This recipe for shrimp ceviche is full of healthy foods, like tomato, shrimp, and avocado. It’s also made brighter with a citrus blast. Enjoy it as quick and easy appetizer.
Shrimp ceviche is something I’ve previously thought of as a restaurant-only situation. Or, maybe something I’d save for a special occasion. Not with this ceviche recipe! For a fancy-looking but very quick and easy appetizer, the quick-cooking crustacean is perfect, just like with Mediterranean Shrimp Kabobs or Garlic-Parmesan Grilled Shrimp.
Most of the time, the citrus makes ceviche “cooked,” but some people don’t like the idea of eating fish or seafood this way. Here, I poach the shrimp for a short time and then put it in the fridge for about 30 minutes to let the bright citrus marinade fully soak in.
Jalapeno adds a kick, ripe tomatoes bring that summer flavor, and creamy avocado balances everything out. You can share this as an appetizer on a sunny day with a crisp white wine, a cool Watermelon Sangria, or my husband’s famous Gin Cocktail.
Ceviche is a popular Latin American appetizer made by marinating raw seafood in citrus juice. The acid from the citrus juice “cooks” the seafood without heat, resulting in a refreshing dish with a bright, tangy flavor. Shrimp is a classic choice for ceviche, but knowing exactly how long to marinate the shrimp is key to achieving the perfect texture and taste.
In this comprehensive guide, we’ll cover everything you need to know about marinating shrimp for ceviche, including ideal marinating times, factors that affect marination, and tips for foolproof ceviche every time. Read on to become a ceviche pro!
What is Ceviche and How Does it Work?
Traditionally, ceviche originated in Peru and other coastal South American countries as a way to preserve fresh seafood. Before refrigeration, fishermen would bring their catch ashore and marinate it in citrus juice, usually from limes or lemons. The high acidity of the citrus juice would essentially “cook” the fish via a process called denaturation, where the proteins in the seafood become firm and opaque.
While ceviche was originally a method of preservation, it has evolved into a popular appetizer and entree known for its bright, refreshing flavors. The citrus juice imparts a tangy tartness that perfectly complements the clean, briny taste of fresh seafood.
In addition to shrimp ceviche is commonly made with white fish like seabass tilapia, snapper or halibut. Scallops, squid and octopus also work well. The seafood is cut into bite-size pieces then marinated in citrus juice anywhere from a few minutes to a couple hours depending on the desired texture. Onions, chiles, cilantro, tomatoes and avocado are usually added to balance out the tartness.
How Long Should You Marinate Shrimp for Ceviche?
When preparing ceviche, marinating the shrimp for the right amount of time is crucial to achieving the perfect texture and flavor. While it ultimately depends on personal preference, generally marinating shrimp for ceviche can take anywhere from 10 to 30 minutes.
The shrimp should turn opaque and firm to the touch, indicating that the acid from the citrus juice has effectively “cooked” the shrimp through denaturation. If the shrimp is translucent or still mushy, it likely needs more time in the marinade.
I recommend starting checking the shrimp after 10 minutes, then tasting a piece every 5 minutes or so after that until it reaches the desired doneness. Keep a close eye on it to prevent over-marinating.
Here are a few visual signs to look for when gauging doneness:
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10 minutes: Shrimp begins to turn opaque but still has some translucency in the center when cut in half. Texture remains soft.
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15 minutes: Shrimp is mostly opaque throughout but still slightly mushy. Flavor is lightly “cooked.”
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20 minutes: Shrimp is fully opaque and firm but still tender. Bright citrus flavor has penetrated the flesh.
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25-30 minutes: Shrimp is completely firm and citrus flavor is very pronounced. Too firm indicates over-marinated.
For the best results, I recommend marinating the shrimp for ceviche between 15-25 minutes depending on thickness. Jumbo shrimp may take a little longer than smaller shrimp. Taste testing is the best way to monitor doneness and discover your perfect marinating time.
Factors That Affect Marinating Time
Several factors can influence how long you should marinate shrimp for ceviche. Being aware of these variables will help you determine the ideal marinating time for your specific batch of ceviche:
Shrimp Size – Larger shrimp like jumbo or colossal will likely need longer in the marinade compared to smaller or medium shrimp. Their thicker flesh requires more time for the citrus juice to penetrate fully.
Type of Citrus Juice – Juices like lime, lemon and grapefruit all have different levels of acidity. Lime juice tends to be more acidic than lemon, meaning it can “cook” the shrimp faster. Using 100% lime juice may shorten the marinade time compared to lemon or a juice blend.
Juice Amount – The ratio of juice to shrimp also affects marinating time. Less juice means it takes longer for enough acid to reach the shrimp to denature the proteins. A higher juice-to-shrimp ratio provides more available acid so the marinating process happens faster.
Marinating Vessel – Marinating in a shallow dish exposes more shrimp surface area to the juice compared to marinating in a deep bowl or jar. The increased exposure lets the juice permeate faster so marinating time may be reduced.
Temperature – Warmer temperatures allow for faster marinating. Keeping the ceviche at room temp expedites the denaturing process versus chilling it in the fridge. But for food safety, it’s best to marinate in the refrigerator.
Additions – Ingredients like onions, peppers and cilantro add flavor but also dilute the marinade, lowering the acidity level. Too many additions may require lengthening the marinating time to properly “cook” the shrimp.
Considering all these variables will help you adjust the marinating time as needed to make your ceviche perfect every time. Let’s look at some helpful tips for foolproof shrimp ceviche.
Tips for Foolproof Shrimp Ceviche
Follow these tips when marinating shrimp for ceviche to achieve flawless texture and flavor:
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Start with extremely fresh, raw shrimp – Since they are not actually cooked, it’s essential to use fresh, raw shrimp. Previously frozen or cooked shrimp will turn out mushy. Look for plump, firm shrimp without any off odors.
