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 bright, refreshing seafood dish that originated in Latin America but has become popular worldwide. This appetizer features raw fish or shellfish marinated in citrus juices like lime or lemon. The acid from the citrus “cooks” the seafood resulting in a tender opaque texture without heat. Shrimp is a favorite choice of seafood for ceviche. But is ceviche traditionally made with raw shrimp?
In this article, we’ll cover everything you need to know about making ceviche with raw shrimp. We’ll look at:
- The basics of ceviche and how it’s made
- Why raw shrimp is commonly used
- How the citrus marinade “cooks” the shrimp
- Safety tips for enjoying ceviche
- Other types of seafood that work well
- Recommended marinating times
- Ideal ingredients to complement the shrimp
- Storing and serving ceviche
By the end of this article, you’ll be a ceviche pro ready to make this refreshing appetizer at home!
Ceviche is a seafood dish that originated in the coastal regions of Peru and Ecuador. The term “ceviche” comes from the Spanish word “cebiche” meaning marinade or pickling sauce. Traditional ceviche was made by marinating thin slices of raw fish in citrus juice, most commonly lime or lemon.
The citric acid from the juice causes the proteins in the seafood to denature. This chemically “cooks” the fish changing its texture while still retaining its raw flavor. The end result is tender opaque seafood with a bright, citrusy flavor.
While ceviche originated in South America, it has spread in popularity to Mexico, Central America, and the Caribbean. It’s also become trendy in the United States and internationally as a fresh, light appetizer or salad.
Why Raw Shrimp is Commonly Used
While ceviche can be made with almost any fresh seafood, shrimp is one of the most popular choices. There are a few reasons why raw shrimp works so well:
Naturally tender texture – Shrimp have a delicate texture that lends well to ceviche. The citrus marinade tenderizes the shrimp while still retaining a pleasant firmness.
Bright, sweet flavor – High quality fresh shrimp have a sweet and briny seafood flavor that pairs perfectly with the acidic citrus marinade.
Cooks quickly – The thin size of shrimp enables it to “cook” through very quickly in the citrus juices Larger seafood like fish fillets take longer to marinate
Visually appealing – Shrimp ceviche has a beautiful orange-pink hue that looks appetizing served in a bowl or on tostadas.
So for its versatility, shrimp is one of the quintessential ingredients for ceviche.
How Citrus “Cooks” the Shrimp
The key to ceviche is that no heat is used to cook the shrimp. Instead, the natural acids in citrus do the work of denaturing (unraveling) the proteins in seafood in a process called acid marination or acidification.
Lime and lemon juice have a very low pH, generally around 2.0 to 2.5. This high acidity causes the proteins in shrimp to lose their structure and unravel or denature. The shrimp takes on an opaque, cooked appearance as this process occurs.
Acid marination does not actually cook the shrimp thermally. But the citric acid causes chemical changes like heat does, transforming the texture and appearance. The shrimp becomes firmer and opaque as if it were gently poached, while still retaining its delicate raw flavor.
Is it Safe to Eat Raw Shrimp in Ceviche?
A common concern with ceviche is whether raw shrimp is safe to eat. Fortunately, the citrus marinade helps eliminate some of the risks associated with consuming raw seafood.
Here are some tips for making safe ceviche with raw shrimp:
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Use very fresh, sushi-grade shrimp – Ensure shrimp is freshly caught or frozen-thawed with no signs of spoilage.
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Marinate sufficiently – Allow 15-30 minutes for the citric acid to fully “cook” the shrimp.
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Use freshly squeezed citrus juice – Bottled juices lose potency over time. Freshly squeezed is best.
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Handle safely – Practice good food prep hygiene to prevent cross-contamination.
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When in doubt, cook shrimp first – Pre-cooking shrimp provides an extra safety buffer if you are highly sensitive.
By following these guidelines, you can enjoy shrimp ceviche with confidence knowing it is prepared safely. The citrus offers protection by killing some harmful bacteria on the surface.
Seafood Options Beyond Shrimp
While shrimp is a natural fit, ceviche can be made with almost any raw seafood including:
- Firm white fish like halibut, sea bass, tilapia or red snapper
- Scallops
- Calamari (squid)
- Crab
- Lobster
- Clams
- Oysters
- Mussels
The key is to choose ultra-fresh, sushi-grade seafood. Thin, bite-sized cuts of seafood work best to maximize the marinating surface area. Firmer fish with a mild flavor complement the citrus marinade well.
So while shrimp ceviche is classic, don’t be afraid to get creative with combinations of seafoods in your ceviche recipes!
How Long Should You Marinate Shrimp for Ceviche?
One of the most common ceviche questions is, “How long do I marinate it?” Here are some general marinating time guidelines:
- Small shrimp, scallops, thin fish: 15-20 minutes
- Larger shrimp, squid, cubes of fish: 20-30 minutes
- Fish fillets, lobster, crab: 30-45 minutes
The goal is to marinate just until the seafood turns fully opaque. Test it periodically by cutting into a piece. Under-marinating results in a translucent center while over-marinating causes tough, rubbery seafood.
As a general rule of thumb, shrimp ceviche is ready in 15 to 30 minutes once added to the citrus marinade. Visually inspect it and taste a piece to determine doneness based on the texture you prefer.
