This shrimp ceviche recipe is fresh shrimp marinated with cucumber, red onions, cilantro, avocado and diced jalapenos. It takes just minutes to make and is full of bold and zesty flavors.
You can serve this shrimp ceviche as an appetizer or a light meal. It’s great for any event! I’m always looking for new ways to get my family to eat seafood. For a quick and healthy dinner, I often make garlic butter shrimp, honey garlic salmon, or ceviche.
I am a huge seafood fan, and am always looking for new quick and easy seafood recipes. I keep a bag of cooked shrimp in the freezer. It’s so convenient to have on hand to thaw and use in salads, stir fries and appetizer recipes. This shrimp ceviche is super flavorful and can be made in just minutes. It’s a great dish for days when you just want something simple and light to eat.
Put together a seafood platter with some of my favorite snacks, like bacon-wrapped shrimp, Maryland crab cakes, and bang bang shrimp.
Red onion, jalapeño, cucumber, Roma tomatoes, cilantro, avocado, lime juice, lemon juice, orange juice, salt, and tortilla chips are what you need to make shrimp ceviche.
Ceviche is a popular Latin American dish made by “cooking” raw seafood in citrus juices. The acidic lime or lemon juice causes the proteins in the seafood to denature, turning the flesh from translucent to opaque, which gives the illusion that it’s been cooked. But since ceviche isn’t actually heated, is it really cooked? Here’s a detailed look at how ceviche works and whether you can consider shrimp ceviche to be cooked or not.
How Ceviche “Cooks” Seafood
Ceviche originated in Peru and relies on using the acidic juice of limes or lemons to “cook” raw fish or shrimp. Here’s a quick overview of the chemistry behind this process:
-
The citric acid in the lime/lemon juice lowers the pH, creating an acidic environment
-
When the raw seafood is soaked in this acidic marinade, the proteins on the outside of the flesh begin to denature, or unravel.
-
This denaturation causes the proteins to turn from translucent to opaque mirroring the transformation that happens when you apply heat to cook seafood.
-
However, the inside of the flesh remains uncooked and raw. Only the exterior proteins that come into direct contact with the acid are affected.
So while citric acid can mimic some of the effects of cooking, it does not fully cook the seafood through. The texture remains raw and translucent on the inside even though the exterior appears cooked.
Does Acid Truly Cook Shrimp in Ceviche?
Since ceviche isn’t heated, most chefs argue that it can’t technically be classified as “cooked.” Cooking involves the application of direct heat, which permanently changes the molecular structure of the entire piece of food.
Ceviche relies on a chemical reaction from acid to manually denature the proteins. But heating and acidifying food produce different effects at a molecular level:
-
Heat denatures proteins by vibrating and breaking the bonds holding the molecular structure together. This creates a firm, opaque texture.
-
Acid denatures proteins by unraveling them through electrostatic repulsion, without breaking bonds. So the texture remains mushier and more raw.
Additionally, heating food to a certain temperature kills potentially harmful bacteria and parasites. But acids like citric juice don’t raise the temperature enough to fully eliminate risks.
So while citric acid can mimic the visual changes produced by cooking, it does not duplicate the molecular effects or provide the same level of food safety.
Food Safety Concerns with Raw Shrimp Ceviche
Raw seafood always carries some health risks, even when “cooked” in an acidic marinade. Here are some concerns to keep in mind regarding food safety and ceviche:
-
Raw shrimp may contain bacteria or parasites. The acid does not kill everything, only some of the surface bacteria.
-
Freshness is extremely important. Older seafood is more likely to contain high levels of contaminants.
-
Marinating for less than 4 hours may not be sufficient to neutralize all threats. FDA recommends heating shrimp to 145°F.
-
People with compromised immune systems are at higher risk for illness from raw seafood.
To reduce the risks, there are a few options:
-
Use extremely fresh, sushi-grade seafood from a trusted source.
-
Briefly cook the shrimp first by poaching or steaming. Then marinate in citrus juice.
-
Marinate for over 4 hours to allow the acid more time to neutralize bacteria.
-
Avoid serving raw ceviche to pregnant women, young children, elderly, or immunocompromised individuals.
So while the acid does reduce some risks by partially cooking the exterior, it does not provide the full safety of thoroughly cooked seafood. Care should be taken to only use extremely fresh, quality ingredients.
Is Partially Cooked Shrimp Safe in Ceviche?
Some recipes call for briefly cooking the shrimp before curing it in citrus juice. A quick poach, boil or steam of just 1-2 minutes is not enough time to fully cook the shrimp, but does it make ceviche safer?
Here are a few benefits of partially cooking shrimp before using in ceviche:
-
Brings the internal temperature up to 140-150°F, which kills some bacteria.
-
Firmness makes it easier to chop into pieces for ceviche.
-
Allows the shrimp to absorb citrus flavor throughout interior.
-
Provides an extra layer of protection against foodborne illness.
However, partially cooked shrimp still carries higher risks than fully cooked shrimp. Some considerations include:
-
The shrimp flesh remains raw and translucent internally.
-
Bacteria spores that require higher heat to kill may survive par-cooking.
-
Other contaminants besides bacteria, like viruses or parasites, may persist.
-
Texture is softer and more prone to spoiling quickly.
The FDA states that cooking shrimp to an internal temperature of 145°F is necessary to fully destroy potential hazards from contaminated seafood.
So par-cooking does reduce the risks compared to completely raw ceviche, but does not provide the full safety of cooking shrimp through to doneness. Use caution and your best judgement based on your immune health.
Is Shrimp Ceviche Safe to Eat When Made Properly?
