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!
Shrimp and lemon are a match made in culinary heaven. The briny sweetness of shrimp pairs perfectly with bright tangy lemon juice. But can simply marinating raw shrimp in lemon juice cook it safely? Does the acid in the lemon “cook” the shrimp enough to enjoy? Let’s explore the science behind cooking shrimp in lemon juice and how to make the most of this dynamic duo.
How Does Lemon Juice Cook Shrimp?
While lemon juice itself doesn’t actually cook shrimp, the acids it contains can denature the proteins and essentially “cure” raw shrimp, much like ceviche. Lemon juice has a very low pH meaning it’s highly acidic. As shrimp marinates in the acid it causes the proteins in the meat to denature or unwind. This chemical reaction, along with the acid “cooking” the exterior, turns the translucent flesh opaque and firm.
So while lemon juice alone won’t properly cook shrimp, the acids break down the structure enough to mimic the cooked texture and allow the flavors to intermingle. This effect is enhanced when paired with traditional cooking methods.
Factors that Determine Cooking Time
To fully cook shrimp with lemon juice, there are a few factors at play that impact total cooking time:
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Strength of acid – More acidic lemon juice will cook the shrimp faster Bottled juice tends to be more acidic than fresh
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Thickness – Larger, thicker shrimp need more time to denature proteins and reach food-safe temperatures.
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Temperature – Warmer temperatures allow for faster cooking. Marinated shrimp left at room temp cooks quicker than refrigerated.
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Marinating time – The longer shrimp sits in lemon juice, the more the acids can breakdown proteins.
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Cooking method – Pairing lemon juice with heat, like grilling or sautéing, expedites safe cooking.
Is it Safe to Eat Raw Shrimp Marinated in Lemon Juice?
Simply marinating raw shrimp in lemon juice alone does not make it safe to eat. According to USDA standards, shrimp should reach an internal temperature of 145°F to effectively kill any potential foodborne pathogens and parasites.
While the lemon causes proteins to denature and appears “cooked,” the temperature may not have reached safe levels. Plus, acid alone may not kill all dangerous bacteria.
For food safety, lemon juice works best as a flavor enhancer, rather than the sole cooking method. Combining the lemon marinade with proper cooking via steaming, grilling, sautéing etc. is the recommended approach.
How Long Does it Take to Cook Shrimp in Lemon Juice?
If using lemon juice as the only cooking method, shrimp would need to marinate for several hours to fully denature proteins. To reach food-safe temperatures, lemon juice alone could take 4-6 hours depending on the size of the shrimp.
For food safety and the best texture, it’s ideal to pair lemon marinating with another form of heat. Here are some general guidelines for cooking times when combined with other cooking methods:
- Grilling: 8-10 minutes
- Sautéing: 2-3 minutes per side
- Baking: 10-12 minutes at 375°F
- Boiling: 2-3 minutes
Start checking doneness after a few minutes of cooking to avoid overcooking. Once the flesh is opaque and firm with a slight curl, the shrimp is fully cooked.
Step-by-Step Instructions for Cooking Shrimp in Lemon Juice
Ready to unlock the magic of cooking shrimp in lemon juice? Follow these simple steps for citrus-infused perfection:
Ingredients:
- Shrimp, raw, peeled & deveined
- Lemon juice, from 2-3 lemons
- Olive oil or butter for cooking
- Salt, pepper, garlic powder, red pepper flakes (optional seasonings)
Directions:
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Rinse shrimp under cold water and pat dry. Place shrimp in a shallow dish.
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Coat shrimp fully with fresh lemon juice. Cover and refrigerate for 20-30 minutes.
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Heat a skillet over medium heat and add a drizzle of olive oil or pat of butter.
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Remove shrimp from marinade and season as desired. Discard leftover marinade.
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Once oil is shimmering, add shrimp in a single layer to avoid overcrowding. Cook for 2-3 minutes per side until opaque.
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Squeeze additional lemon juice over shrimp once cooked. Enjoy immediately!
