Smoked Shrimp Ceviche
Smoked Shrimp Ceviche is a bright and fresh recipe for your Traeger pellet grill or smoker, a light appetizer served with tortilla chips!
Typically ceviche is served with raw shrimp, but I much prefer the slightly smoky flavor and texture of the smoked shrimp.
How to make Smoked Shrimp Ceviche
Pat a pound of shrimp dry very well with paper towels.
Then toss them in a bowl with a little olive oil and taco or fajita seasoning, I used my Blackstone Tequila Lime seasoning.
Place them on your smoker or Traeger pellet grill set to 250 for 45 minutes to 1 hour, flipping halfway through.
Let the shrimp cool and chop them into bite size pieces.
Put the shrimp in a large bowl with diced tomato, red onion, tomato, garlic, avocado, and cilantro.
I also added a little olive oil, lots of fresh lime juice, kosher salt, pepper, more of your taco seasoning, hot sauce, and juuuuust a little honey to balance everything out.
Taste your ceviche before serving and add more lime, kosher salt, pepper, hot sauce, honey, etc. as needed.
Cover and refrigerate the ceviche before serving, or serve right away.
Serve Smoked Shrimp Ceviche with tortilla chips for dipping!
Or seriously it’s sooooo good just with a spoon.
If you like Smoked Shrimp Ceviche, you might also like these recipes…
Smoked Tequila Lime Shrimp
Smoked Peach Bacon Cream Cheese
And Smoked BBQ Shrimp Jalapeno Poppers
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Smoked Shrimp Ceviche
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 2 tablespoons olive oil
- taco or fajita seasoning blend (I used Blackstone Tequila Lime seasoning)
- 2 roma tomatoes diced
- 1 avocado diced
- 1 jalapeno diced seeds and white ribs removed
- 1/2 red onion diced
- 2 cloves garlic minced
- 2 to 3 tablespoons lime juice
- 1/2 cup chopped cilantro
- 1/2 tablespoon honey
- kosher salt, pepper, hot sauce
- For serving: tortilla chips
Instructions
- Pat the shrimp dry very well with paper towels. Toss them in a bowl with 1 tablespoon of the olive oil and taco or fajita seasoning.
- Place them on your smoker or pellet grill grates set to 250 for 45 minutes to 1 hour, flipping halfway through.
- Let them cool and dice the shrimp. Put the shrimp in a large bowl with remaining 1 tablespoon olive oil, a little more of the taco seasoning, and the remaining ingredients. Toss until combined. Cover and refrigerate before serving, or serve right away with tortilla chips.Note: Taste ceviche before serving and add more lime, kosher salt, pepper, hot sauce, honey, etc. as needed.
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