Seasonings and Ingredients to Enhance Shrimp Ceviche
While citrus and seafood are the stars of ceviche, additional ingredients are often added to complement the flavors. Here are some classic shrimp ceviche mix-ins:
- Diced tomatoes
- Onion
- Bell pepper
- Avocado or cucumber
- Chiles like jalapeño or serrano
- Cilantro
- Salt and pepper
- Extra lime or lemon juice
- Orange or grapefruit juice
- Cucumber
- Corn kernels
- Green olives
- Celery
- Radish
Feel free to get creative with produce additions to lend sweetness, crispness, spice, or other flavors to your shrimp ceviche. Balance the ingredients so the shrimp and citrus still stand out.
Can Ceviche be Made Without Citrus Juice?
Citrus juice is absolutely essential to “cook” the shrimp and provide the classic ceviche flavor. Without it, you simply have marinated raw shrimp which would not be safe to consume.
Some alternative acidic marinades can denature proteins like citrus:
- Vinegar – often used in place of citrus in regions where citrus is limited
- Pineapple juice – contains bromelain enzymes that help break down proteins
- Tomato juice – high acidity works similarly to citrus juice
However, lime and lemon remain the best and most traditional options for making shrimp ceviche safely. Their acidic pH “cooks” the shrimp fully while providing bright, balanced flavor.
Tips for Storing and Serving Your Shrimp Ceviche
To enjoy your ceviche at peak freshness, here are some storage and serving tips:
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Prepare ceviche no more than 2 hours before serving for optimal texture.
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Store leftover ceviche in an airtight container in the fridge up to 24 hours.
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When ready to serve, add any veggie mix-ins and enjoy ceviche chilled.
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Garnish with cilantro, chili pepper, avocado, or a dollop of salsa.
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Scoop ceviche with tostada chips, over greens, on crackers, or with shrimp cocktails.
With its refreshing citrus flavor, ceviche is the perfect appetizer for warm weather entertaining. Just be sure to make it fresh and serve it cold.
Making Restaurant-Quality Ceviche at Home
Ceviche is easy to whip up at home with just a few simple ingredients. Here is an authentic shrimp ceviche recipe to try:
Ingredients:
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.
Ingredients for Shrimp Ceviche
The ingredients for this ceviche recipe are easily found at most grocery stores year-round. If there ever was a fresh-is-best recipe, this is it. Ripe and fresh will make all the difference with this dish.
- When it comes to seafood, shrimp is a good choice because it is sweet and meaty. This versatile recipe can be tailored to your tastes. Sliced halibut, sea bass, or snapper are also good options.
- Fruit juices: Lime, lemon, and orange juice give this dish most of its strong flavor. Juice that you squeezed yourself is best because store-bought juice is often too sweet. It’s worth the extra step. Also, if you like big, bold flavors, try adding some grilled mango to the mix.
- Shallots: Sweet and mild, shallots add depth without overpowering. Small red onion also works well.
- Jalapeño: A jalapeño adds a good kick. There is an easy way to fix this, though, if you don’t like spice. Simply, remove the seeds to make the pepper much milder. If the heat is too much, don’t add the jalapeño.
- Roma tomatoes: When they’re ripe, these Roma tomatoes stay firm, which I like. This is helpful because it keeps them from getting soft while the ceviche sits, so I can get the shape and taste I want.
- Avocado: Avocado gives a rich creaminess to the ceviche. Choose an avocado that is ripe but not too soft. It should be able to handle being stirred.
- Cilantro: Cilantro adds freshness. If you don’t like it, substitute with parsley.
- Kosher salt and black pepper: A little salt and pepper brings out the flavors.
- Chips: Crispy tortilla chips are a quick and easy way to serve this tasty ceviche. Instead, you could use torn endive spears, tostada shells, or pita chips to make crisp lettuce cups.
Easy Shrimp Ceviche Recipe
What is shrimp ceviche made of?
This shrimp ceviche is made with limes, lemon, red onion, cucumber, chile peppers, cilantro, and avocado. I love it served as an appetizer or for a light meal. Ceviche is a dish popular throughout Latin America that’s made with raw seafood “cooked” in citrus juices. Fresh caught seafood is essential for the best tasting ceviche.
Can you eat raw shrimp in ceviche?
Yes, it is completely safe to use raw shrimp in ceviche. The acidity in the lime cooks the shrimp, so you’re not actually eating raw shrimp at all. You can even watch the shrimp turn from raw and translucent to perfectly cooked and opaque in the bowl! Homemade ceviche, or ceviche de camaron, is quick and easy to make, and ready in just 30 minutes!
How do you make the best homemade shrimp ceviche?
Here are a few tips for making the best homemade shrimp ceviche, as well as a few ways to switch it up. Make sure the shrimp is diced into small pieces. For the shrimp to cook fully in 15 to 30 minutes, it needs to be cut into relatively small, equal-sized pieces. Add some avocado.
Can you make ceviche with thawed shrimp?
If you don’t have access to fresh, raw shrimp or are uncomfortable with the “cooking” process, you can make your shrimp ceviche with thawed, cooked shrimp as well. Enjoy fresh. Ceviche is best when enjoyed soon after making it. If the shrimp sits in the lime juice too long, it can become “over-cooked” and tough.