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 dish that has been gaining popularity worldwide. The tangy, citrus-marinated seafood is incredibly refreshing, especially during the hot summer months. But one question that often pops up is – can you eat raw shrimp in ceviche?
The short answer is yes, you can definitely eat raw shrimp in ceviche. In fact, raw shrimp is a key component of an authentic ceviche recipe. However, there are some important things to keep in mind regarding seafood safety when making and eating ceviche.
In this article, we’ll take a deep dive into ceviche, explain how the citrus “cooks” the shrimp, discuss seafood safety tips, and provide a delicious shrimp ceviche recipe for you to try at home.
What is Ceviche?
Ceviche originated in Latin American coastal regions as a way to preserve fresh seafood. Traditional ceviche relies on an acid, usually from citrus juice like lime or lemon, to essentially “cook” raw fish or seafood
The citric acid causes the proteins in the seafood to denature and firm up, mimicking the texture and appearance of cooked fish. No heat is used in the preparation of ceviche – just the natural acidity of the citrus.
In addition to shrimp, popular types of seafood used in ceviche include white fish like tilapia, halibut or bass, scallops, squid rings, and octopus. The seafood is combined with sliced onions, chili peppers, cilantro, tomatoes and citrus juice in a marinade
Avocado, tossed in right before serving, adds a rich, creamy element that balances the bright acidity. Ceviche is often served as an appetizer with tortilla chips, atop a tostada, or stuffed in lettuce cups.
Can You Eat Raw Shrimp in Ceviche?
The acidity in the citrus juice causes chemical changes to the tissue in the raw shrimp, modifying the proteins similar to if it was exposed to heat. So while the shrimp in ceviche is technically uncooked, the citric acid makes it safe to consume.
The shrimp will become opaque and firm up to a texture like cooked shrimp after marinating in the acidic citrus juice for at least 30 minutes, and up to 4 hours for fully “cooked” shrimp ceviche.
So the answer is definitively yes, you can safely eat raw shrimp in ceviche as long as it has sufficiently marinated in an acidic citrus juice mixture.
Is Eating Raw Shrimp in Ceviche Safe? Tips for Safe Preparation
While the citrus juice does act as a cooking agent, it does not destroy all potential bacteria and parasites as thoroughly as actual heat. So there are some safety measures to keep in mind when making and consuming shrimp ceviche:
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Use Very Fresh, High Quality Shrimp: Most bacteria and parasites are killed off by the citric acid, but you should start with fresh, sushi-grade shrimp just to be safe. Purchase raw shrimp from a trusted fish market or grocery store.
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Marinate Correctly: Allow the shrimp to marinate in the citrus juice for at least 30 minutes, and up to 4 hours for fully cured texture. Acidity breaks down the tissue over time, so insufficient marinating means potentially harmful bacteria could still be present.
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Handle Properly: Follow proper food safety practices when prepping the shrimp, like safe thawing if frozen, washing hands, preventing cross-contamination, and storing at proper temperatures.
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When In Doubt, Cook: If you have any concerns over the freshness of the shrimp or safety of consuming raw seafood, go ahead and lightly cook the shrimp before assembling the ceviche.
Adhering to these ceviche safety tips will allow you to enjoy delicious shrimp ceviche worry-free! The seafood will become “cooked” by the citrus juice, making it perfectly safe to eat the raw shrimp in ceviche.
Step-By-Step Shrimp Ceviche Recipe
Ready to whip up a flavor-packed shrimp ceviche at home? Follow along with our recipe below:
Ingredients:
- 1 lb medium raw shrimp, peeled and deveined
- 1 cup freshly squeezed lime juice (from about 8 limes)
- 1⁄2 cup freshly squeezed lemon juice (from 2-3 lemons)
- 2 tbsp orange juice
- 1 small red onion, diced
- 1 jalapeño, minced
- 2 Roma tomatoes, diced
- 1 avocado, diced
- 1⁄4 cup chopped cilantro
- Kosher salt and black pepper to taste
- Tortilla chips, for serving
Directions:
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In a small bowl, combine the lime juice, lemon juice, orange juice, onion, and jalapeño. Stir to combine.
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Add the shrimp to the citrus mixture. Toss to coat the shrimp fully.
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Cover and refrigerate for 30 minutes to 1 hour to allow the citrus to “cook” the shrimp.
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Once marinated, add the tomatoes, avocado, cilantro, and a pinch of salt and pepper. Gently toss together.
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Taste and adjust seasoning if needed. Add more citrus juice or salt to taste.
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Serve shrimp ceviche chilled, with tortilla chips for dipping. Garnish with extra cilantro.
That’s all it takes to put together a fantastic shrimp ceviche in your own kitchen! The tangy citrus juice and fresh vegetables make a vibrant, refreshing treat.
Frequently Asked Questions About Shrimp Ceviche
Here are answers to some of the most common questions people have about making and eating shrimp ceviche:
Is lemon or lime juice better for ceviche?
Either Meyer lemon or lime juice work wonderfully in ceviche. Lime juice adds a bright, tart punch of flavor. Lemon has a milder acidity while still “cooking” the shrimp. Combining both is best, but you can also just use either one.
How long does shrimp need to marinate in ceviche?
For food safety, shrimp should marinate for a minimum of 30 minutes. Up to 1-4 hours allows the acid to fully penetrate the tissue and achieve a firm, cooked texture.
Can you use already cooked shrimp in ceviche?
It’s best to use raw shrimp, as pre-cooked shrimp can turn rubbery in the marinade. The citric acid cannot properly break down and “cook” already cooked proteins.
Should you discard the ceviche marinade after using?
Yes, it’s best to discard the marinade once done marinating the shrimp. The juice may harbor bacteria from the raw seafood, so should not be consumed.
Can you make ceviche ahead of time?
Ceviche really is best served fresh, right after marinating. The seafood will start to break down if sitting in citrus too long. You can prep ingredients up to marinating the shrimp 1-2 hours ahead.
What is the best way to dice an avocado for ceviche?
Carefully slice the avocado in half lengthwise around the pit. Remove pit, then score diced pattern in the flesh. Use a spoon to scoop and gently dice the avocado right in the skin to retain its shape for ceviche.
More Delicious Ways to Enjoy Shrimp
If you love shrimp as much as we do, try out some of these incredible shrimp recipes:
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Shrimp Scampi: Quick sauteed shrimp baked with lemon, butter and white wine.
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Shrimp Boil: Traditional low country boil with shrimp, smoked sausage, corn and potatoes.
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Shrimp Tacos: Spiced shrimp, crunchy cabbage, avocado and spicy crema piled high on warm corn tortillas.
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Shrimp Stir Fry: Velveted shrimp tossed with ginger, garlic, veggies and rice noodles.
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Shrimp Spring Rolls: Refreshing rice paper wraps with poached shrimp, vermicelli, mint and lettuce.
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Shrimp Fettuccine Alfredo: Tender shrimp and pasta smothered in the creamiest, garlicky alfredo sauce.
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Coconut Shrimp: Crispy panko breaded shrimp dipped in a sweet and spicy orange marmalade sauce.
The options for preparing succulent, flavorful shrimp dishes are endless! Ceviche showcases shrimp in its freshest, simplest form. For a taste of the tropics, whip up this easy shrimp ceviche recipe using the handy tips above. Just remember – raw shrimp is safe to enjoy in ceviche only when properly handled and marinated.
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.