The risks of eating raw seafood are always relative. Here are some tips for making shrimp ceviche as safe as possible:
-
Start with the absolute freshest, sushi-grade shrimp possible – this is key!
-
Wash hands, prep tools, cutting boards thoroughly before and after prep.
-
Partially poach the shrimp for 60-90 seconds to par-cook.
-
Use generous amounts of fresh citrus juice – enough to “float” the shrimp.
-
Refrigerate and marinate for at least 4 hours, ideally 24 hours.
-
Check for opaque, firm flesh before serving. If any translucent areas remain, marinate longer.
-
Discard any ceviche leftovers – don’t leave at room temp or re-serve after 24 hours.
In general, healthier adults with strong immune systems can safely consume fresh ceviche in moderation when proper food safety protocol is followed. However, some high-risk groups like pregnant women, young children, elderly, or immunocompromised individuals may want to avoid raw seafood ceviches entirely.
The Verdict: Is Shrimp Ceviche Technically Cooked?
While citric acid changes the texture and appearance of shrimp ceviche, it does not truly cook the shrimp in the same manner as heat. The proteins undergo a different chemical reaction compared to cooking with heat. And food safety risks are not diminished to the same degree as fully cooked seafood.
However, the combination of partial poaching and long marinating does reduce the hazards significantly compared to eating completely raw seafood. So while not cooked in the traditional sense, shrimp ceviche prepared properly with fresh ingredients can be a safe and delicious experience. Just take care to follow food safety recommendations, and enjoy this bright, fresh Latin American specialty responsibly.
Tips For The Perfect Shrimp Ceviche
- In this recipe, I use a mandoline to cut the red onion into very thin slices.
- It will take at least 30 minutes for your ceviche to marinate, so plan ahead!
- You can make shrimp ceviche up to eight hours ahead of time. If you want to make the ceviche ahead of time, leave out the avocado and add it right before serving.
- If you use raw shrimp, make sure to devein them. Take a paring knife and cut out the vein in the shrimp. Then, wash the shrimp well.
- Before you put your shrimp in the citrus juices, make sure you peel them.
- If you cut out the ribs and seeds from your jalapeno, it will be much less spicy. Leave some of the seeds and ribs in the pepper when you dice it if you like spicy food.
I like to use small, bite sized shrimp to make the ceviche easier to eat. You can also use larger shrimp that have been cut into pieces.
You can make ceviche with raw or cooked shrimp. If you put citrus juice on raw shrimp, the acid in the juice will “cook” the shrimp by making it firm and pink, just like if you had heated it. However, I find it just as easy and flavorful to use pre-cooked shrimp. If you prefer, you can use raw shrimp.
Shrimp ceviche is best eaten within 1-2 days of preparation. It’s best to eat any leftover ceviche the same day you make it, because the avocado may start to break down and turn brown after a while.
The beauty of shrimp ceviche is that it’s so easy to customize the flavors to your tastes. Sometimes I mix up this recipe by adding different types of seafood, vegetables, or even fruit!.
- Seafood: You can use firm white fish, halibut, sea bass, snapper, bay scallops, or even sliced cooked octopus instead of some of the shrimp.
- Plants: I often add other plants, like green onions or red bell pepper.
- Fruit: For a tropical taste, ceviche goes great with fruit. Leave out the tomato and add diced pineapple or mango instead.
- Serrano peppers can be used instead of jalapeño peppers to make the ceviche spicier.
- As for sides, the recipe calls for tortilla chips, but you can also eat this ceviche with plantain chips, yucca chips, potato chips, or saltine crackers. You can also put the ceviche on tostada shells and top them with Chipotle guacamole to make tasty seafood tostadas.
Shrimp ceviche can be on the pricey side when you order it in a restaurant. This version is so much easier to make than the store-bought one, and it tastes just as good for a lot less money.
How Do You Make Shrimp Ceviche?
To make this shrimp ceviche recipe with cooked shrimp, put the shrimp in a medium-sized bowl with diced cucumber, diced tomatoes, chopped cilantro, and diced avocado. The yellow pepper should be minced. Next, pour lime juice, lemon juice and orange juice over the mixture. Add salt. Gently toss the shrimp mixture to coat it in the juices. Finally, cover the bowl and refrigerate it for at least 30 minutes. Serve the ceviche with chips and enjoy.
If you make shrimp ceviche with raw shrimp you need to place the raw shrimp in a bowl. Pour lime juice and lemon juice over the shrimp. Put the bowl in the fridge with the lid on top until the shrimp turns pink and is firm. This process could take between 20 minutes to 2 hours depending on the size of the shrimp. Next, put the shrimp and the sour marinade in a large bowl. Add the cucumber, tomatoes, red onion, jalapeño, cilantro, avocado, orange juice, and salt. Cover the bowl and place it in the refrigerator for at least 30 minutes. Then serve and enjoy.
Easy Shrimp Ceviche Recipe
How do you make shrimp ceviche without cooking?
This quick and easy Shrimp Ceviche recipe is ready in minutes with no cooking required. Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside. In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine.
How do you eat shrimp ceviche?
Mix the ceviche: Gently mix in the jalapeno, tomatoes, avocado, and cilantro. If there’s too much juice for your liking, pour some out into your sink. Serve: Transfer the ceviche to a serving bowl. Zest on 1 lemon to garnish. Serve this shrimp ceviche recipe immediately, with your favorite tortilla chips. Is Ceviche Safe?
What is shrimp ceviche?
This shrimp ceviche recipe is loaded with nutritious ingredients including tomato, shrimp and avocado, then brightened up with a zingy blast of citrus. 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.
How is ceviche made?
Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe .) This version of ceviche is prepared with shrimp, which is first lightly cooked and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche.