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Homemade Shrimp Ceviche is easy to make at home, and you don’t have to eat it raw. This simple recipe will show you how to make citrusy shrimp ceviche with jalapeno, tomatoes, avocado, and more.
Have you ever eaten shrimp ceviche? If you like seafood, you will love this ultra-fresh and flavorful dish. It’s often served as an appetizer with chips, but it also makes a wonderful light main course, for lunch or for a simple dinner.
What’s so special about ceviche? It’s made with fresh fish or shrimp, often raw, but sometimes very quickly blanched to make sure that it retains its natural ocean bite. A bold citrus marinade adds plenty of flavor, while a mix of colorful veggies rounds it out and adds contrast. It’s like the freshest salsa ever!
Is Ceviche Safe to Eat?
Ceviche is traditionally made with raw seafood that’s “cooked” in citrus juice — the acid from the lemon and lime changes the texture of the shrimp, making it safe to eat. That said, if raw shrimp isn’t your thing, you can lightly cook it until opaque, like I do in this recipe. It’s just as delicious, and still super easy!
Ingredients For Shrimp Ceviche
- Raw Shrimp: Peeled and deveined, and the tails removed.
- Lime Juice and Lemon Juice: Fresh juice is best, but bottled is fine as well.
- Tomatoes: Roma tomatoes are nice here – they are firm and meaty without being overly juicy.
- Jalapeño: Remove the ribs and seeds from the jalapeño, and finely dice it. You can also try it with serrano peppers instead.
- Red Onion: If needed, another type of onion, like white or yellow would be fine.
- Cilantro: Chopped fresh cilantro is good for you and adds a punchy herbal freshness.
- Cucumber: Go for English cucumber, if possible. No peeling needed!
- Avocado: Look for avocados that are squeezably soft, without being mushy. Hass avocados should be nearly black, but not dry or old.
How to Make This Easy Shrimp Ceviche
- Briefly Cook the Shrimp. Bring about 6 cups of salted water to a boil in a large pot. While the water is heating, fill a mixing bowl with ice water. Next, carefully add the shrimp to the boiling water, and let them cook for just a minute or two, until pink and opaque. Don’t overcook. Drain the shrimp (or pull them out of the water with a slotted spoon) and place in the ice water. This stops the shrimp from overcooking, and cools them down.
- Soak the Shrimp. Chop the shrimp into ½-inch pieces, and place them in a ceramic or glass dish. Add the citrus juices, cover, and chill for 30 minutes.
- Add the Remaining Ingredients, Except Cucumber and Avocado. After the 30 minutes is up, take the shrimp out of the refrigerator and stir in the tomatoes, jalapenos, red onions, cilantro, and seasonings. Cover again, and refrigerate for another 30 minutes.
- Finish the Dish. Last, stir in the cucumber and avocado. Taste the ceviche for salt and pepper, and add more if needed before serving.
Katerina’s Recipe Tips
- Shrimp: This recipe works with fresh or frozen shrimp. If you use cooked frozen shrimp, make sure to thaw them before you use them. I also recommend using bite-sized shrimp.
- Control the Heat: Removing the ribs and seeds from the jalapeno helps temper the heat a bit, but if you need a milder dish, omit the jalapeno entirely. Replace it with a bit of finely chopped green bell pepper for flavor without heat. For a spicier dish, include some or all of the ribs and seeds.
- Seafood Options: You can substitute firm, meaty fish like cod or mahi mahi for some of the shrimp, for a bit more variety!
Serving Suggestions
This easy shrimp ceviche is perfect served on its own as a fresh, zesty appetizer with tortilla chips and margaritas! If you’re feeling fancy, try it with my chili lime baked potato chips for an extra pop of flavor. You can also add it to a larger tapas-style spread with things like olives, cheese, cured ham, or even little bites of frittata – I highly recommend my bacon and spinach frittata. Make it more of a meal and spoon it over noodles or rice, or keep it low-carb with a scoop of my coconut lime cauliflower rice.
How To Store
Shrimp ceviche is best served fresh, so I don’t recommend storing it for more than a day or two. To store it properly, keep it in an airtight container in your fridge. Drain some of the extra liquid before serving.
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Easy Shrimp Ceviche
Ingredients
- 1 pound small or medium raw shrimp, peeled and deveined, and tails removed
- 4 limes, juiced
- 3 lemons, juiced
- 2 roma tomatoes, diced
- 1 jalapeno pepper, ribs and seeds removed, then finely diced
- ½ cup chopped red onion
- ⅓ cup chopped fresh cilantro
- salt and freshly ground black pepper, to taste
- ½ English cucumber, diced
- 1 avocado, diced
- tortilla chips, for serving
Instructions
- Prep. Fill a larger bowl with ice and water and set aside.
- Poach the shrimp. Bring about 6 cups of salted water to a boil. Add the shrimp to the boiling water and cook for 1 to 2 minutes, or until the shrimp are pink and opaque. Using a slotted spoon, remove the shrimp from the water and transfer them to the ice water to stop the cooking.
- Marinate the shrimp. Drain and chop the shrimp into about ½-inch pieces, then transfer them to a ceramic or glass bowl. Add the lime juice and lemon juice to the shrimp; cover and refrigerate for 30 minutes.
- Stir in the veggies and refrigerate. Remove from the fridge and stir in the diced tomatoes, jalapeno pepper, red onions, cilantro, salt, and pepper. Cover and refrigerate for 20 to 30 minutes.
- Add remaining ingredients and serve. Add in the diced cucumber and avocado; toss to combine. Taste for salt and pepper, and adjust accordingly. Serve with tortilla chips.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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