Shrimp Ceviche – If you’re craving something fresh, zesty, and bursting with flavor. This Shrimp Ceviche Recipe. Is exactly what you need! With tender shrimp, juicy tomatoes, creamy avocado, and a kick of jalapeño. All marinated in tangy lime juice. This dish is a refreshing appetizer. That will transport you straight. To a Mexican beach. Ready in just over an hour. It’s the perfect recipe for warm days. When you want something light. But satisfying.
The first time I made this Shrimp Ceviche. I was a bit nervous about “cooking” shrimp. With just lime juice. But after my husband took the first bite. His eyes lit up. And I knew I had a winner on my hands. My little one. Who usually shies away from anything. With a hint of spice. Couldn’t resist scooping up the ceviche. With tortilla chips. It’s now a family favorite. Especially during summer BBQs. Or as a quick. And healthy snack.
What makes this Shrimp Ceviche truly special?
This Shrimp Ceviche is not only delicious. But also incredibly versatile. Whether you’re serving it as a starter, a light meal, or even a taco filling. It’s sure to impress. Plus, it’s packed with protein, healthy fats, and fresh vegetables. Making it as nutritious. As it is tasty. The bright lime juice. Not only adds flavor. But also naturally “cooks” the shrimp. Giving you a dish. That’s as fascinating. As it is flavorful.
What You Need To Make This Shrimp Ceviche Recipe?
Shrimp: You can use either raw. Or cooked shrimp for this recipe. If using raw. Ensure they marinate long enough. In lime juice to “cook” through.
Lime Juice: Freshly squeezed lime juice is essential. For the best flavor. Avoid bottled lime juice. As it can taste artificial.
Tomato and Avocado: Dice the avocado. Just before combining. With the shrimp to prevent browning.
Cilantro and Jalapeño: These add freshness. And a bit of heat. Adjust the jalapeño. To your taste.
Salt and Pepper: Be cautious with salt. Since tortilla chips, often served with ceviche. Are already salty.
Steps To Make Shrimp Ceviche:
Step 1: Thaw the Shrimp: If you’re starting with frozen shrimp. Place them in a medium bowl. And cover them with warm tap water. Let them thaw for about 10 minutes. Meanwhile, get your lime juice ready. By squeezing the limes into a large bowl. Trust me, freshly squeezed lime juice. Makes all the difference. No bottled juice allowed here!
Step 2: Prepare the Shrimp: Once thawed, drain the shrimp. And give them a gentle squeeze. To remove any excess water. Dice them into bite-sized pieces. And toss them into the bowl with your lime juice. Depending on whether your shrimp are raw or cooked. You’ll need to marinate them differently: cooked shrimp should marinate for about 15 minutes. While raw shrimp need a good 1.5 hours. Or until they’re opaque and pink. The acidity in the lime juice will “cook” the shrimp. So don’t rush this step.
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Step 3: Chop the Veggies: While the shrimp is marinating. Dice your tomato, avocado, red onion, cilantro, and jalapeño. If you’re working with raw shrimp. Pop the veggies in the fridge. Until you’re ready to mix everything together. For the avocado. It’s best to dice it just before combining everything. To keep it from turning brown.
Step 4: Combine and Season: Once your shrimp has marinated. It’s time to bring everything together. Add the diced veggies to the shrimp. And lime juice mixture. Then give it all a good stir. Taste and season with salt and pepper. Keeping in mind. That your tortilla chips might add extra saltiness. Adjust to your liking. After doing a taste test with a chip.
Step 5: Serve: Serve your Shrimp Ceviche cold. Either with tortilla chips. On a tostada. Or even as a refreshing taco filling. Enjoy!
Tip:
For the best shrimp ceviche. Always use freshly squeezed lime juice—never bottled. The freshness of the lime juice is key. To properly “cooking” the shrimp. Which gives the ceviche. Its authentic texture. And bright flavor. If using raw shrimp. Make sure to marinate it long enough. So it becomes opaque and firm. Ensuring it’s fully “cooked” by the acidity. Also, wait to dice the avocado. Until just before serving. To keep it vibrant. And prevent browning.
Frequently Asked Questions:
Can I use pre-cooked shrimp for this ceviche?
Absolutely! If you use pre-cooked shrimp. The marinating time will be shorter. Just about 15 minutes. The lime juice will still infuse the shrimp. With its zesty flavor.
How long does shrimp ceviche last in the fridge?
Shrimp ceviche is best enjoyed fresh. But it can be stored in the fridge. For up to 24 hours. Just keep in mind. That the avocado might brown slightly. And the shrimp may continue to marinate, affecting texture.
Can I make shrimp ceviche ahead of time?
Yes. You can prepare the ingredients ahead of time. But I recommend combining everything just before serving. To keep the flavors fresh. And the avocado bright.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Shrimp Ceviche Recipe
Ingredients
- 1 pound raw or cooked shrimp peeled, deveined & tails off
- 3/4 c fresh lime juice from 6 large limes
- 1 large tomato diced
- 1 large avocado diced
- 1/2 c red onion minced
- 1/2 c cilantro minced
- 1 jalapeño seeded & diced
- Salt and pepper to taste about 1/2 teaspoon salt recommended
Instructions
- Start by thawing your shrimp if frozen. Just soak them in warm water. For about 10 minutes. While you wait, juice your limes. To get that fresh, tangy flavor.
- Once thawed, dice the shrimp into bite-sized pieces. And toss them into a bowl with the lime juice. Let them marinate—15 minutes if the shrimp are pre-cooked. Or give them 1.5 hours if raw. So the lime juice can "cook" them to perfection.
- While the shrimp is soaking up all that citrus goodness. Chop up your tomato, avocado, onion, cilantro, and jalapeño. If you’re using raw shrimp. Keep the veggies chilled. Until you’re ready to mix.
- Combine the marinated shrimp. With your chopped veggies. And season with salt and pepper. Grab a tortilla chip. Taste it, and adjust the seasoning as needed.
- Serve your ceviche chilled. Paired with tortilla chips, atop tostadas. Or even stuffed into tacos. For a refreshing twist!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
