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Shrimp ceviche is loaded with bright flavor, vibrant vegetables, and super tender shrimp. Easy to make and remarkably satisfying, it’s the perfect refreshing meal for hot weather days. If you’re looking for an authentic and easy shrimp ceviche recipe, look no further than this!
๐ฅ What Makes This Recipe So Good
- When I’m traveling, shrimp ceviche is one of these dishes I simply HAVE to have to really feel like I’m on vacation. It’s almost indulgent with its bright, tangy flavors and vibrant, ripe ingredients. Pair it with a sauvignon blanc or a glass of champagne and set that phone to Do Not Disturb!
- Ceviche is incredibly satisfying, with hearty ingredients like avocado and cucumber and protein-packed shrimp. It’s perfect for warm weather, too, because it fills you up but it’s so light and refreshing that you won’t feel heavy after eating it.
- If shrimp isn’t your thing, you can actually make ceviche with a variety of fish types. I love to use shrimp because it’s pretty economical, almost always available at the grocery store, and has a perfect mild flavor. Tuna ceviche is also delish, or you could use red snapper, salmon, tilapia, or even scallops or crab. Whatever you choose, just make sure it’s properly processed and meets FDA guidelines for consuming raw or undercooked seafood. For a deep-dive into all things related to raw fish consumption, check out this article on the topic.
๐ฉ๐ผโ๐ณ Chef’s Tips
I’ll get right to the point here. When it comes to ceviche, the shrimp is not cooked at any point.
The acidity in the lime juice and the lemon juice in essence “cure” the shrimp, creating an antimicrobial environment of sorts. While this can slow or kill pathogens, it’s not as effective as actually cooking shrimp.
Some things to keep in mind when consuming raw seafood:
- The citrus marinade does not kill bacteria or parasites. These can only be killed by thoroughly cooking shrimp at a high temperature.
- Opt for frozen shrimp, as the proper freezing process can help kill harmful parasites found in fresh shrimp. This does not make raw shrimp completely free of harmful bacteria or viruses, though.
- Use quality seafood that has been safely processed. Make sure your other ingredients are all fresh and optimal, too.
- Consume the ceviche immediately after making it. Do not consume shrimp that is grey or ceviche that has been sitting out for an hour or more.
- Be precise with your measurements. Not enough lemon and lime juice means the shrimp won’t cure properly. Too much lemon and lime juice will make the shrimp tough and rubbery.
- As always, we are not medical professionals or scientists, nor do we play them on the internet. We encourage you to follow FDA guidelines regarding food safety. Do not consume raw shrimp if you or anyone you’ll be serving is at high risk for foodborne illness. This group typically includes the elderly, pregnant people, young children, people with weakened immune systems, and people with low levels of stomach acid.
โ๏ธ Celebrate the Summer with These Recipes
- Sauteed Zucchini
- Strawberry Banana Cheesecake Salad
- Grilled Mango with Chili-Lime Salt
- Chicken Salad with Grapes
- Guacamole Salad (Chunky Avocado And Tomato Salad)
- Nashville Hot Chicken Dip
- Crockpot BBQ Chicken Sandwiches
- Vegan Peach Cobbler
- Roasted Potato Salad
- Southern Pineapple Casserole
- Caprese Sandwich (with Toasted Option)
- Irresistible Jalapeรฑo Corn Dip (Slow Cooker Recipe)
- Magic 2-Minute Fruity Frozen Margaritas
- Asparagus Salad
- Instant Pot Corn on the Cob with Honey Butter
Easy Shrimp Ceviche
This bright and citrusy shrimp ceviche is ultra flavorful and perfect for summer.
servings
Equipment
- Cutting board
- Sharp knife
- large mixing bowl
- Silicone spatula
- medium mixing bowl
Ingredients
For the Shrimp
- 1 pound raw shrimp deveined, peeled
- ยผ cup fresh lime juice juice from approximately 2 large limes
- ยผ cup fresh lemon juice juice from approximately 2 large lemons
For the Vegetables
- 1 large avocado approximately 10 ounces
- 1 cup diced red onion
- 1 cup diced cucumber
- 1 cup diced fresh tomatoes
- 2-4 tablespoons diced fresh jalapeรฑo approximately 1 medium pepper
- ยผ cup finely chopped cilantro approximately half of 1 bunch
- ยฝ cup fresh lime juice juice from approximately 4 large limes
- salt to taste
- freshly cracked black pepper to taste
Serving Suggestions (All Optional)
- saltine crackers
- tortilla chips
- hot sauce
- lime wedges
Instructions
- Place 1 pound raw shrimp on cutting board. Chop shrimp into bite-sized chunks. Transfer shrimp to large mixing bowl.
- Pour ยผ cup fresh lime juice and ยผ cup fresh lemon juice over chopped shrimp. Carefully stir or toss shrimp to cover all pieces in citrus juices, then set bowl aside. Let shrimp tenderize 15 minutes.
- While shrimp tenderizes, place 1 large avocado on cutting board. Cut avocado in half vertically, then remove pit and discard. Scoop out flesh of avocado and place on cutting board. Discard skin.
- Dice avocado flesh, then transfer avocado to medium mixing bowl. Add 1 cup diced red onion, 1 cup diced cucumber, 1 cup diced fresh tomatoes, 2-4 tablespoons diced fresh jalapeรฑo, ยผ cup finely chopped cilantro, and ยฝ cup fresh lime juice.
- Gently mix vegetables together until well incorporated, being careful not to mash avocado if possible.
- After shrimp has tenderized 15 minutes, transfer vegetable mixture into large mixing bowl with shrimp. Add salt and freshly cracked black pepper, then carefully stir ingredients together until well incorporated.
- Taste mixture and add salt or pepper as desired. When satisfied with flavor, transfer ceviche to serving bowl and serve immediately with saltine crackers, tortilla chips, hot sauce, and lime wedges.
- Shrimp: Any size shrimp will be fine.
- Tomatoes: Roma and cherry tomatoes work well here, but any type of tomato is fine.
- Jalapeรฑo: For a more mild heat, remove the stem, seeds, and core of the pepper before dicing it. For more heat, leave the seeds in the pepper and use them in your ceviche.
- Citrus Juice: Use the exact amounts of lime juice and lemon juice outlined here. If you use too little, the shrimp will not cure properly to be safe to consume. Too much, the shrimp will toughen and become rubbery.
Approximate Information for One Serving
Serving Size: 1 serving (ceviche only)Calories: 158calProtein: 12gFat: 8gSaturated Fat: 1gTrans Fat: 0.01gCholesterol: 95mgSodium: 435mgPotassium: 504mgTotal Carbs: 12gFiber: 4gSugar: 3gNet Carbs: 8gVitamin A: 543IUVitamin C: 30mgCalcium: 64mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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