Jeow Som Shrimp Ceviche

Name: Jeow Som Shrimp Ceviche
Prep time: 10 min
Total time: 45 min
Ingredients: 1 shallot (chopped); 5 garlic cloves; 3 Thai chilis; 1/2 jalapeño (chopped); 1 handful cilantro leaves (chopped); 2 limes (juiced); 2 tbsp brown sugar; 6 tbsp fish sauce; 1/2 lb seatopia shrimp (peeled and deveined)

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. A flavor bomb with no heat needed.

Why You'll Love Jeow Som Shrimp Ceviche

This fiery, herb-packed ceviche is a collision of bold Southeast Asian flavors-spicy chilies, citrus tang, and the natural sweetness of shrimp. No stove required. It's bright, punchy, and perfect for warm weather or whenever you want something vibrant and 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

Can I use cooked shrimp instead?

Yes, but you'll miss the unique citrus-cured texture. Adjust marination time to 5-10 minutes.

Is this sauce spicy?

Yes, but it's balanced by lime and sugar. You can reduce the chili count to adjust heat.

Raw shrimp marinated in a mixture of chopped herbs, garlic, and oil, with visible green seasoning and some red chili flakes coating the seafood.

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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. A flavor bomb with no heat needed.

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Prep Time 10

Total Time 45

Course: Appetizer, Main Course

Cuisine: Lao, Southeast Asian

Calories: 215

Ingredients Equipment Method Nutrition

Ingredients

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

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.
Transfer to a mixing bowl and stir in the fish sauce. Set aside.

Ceviche

Place shrimp in a container and pour over enough of the sauce to fully submerge.
Refrigerate for 30-60 minutes, allowing the lime juice to "cook" the shrimp.
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