Cooking Shrimp in Lemon Juice Infuses Bright Flavor
The magic of lemon juice in shrimp lies in its ability to impart incredible flavor in a short marinating time. Lemon permeates the flesh, adding zesty brightness and enhancing the sweetness of the shrimp. It’s an easy way to take shrimp from bland to grand with just a simple marinade.
Follow proper food handling and cooking methods, and you’ll be rewarded with restaurant-quality shrimp boasting a balance of citrus and brine. From grilled skewers to shrimp pasta or salads, a touch of lemon is often all it takes to bring shrimp to life.
So embrace this dynamic duo and say yes to cooking shrimp in lemon juice! Just be sure to avoid the risks of improper cooking methods. With the science-backed guidance above, you’ll gain confidence navigating the nuances of using citrus for flavor and food safety. Now get creative with all the tasty ways to highlight shrimp with a squeeze of lemon. Your taste buds and dinner guests will thank you.
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.
how to make Shrimp Ceviche
- First, set up all the ingredients
- Next, dice the cucumber, onion, peppers, and cilantro, and avocado.
- Then, chop the shrimps. You may rise pre-cooked, or raw shrimps. We used pre-cooked shrimps.
- Place the shrimps in a glass bowl. Put it in the fridge for 15 minutes after adding the lime and lemon juice.
- Next, stir in the chopped veggies, and mix well.
- Lastly, put the dish in the fridge with the lid on for two to three hours so the flavors can mix well.
The origin of ceviche is a debate but said to have originated from Peru. When you make ceviche, you use different kinds of raw fish that have been cured or cooked in citrus juices like lemon or lime. Also, other ingredients used in making ceviche are onion, chili or jalapeno, salt, cilantro, and coriander. Usually served cold as an appetizer.
When you make ceviche, the fish or shrimp is raw, and you let it “cook” in the lime or lemon juice. The raw fish needs to soak in the lemon juice for at least 15 minutes so that it is fully cooked. Some will use pre-cooked shrimps to make ceviche as we did on our ceviche recipe.
All ingredients used in making ceviche is healthy and clean. It is low in carbs and great for those that are on a keto diet. Besides that, enjoy as an appetizer, side dish, or a light lunch.
So many pronounce ceviche wrong. The correct way to pronounce ceviche is ‘she-vee-chay’.
Ceviche is great with a whole range of food! Veggies: avocado. corn on the cob. toasted corn kernels. jicama slaw. sweet potato. lettuce leaves. Starch: plantain chips or tostones. popcorn. flatbread. corn-filled tamales. Brazilian cheese puffs (Pão de Queijo) rice. With mains: tostadas, steak. lobster. baked snapper.
Shrimp ceviche lasts 2 days in the fridge. Store in an air-tight container and enjoy cold when ready to eat. Keep in mind the avocado may get discolored. This can be kept in the fridge for up to 4 days if the shrimp are already cooked and there are no avocados.
Shrimp ceviche will not freeze well so we don’t recommend freezing it. Eat and enjoy it as soon as you make it. If you need to store any leftovers, you can do so in the fridge for a few days.
Does raw shrimp cook in lime juice?
Does lemon juice Cook shrimp?
The answer is yes and no. While lemon juice can add flavor and acidity to cooked shrimp, it will not actually cook the shrimp. In order to cook shrimp, you need to use heat. However, if you are looking to add some extra flavor to your cooked shrimp, lemon juice is a great option. Lemon juice is a popular ingredient in many shrimp recipes.
How can one get all the lemon juice out of a lemon?
To get all the lemon juice out of the lemon, you need to squeeze it using a good juicer. Then you can remove a little of the pulp with a spoon and add it to the previously squeezed juice.
How do you cook shrimp with lemon juice and salt?
Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
How long can you leave shrimp in lemon juice?
You can leave shrimp in lemon juice for up to 30 minutes. Beyond that, the acidity of the lemon juice will start to break down the proteins in the shrimp, making them tough and rubbery. So if you want to keep your shrimp nice and fresh, don’t let them soak for more than half an hour.