Nothing says summer quite like a bowl of Shrimp Ceviche: zesty, bright, and bursting with fresh flavors that transport you straight to a breezy beach. This dish is a crowd-pleaser and a showstopper, thanks to succulent shrimp “cooked” in lush lime juice and tossed with crunchy vegetables, creamy avocado, and lush herbs. Whether you’re planning a backyard get-together or craving something refreshing and light for dinner, Shrimp Ceviche delivers satisfaction with every bite—plus, it comes together in less than an hour, no stove required!
Ingredients You’ll Need
The charm of Shrimp Ceviche lies in using simple, fresh ingredients that each add their own flair—whether it’s vibrant color, bold taste, or texture. Let’s break down why each of these components is absolutely essential for unforgettable results.
- Raw shrimp: Ensure your shrimp is very fresh, peeled, and deveined—this is the star protein whose sweet flavor gets brightened by the citrus marinade.
- Freshly squeezed lime juice: About 6–8 limes will yield enough zingy juice to “cook” the shrimp and give your ceviche its signature tartness.
- Tomato: Diced ripe tomato brings juiciness, color, and a hint of sweetness to balance the citrus kick.
- Red onion: Finely chopped for a bit of sharpness and crunch, it adds wonderful dimension without overwhelming the dish.
- Jalapeño or serrano pepper: Minced and optionally seeded for less heat, it infuses a gentle warmth that’s absolutely irresistible.
- Avocado: Creamy, diced avocado rounds everything out with richness, making each bite luxurious.
- Fresh cilantro: Chopped leaves bring a pop of herbal brightness that makes Shrimp Ceviche sing.
- Salt and pepper: Added to taste, these essentials make all the flavors pop.
- Tortilla chips or tostadas: The perfect partners for scooping up every last delightful morsel.
How to Make Shrimp Ceviche
Step 1: Marinate the Shrimp in Lime Juice
Begin by placing your chopped raw shrimp into a glass or non-reactive bowl. Pour the freshly squeezed lime juice over the shrimp, ensuring every piece is completely submerged—this acid is what “cooks” the shrimp, turning it opaque and firm without any heat. Cover the bowl and pop it in the refrigerator. Give it a quick stir once or twice during marinating, and let it sit for 30 to 45 minutes, until all the shrimp has lost its transparency. It’s like kitchen magic happening in your own fridge!
Step 2: Drain and Mix in the Veggies
Once your shrimp is perfectly opaque and looks delectably “cooked,” drain off most of the lime juice, leaving just a couple tablespoons to keep everything moist and tangy. Now, add your diced tomato, finely chopped red onion, minced jalapeño (seeds removed for less spice), creamy avocado, and a generous handful of cilantro to the bowl. Gently fold everything together so you don’t mash the avocado. A sprinkle of salt and pepper, and you’ll see the flavors come alive!
Step 3: Chill and Let Flavors Meld
For an extra-refreshing Shrimp Ceviche, slide the mixture back into the fridge for another 15 to 20 minutes. This extra chill time lets the flavors meld even more, making every spoonful absolutely vibrant. Trust me, a little patience here is rewarded tenfold!
Step 4: Serve and Enjoy
When you’re ready, dole out big scoops of ceviche onto a serving platter or straight into individual bowls. Bring out your favorite tortilla chips or crunchy tostadas and let everybody dig in. The anticipation is real, and the first bite is guaranteed to send you to flavor paradise.
How to Serve Shrimp Ceviche
Garnishes
Pile on some extra sprigs of fresh cilantro, a few thin slices of jalapeño, and wedges of lime for your guests to squeeze as they please. If you’re in a fancy mood, a sprinkle of flaky sea salt over the top takes the presentation up a notch, making every bite of Shrimp Ceviche even more enticing.
