Frontera Grill Shrimp Ceviche Recipe
Frontera Grill Shrimp Ceviche is a refreshing and zesty dish featuring fresh shrimp marinated in lime juice, mixed with tomatoes, shallots, cilantro and avocado.
Make our Frontera Grill Shrimp Ceviche Recipe at home. With our Secret Restaurant Recipe your Shrimp Ceviche will taste just like Frontera Grill.
Photo by Johnn
Frontera Grill Shrimp Ceviche
A Master Local and Regional Favorite Copycat Recipe
To See ALL of Our Master Copycat Recipes – Click HERE
To See ALL of Our Local & Regional Favorite Copycat Recipes – Click HERE
Frontera Grill
Frontera Grill is an acclaimed Mexican restaurant located in Chicago, Illinois, founded by renowned chef Rick Bayless in 1987. It has earned a reputation for its authentic and innovative approach to Mexican cuisine, showcasing the diverse flavors and regional specialties of Mexico.
Situated in the vibrant River North neighborhood, Frontera Grill offers a warm and inviting atmosphere, with colorful decor, hand-painted murals, and an open kitchen that allows diners to observe the culinary magic in action. The restaurant’s lively ambiance and friendly staff create a welcoming dining experience that keeps guests coming back for more.
At the heart of Frontera Grill’s menu is Chef Rick Bayless’s passion for Mexican cuisine and dedication to using fresh, seasonal ingredients. The menu features a diverse selection of dishes inspired by the rich culinary traditions of Mexico, from traditional favorites like tacos, tamales, and enchiladas to innovative creations that showcase bold flavors and creative presentations.
One of the highlights of dining at Frontera Grill is the focus on regional Mexican flavors, with dishes that highlight the unique ingredients and cooking techniques of different regions. Guests can expect to find dishes influenced by the flavors of Oaxaca, Veracruz, Yucatán, and beyond, offering a culinary journey through Mexico’s diverse culinary landscape.
In addition to its outstanding food, Frontera Grill also boasts an impressive selection of cocktails, tequilas, and mezcals, curated by a team of expert mixologists. Guests can enjoy classic margaritas, creative cocktails featuring fresh fruit and herbs, and a wide variety of premium tequilas and mezcals that complement the bold flavors of the cuisine.
Overall, Frontera Grill offers a memorable dining experience that celebrates the vibrant and diverse flavors of Mexican cuisine. Whether you’re a seasoned foodie or simply looking for a delicious meal in a lively atmosphere, Frontera Grill delivers an authentic taste of Mexico that is sure to delight your taste buds and leave you craving more.
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Frontera Grill Shrimp Ceviche Recipe
Frontera Grill Shrimp Ceviche is a refreshing and zesty dish featuring fresh shrimp marinated in lime juice, mixed with tomatoes, shallots, cilantro and avocado. Make our Frontera Grill Shrimp Ceviche Recipe at home. With our Secret Restaurant Recipe your Shrimp Ceviche will taste just like Frontera Grill.
Ingredients
- 1 1/2 pounds large Shrimp
- 6 Limes
- 1 small Shallot minced
- 4 small ripe Tomatoes seeded and diced
- 4 En Escabeche Serrano Chilies (look for cans in specialty markets and larger supermarkets or make your own), chopped look for cans in specialty markets and larger supermarkets or make your own, chopped
- 1 Jalapeño Chile seeded and minced
- 1/3 cup Olive Oil
- 1/2 teaspoon dried Oregano
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon fresh ground Black Pepper
- 2 Avocados diced
- 1/2 cup fresh Cilantro Leaves chopped
Instructions
- Cook shrimp in boiling, salted water 3 minutes or just until cooked.
- Remove from water to a plate and set aside to cool.
- Once cooled, peel, devein and roughly chop shrimp.
- Squeeze the limes into a medium bowl.
- Add shrimp, shallot, tomatoes, Serrano chilies, jalapeño, olive oil, oregano, salt and pepper. Mix until well blended.
- Place bowl, tightly covered, in the refrigerator, for at least 1 hour and up to 6 hours, to chill.
- When ready to serve, prepare avocados - Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin.
- Roughly dice.
- Stir avocados and cilantro into the chilled shrimp mixture.
- Dish out to serving dishes with a slotted spoon.
- Serve with chips.
Frontera Grill Shrimp Ceviche
A Master Local and Regional Favorite Copycat Recipe
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Photo of “JOH_0286” is by Johnn and is used by permission under the CC BY-SA 2.0 Deed Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Photo of “Just sat down to an early dinner at Frontera Grill. So far, sooo good. #chicago” is by JDW and is used by permission under the CC BY-NC-ND 2.0 Deed Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Thank you, Johnn and JDW. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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