If you’re craving a fresh, tangy, and vibrant dish that’s perfect for warm days or anytime you want a light yet satisfying treat, this Shrimp Ceviche Recipe is a total game-changer. Combining the bright zing of freshly squeezed lime juice with juicy shrimp and a medley of colorful veggies, this ceviche bursts with flavor in every bite. It’s not just a simple appetizer; it’s a celebration of textures and tastes that comes together quickly with a few essential ingredients. Trust me, once you make this, Shrimp Ceviche will become your go-to for gatherings or a refreshing solo snack.
Ingredients You’ll Need
Getting the perfect balance of flavors starts with choosing just the right ingredients. Each component in this recipe plays a crucial role in bringing out that classic ceviche taste—from the fresh shrimp to the zesty lime and crisp veggies.
- Raw shrimp (1 pound): Use fresh, peeled, and deveined shrimp chopped into bite-sized pieces for the best texture and flavor.
- Freshly squeezed lime juice (1 cup): This citrus juice “cooks” the shrimp with its acidity, adding bright tartness that defines ceviche.
- Diced tomatoes (1 cup): Adds juicy sweetness and vibrant color to the mix.
- Finely chopped red onion (1/2 cup): Offers a slight crunch and sharpness that balances the citrus.
- Jalapeño, seeded and minced (1): Brings a mild heat and a fresh peppery note—adjust to your spice preference.
- Chopped fresh cilantro (1/2 cup): Injects a burst of herbaceous brightness and a lovely green hue.
- Diced avocado (1): Creamy and smooth, it cools the dish and adds richness.
- Diced cucumber (1/2 cup, optional): Provides extra crunch and refreshing coolness if you fancy it.
- Salt and pepper to taste: Simple seasonings to enhance all the natural flavors.
How to Make Shrimp Ceviche Recipe
Step 1: Marinate the Shrimp
Start by placing the chopped raw shrimp in a glass or non-reactive bowl and pouring the freshly squeezed lime juice over to fully submerge the shrimp. Cover the bowl and refrigerate it for 30 to 60 minutes, stirring occasionally. This marinating process “cooks” the shrimp through the citrus acid, turning the shrimp opaque and firm to the touch. It’s fascinating to watch this transformation, and it means zero heat cooking is needed—perfect for a quick, fresh dish.
Step 2: Drain and Combine the Veggies
Once the shrimp has ‘cooked’ in the lime juice, drain most of the liquid but leave a little for flavor. Gently fold in the diced tomatoes, red onion, jalapeño, cilantro, avocado, and if you decided to use it, the cucumber. Mixing these ingredients carefully preserves the delightful textures—crisp, creamy, and juicy all at once.
Step 3: Season and Chill
Finally, season the ceviche with salt and pepper to your liking. Give it one last gentle stir, then refrigerate for a few more minutes if desired. This step allows all the flavors to mingle and deepen, making each bite even more spectacular.
How to Serve Shrimp Ceviche Recipe
Garnishes
Sprinkle a few extra cilantro leaves on top or add thin slices of jalapeño for an eye-catching presentation. A wedge of lime on the side invites everyone to add a bit more zing if they like. Freshly chopped red onions or a few crunchy tortilla strips can also add that extra touch of charm.
Side Dishes
Shrimp ceviche shines bright on its own but pairs wonderfully with crunchy tortilla chips, crispy tostadas, or even crisp lettuce cups for a gluten-free option. If you want to make it a full meal, consider a light mango salad or a helping of black beans for complementary flavors and textures.
Creative Ways to Present
Impress your guests by serving the ceviche in individual cocktail glasses or hollowed-out mini bell peppers. Another fun technique is layering it with avocado mousse in clear jars for a beautiful, portable appetizer. No matter how you serve it, the vibrant colors make it a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp ceviche into an airtight container and store it in the refrigerator. Because of the fresh ingredients and the nature of ceviche, it’s best enjoyed within 24 hours for maximum flavor and freshness.
Freezing
Freezing ceviche is not recommended due to the delicate texture of the shrimp and freshness of the vegetables. The lime juice’s effect will not carry over well after freezing and thawing, leading to a less enjoyable dish.
Reheating
Ceviche is designed to be served cold, so reheating is not advised. If you must warm it, do so gently and briefly, but know this will change the fresh, vibrant character that makes this recipe so special.
FAQs
Can I use pre-cooked shrimp instead of raw shrimp?
Yes! Using pre-cooked shrimp is a great shortcut. Simply chop the cooked shrimp and mix it with the other ingredients without the lime marinating step. The flavor will be slightly different but still delicious and fresh.
Is it safe to eat raw shrimp in ceviche?
When made with fresh, high-quality shrimp and properly marinated in lime juice, the acid “cooks” the shrimp to a safe degree. However, sourcing fresh seafood from a trusted supplier is essential for safety and the best taste.
How long can shrimp ceviche sit out before serving?
It’s best to keep your shrimp ceviche refrigerated until ready to serve. Leaving it out at room temperature for more than an hour can risk food safety, especially with seafood-based dishes.
Can I add other seafood like scallops or fish?
Absolutely! This Shrimp Ceviche Recipe can be adapted with other raw seafood like scallops or firm white fish, using the same marinating technique with lime juice. Just adjust marinating time based on the seafood’s size and texture.
What if I like more heat in my ceviche?
Feel free to add more jalapeño or even a dash of hot sauce to give your ceviche a spicy kick. You can also leave some seeds in the jalapeño to increase heat without changing the flavor too much.
Final Thoughts
This Shrimp Ceviche Recipe is truly a breeze to make, packed with bright flavors that instantly lift your spirits. Whether you’re hosting friends, looking for a healthy snack, or craving a little taste of sunshine, this dish delivers every time. So, grab those fresh ingredients and dive into a bowl of refreshing ceviche—you’ll wonder why you didn’t make it sooner!
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Shrimp Ceviche Recipe
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican, Latin American
- Diet: Gluten Free
Description
This Shrimp Ceviche is a fresh and vibrant Mexican appetizer featuring raw shrimp ‘cooked’ in tangy lime juice, combined with diced tomatoes, red onion, jalapeño, cilantro, avocado, and optional cucumber. Perfectly chilled and packed with bright flavors, it’s a healthy, low-carb dish ideal for summer or as a light starter.
Ingredients
Seafood
- 1 pound raw shrimp, peeled, deveined, and chopped
Produce
- 1 cup freshly squeezed lime juice (about 8–10 limes)
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1 jalapeño, seeded and finely minced
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup diced cucumber (optional)
Seasonings
- Salt and pepper to taste
Instructions
- Marinate the shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl, then pour the freshly squeezed lime juice over it, ensuring the shrimp is fully submerged. Cover the bowl and refrigerate for 30 to 60 minutes, stirring occasionally until the shrimp turns opaque, indicating it is fully “cooked” by the citrus juice.
- Drain the lime juice: Once the shrimp is ready, drain most of the lime juice from the bowl, leaving a small amount to maintain flavor and moisture.
- Combine the ingredients: Add the diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, diced avocado, and optional diced cucumber to the shrimp. Gently stir everything together to combine the flavors evenly without mashing the avocado.
- Season and serve: Season the ceviche with salt and pepper to taste. Serve immediately chilled with tortilla chips, tostadas, or as a topping for lettuce cups for a refreshing and light appetizer.
Notes
- Use only fresh, high-quality shrimp since it is “cooked” in acid rather than heat.
- For quicker preparation, you can substitute pre-cooked shrimp and skip the marinating time.
- Add a splash of orange juice to the marinade for a subtle sweetness and balance of flavors.
