Cajun Shrimp Ceviche
This is a somewhat spicy twist on the traditional shrimp ceviche. Cajun Shrimp Ceviche can be made spicier if you want, of course. But I didn’t want to blow your taste buds off right from the start, so I went easy on the spice. The sweet shrimp, tart lemon juice and fresh thyme balance the cajun spice really well. The crisp celery adds a little crunch to keep the texture interesting too.
The Big Easy
To keep this as simple as possible to make, I buy large shrimp that are pre-cooked, shelled and deveined. I just chop them up roughly and add the remaining ingredients. Let it all chill in the fridge for an hour or two then serve. By letting it chill, the shrimp soaks up the flavors. The celery remains crisp too. I like to serve the Cajun Shrimp Ceviche with tortilla chips but it can be eaten with a spoon too:-)
Anything Else from NOLA?
Here are a few more favorites from New Orleans, LA or (NOLA as some call it): Red Beans and Rice, Praline Cream Cupcakes, Bayou Shrimp Cocktail and Bourbon Street Pancakes. All will make you feel like you are back on Bourbon Street.
Cajun Shrimp Ceviche
Click Stars to Rate Recipe:Ingredients
- ½ Lb cooked large shrimp (shelled, deveined and roughly chopped)
- ¼ cup fresh squeezed lemon juice (2-4 lemons)
- 1 small rib celery (finely diced)
- 1 ½ tsp cajun seasoning (I use Emeril's)
- 2-3 stems fresh thyme, leaves only
- salt to taste
Instructions
- Mix all ingredients in a small bowl. Let marinate in the fridge for at least an hour. Serve with tortilla or plantain chips.
