It tastes great and is very fresh because it has lots of tomato, cucumber, avocado, onion, cilantro, jalapeño, and lots of shrimp that are flavored with citrus.
You’ve probably had ceviche. This is one of my favorite things to order at a Latin restaurant. It has fresh seafood and tasty toppings.
But have you ever made it? It’s really easy to do. And I’m confident that my shrimp ceviche recipe is the best shrimp ceviche. It has tomato, avocado, jalapeno, and more, giving it so much great flavor.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Ceviche is a bright, refreshing dish that’s popular in many Latin American cuisines. Traditionally made by “cooking” raw fish or seafood in citrus juice, ceviche is delicious but does require caution when using raw ingredients. This brings up the question – is it safe to use frozen shrimp to make ceviche? Let’s take a closer look.
An Overview of Ceviche
Ceviche consists of bite-size pieces of raw fish or seafood marinated in citrus juice, most commonly lemon or lime. Onion, chile pepper, cilantro, tomato and other ingredients are also commonly added. The citric acid “cooks” the seafood without heat, resulting in a tender, opaque texture similar to cooked fish.
This chemical reaction requires the seafood to be completely submerged in the acidic citrus juice for at least 15-30 minutes to fully penetrate the flesh So ceviche walks a fine line between raw and cooked
Using Frozen Shrimp for Ceviche
Ceviche is traditionally made with ultra-fresh seafood straight off the boat. But frozen shrimp can also work well, as long as proper precautions are taken:
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Use raw (uncooked) shrimp – Pre-cooked frozen shrimp may get rubbery after ceviche marinating Raw is best
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Thaw completely first – Let shrimp thaw overnight in the fridge or quicker in cold water. No ice crystals should remain.
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Check for quality – Use high-quality frozen shrimp with no signs of freezer burn or age.
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Marinate thoroughly – Allow 15-30 minutes for citrus to “cook” the shrimp fully.
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Use immediately – Don’t let ceviche with frozen shrimp sit before serving,
Is it Safe Though?
The high acidity of ceviche helps control bacteria, but there is still some risk when using raw seafood. To stay safe:
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Source high-quality frozen shrimp – From a reputable seller, with proper handling.
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Handle carefully – Thaw in fridge, not room temp. Prep ceviche quickly with clean utensils.
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Marinate sufficiently – Don’t skip or shorten the citrus bath step.
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When in doubt, cook – If worried, lightly sauté or boil shrimp first before using in ceviche.
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Use good judgement – If shrimp smells funny, discard. Don’t serve to those with immunity issues.
Tips for Delicious Ceviche with Frozen Shrimp
Follow these tips for best results when making ceviche with frozen shrimp:
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Smaller is better – Cut shrimp into 1/2″ dice to maximize marinade contact.
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Chill it – Let ceviche chill in fridge 1 hour after mixing to allow flavors to meld.
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Flavor it up – Add diced onion, tomato, chile, avocado, cilantro, etc.
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Use the lime – Lime juice is ideal for making shrimp ceviche.
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Adjust citrus to taste – Add more juice if needed for flavor and proper marinating time.
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Serve with style – Garnish with cilantro and serve ceviche with tortilla chips.
Safety Tips for Consuming Ceviche
To enjoy ceviche without worry:
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If making with raw seafood, source only sushi-grade.
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For extra assurance, briefly cook seafood before marinating.
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Allow full 15-30 minutes for citrus to “cook” seafood.
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Only serve fresh ceviche, not leftovers.
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Avoid if pregnant, elderly, or with immunity issues.
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Don’t double-dip with utensils once eating.
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Ceviche is safer with acidic citrus like lemon or lime juice.
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Err on the safe side if unsure about ingredients’ freshness.
What About Freezer Burn?
Freezer burned shrimp is risky to use for ceviche. Signs of freezer burn include:
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Dry, flaky flesh
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Discoloration
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Off odors
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Ice crystals
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Tough, chewy texture
The safety and quality is compromised. It’s best to avoid freezer burned shrimp in general, but especially for ceviche.
Handling Frozen Shrimp for Ceviche
To safely thaw, handle, and prep frozen shrimp for ceviche:
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Thaw overnight in refrigerator, or submerge bags in cold water until thawed.
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Once thawed, use immediately. Don’t refreeze.
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Inspect condition and give a good rinse under cold water.
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Pat dry thoroughly with paper towels.
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Dice, slice or chop shrimp into small pieces, ideally 1/2″ or less.
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Transfer to non-reactive bowl and marinate in citrus juice for 15-30 minutes.
Is Previously Frozen Shrimp Less Fresh?
Frozen shrimp is different than fresh-caught, but still works well in ceviche. Tips for best results:
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Buy reputable brands known for quality.
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Inspect carefully for signs of age or freezer burn.
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Thaw completely before marinating.
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Marinate sufficiently in citrus to fully “cook”.
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Chill ceviche 1 hour after mixing to meld flavors.
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Serve ceviche made with frozen shrimp immediately. Don’t let it sit.
Answers to Important Questions
Is it safe to use thawed cooked shrimp for ceviche?
It’s better to use raw shrimp. Pre-cooked may get rubbery.
Does freezing shrimp kill bacteria?
