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

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
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: Lao, Southeast Asian
Calories: 215
Ingredients Equipment Method Nutrition Notes

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
  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!