Thai Inspired Shrimp Camp Ceviche
A refreshing seafood dish like ceviche is an ideal choice to kick off a delightful camp happy hour. Our trusty CFX3 powered cooler camp fridge comes in handy for such recipes.
What makes this dish particularly appealing is that it requires no actual cooking. Forget about using a stove - the shrimp in this ceviche "cooks" perfectly in the acidic lime juice. Concerned about consuming raw seafood? Rest assured, I opt for frozen shrimp, as the freezing process eliminates any harmful bacteria.
Thai Inspired Shrimp Camp Ceviche Recipe
Prep time: 20 min, “Cook time”: 1 to 1 ½ hours.
- 1 ¼ lb of fresh or frozen shrimp
- 1 cup of coconut cream
- ⅔ cup of cherry tomatoes
- ½ cup of diced apple (Honeycrisp or Fuji apples preferred!)
- 1 shallots
- 4 limes
- unsalted roasted peanuts
- fried shallots (optional)
- chili oil to taste
- chili flakes for added spice (optional)
- 1 tbsp of fish sauce
- 2 tbsp of agave or sugar
- MSG (optional)
- salt to taste
- white pepper (substitute with black pepper if white cannot be easily found)
Follow these steps to prepare the ceviche:
- Start by removing the shells or tails from the shrimp, if present. Most frozen shrimp are already deveined, so no worries there. Cut the shrimp into small ½ inch pieces.
- Place the cut shrimp in a quart-sized ziplock bag. Squeeze the juice of 3 limes into the bag, ensuring that the shrimp is fully covered. Seal the bag, removing as much air as possible, and give it a good mix.
- Put the bag of shrimp and lime juice into the CFX cooler to marinate. Let it sit for at least 15-20 minutes.
- After the initial marination, give the shrimp a toss and let it sit for another 15-20 minutes before tossing once more.
- For a "medium" texture, marinate for about an hour. If you prefer medium-well, go for an additional half hour. For fully cooked shrimp in the lime juice, marinate overnight.
- While the shrimp marinate, it's time to prepare the remaining ingredients.
- In a separate bowl, combine 1 ½ cups of coconut cream, 1 tbsp of fish sauce, 2 tbsp of sugar, and the juice of 1 lime. Mix everything together and set it aside.
- Thinly slice the shallots into small strips, using a mandolin if available. Halve or quarter the cherry tomatoes. Peel an apple and cut ½ cup of it into small ½ inch cubes.
- When you're ready to serve, drain the lime juice from the shrimp mixture. Add the shrimp to the coconut cream sauce. Also, add the shallots, cherry tomatoes, and apples to the bowl. Mix everything well.
- Top the ceviche with your preferred chili oil, peanuts, crispy fried shallots, and cilantro. If you desire extra acidity, squeeze more lime juice.
- Enjoy the delicious ceviche with Asian rice crackers, tortilla chips, toasted bread, or simply on its own!
Love Karissa and Linhbergh's recipe? Find more camping recipes and inspo on GonDirtin's Instagram.