If you’re searching for a dish that bursts with sunny, citrusy flavor and feels like a trip to the coast, Shrimp Ceviche is your answer. This vibrant Latin American favorite features succulent shrimp “cooked” in zesty lime and lemon juices, tossed with a rainbow of crisp veggies, creamy avocado, and fresh herbs. It’s a no-cook recipe that’s perfect for hot summer days, backyard gatherings, or impressing friends at your next potluck. There’s something irresistible about the bold, refreshing combination—one bite, and you’re hooked on Shrimp Ceviche!
Ingredients You’ll Need
Shrimp Ceviche shines because of its simplicity: every ingredient plays a starring role in flavor, texture, or color. Make sure you choose the freshest produce and high-quality shrimp; your careful selections will reward you in every bite.
- Raw Shrimp (1 pound, peeled, deveined, chopped): Make sure they’re fresh—these are the foundation of your ceviche and will transform into perfection thanks to the citrus cure.
- Freshly Squeezed Lime Juice (1 cup): Don’t skimp here—fresh lime juice is essential for that tangy, bright flavor and safely “cooks” your shrimp.
- Freshly Squeezed Lemon Juice (1/2 cup): Lemon adds a slightly different citrus note, rounding out the acidity and balancing the shrimp’s sweetness.
- Red Onion (1/2 cup, finely diced): For color and a gentle bite—rinse in cold water if you prefer it less sharp.
- Jalapeño or Serrano Pepper (1, seeded and minced): Adds just the right touch of heat; use more or less to match your own spice adventure.
- Roma Tomatoes (1 cup, chopped): These tomatoes won’t get too watery in your ceviche and add a lovely pop of bold red.
- Cucumber (1, peeled, seeded, diced): Brings cool crunch and refreshment while balancing acidity.
- Fresh Cilantro (1/2 cup, chopped): There’s no substitute for that unmistakable herbal brightness cilantro brings!
- Avocado (1, diced): For that creamy, luscious touch that takes Shrimp Ceviche over the top.
- Salt and Pepper (to taste): Essential for bringing all the flavors into harmony—season just before serving for best results.
- Tortilla Chips or Tostadas: The perfect crunchy vehicle to scoop up your ceviche, and a must for serving.
How to Make Shrimp Ceviche
Step 1: Marinate the Shrimp
Begin by placing your chopped, raw shrimp in a glass or other non-reactive bowl. Pour in all that fresh lime and lemon juice, ensuring the shrimp are completely submerged. This is where the magic happens: the acidity in the citrus juices gently “cooks” the shrimp, turning them opaque. Cover the bowl and let it chill in the refrigerator for 30 to 45 minutes, stirring once or twice to make sure every piece of shrimp gets its zingy citrus bath.
Step 2: Drain and Prep the Shrimp
Once your shrimp have turned a pretty, opaque pink and are fully “cooked,” drain them using a fine mesh strainer, but save a couple tablespoons of that citrus marinade. A little bit of leftover juice keeps everything bright and juicy without being soupy.
Step 3: Mix in the Veggies and Herbs
Transfer the shrimp back to your bowl, then add the finely diced red onion, jalapeño or serrano, chopped tomatoes, diced cucumber, and cilantro. Give it all a gentle stir, then drizzle in your reserved citrus juice. Season generously with salt and pepper, stirring again so every ingredient gets to mingle and share its flavor.
Step 4: Finish with Avocado
Right before serving, carefully fold in the diced avocado. This keeps it from getting mushy, and you get those perfect creamy chunks in every bite. Your Shrimp Ceviche is now ready for its closeup—give it a taste and adjust seasoning if needed!
How to Serve Shrimp Ceviche
Garnishes
Make your Shrimp Ceviche shine with a sprinkle of extra cilantro, thinly sliced radishes, or a final squeeze of lime just before you dig in. A few slivers of jalapeño on top look beautiful and invite those brave enough to try an extra kick. Don’t forget a little flaky sea salt for the ultimate finishing touch.
Side Dishes
This ceviche loves to be the star, but it also pairs beautifully with things like simple guacamole, tangy pickled red onions, or a crunchy cabbage slaw. If you want a heartier vibe, add a side of black beans or a scoop of simple white rice—these mellow flavors support the ceviche’s zing without competing.
