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Grilled Shrimp Ceviche

Grilled Shrimp Ceviche
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It’s a fiesta for the senses with this smoky, bright, crunchy, and tangy Grilled Shrimp Ceviche that begs to be scooped straight from the bowl.

  • Author: Nicole Stover
  • Prep Time: 10
  • Marinating Time: 60
  • Cook Time: 10
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Mexican

Ingredients

Units Scale
  • 1 pound 21-25 count shrimp, peeled, deveined, tails removed
  • 1 ear of corn
  • 1/2 cup sweet onion, diced
  • 1/2 cup bell pepper, diced, red, yellow, or orange recommended
  • 1 cup tomatoes, seeds removed, diced (about 2 Roma or 1 beefsteak)
  • 1/3 cup radish, cut into matchsticks
  • 1/2 cup cucumber, diced (baby cucumbers, English, or Persian recommended)
  • 1–2 jalapenos, finely chopped, remove seeds for less heat if desired
  • 1/2 cup fresh lime juice
  • 1/2 cup cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons chile-lime seasoning plus 1 teaspoon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder, optional

Instructions

  1. Peel and devein your shrimp. Pat them dry and add them to a bowl.
  2. Add 2 teaspoons chile-lime seasoning, the cumin, and chipotle powder to the bowl along with the olive oil. Toss to combine.
  3. Skewer the shrimp.
  4. Prepare your grill for direct grilling. Spread the charcoal evenly over the bottom once ashed over. If using a gas grill preheat the grill to between 400-450 degrees. Make sure the grates are clean and hot.
  5. Place the shrimp skewers and corn on the hot grill. Rotate the corn regularly until all sides are charred.
  6. Allow the shrimp to grill for 2 minutes on the first side before flipping. Let the second side grill another 2 minutes or until the shrimp is pink, lightly charred, and no longer transparent. It should be 120 degrees. Remove the corn and shrimp from the grill and allow it to cool.
  7. Once cooled chop the shrimp into bite sized pieces, 1/2″ or a little smaller.
  8. Remove the corn kernels from the cob.
  9. Add the chopped vegetables, corn, and shrimp into a large bowl along with the lime juice, cilantro, and remaining teaspoon of chile lime seasoning. Toss to combine.
  10. Cover and let refrigerate for an hour.
  11. Taste and add additional seasoning if needed.

Notes

  1. If using wooded skewers soak them in water for 30 minutes prior to grilling.
  2. Leave the tail on a few shrimp for garnish if desired.
  3. The acid in the lime will begin to break down the shrimp. Don’t keep leftovers for more than 2-3 days.

Find it online: https://beachgirlgrills.com/grilled-shrimp-ceviche/