We will be showing you how to make this easy and simple shrimp ceviche recipe. Light, fresh, and flavorful with no cooking required. Made with simple ingredients and the perfect appetizer for a crowd. Ceviche is low in carbs and thus keto-friendly.
This easy shrimp ceviche recipe is made with shrimps, avocado, cucumber, onions, Jalapeño, cilantro, and lime. It takes just about 15 minutes or less to put together and very flavorful. Also, we like to use shrimp that have already been cooked in our ceviche, but you can use raw shrimp and let them cook in the lemon and lime juice. Either way, you go with will depend on your preference. We almost always use pre-cooked shrimps. Finally, this is the best ceviche recipe ever, and we know you’ll love it as much as we do.
If you want more tasty seafood recipes, check out my Crispy Baked Coconut Shrimp or my Healthy Avocado Tuna Salad!
Enjoying Raw Shrimp Safely with Lemon Marinade A Guide
As a seafood lover, I’m always looking for new ways to enjoy the briny bounty of the ocean One preparation method I’ve become intrigued by is eating raw shrimp marinated in lemon or lime juice, also known as ceviche. The acid from the citrus is said to “cook” the shrimp, making it safe to eat without heat But is this traditional ceviche technique actually safe? In this article, I’ll explore the ins and outs of consuming raw shrimp lemon marinade, from storage and prep to marinating times. Read on to get the full low-down on savoring shrimp ceviche safely.
Can You Eat Raw Shrimp Soaked in Lemon Juice?
Provided you take the right precautions, marinating raw shrimp in lemon or lime juice can make it safe to eat without cooking. Here’s a quick rundown:
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The high acidity effectively denatures proteins, mimicking the effects of heat to “cook” the shrimp.
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Marinating for at least 30 minutes allows citric acid time to kill potentially harmful bacteria.
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Using fresh, properly handled shrimp reduces risks of contamination.
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Freezing shrimp before marinating adds an extra safety buffer against parasites.
So yes, enjoying raw shrimp after lemon marinating is possible with smart preparation. But it’s crucial to follow best practices to eat ceviche safely. Next, I’ll go over guidelines for storing, prepping and marinating shrimp for ceviche.
Proper Handling of Shrimp for Ceviche
Since ceviche shrimp is uncooked, starting with high-quality, fresh shrimp and preventing contamination is paramount. Here are some tips:
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Purchase raw, shell-on shrimp and peel just before using. The shell protects flesh.
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Opt for wild-caught U.S. shrimp if possible, which has fewer risks.
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Ensure shrimp smells fresh, not fishy or ammonia-like. Discard any discolored or mushy shrimp.
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Keep raw shrimp chilled at 40°F or below until ready to marinate. Don’t let it sit at room temp.
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Wash hands, prep tools, cutting boards before and after handling raw shrimp. Avoid cross-contamination.
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Use a glass or non-reactive bowl for marinating. Acid can react with metal.
Following strict cold storage, sanitation and handling procedures reduces potential hazards when marinating shrimp. Always inspect raw shrimp closely and discard any that seem questionable.
Marinating Time Needed for Safe Shrimp Ceviche
Once your raw shrimp is prepped, the magic of ceviche relies on giving the citrus juice enough contact time to “cook” the shrimp. But how long should you marinate shrimp in lemon before eating it? Here are general guidelines:
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30 minutes minimum – Allows citric acid to start denaturing proteins and killing microbes.
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1-2 hours ideal – Gives adequate time for citric acid to penetrate flesh fully and “cook”through.
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3 hours max – Much longer can make shrimp mushy in texture.
I recommend starting checking doneness and texture after an hour, and marinate up to 2 hours for peace of mind. If shrimp flesh becomes opaque and firm, it’s ready to eat. For added assurance, freeze shrimp for 7-14 days before marinating to kill any parasites.
Monitoring Time and Temperature
To keep ceviche shrimp safe, it’s important to control time and temperature during marinating:
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Marinate at room temp, not above 40°F to inhibit bacterial growth.
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Start timing after lemon juice is added, not when shrimp is peeled.
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Discard if not eaten within 4 hours after fully marinated.
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Don’t freeze or store marinated shrimp after citrus bath.
With raw seafood prep, tighter control over time and temperature improves safety. Make sure to account only for the time shrimp is interacting with citrus, and don’t let it linger too long once ready.
Choosing Your Marinade – Lemon vs. Lime Juice
When making ceviche, citrus juice provides the acidity needed to “cook” the shrimp. Which is better, lemon or lime juice?
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Both contain similar levels of citric acid, around 5-6%.