Side Dishes
Pair your Shrimp Ceviche with a platter of sliced cucumbers, radishes, or crisp lettuce leaves for extra crunch and color. A bowl of black beans or light corn salad on the side can turn this into a more filling meal, especially if you’re serving a crowd or want to make it the star of your picnic table.
Creative Ways to Present
Want to impress? Try serving Shrimp Ceviche in individual glasses or small mason jars for a stunning appetizer. Spoon it onto halved avocados for a double dose of creamy goodness, or fill tiny taco shells for a playful, party-ready treat. However you choose, the eye-candy colors and zesty aroma are guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which isn’t always the case with Shrimp Ceviche!), transfer them to an airtight container and keep them in the refrigerator. For best flavor and texture, enjoy within 24 hours—after that, the shrimp can turn a tad rubbery and the veggies start to lose their crispness.
Freezing
Freezing Shrimp Ceviche is not recommended. The delicate texture of the shrimp and the freshness of the veggies don’t survive the freezer well. You’ll lose that perfect juicy bite and creamy avocado, so it’s best savored fresh.
Reheating
Because Shrimp Ceviche is never actually cooked by heat, you don’t want to reheat it! If chilled, simply let it sit out for a few minutes to take off the chill before serving, but always serve it cold for the most refreshing experience.
FAQs
Can I use pre-cooked shrimp for Shrimp Ceviche?
You can, but the texture and flavor won’t be quite the same. Raw shrimp transforms beautifully in the citrus marinade—it becomes tender and deeply flavorful, which is a big part of what makes Shrimp Ceviche so irresistible.
How can I lower the spice level in Shrimp Ceviche?
Absolutely! Use a milder pepper like jalapeño (instead of serrano), and be sure to remove all seeds and ribs. You could also simply use less, or skip the pepper altogether if you’re very spice-sensitive.
Is it safe to eat raw shrimp in ceviche?
The lime juice “cooks” the shrimp by denaturing its proteins, turning it firm and opaque. Always use the freshest possible shrimp and source it from a trusted provider for peace of mind. If you’re extra cautious, you can briefly blanch the shrimp before marinating.
Can I add other ingredients to Shrimp Ceviche?
Definitely! Cucumber or diced mango are fantastic for an extra burst of freshness and color. Feel free to play with the basics—just keep the balance of flavors light and bright.
How long does Shrimp Ceviche keep in the fridge?
It’s best the day it’s made, but you can safely store leftovers for up to 24 hours in the refrigerator. After that, the shrimp and avocado can get a little mushy, so enjoy it at its freshest!
Final Thoughts
Once you give this Shrimp Ceviche recipe a try, you’ll be hooked on its vibrant flavors and effortless prep. It’s the perfect dish to share with family and friends, transforming simple ingredients into something truly special. Dive in and make it your own—your taste buds will thank you!
Print
Shrimp Ceviche Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Shrimp Ceviche is a refreshing and flavorful seafood dish originating from Latin America. This recipe features succulent shrimp marinated in zesty lime juice, combined with fresh vegetables and herbs for a light and delicious appetizer or main course.
Ingredients
Shrimp Ceviche:
- 1 lb raw shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup freshly squeezed lime juice (about 6–8 limes)
- 1 medium tomato, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño or serrano pepper, finely minced (seeded for less heat)
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Serving:
- Tortilla chips or tostadas for serving
Instructions
- Marinate the Shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl and pour the lime juice over it. Refrigerate for 30–45 minutes until the shrimp turns opaque.
- Prepare the Ceviche: Drain off most of the lime juice from the shrimp. Add tomato, red onion, jalapeño, avocado, and cilantro. Season with salt and pepper. Chill for 15–20 minutes.
- Serve: Enjoy the ceviche cold with tortilla chips or tostadas.
Notes
- Use only very fresh shrimp for ceviche.
- If preferred, blanch the shrimp briefly before marinating.
- Add cucumber or mango for a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (marinating time only)
- Category: Appetizer, Main Course
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 145mg
