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.
Shrimp ceviche is a bright, refreshing seafood dish that originated in Latin American cuisine. It features succulent shrimp marinated in citrus juices along with crunchy vegetables and zesty seasonings. This no-cook appetizer takes just minutes to prepare, making it an easy option for entertaining. But what exactly is shrimp ceviche made of, and how does it get that cooked texture without heat? Let’s take a closer look at the ingredients and techniques that make this dish so special.
A Brief History of Ceviche
The term “ceviche” refers to seafood that has been “cooked” by marinating it in citric acid. This technique originated in Peru and other coastal regions of South America where fresh fish and shellfish were abundant. The acid from lime or lemon juice causes the proteins in seafood to denature and take on a firm, opaque appearance akin to being cooked with heat.
Ceviche dates back over 2,000 years to pre-Incan civilizations along the Pacific coast who didn’t have access to heat sources for cooking. The Incas continued preparing ceviche as it was a good way to preserve fresh catch. When the Spanish arrived in the 16th century they added ingredients like onions chiles, and cilantro which are still used today.
From Peru, ceviche spread throughout Latin America and the Caribbean, taking on regional twists. The shrimp ceviche found in Mexico often includes tomato, avocado, and cucumber It’s frequently served with tortilla chips for scooping up the flavorful juices
The Star Ingredient: Shrimp
The most important component of shrimp ceviche is obviously the shrimp itself! Choosing fresh, high-quality shrimp is key to getting the best flavor and texture. Wild-caught shrimp have the most natural seafood taste. Go for medium to large shrimp that are peeled and deveined.
Both raw and cooked shrimp can be used for ceviche. Raw shrimp will “cook” from the acid marinade, taking on an opaque, firm appearance after 15-30 minutes. Pre-cooked shrimp can simply be tossed with the other ingredients. Opting for pre-cooked shrimp speeds up prep time.
In a recipe for 4-6 servings, you’ll need around 1-2 pounds of shrimp depending on the size. Dicing the shrimp into bite-sized pieces gives more exposed surface area for the citrus to “cook” the proteins.
The Magic of Citrus Juice
The citric acid in citrus juice works to denature and firm up the shrimp proteins much like heat does through cooking. Lemon and lime are the most common juices, but orange, grapefruit, or specialty citruses like yuzu can also be used.
A combination of lemon and lime is ideal, as the lemon adds bright, fruity acidity while the lime contributes a more tropical and aromatic note. For raw shrimp, marinate in 1/2 – 3/4 cup citrus juice until opaque. If using cooked shrimp, less juice is needed – around 1/4 cup lemon and 1/3 cup lime or orange.
Allow the citrus marinade to work its magic for at least 15 minutes. Too long and the acid can make the shrimp tough, so aim for 15-30 minutes. The shrimp will take on that hallmark ceviche texture – tender and opaque on the inside with firmer exterior.
Crisp Vegetables
Shrimp isn’t the only star in ceviche. Lots of fresh, crunchy vegetables add color, flavor, and texture contrast.
Onions are a must, providing bite and seasoning. Thin slices of red onion are traditional, but white, yellow, or green onions also work beautifully.
Tomatoes offer bright acidic juice and color. Go for firm Roma or cherry tomatoes.
Cucumbers add cool crunch and mild refreshing flavor. English or Persian cucumbers are best.
Avocados contribute rich creaminess when diced and gently folded in just before serving.
Cilantro, jalapeño, and bell peppers are also popular ceviche mix-ins. Play around with the veggie combo that suits your tastes!
Seasonings and More
Beyond citrus juice and veggies, shrimp ceviche relies on seasoning elements to make it really pop.
Salt brings out the flavors. Season to taste, starting with 1/4 to 1/2 teaspoon.
Onion and garlic amp up savoriness. Sautee them before mixing in for deeper flavor.
Chiles like serrano or jalapeño provide heat and spice. Adjust the amount to preference.
Cilantro adds fresh herbal notes. Its grassy flavor pairs perfectly with citrus.
Spices like cumin, oregano, and chili powder lend complexity.
Olive oil or avocado oil contribute richness in small amounts.
There’s room for customization with seasoning too. Change up the flavor profile with additions like mango, pineapple, coconut milk, or cilantro.
Putting It All Together
Now that we’ve covered the components, let’s talk technique. Here is a step-by-step overview for how to make classic shrimp ceviche:
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Prep your ingredients – dice shrimp, slice onions and veggies, juice citrus.
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If using raw shrimp, marinate in citrus juices for 15 minutes.
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Combine shrimp and citrus juices with onions, tomatoes, cucumbers, chiles, and cilantro in a non-reactive bowl.
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Season with salt, pepper, spices, and herbs. Adjust any additional seasoning to taste.
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Let marinate 15-30 minutes for flavors to meld.
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Right before serving, fold in diced avocado if desired.
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Serve shrimp ceviche chilled, with tortilla chips, crackers, or cucumber rounds on the side.
That’s all there is to it! Proper ratios of shrimp to citrus and crunchy veggie mix-ins is key. Letting the ceviche marinate completes the seafood “cooking” process and infuses everything with bright, bold flavor.
Tips for the Best Shrimp Ceviche
Here are some top tips to ensure your shrimp ceviche is perfection:
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Use impeccably fresh shrimp – this makes all the difference.
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Smaller shrimp pieces allow more surface area coverage from the marinade.
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Chill all ingredients before combining for optimal texture.
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Marinate for the minimal amount of time to prevent overcooking the shrimp.
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Add avocado at the last minute to prevent oxidation.
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Serve ceviche immediately after the marinade process for best flavor.
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Offer plenty of tortilla chips, saltine crackers, or cucumber slices alongside for scooping.
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Adjust citrus juice, salt, chiles, and herbs to fine tune the flavors to your liking.
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Play around with creative add-ins like mango, jicama, coconut, and more.
Why Shrimp Ceviche Shines
There are so many reasons to love shrimp ceviche. Here’s a quick recap:
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It’s refreshing and light yet packs a flavor punch.
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Minimal cooking required – just assemble and marinate.
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Endlessly customizable with different produce combos and flavor profiles.
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Highlights the bright, clean taste of fresh shrimp and citrus.
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It’s naturally gluten free and easily made dairy free.
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Fancy enough for parties, but fast enough for weeknights.
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Provides a serving of lean protein plus vitamin C from the citrus.
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
What is shrimp ceviche made of?
Shrimp Ceviche, or Ceviche de Camaron, is made by marinating plump shrimp, onions, tomatoes, bell pepper, and cilantro in a refreshing combination of freshly squeezed lime, lemon, orange, and grapefruit juice. Enjoy this light, healthy, and super easy-to-make appetizer or snack with tortilla chips, avocado, or crispy plantain chips.
What is ceviche made of?
Essentially, ceviche is a seafood dish made from raw fish that’s been ‘cooked’ in citrus juice. It’s typically mixed with a spicy pepper of some kind as well as onion and fresh cilantro. Ceviche can be served simply with the seafood, or it can be served with additional veggies like I’ve done with this recipe.
Does ceviche have a crustacean?
Just like with Mediterranean Shrimp Kabobs or Garlic-Parmesan Grilled Shrimp, the quick-cooking crustacean is the perfect protein for a fancy-feeling yet super fast and easy appetizer. Traditionally, ceviche is fully “cooked” in the citrus, but not everyone is comfortable with the idea of eating fish or seafood in this way.
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?