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Lime adds a more tropical, zesty flavor. Lemon has a cleaner, sharper citrus taste.
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Use freshly squeezed juice just before marinating for best flavor and acidity.
Either lemon or lime juice makes an effective marinade. I suggest letting your taste preferences and the dish flavors guide which to use. Combining both juices can provide a nice blend of citrus flavors too.
Additional Ceviche Marinade Ingredients
Beyond citrus, feel free to add other ingredients to infuse your shrimp ceviche with extra flavor:
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Onion, tomato, cucumber – Provides diced texture and freshness
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Cilantro, parsley, mint – Brings herbal notes
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Jalapeño, serrano – Adds a spicy kick if desired
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Avocado, mango – Contributes creaminess and tropical fruit flavors
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Olive oil, salt – Enhances umami savoriness
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Pepper, garlic – Seasons the shrimp
Tailor your ceviche marinade ingredients to suit your taste buds. Just be sure to wait until the raw shrimp has marinated fully before adding produce or herbs, which can transfer bacteria.
Serving and Presenting Your Shrimp Ceviche
Once your shrimp has marinated sufficiently in lemon juice to be safe, it’s time to plate up your ceviche masterpiece. Here are some serving suggestions:
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Nestle ceviche in lettuce cups for messy-free eating
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Spoon into an avocado half for a nutrition-packed appetizer
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Pile on top of tostadas or crunchy plantain chips for contrasting textures
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Mix with diced mango, tomato, onion, cilantro for a vibrant salad
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Accompany with sides like guacamole, salsa, sliced radishes
However you choose to serve it, shrimp ceviche makes a light, refreshing meal full of bright citrus flavors and tender shrimp. It’s the perfect appetizer for patio dining or potlucks.
Storing Leftover Ceviche Correctly
With leftover ceviche, take care to store it safely:
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Keep ceviche chilled at 40°F or below if not eating within 4 hours of marinating.
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Transfer to an airtight container, making sure shrimp stays submerged in juice.
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Consume within 3 days for peak quality and freshness.
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Discard if shrimp odor, texture or appearance changes.
As with any raw seafood dish, err on the side of caution with ceviche storage. When in doubt, throw it out.
The Verdict on Raw Shrimp Ceviche
recipe notes and tips
- Peel and cut your onions very small. You don’t want a lot of spicy raw onion. It’s easy to cut the red onion into thin slices with a mandoline.
- Don’t skimp on the cilantro. Like guacamole, ceviche needs a lot of cilantro to keep the flavors from being too strong.
- Add a spicy kick. A few drops of Tabasco (or your favorite hot sauce) will give your ceviche just the right amount of heat. It also adds flavor from the vinegar and spices.
- 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.
- Add orange for a subtle but satisfying twist. Adding a little orange or lemon juice along with the lime juice gives it a nice, mild flavor that goes well with the lime. Adding orange juice also gives it a nice little sweetness that goes well with the spice.
- You can use firm white fish, bay scallops, or even sliced octopus instead of some of the shrimp.
ingredients you will need
- Shrimp: Extra large, peeled, and deveined. They can be raw or pre-cooked.
- Citrus: Fresh lime and lemon juice.
- Veggies: Red onion, cucumber.
- Jalapenos: Deseeded and minced.
- Avocado: Diced.
- Cilantro: Chopped.
Does raw shrimp cook in lime juice?
Can you eat raw shrimp?
The answer is yes, but it’s not necessarily the best idea. Raw shrimp can be contaminated with bacteria and parasites, which can cause food poisoning. If you’re going to eat raw shrimp, be sure to buy it from a reputable source and take care to clean it thoroughly before eating. And as always, consult with your doctor if you have any concerns.
Is shrimp healthy to eat?
Shrimp is very healthy to eat, unless you have an allergy to shellfish. Shrimp is great because it is a low calorie, high protein food that is relatively inexpensive. Shrimp is also very versatile, so there are many recipes out there, meaning that you can eat shrimp multiple times a week each time in a different way. Don’t make shrimp your only protein source, because a healthy diet is also a varied diet.
Can you eat raw shrimp with lime?
Raw shrimp can be eaten with lime as a way to add flavor and extra nutrients. Lime is a good source of vitamin C, which helps the body absorb iron from food. Adding lime to your raw shrimp also adds a tart flavor that can perk up any dish. So go ahead and give it a try!
Can you cook raw shrimp?
Raw shrimp should only be used if you plan on cooking it immediately. Be sure to thaw the shrimp completely before cooking, and never leave raw shrimp at room temperature for more than two hours. When cooked properly, raw shrimp will have a pink color and firm texture. If the shrimp is white or translucent, it is overcooked.