Shrimp Ceviche is one of those dishes that captures the essence of summer in every bite. It’s refreshing, zesty, colorful, and incredibly satisfying—all without ever needing to turn on the stove.
Popular throughout Latin America, particularly in coastal countries like Peru, Mexico, and Ecuador, ceviche is traditionally made with raw seafood cured in citrus juice. This version uses lightly cooked shrimp, making it both delicious and safe for all palates.
Why I Love This Recipe
I love this dish because it’s the perfect combination of bright, clean flavors and vibrant textures. It’s a celebration of fresh ingredients—juicy tomatoes, crisp cucumbers, spicy jalapeños, and buttery avocado—all tossed with succulent shrimp and marinated in lime juice. It feels like a beach vacation in a bowl. It’s also a low-calorie, protein-packed, and gluten-free dish, making it ideal for healthy eating.
If you’ve never tried making ceviche at home, this is your sign to do it. It’s quick, easy, and incredibly customizable, making it perfect for impressing guests or enjoying a solo treat with tortilla chips and a cold drink.
Prep Time & Nutritional Info
- Preparation Time: 20 minutes
- Marination Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories per Serving: ~200-250 kcal (varies depending on avocado and oil used)
Ingredients
- 1 lb (450g) shrimp, peeled, deveined, tails removed (medium or large shrimp)
- 1 cup fresh lime juice (about 8–10 limes)
- 1/2 cup fresh lemon juice (optional, adds brightness)
- 1/2 small red onion, finely sliced
- 2 Roma tomatoes, diced
- 1 small cucumber, peeled and diced
- 1 jalapeño or serrano pepper, seeded and finely chopped (optional for heat)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for richness)
Directions
1. Cook the Shrimp (Optional but Recommended for Safety)
Bring a pot of salted water to a boil. Add shrimp and cook for 1–2 minutes, just until they turn pink and opaque. Immediately remove and transfer to an ice bath to stop the cooking. This helps preserve a firm texture and ensures food safety.
Note: Traditional ceviche uses raw shrimp cured in lime juice, but lightly cooking the shrimp avoids any health risks while preserving the authentic flavor.
2. Chop and Marinate
Cut shrimp into bite-sized pieces and place them in a glass bowl. Add lime juice (and lemon juice, if using) to completely submerge the shrimp. Stir in red onions. Cover and refrigerate for at least 30 minutes, or until the shrimp looks “cooked” if you’re using raw.
3. Mix in Veggies
Once the shrimp is marinated, drain most of the citrus juice (leave a few tablespoons). Add diced tomatoes, cucumbers, jalapeño, avocado, cilantro, and olive oil (if using). Toss gently to combine.
4. Season and Serve
Season with salt and pepper to taste. Let it sit for 5 more minutes for the flavors to meld. Serve chilled.
Tips for the Best Shrimp Ceviche
- Use fresh, high-quality shrimp. Fresh or flash-frozen shrimp works best. Avoid pre-cooked shrimp if possible.
- Don’t skip the chill time. Marination helps deepen the flavor.
- Use a glass or ceramic bowl. Avoid metal, which can react with the citrus.
- Add avocado last. It can turn mushy if overmixed.
- Adjust heat. Add more jalapeño or a dash of hot sauce for extra spice.
Variations
- Tropical Twist: Add diced mango or pineapple for a sweet contrast.
- Peruvian Style: Add a little aji amarillo paste and sweet potato on the side.
- Mexican Style: Use clamato juice and a dash of hot sauce for a coctel-style ceviche.
- Vegan Version: Swap shrimp with hearts of palm or chopped mushrooms.
Serving Suggestions
- Serve in chilled martini glasses for a fancy appetizer.
- Pair with tortilla chips, tostadas, or lettuce cups.
- Great as a starter, light lunch, or party dip.
- Add to tacos with a drizzle of crema and crunchy cabbage.
Conclusion
Shrimp Ceviche is more than just a recipe—it’s a celebration of coastal cuisine. It’s fresh, easy, and endlessly customizable, making it a must-try dish for seafood lovers and anyone looking to enjoy a taste of summer year-round. Whether you’re hosting a dinner party or craving a guilt-free snack, this ceviche brings vibrant flavors to your table with minimal effort. It’s a staple in my kitchen—and it might become one in yours too!
Frequently Asked Questions (FAQs)
Q: Can I use frozen shrimp?
A: Absolutely. Just thaw it thoroughly and pat dry before using.
Q: How long does shrimp ceviche last?
A: It’s best eaten within 24 hours, though it can be stored in the fridge for up to 2 days. The texture may soften over time.
Q: Can I use other seafood?
A: Yes! Scallops, white fish like tilapia or snapper, and even octopus work well.
Q: Is it safe to eat raw shrimp in ceviche?
A: Technically yes, as the acid “cooks” the shrimp, but for safety, lightly boiling it is recommended—especially for pregnant women, children, or immunocompromised individuals.
Q: Can I make it ahead of time?
A: Yes, but add avocado and cucumber just before serving for the best texture.
