If you’re craving a refreshing and vibrant appetizer that bursts with zesty flavors, then this Shrimp Ceviche Recipe is your new best friend. Bright lime and lemon juices “cook” tender shrimp in a marinade that’s fresh, tangy, and irresistibly light. Mixed with crisp veggies like cucumber and red onion, fiery jalapeño, and aromatic cilantro, this dish presents a perfect balance of textures and tastes that wakes up your palate. Whether you’re hosting a summer gathering or just want a light snack, this ceviche captures the essence of coastal Latin American cuisine without any fuss. It’s simple to prepare but feels indulgent with each bite, making it a must-try for seafood lovers everywhere.
Ingredients You’ll Need
Getting the ingredients right is the secret to a fantastic Shrimp Ceviche Recipe. Each component plays a key role: from the tangy citrus that cures the shrimp to the fresh vegetables that add crunch and color, every item enhances the final dish’s brightness and balance.
- 1 pound raw shrimp (peeled, deveined, and chopped): Fresh, high-quality shrimp create a tender, juicy base for the ceviche.
- 1 cup fresh lime juice (about 8–10 limes): Essential for “cooking” the shrimp and adding zesty acidity.
- 1/2 cup fresh lemon juice (about 3–4 lemons): Adds brightness and complements the lime’s flavor perfectly.
- 1/2 cup red onion (finely diced): Offers a crisp crunch and a touch of sharpness.
- 1 cup roma tomatoes (seeded and diced): Bring juicy sweetness and pop of color.
- 1 jalapeño (seeded and minced): Adds just the right amount of heat without overwhelming the dish.
- 1 cucumber (peeled, seeded, and diced): Brings refreshing coolness and a crisp texture.
- 1/4 cup fresh cilantro (chopped): Brings herbaceous notes that brighten the ceviche.
- Salt and black pepper to taste: Essential for seasoning and balancing flavors.
- 1 avocado (diced, optional): Adds creamy richness and smooth contrast to the tangy citrus.
- Tortilla chips or tostadas for serving: Perfect for scooping up this flavorful ceviche.
How to Make Shrimp Ceviche Recipe
Step 1: Marinate the Shrimp in Citrus
Start by placing the chopped raw shrimp in a glass or non-reactive bowl—avoid metal as it can affect flavor. Pour fresh lime and lemon juices over the shrimp until they are fully submerged. Cover the bowl and refrigerate for 30 to 60 minutes. During this time, the citrus juice will “cook” the shrimp, turning them opaque and tender. Stir gently every 15 minutes to ensure even marination and maximum flavor absorption. This step is crucial as it transforms raw shrimp into the perfect ceviche texture without any heat.
Step 2: Drain and Combine the Vegetables
Once the shrimp are opaque and firm, drain off about half of the citrus marinade to prevent the ceviche from becoming overly sour. Next, add the finely diced red onion, tomatoes, minced jalapeño, cucumber, and chopped cilantro to the bowl. These vegetables add layers of crunch, spice, and freshness that complement the shrimp beautifully. Give everything a gentle toss to combine well without breaking up the tender shrimp pieces.
Step 3: Add Avocado and Season
Just before serving, gently fold in the diced avocado if you’re using it. It adds a silky, buttery contrast to the acidic citrus and crisp vegetables. Season the ceviche with salt and freshly ground black pepper to taste. Remember, seasoning is key to bringing all these fresh ingredients together harmoniously. Give the mixture a final careful stir and keep chilled until you’re ready to enjoy.
How to Serve Shrimp Ceviche Recipe
Garnishes
Simple garnishes like a sprig of fresh cilantro or a few thin slices of jalapeño add a lovely visual appeal and an extra hit of aroma or spice. You can also squeeze a little extra lime over the top just before serving to boost the zesty brightness.
Side Dishes
This ceviche shines best as a light appetizer paired with crunchy tortilla chips or crispy tostadas for scooping. For a heartier meal, serve alongside a cold Mexican beer or a refreshing glass of white wine to complement the citrusy flavors beautifully.
Creative Ways to Present
For something fun and festive, serve the Shrimp Ceviche Recipe in individual small bowls or clear glasses. Layering it with avocado slices or cucumber ribbons creates an elegant touch for parties. Another popular presentation is spooning it into crispy avocado halves for a stunning and edible dishware alternative.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s so tasty you might not!), place the ceviche in an airtight container and refrigerate for up to 24 hours. Keep in mind that the shrimp will continue to “cook” and soften in the citrus, and vegetables can become soggy if stored too long.