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Cut shrimp into small, uniform pieces – Cutting the shrimp into 1/4-inch cubes exposes more surface area to marinate quickly and evenly. Keep pieces consistent in size.
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Use freshly squeezed citrus juice – Bottled lemon or lime juice lacks the bright, fresh flavor needed for ceviche. Squeeze your own juice for the best results. A mix of lime and lemon is perfect.
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Marinate in a non-reactive dish – Glass, stainless steel and ceramic won’t react with the acidic juice. Avoid aluminum, copper, cast iron and carbon steel.
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Marinate in the refrigerator – To prevent bacterial growth and maintain food safety standards, ceviche must be marinated and stored chilled in the refrigerator, not at room temperature.
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Stir occasionally – Gently stir or turn the shrimp every 5-10 minutes while marinating to make sure all sides are exposed to the juice.
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Taste test frequently – The only way to know exactly when your shrimp is perfectly marinated is to keep nibbling on pieces as you go until it reaches desired doneness.
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Add veggies just before serving – Vegetables like cucumbers, peppers and tomatoes will get watery and muted if marinated too long. Fold them in right before serving.
Following these simple guidelines will remove the guesswork and help you achieve flawlessly marinated shrimp for refreshed ceviche every time.
Frequently Asked Questions About Marinating Shrimp for Ceviche
Here are answers to some of the most common questions about marinating shrimp for ceviche:
Can I marinate the shrimp for ceviche for too long?
Yes, you can over-marinate shrimp for ceviche. If left in the citrus marinade for too long, the shrimp can become overly firm and lose its delicate texture. It’s best to keep an eye on the shrimp and taste test it periodically to ensure it’s marinated to perfection.
What if I don’t like the tangy flavor of citrus juice in ceviche?
If you’re not a fan of the strong citrus flavor in traditional ceviche, you can try using a combination of citrus juice and a small amount of white vinegar. This can help mellow out the acidity while still effectively “cooking” the shrimp.
Can I use frozen shrimp for ceviche?
While it’s preferable to use fresh shrimp for ceviche, you can use high-quality frozen shrimp as a substitute. Make sure to properly thaw and drain the shrimp before marinating them in the citrus juice.
Are there any alternative ingredients I can use for marinating ceviche?
In addition to citrus juice, you can experiment with adding other flavor-boosting ingredients to the marinade, such as diced tomatoes, onions, cilantro, or even a splash of hot sauce for some added kick.
Should the shrimp be cooked before marinating for ceviche?
No, the shrimp should not be cooked before marinating for ceviche. The acid from the citrus juice will effectively “cook” the shrimp, giving it the characteristic texture and flavor of ceviche.
How can I tell when the shrimp is done marinating for ceviche?
The shrimp
Tips for Making Shrimp Ceviche
Here are some tips I’ve learned that will help you make this ceviche recipe as simple and tasty as possible.
- Use a glass or non-reactive bowl. Certain bowls, like those made of aluminum or copper, can react with citrus and make the food taste metallic. Bowls made of non-reactive materials, such as plastic, glass, stainless steel, or ceramic, won’t change the taste.
- X marks the spot. Press down on the fruit and roll it on the counter when you want to juice it. Cut each end in half with a knife, then make an X on each end. The X makes it easier to squeeze and the roll makes it more juicy.
- The tomato is worth the squeeze. Tomato seeds and pulp can add water to the ceviche. Squeeze them out over your sink or trash can, depending on how your garbage disposal works.
- Give the shrimp a polar plunge. I love how quickly shrimp cooks. It’s perfect for a weeknight dinner or a quick appetizer. The downside? You’re in a bit of a time crunch. Put the shrimp in the ice bath as soon as it turns pink from gray. You can get the early bloomers with a slotted spoon because some shrimp cook faster than their friends.
How to Make Shrimp Ceviche
This shrimp ceviche is very simple; the hardest part is peeling the shrimp, which is not hard at all. If it’s your first time, check out our full guide to buying and cooking shrimp. The rest of the dish only takes a few minutes to put together after the shrimp are ready. It will taste great after about 30 minutes.
- Get ready: Peel and devein one pound of shrimp.
- Put a bowl of ice water next to the stove and poach the shrimp. Put water in a medium-sized pot and heat it up. It will take about one minute of cooking after adding the shrimp until they are just pink. With a slotted spoon, take the shrimp out of the pan and put it right into the ice water. This will stop the residual heat from overcooking the shrimp. Let it sit for about 5 minutes, then drain well.
- Put the shrimp in a medium-sized glass bowl (or a bowl that won’t react) and chop them up into small pieces. Put in 2 tablespoons of orange juice, ½ cup of lime juice, and ½ cup of lemon juice. Stir in 2 finely chopped shallots. Fill the shrimp up with a lot of the citrus juice. Move the shrimp to a smaller bowl or add more juice if it’s not fully covered. Put the bowl in the fridge for 30 minutes to an hour with the lid on.
- Cut up one jalapeno (remove the seeds if you don’t like spicy food). Cut two or three Roma tomatoes in half and squeeze out the seeds. Chop into small pieces. Slice an avocado in half and remove its pit. Chop the flesh into small pieces. Cut up about ½ bunch of cilantro leaves (a few soft stems are fine) into small pieces to make ⅓ cup.
- Carefully add the jalapeño, tomatoes, avocado, and cilantro to the ceviche and mix it all together. Pour some of the juice into the sink if you think there is too much.
- Serve: Transfer the ceviche to a serving bowl. Zest on 1 lemon to garnish. This shrimp ceviche recipe should be served right away with your favorite tortilla chips.