Why You’ll Love This Recipe

Shrimp Ceviche is a simple yet flavorful dish that highlights the natural sweetness of shrimp, complemented by the acidity of lime juice and the freshness of tomatoes, cilantro, and red onion. The lime juice “cooks” the shrimp, turning them tender and juicy without the need for heat. It’s the perfect dish to serve during the summer months, and its light, tangy profile makes it a great pairing with tortilla chips, tostadas, or as a topping for tacos. Plus, it’s incredibly easy to prepare and can be made ahead of time for a stress-free meal.

Ingredients

1 lb cooked shrimp, peeled, deveined, and chopped
1/2 red onion, finely chopped
2 medium tomatoes, diced
1 cucumber, peeled and diced
1/4 cup fresh cilantro, chopped
1-2 jalapeños, deseeded and finely chopped (optional for heat)
1/2 cup lime juice (about 4-5 limes)
1 tablespoon olive oil
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Shrimp: If using cooked shrimp, chop the shrimp into small, bite-sized pieces. If you prefer a more traditional ceviche, you can use raw shrimp and “cook” it in the lime juice (though it’s important to let it marinate for a longer period of time to ensure it’s fully cooked in the citrus).
Combine the Vegetables: In a medium-sized mixing bowl, combine the chopped red onion, tomatoes, cucumber, and jalapeños (if using).
Mix the Ceviche: Add the chopped shrimp to the vegetable mixture. Pour the lime juice over the ingredients, and stir everything together gently. Drizzle with olive oil, and season with salt and pepper to taste.
Let It Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the shrimp to marinate and absorb the flavors of the lime juice and vegetables.
Serve: Serve the ceviche cold, either in individual bowls or alongside tortilla chips, tostadas, or as a topping for tacos.

Servings and Timing

This recipe serves about 4 people as an appetizer or side dish.

Prep Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes

Variations

Add Avocado: For a creamy twist, add diced avocado to the ceviche just before serving. It adds richness and pairs well with the tangy lime.
Mango Ceviche: Add diced mango for a sweet contrast that balances the tangy lime and heat from the jalapeños.
Spicy Shrimp Ceviche: Increase the heat by adding more jalapeños or even a diced serrano pepper. A dash of hot sauce also works well.
Herb Variations: Experiment with fresh herbs like dill, parsley, or even mint for a different flavor profile.
Citrus Mix: For a more complex citrus flavor, try mixing lime juice with orange or lemon juice.

Storage/Reheating

Storage: Store any leftover ceviche in an airtight container in the refrigerator for up to 1-2 days. The shrimp will continue to absorb the lime juice and become more flavorful as it sits.
Reheating: Ceviche is best enjoyed cold and should not be reheated. It’s intended to be served chilled or at room temperature.

FAQs

1. Can I use raw shrimp for ceviche?

Yes, raw shrimp can be used in ceviche. The lime juice “cooks” the shrimp over time, turning it tender and opaque. Make sure to marinate the shrimp for at least 2-3 hours to ensure it’s fully cooked in the citrus.

2. Can I use cooked shrimp instead of raw shrimp?

Yes, using cooked shrimp is a great shortcut! You can skip the marination process since the shrimp is already cooked, but the ceviche will still absorb the flavors of the lime and vegetables.

3. Can I use frozen shrimp for ceviche?

Frozen shrimp works perfectly for ceviche. Just make sure to thaw it completely before chopping and adding it to the mix.

4. How long should I let the ceviche marinate?

If you’re using raw shrimp, marinate it in the lime juice for at least 2-3 hours or until the shrimp turns opaque. If using cooked shrimp, marinate for 30 minutes to 1 hour for the best flavor.

5. Can I make ceviche ahead of time?

Yes, ceviche can be made ahead of time and stored in the fridge for up to 2 days. It’s best to serve it the same day for optimal freshness, but it can still be enjoyed the following day.

6. Can I add other seafood to this ceviche?

Absolutely! You can mix in other seafood such as scallops, tilapia, or squid to make a more diverse ceviche. Just make sure the seafood is fresh and prepared properly.

7. Is ceviche spicy?

The level of spice depends on the amount of jalapeño or other chili peppers you add. You can adjust the heat level to your liking by adding more or less spice.

8. Can I serve ceviche with anything other than chips?

Yes! Ceviche pairs wonderfully with tortilla chips, but it’s also great with tostadas, as a topping for tacos, or served on a bed of greens or lettuce for a lighter option.

9. Is ceviche gluten-free?

Yes, ceviche is naturally gluten-free. Just be sure to serve it with gluten-free crackers or chips if you’re avoiding gluten.

10. Can I freeze ceviche?

Ceviche is best enjoyed fresh, and freezing it is not recommended. The texture of the shrimp and vegetables may change after thawing, and the lime juice will continue to “cook” the shrimp in an undesirable way.

Conclusion

Shrimp Ceviche is a vibrant, flavorful, and refreshing dish that’s perfect for summer gatherings, light meals, or as a savory appetizer. The combination of shrimp, citrus, fresh vegetables, and cilantro makes for a tangy, mouthwatering dish that’s easy to prepare and sure to impress. Whether you’re serving it on tortilla chips, tacos, or enjoying it on its own, this ceviche brings the taste of the sea to your table in a fresh, light way!

Shrimp Ceviche

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Shrimp Ceviche is a light and zesty dish featuring tender shrimp, fresh citrus, vegetables, and herbs. This no-cook seafood dish is perfect for warm weather and offers a refreshing burst of flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 45 minutes
Yield: 4 servings
Category: Appetizer
Method: Mixing, Marinating
Cuisine: Mexican

Instructions

Prepare the Shrimp: If using cooked shrimp, chop the shrimp into small, bite-sized pieces. If using raw shrimp, marinate it in lime juice for a few hours until it becomes opaque.

Combine the Vegetables: In a medium-sized bowl, combine the chopped red onion, tomatoes, cucumber, and jalapeños (if using).
Mix the Ceviche: Add the chopped shrimp to the vegetable mixture. Pour the lime juice over the ingredients, and stir everything together gently. Drizzle with olive oil, and season with salt and pepper to taste.
Let It Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the shrimp to marinate and absorb the flavors.
Serve: Serve the ceviche cold, either in individual bowls or with tortilla chips, tostadas, or as a topping for tacos.

Notes

If you prefer a spicier version, increase the number of jalapeños or add a serrano pepper.
This dish can be served immediately after marinating, but it’s best after 1 hour to allow flavors to meld.
If using raw shrimp, ensure it’s fully marinated in lime juice to achieve a cooked texture.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 160
Sugar: 5g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 20g
Cholesterol: 170mg