Shrimp Ceviche is a quick and easy appetizer or light meal that’s full of fresh and zesty flavors! Shrimp, cucumbers, tomato, avocado, jalapeño, and red onion are marinated in fresh citrus juice. Serve with tortilla chips or warm corn tortillas.
If you love shrimp and are looking for a no-cook appetizer or dinner then you have to try this easy to make shrimp ceviche! I love making seafood recipes for dinner in the summer. They’re light, fresh, and perfect for days when it’s too hot to heat up the kitchen.
Honey sriracha salmon with pineapple avocado salsa, teriyaki shrimp and pineapple skewers, and shrimp ceviche are just a few of my favorite healthy and easy dinners.
What Is Ceviche?
Ceviche is a South American dish that’s made from fresh raw fish or seafood that’s been cured or “cooked” in citrus juice. Lemon and lime juice are most commonly used.
Chili peppers and red onion often accompany the fish or seafood. Because the fish or seafood are raw it must be made and served fresh. Ceviche is often eaten as an appetizer, although can be served as a main dish.
Is The Shrimp Raw In Ceviche?
Traditionally raw shrimp are used in ceviche. The acidity of the citrus juice “cooks” the shrimp in the same way that heat does. For convenience or if you aren’t comfortable using raw shrimp, you can use cooked shrimp. It’s just as flavorful made this way.
Ingredients For Shrimp Ceviche
Shrimp – Use shelled and deveined shrimp. Raw or cooked work for this recipe. I recommend using extra large or large shrimp, 26-30 or 31-40 count. Chop the shrimp into smaller pieces so it’s easier to scoop up with chips.
Cucumbers – Adds crunch and freshness to the civiche.
Avocado – Adds a creamy texture that goes great with the citrus juices.
Tomatoes – I like to use vine ripened tomatoes or Roma tomatoes. Scoop out the seeds and inner part of the tomato to keep the ceviche from having too much liquid.
Red Onion – I like to use red onion versus yellow because the flavor isn’t as sharp and intense. You could also use a sweet white onion.
Jalapeño – Adds a spicy kick to the ceviche. If you are sensitive to heat feel free to omit it or replace with a poblano or bell pepper.
Cilantro – Adds freshness and compliments all of the other ingredients.
Lime, Lemon, and Orange Juice – The combination of the three citrus juices gives the marinade a nice balance of tart and sweet.
How To Make Ceviche
This is truly an easy recipe to make. The most time consuming part is chopping the vegetables. Start by chopping the cucumbers, tomatoes, and red onion. I like to keep everything about the same size so that you get a little bit of everything in one bite.
Squeeze the juice of a lemon, 1-2 limes, and a half or full orange through a strainer and into a glass measuring cup. The amount of citrus you need may vary depending on the size and how juicy it is.
For the shrimp you have a few options. If using raw, simply cut each one into a few pieces so they’re smaller and easier to eat. Add the shrimp to a large bowl with half of the citrus juice and let it “cook” for 15-30 minutes and then add in the remaining ingredients.
I prefer to use cooked shrimp for this recipe. You can either buy pre-cooked shrimp at the seafood counter of the grocery store or buy a bag of frozen cooked shrimp and let it defrost. Again, cut the shrimp into smaller pieces similar to the size of the vegetables.
Combine the vegetable and shrimp into a serving bowl and pour in the citrus juice. Add salt to taste and a few dashes of hot sauce if you want some heat. Stir everything together and then let it marinate in the refrigerator for 1-4 hours.
Just before serving, diced the avocado and stir it in. I like to add it in last to keep it from browning and breaking down in all the citrus juice.
How Long Will It Keep?
Ceviche is best eaten the day it’s made, but you can get away with keeping the leftovers for 1-2 days. The texture of the shrimp will change slightly and get chewier the following day.
How To Serve It
- With tortilla chips
- Saltine crackers and hot sauce
- Warm corn tortillas. You could even turn it into tacos.
- With a side of rice
- On top of a tostada shell
More Seafood Recipes
Did you make this Shrimp Ceviche? I’d love if you’d leave a recipe rating and review below.
- 1 1/2 pounds peeled and deveined cooked shrimp, frozen or fresh can be used
- 2 tomatoes, seeds removed and diced
- 1 cup diced Persian or English cucumbers
- 1/3 cup diced red onion
- 1 jalapeño, seeds and vein removed and finely diced
- 1 avocado, peeled and diced
- 1/2 cup cilantro leaves, chopped
- 1/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 1/4 cup fresh squeezed lemon juice
- Salt and freshly ground black pepper to taste
- Hot sauce to taste, optional
- Cut the shrimp into bite sized pieces and add them to a large serving bowl. Add in the diced tomatoes, cucumbers, red onion, jalapeño, avocado, and cilantro.
- Combine the citrus juices in a glass measuring cup and then pour them over the shrimp mixture. Season with salt and pepper and add hot sauce if desired. Stir everything together until coated. Taste for seasoning.
- Serve immediately or cover and refrigerate until ready to serve.
- I like to let the ceviche marinate in the citrus juice for at least 30 minutes and up to 4 hours for the best flavor.
- If you're making this a few hours in advance and are worried about the avocado browning, mix it in right before serving.
- See notes in the blog post regarding using raw shrimp.
Amount Per Serving: Calories: 166Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 160mgSodium: 724mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 19g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
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