Creative Ways to Present
Elevate your Shrimp Ceviche by serving it in individual glasses or small bowls for a fun, party-ready touch. For a dramatic appetizer, spoon it into halved avocados or hollowed-out cucumber boats. Of course, piling the ceviche on tostadas or letting everyone scoop their own with tortilla chips never gets old—make it interactive and let your guests build their perfect bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp Ceviche, transfer it to an airtight container and refrigerate right away. The flavors continue to develop for a few hours, but for the freshest taste and best texture, enjoy the leftovers within one day. Beyond that, the shrimp can become a bit too tangy and the veggies may soften.
Freezing
Freezing Shrimp Ceviche isn’t usually recommended. The marinated shrimp can become rubbery after thawing, and those lovely fresh veggies might get mushy. Because this dish is so quick to make, it’s best enjoyed fresh or refrigerated for short periods only.
Reheating
Shrimp Ceviche is meant to be enjoyed cold, straight from the fridge! There’s no need to reheat—just give it a gentle stir and add some fresh avocado or cilantro to perk up the taste if needed. If you do want to bring it to room temperature, let it sit out for 10 to 15 minutes before serving.
FAQs
Is it safe to “cook” shrimp with citrus juice?
Yes, the acid in lime and lemon juice denatures the proteins in shrimp, making them safe to eat and giving them that classic ceviche texture. If you’re still a bit hesitant or serving kids, you can poach the shrimp for a minute or two before marinating, though authentic Shrimp Ceviche uses raw for the best texture.
Can I use frozen shrimp for Shrimp Ceviche?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before chopping and marinating. Opt for good-quality, wild-caught shrimp for the freshest results.
How spicy should Shrimp Ceviche be?
The beauty of this recipe is its flexibility. Jalapeños offer a mild heat, while serranos are hotter—add or subtract according to your taste buds. If you love a tremor of heat, leave in a few seeds, or amp it up with a dash of your favorite hot sauce.
Can I prepare Shrimp Ceviche in advance?
You can marinate the shrimp and prepare the veggies up to a few hours ahead, but for peak freshness, combine everything just before serving. If adding avocado, fold it in last so it stays bright and creamy.
What other seafood can I use in ceviche?
Shrimp is classic, but you can use scallops, firm white fish, or even a mix of seafood varieties. Just remember that texture and marinating times can vary—thinner pieces marinate faster, while thicker cuts might need a bit longer to turn opaque.
Final Thoughts
If you’ve never made Shrimp Ceviche at home, there’s never been a better moment to dive in. It’s bright, fresh, and never fails to wow a crowd—whether it’s a laid-back snack or a stunning appetizer. Give your taste buds a little staycation and enjoy every delightful, zesty bite!
Print
Shrimp Ceviche Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
Delight your taste buds with this fresh and zesty Shrimp Ceviche recipe. Perfect for a light and flavorful appetizer or snack, this dish is bursting with citrusy goodness and a medley of colorful ingredients.
Ingredients
Shrimp:
- 1 pound raw shrimp, peeled, deveined, and chopped into small pieces
Citrus Marinade:
- 1 cup freshly squeezed lime juice (about 6–8 limes)
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
Additional Ingredients:
- 1/2 cup red onion, finely diced
- 1 jalapeño or serrano pepper, seeded and finely minced
- 1 cup chopped roma tomatoes
- 1 cucumber, peeled, seeded, and diced
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- Salt and pepper to taste
- Tortilla chips or tostadas for serving
Instructions
- Marinate the Shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl. Pour the lime and lemon juices over the shrimp, ensuring they are fully submerged. Refrigerate for 30–45 minutes until shrimp are opaque.
- Prepare the Ceviche: Drain the shrimp and reserve some citrus juice. Add red onion, jalapeño, tomatoes, cucumber, and cilantro to the shrimp. Mix in reserved juice, season with salt and pepper, and stir well.
- Final Touch: Before serving, gently fold in the diced avocado. Serve chilled with tortilla chips or tostadas.
Notes
- Enhance flavor with a splash of orange juice or hot sauce.
- If desired, lightly poach shrimp before marinating for safety.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 165mg
