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Shrimp Ceviche Recipe

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Fresh and colorful Shrimp Ceviche combines tender poached shrimp with bright citrus, juicy tomatoes, crisp cucumber, red onion, chile, cilantro, and creamy avocado. Serve it well chilled with crunchy tortilla chips or tostadas.

Ingredients

  • Large shrimp, peeled and deveined
  • Fresh lime juice
  • Fresh lemon juice
  • Roma tomatoes, diced
  • Cucumber, diced
  • Red onion, finely diced
  • Jalapeño or serrano pepper, finely chopped
  • Fresh cilantro, chopped
  • Avocado, diced
  • Salt
  • Freshly ground black pepper
  • Garlic, minced, optional
  • Tortilla chips or tostadas, for serving
  • Lime wedges, for serving

Instructions

  1. Bring a pot of water to a gentle boil and prepare a separate bowl filled with ice water.
  2. Add the peeled and deveined shrimp to the boiling water and cook just until opaque and the internal temperature reaches 145°F (63°C).
  3. Immediately transfer the cooked shrimp to the ice water to stop the cooking process and keep them tender.
  4. Once chilled, drain the shrimp thoroughly and pat them dry. Chop into bite-sized pieces, leaving them slightly chunky for texture.
  5. Place the shrimp in a large nonreactive bowl and pour the fresh lime juice and lemon juice over them.
  6. Add the diced tomatoes, cucumber, red onion, jalapeño or serrano pepper, cilantro, and optional garlic.
  7. Season with salt and freshly ground black pepper, then gently stir until well combined.
  8. Cover and refrigerate for 20–30 minutes to allow the flavors to combine while keeping the vegetables crisp.
  9. Just before serving, gently fold in the diced avocado.
  10. Taste and adjust the lime juice, salt, black pepper, or chile as needed.
  11. Serve chilled with tortilla chips or tostadas and fresh lime wedges.

Notes

  • For a spicier ceviche, use serrano peppers instead of jalapeños, add an extra chile, or leave some seeds in.
  • For a tropical variation, add diced mango or pineapple for sweetness.
  • For extra crunch, add diced bell pepper, radish, or jicama.
  • For a tomato-free version, omit the tomatoes and add extra cucumber, avocado, red onion, or mango.
  • For mixed seafood ceviche, combine the shrimp with properly cooked scallops, crab, or firm fish.
  • Heat-cooking the shrimp to 145°F (63°C) provides greater food-safety control than relying on citrus juice, which changes the shrimp proteins but does not reliably eliminate all foodborne pathogens.
  • Shrimp Ceviche is best served the day it is prepared. Refrigerate leftovers promptly in an airtight container and consume within 1 day.
  • When preparing ahead, leave out the avocado and fold it in shortly before serving to prevent browning and excessive softening.
  • Do not freeze or reheat Shrimp Ceviche; serve it cold for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-ceviche-recipe/