Freezing inhibits bacteria growth but does not kill them. Proper handling is still required.
Is frozen shrimp sushi-grade?
Not usually. Sushi-grade means the highest quality and freshness. Most frozen shrimp lacks that level.
Can you refreeze shrimp after thawing?
It is unsafe to refreeze thawed shrimp. Refreezing causes quality loss.
How long does ceviche last in the fridge?
Ceviche is best served freshly made. Leftovers should be discarded after 24 hours maximum.
What happens if you don’t marinate ceviche long enough?
The seafood may have a mushy, unpleasant texture and be unsafe if under-marinated.
The Verdict on Frozen Shrimp Ceviche
While frozen and thawed shrimp works surprisingly well for making ceviche, fresh-caught local shrimp is still ideal when available. However, with proper handling and full marinating, frozen shrimp can make a tasty ceviche. Pay close attention to shrimp quality, thawing, prep, and marinating time. When in doubt, take extra precautions. And enjoy your ceviche immediately for best flavor, texture and food safety.
Secrets To Great Ceviche
First and foremost, great ceviche starts with great seafood. That means you should buy it at a good fish market where the fish is sold often and the standards are high. I still like to buy my shrimp frozen, though, because most frozen seafood is frozen right on the boat after it’s caught, so it can be “fresher” than fresh. (Here’s how to thaw frozen shrimp. ).
What size for the shrimp? It doesn’t really matter, because you’re going to chop it up anyway.
Once you have great seafood, don’t water it down with less-than-great add-ins. That is, make sure that your avocado, tomatoes, cucumbers, onions, cilantro, and jalapeños are at their ripest and tastiest.
Plus, use fresh citrus juices, not bottled. They, too, have the most flavor.
I like my ceviche simple, with just good tortilla chips alongside. But plantain chips and even potato chips are also good. You can also serve your ceviche Peruvian-style with corn on the cob, lettuce leaves, and sweet potato slices. This will make it more of a meal.
If you want to be fancy, scoop your ceviche into individual glasses or small bowls. Martini glasses, stemless wine glasses, or ramekins, for example.
I tend to reach for one big family-style bowl so everyone can dig in. It’s more casual, like me. :).
If you have any marinade left over in the bowl after eating your ceviche, drink it up. This is especially important if you’re still buzzing from a wild night. Folks believe that these juices, which are called “leche de tigre” or “tiger’s milk,” can help people who have had too much to drink get better.
Does Ceviche Mean Raw Fish?
Maybe you’ve heard that ceviche is raw. That’s sort of true and sort of not. Ceviche—whether it’s made with shrimp, fish, or other shellfish—isn’t cooked with heat. Instead, the seafood is marinated in citrus juice, typically lime, lemon, or a combination. Over time, the acidity of the juice breaks down the proteins in the seafood, which is similar to what happens when you cook food. This makes the seafood opaque, firm, and taste and feel like cooked food. So it’s essentially cooked, just not in the way we’re most familiar with.
Why not just cook it over heat? Some recipes say to poach the shrimp briefly before marinating, and I agree if the shrimp isn’t very fresh. Instead, I like to let the sour citrus juices do their thing. It’s simpler, easier, more in line with the fresh and refreshing nature of ceviche, and does a better job of giving the seafood a citrus flavor all the way through.
BUT I know that some people don’t like the thought of seafood that hasn’t been cooked, even if the proteins aren’t fully formed. If that sounds like you or if you’re not sure how fresh your shrimp is, poach it for about three minutes until it’s just barely cooked. Then follow the steps in my recipe below with the cooked shrimp (click here to learn how to poach shrimp).
Since ceviche can be made in many different ways, you can try this recipe with white fish instead of shrimp. Still can’t get into ceviche? Try my Mexican Shrimp Cocktail, aka Coctel de Camarones.
Why You Should Be Buying Frozen Seafood (and Tips for Buying Frozen Seafood)
Is shrimp ceviche safe?
The safety of traditional shrimp ceviche depends entirely on the shrimp. While citrus juice has antimicrobial properties, it doesn’t fully “cook” the crustacean in the same way as, say, poaching. Like sushi, ceviche is totally safe as long as the shrimp is fresh and free of any harmful bacteria or parasites.
Can I eat raw shrimp?
Eating raw shrimp is not recommended. Raw shrimp can contain bacteria that can cause food poisoning. It is also a good source of purines, which can trigger gout attacks. If you want to eat shrimp, cook it thoroughly to reduce the risk of food poisoning and to help prevent gout attacks. Cook shrimp until it is opaque and pink to ensure that it is safe to eat.
Can you use frozen shrimp for ceviche?
After all, I like plenty of ceviche—all ceviche, really. Using frozen shrimp isn’t ideal—in the perfect world, I would shop for a fresh flaky white fish like yellowtail, grouper, fluke, flounder, hogfish, corvina, or fresh Key West shrimp.
Can you eat shrimp ceviche in summer?
Make shrimp ceviche once the weather starts to warm up! Featuring cilantro, red onions, avocado, and fresh citrus juice, this shrimp recipe makes a great addition to a summer meal outside. What is Ceviche? With the warm days of summer upon us, a great way to cool off is with ceviche! What is Shrimp Ceviche?