Freezing
Freezing shrimp ceviche is not recommended, as the texture of both the shrimp and fresh vegetables will deteriorate. The refreshing crunch and delicate citrus-marinated shrimp lose their appeal after freezing and thawing.
Reheating
This dish is meant to be enjoyed cold, so reheating is not necessary. Simply give it a gentle stir if chilled for some time, and serve fresh with your favorite chips or tostadas. If you want warm accompaniments, serve with heated tortillas or other warm Mexican sides.
FAQs
Can I use cooked shrimp instead of raw?
While cooked shrimp can be used, the classic Shrimp Ceviche Recipe relies on raw shrimp marinated in citrus for that authentic texture and flavor. If you prefer, blanch the shrimp for 1 minute in boiling water before marinating to ensure safety, but be aware that the marination won’t “cook” the shrimp as fully.
How spicy is this ceviche with jalapeño?
The jalapeño adds a gentle heat that complements the fresh ingredients without overwhelming them. You can adjust the spice by using less jalapeño or removing the seeds for a milder flavor.
Can I prepare this ceviche ahead of time?
You can prepare and marinate the shrimp up to 1 hour ahead, but it’s best to add avocado just before serving to prevent browning. For optimal texture, assemble all ingredients shortly before serving.
Is this dish gluten-free and dairy-free?
Yes, this Shrimp Ceviche Recipe is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions or preferences. Just ensure the tortilla chips or tostadas you use are gluten-free if necessary.
How can I make this ceviche less tart?
If you find the citrus too strong, drain more of the marinade after the shrimp have turned opaque, or add more diced tomatoes and cucumber to balance the acidity with sweetness and crunch.
Final Thoughts
This Shrimp Ceviche Recipe is a sunshine-filled dish that brings the vibrant taste of the coast right to your table in under an hour. It’s fresh, flavorful, and surprisingly simple to make, perfect for impressing friends or enjoying a light, healthy treat any day. Don’t hesitate to give it a try—you might just find it becoming your go-to recipe for warm weather gatherings or whenever you want a burst of something truly delicious and refreshing.
Print
Shrimp Ceviche Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (cooked in citrus)
- Total Time: 1 hour (including marination)
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Gluten Free
Description
Shrimp Ceviche is a refreshing Latin American appetizer featuring raw shrimp marinated in fresh lime and lemon juice, which ‘cooks’ the shrimp without heat. Mixed with vibrant ingredients like red onion, tomatoes, jalapeño, cucumber, and cilantro, this zesty dish is served chilled, often accompanied by tortilla chips or tostadas for added crunch. Perfect for a light, healthy starter with bright citrus flavors and a hint of spice.
Ingredients
Shrimp and Marinade
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1 cup fresh lime juice (about 8–10 limes)
- 1/2 cup fresh lemon juice (about 3–4 lemons)
Vegetables and Herbs
- 1/2 cup red onion, finely diced
- 1 cup roma tomatoes, seeded and diced
- 1 jalapeño, seeded and minced
- 1 cucumber, peeled, seeded, and diced
- 1/4 cup fresh cilantro, chopped
Additional Ingredients
- Salt and black pepper, to taste
- 1 avocado, diced (optional)
- Tortilla chips or tostadas, for serving
Instructions
- Marinate the Shrimp: Place the chopped shrimp in a glass or non-reactive bowl. Pour the fresh lime and lemon juice over the shrimp until they are fully submerged. Cover the bowl and refrigerate for 30–60 minutes, stirring occasionally to ensure even marination. The acid in the citrus juice will ‘cook’ the shrimp, turning them opaque.
- Drain Excess Juice: When the shrimp have turned fully opaque, indicating they are ‘cooked,’ drain off about half of the citrus juice to prevent the ceviche from becoming too sour.
- Combine Vegetables and Season: Add the finely diced red onion, roma tomatoes, minced jalapeño, diced cucumber, and chopped cilantro to the shrimp. Season the mixture with salt and black pepper to taste, gently stirring to combine all ingredients evenly.
- Add Avocado: Just before serving, gently fold in the diced avocado if using, to add creaminess and balance the flavors.
- Serve: Serve the shrimp ceviche chilled with tortilla chips or on tostadas as a fresh and vibrant appetizer.
Notes
- Use the freshest shrimp possible for optimal flavor and food safety.
- Optional blanching: Boil shrimp in water for 1 minute before marinating if you prefer partially cooked shrimp.
- Adjust the heat level by increasing or decreasing the amount of jalapeño to your taste.
- For a dairy-free and gluten-free option, omit any accompaniments that are not certified gluten-free.
