Shrimp Ceviche
Shrimp ceviche made from simple, fresh ingredients is a fantastic appetizer I can’t get enough of. Juicy shrimp is marinated in citrus juice and turned into a vibrant salad with tomatoes, cucumber, jalapeño, onion, mangoes, and cilantro. A feast for the eyes (and the mouth)! 😍
I’m a huge shrimp fan with loads of recipes to prove it, but this one is extra special to me. It’s so light and refreshing and comes together in minutes. Quick, easy, beautiful, and delicious—it’s everything a recipe should be.
It’s also a great appetizer for entertaining. The bright colors and zesty flavors will make quite an impression on your friends and family. In fact, I can almost guarantee they’ll go back for a second helping – my guests always do! 😉
Is There Raw Seafood in Shrimp Ceviche?
For my version of ceviche (seviche or cebiche), I use cooked shrimp to bring the recipe together quickly. And IMO, the shrimp tastes a lot better when pre-cooked first. That said, most traditional recipes call for raw shrimp, and the process is pretty fascinating.
The acidic marinade “cooks” the fresh shrimp and turns them firm and pink as if exposed to heat. If you choose raw shrimp, peel and devein them first, and then marinate them in lemon and lime juice for 10 minutes while chopping the veggies. They’ll turn pink and opaque. Then, chill the shrimp in the fridge for an hour to ensure the marinade thoroughly infuses it.
How to Make Shrimp Ceviche
- Cook Shrimp: Bring a large pot of salted water to a boil over high heat. Then turn off the heat, add the shrimp, and let it sit until the shrimp turn pink and cook through (2-3 minutes). (Photo 1)
- Cool: Remove the shrimp with a slotted spoon and put them in a bowl of ice water to stop them from cooking. Drain in a colander, let cool, then chop them into bite-size pieces (about ½ inch). (Photo 2)
- Salad: In a large glass bowl, combine shrimp, tomatoes, cucumber, jalapeno, mango, onions, and cilantro. (Photo 3)
- Dressing: In a small bowl, whisk the lemon, lime, and orange juices. Pour the mixture into the shrimp and tomato mixture and season with salt and pepper. Cover it with plastic wrap and let them marinate in the refrigerator for about an hour. (Photos 4-6)
- Serve: When ready, add avocado and serve your ceviche with tortilla chips if desired.
Recipe Variations
- Shrimp swap. Ceviche is great with different seafood. Try it with scallops, octopus, squid, or any firm-fleshed white fish (like halibut or sea bass).
- Make it fruity! You can swap out the shrimp for berries for a sweet fruit ceviche.
- Go vegetarian. Use sauteed sliced mushrooms instead of shrimp to get a rich source of umami in the mix.
- Shrimp cocktail. Add a cup or two of tomato juice for an authentic Mexican shrimp cocktail. Then, serve it in a fancy cocktail glass.
Tips and Tricks
- Always use freshly squeezed juice for the best results here. The stuff that comes from a bottle won’t come close to creating the fresh, acidic flavor we’re looking for.
- Use extra small shrimp that are already bite-sized to skip chopping the shrimp.
- Want to pump up the heat in this recipe? Don’t deseed or devein the jalapeno. They’re sure to pack a punch when left fully intact. 🥵
Make-Ahead and Storage Instructions
You can make shrimp ceviche up to eight hours ahead and leave it chilling in the fridge before serving. However, hold off on adding the avocado until you’re ready to dig in to avoid unsightly browning.
Refrigerate leftover ceviche in an airtight container, but be ready to finish it off within a day or two.
FAQs
Sure! Just thaw them before following the recipe instructions.
Eating shrimp with the vein won’t kill you if properly cooked. Still, deveining is important because your ceviche will feel a little grainy if you skip it. Plus, spotting a full shrimp intestine when you’re about to dig into some ceviche can be a little off-putting, to say the least. 🤢
Not a great idea, but you can make it in the morning if you’re serving it that evening. The acidic juices overcook the shrimp, causing them to lose their firmness and turn mushy. That’s why I don’t make it more than 8 hours ahead and eat leftovers within a day or two.
What Goes With Shrimp Ceviche
All the dippers! Try serving shrimp ceviche with homemade pita chips, plantain chips, toasted baguettes, tortilla chips, or a combination of these. 🤤
Shrimp ceviche is also a great appetizer before digging into other seafood dishes. Try serving it before rolling out a delicious lobster thermidor or a seafood pasta like salmon pasta.
More Decadent Seafood Recipes You’ll Love
- Shrimp Salad
- Grilled Scallops
- Grilled Lobster Tail
- Baked Cod
- New England Clam Chowder
- Crawfish Etouffee
By Imma
This blog post was originally published in July 2019 and has been updated with additional tips
Shrimp Ceviche
Ingredients
- 1 pound (450g) cooked shrimp, peeled and deveined
- 1 cup (180g) Roma tomatoes, seeded and diced
- ½ cup (70-75g) cucumbers, diced
- 1 large ripe mango, diced (about 1½ cups)
- 1 whole jalapeno pepper, minced (seeds and vein removed)
- ¼ cup (40g) finely diced red onion
- ½ cup (30g) chopped fresh cilantro
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- ¼ cup (60ml) fresh lime juice (about 3 limes)
- ½ cup (120ml) freshly squeezed orange juice
- salt and freshly ground pepper to taste
- 1 avocado, peeled, pitted, and diced
- tortilla chips for serving
Instructions
- If using raw shrimp, bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and let them sit until pink and cooked through (2-3 minutes).
- Remove the shrimp with a slotted spoon and put them in a bowl of ice water to stop the cooking process. Drain in a colander, then chop them into bite-size pieces (about ½ inch).
- Combine the shrimp, tomatoes, cucumber, jalapeno, mango, onions, and cilantro in a large glass bowl.
- In a small bowl, whisk the lemon, lime, and orange juices. Pour over the shrimp salad mixture, season with salt and pepper to taste, cover with a plastic, and marinate it in the refrigerator for about 1 hour.
- When ready to serve, stir in the avocado and serve with tortilla chips or other dippers.
Tips & Notes:
- Skip step 1 if using pre-cooked shrimp
- Freshly squeezed lemon, lime, and orange juices deliver the best results. This isn’t the time to use the bottled stuff
- If the ceviche tastes too acidic, drain some marinade and drizzle it with a touch of olive oil
- Mangoes are optional, but they add a fantastic layer of texture and flavor
- Small shrimp can be added whole, while the ceviche is easier to eat if larger shrimp are cut into bite-sized pieces
- Shrimp ceviche can be made up to 8 hours ahead and chilled in the refrigerator before serving. If preparing ceviche in advance, wait to add the avocado when ready to serve to prevent it from turning brown
- Use glass or non-reactive metal bowls when preparing acidic foods like lemon to prevent unpleasant reactions
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used
