Jeow Som Shrimp Ceviche

Bright, spicy, and citrus-cured, this shrimp ceviche gets its depth from a Lao-style jeow som sauce packed with garlic, Thai chilies, and fresh lime. The lime juice cures the shrimp, so no stove is needed.

Why You'll Love Jeow Som Shrimp Ceviche

This fiery, herb-packed ceviche combines spicy chilies, citrus tang, and the natural sweetness of shrimp. No stove required. It's bright and punchy, good for warm weather or whenever you want something fresh.

Tips and Tricks

• Use ½ lb seatopia shrimp for clean flavor and texture.
• Adjust the heat by dialing back the Thai chilis or jalapeño.
• Only marinate until the shrimp turn opaque-don't overdo it.

Variations

• Scallop ceviche with jeow som
• Snapper or white fish alternative
• Grilled shrimp version with warm sauce

Substitutions

• Chili flakes for Thai chili
• Soy + anchovy for fish sauce
• Lemon/rice vinegar blend for lime

Best served with

• Sticky rice or jasmine rice
• Wonton chips or cassava chips
• Lettuce cups or butter lettuce
• Cold lager or Thai iced tea

How to Store Leftovers

Store in an airtight container in the fridge and consume within 24 hours. The citrus will continue to cure the shrimp, so it's best eaten shortly after marinating to preserve the ideal texture.

Common Questions

Jeow Som Shrimp Ceviche

No ratings yet

Bright, spicy, and citrus-cured, this shrimp ceviche gets its depth from a Lao-style jeow som sauce packed with garlic, Thai chilies, and fresh lime. No heat needed, the lime juice does the cooking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Appetizer, Main Course

Cuisine: Lao, Southeast Asian

Calories: 215

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Jeow som sauce

• 1 shallot chopped
• 5 garlic cloves
• 3 Thai chilis
• ½ jalapeño chopped
• 1 handful cilantro leaves chopped
• 2 limes juiced
• 2 tablespoon brown sugar
• 6 tablespoon fish sauce

Shrimp

• ½ lb seatopia shrimp peeled and deveined

Equipment

• Food processor
• Mixing bowl

Method

 

Jeow som sauce

1. To the bowl of a food processor, add the shallot, garlic, Thai chili, jalapeño, cilantro, lime juice, and sugar. Pulse for 20-30 seconds until chunky but uniform.
2. Transfer to a mixing bowl and stir in the fish sauce. Set aside.

Ceviche

1. Place shrimp in a container and pour over enough of the sauce to fully submerge.
2. Refrigerate for 30-60 minutes, allowing the lime juice to "cook" the shrimp.
3. Serve cold with extra sauce spooned over.

Nutrition

Calories: 215kcalCarbohydrates: 52gProtein: 8gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 8619mgPotassium: 668mgFiber: 5gSugar: 32gVitamin A: 316IUVitamin C: 69mgCalcium: 150mgIron: 3mg

Notes

Storage: ceviche is best eaten within a few hours of marinating, the lime juice keeps 'cooking' the shrimp and it can turn rubbery if it sits too long. If you have extra jeow som sauce, it keeps in the fridge for up to a week.

Tried this recipe?

Let us know how it was!