To ceviche their own

When life gives you limes, go Lowcountry Peruvian

Story by Carrie Hirsch + Photo by Butch Hirsch

The best bumper sticker seen around the Lowcountry reads Friends Don’t Let Friends Buy Imported Shrimp, so be sure to search out the freshest local shrimp for the best results. Like so many of our favorite dishes that are chock full of flavor and look pretty on the plate, ceviche originated in South America. The lime and lemon juices “cook” the raw shrimp, but we accelerate the process by pre-cooking it. The mango, pineapple and coconut add a touch of sweetness that complements the savory ingredients. The appetizing color palette adds a “wow factor” at baby and bridal showers, brunch and dinner parties, and when making an impression (a/k/a: bragging rights) is desired. Tacos have the monopoly on Tuesdays, so how about Ceviche Saturdays? This recipe makes six cups, enough for a first course for six people.

Carrie Hirsch 

Sassy Shrimp Ceviche


1 pound locally sourced medium shrimp, peeled and deveined

1 tablespoon extra-virgin olive oil 

1 ripe mango, peeled and cut into quarter-inch pieces

(1) 15-ounce can pineapple chunks, drained, cut into quarter-inch pieces

1 cucumber, peeled & seeded, cut into quarter-inch pieces 

2 tablespoons unsweetened coconut flakes 

1/4 red onion, finely minced

Juice of 2 large limes

Juice of 2 large lemons

Zest of 1 lime

1 teaspoon chili pepper flakes or to taste

Salt and pepper to taste

Directions [1] Cut shrimp into bite-size pieces. [2] Heat olive oil in a medium skillet, then sauté shrimp for 2 minutes, stirring constantly. [3] Transfer shrimp to a medium serving bowl (avoid using a metal bowl) then stir together all ingredients. [4] Cover and refrigerate for 1 hour or more. Garnish with whole cooked shrimp with the tail on and lime wedges.

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