bay Shrimp Ceviche, Baja-Style Recipe
Ingredients:
- pacific bay shrimp
- lime juice, fresh squeezed
- cherry tomato, quartered
- cucumber, small dice
- red onion, fine dice
- jalapeño, fine dice
- cilantro, chopped
- firm avocado, small dice
- kosher salt
Method:
Defrost desired portion of frozen bay shrimp in the refrigerator overnight.
Prep the vegetables. The proportions are flexible according to taste.
Place shrimp in a bowl and toss with plenty of lime juice. Fold in vegetables.
Chill mixture in the refrigerator for 15 minutes. Toss again, then add salt to taste before serving.
It’s worth spending a few more minutes to fry up tortilla chips as opposed to store-bought. Cut corn tortillas into wedges and fry in avocado oil until golden and crispy. Drain on paper towels. Sprinkle with salt right when they come out of the oil. Buen Provecho!
More Baja-Style Recipes
Rockfish Tostadas (Pacific Rockfish)
Grilled Baja Fish Torta (Swordfish)
An Ode to The Fish Taco (Halibut)
Tortilla-Crusted Dorado (Mahi Mahi)
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