Shrimp Ceviche

Shrimp Ceviche is one of those dishes that instantly transports you to a sunny coastline, even if you’re just standing in your kitchen in sweatpants. With every bite, you get this perfect combo of citrus juice, a hint of chile peppers, and that fresh crunch from crisp veggies. And honestly, the best part: it’s super quick and doesn’t require turning on your oven.

This version of ceviche comes straight from my mom’s kitchen. It’s the one she’d whip up on warm weekends, tossing simple ingredients together while everyone gathered around the table, impatiently waiting for homemade tortilla chips to scoop it all up.

Before you get started

Here’s a quick and actionable checklist to set yourself up for ceviche success. This prep will make the entire process smoother and faster, especially if it’s your first time making a shrimp recipe like this.

• Thaw your shrimp if using frozen. Whether it’s fresh raw shrimp or pre-cooked shrimp, make sure it’s fully thawed before starting.
• Boil water with a pinch of salt if you’re cooking the shrimp. Have a bowl of ice water ready to stop the cooking.
• Juice your citrus: squeeze fresh lime juice (and a bit of fresh lemon or orange juice if using) ahead of time and set aside in a cup for easy pouring.
• Chop your veggies: dice roma tomatoes, thinly slice red onion, finely chop green bell pepper, and prep fresh parsley or cilantro.
• Set out your tools: have a non-reactive bowl (like glass or ceramic), sharp knife, cutting board, slotted spoon, and paper towels ready.
• Clean your workspace: ceviche involves raw seafood, so keep surfaces and hands clean to avoid cross-contamination.
• Chill your serving bowls or tostada shells if serving cold. A large bowl or medium bowl in the fridge helps with presentation.
• Decide your extras: grab plantain chips, homemade tortilla chips, or creamy avocado for topping.
• Taste preferences? Set out your favorite hot sauce or dice jalapeno peppers if you like spicy food.
• Serving style: choose if you’re going taco style, over tostadas, or just scooping with chips. Set out your dishware accordingly.

What You Need To Make Shrimp Ceviche

This easy shrimp ceviche recipe comes together with fresh, simple ingredients that deliver traditional flavors and bright citrus notes.

• Fresh shrimp or pre-cooked shrimp
• Roma tomatoes
• Red onion
• Green bell pepper
• Fresh cilantro
• Fresh lime juice
• Salt
• Reserved shrimp water (from cooking)
• Optional: fresh lemon juice or orange juice for added citrus complexity
• Optional: jalapeno peppers or your favorite hot sauce for a little heat

These nutritious ingredients come together quickly and make for a refreshing, flavorful dish. You can always get creative next time with additions like fresh white fish, cherry tomatoes, or even pico de gallo for a twist on the classic version.

How To Make Shrimp Ceviche

Step 1: Boil

Start by boiling your peeled fresh shrimp in lightly salted water for about 5 minutes until they’re pink and firm. Once cooked, use a slotted spoon to transfer them into a bowl of ice water to stop cooking. This is key if you want your shrimp to stay juicy and tender. Then, place shrimp on paper towels to pat dry.

Step 2: Make Marinade

While they cool, thinly slice red onion and soak it in fresh lime juice with a bit of salt in a medium bowl. This acidic marinade not only softens the onion but adds tangy flavor to the dish. Add roma tomatoes, diced green bell pepper, and chopped cilantro. Some folks even throw in diced white onion or cherry tomatoes for a twist.

Step 3: Mix

Now combine shrimp with the onion mixture in a large bowl. Add a bit of the reserved shrimp water and a splash of cup lemon juice or cup lime juice for extra zest. Stir gently to mix all the fresh vegetables and citrus flavors. Want a little heat? Add jalapeno peppers or your favorite hot sauce.

Step 4: Enjoy

Serve chilled over a tostada shell, in avocado halves, or just as is with homemade tortilla chips. Whether you’re making this for shrimp tacos, a light lunch, or part of a weight-loss program, it’s a great recipe packed with flavor.

Frequently Asked Questions

What kind of shrimp should I use for ceviche?

Fresh shrimp, wild shrimp, or even bay shrimp work well. Just make sure they’re peeled, deveined, and cooked properly if you’re not doing a raw shrimp ceviche.

Can I use other seafood besides shrimp?

Yes, traditional ceviche often includes raw seafood like fresh white fish, mahi mahi, or sea bass. Just be cautious with raw fish and use only sushi-grade if you go that route.

Is it safe to eat ceviche with raw fish?

Raw seafood can be risky for pregnant women or those with a compromised immune system. The high acidity of lime juice can “cook” it, but there’s still some risk. Eat at your own risk.

Can I prep shrimp ceviche ahead of time?

Yes, but it’s best served fresh. If prepping ahead, store ingredients separately and combine shrimp just before serving to maintain the texture of the fresh veggies.

What can I serve with shrimp ceviche?

Ceviche pairs perfectly with tostada shells, plantain chips, avocado halves, or as a topping for shrimp tacos. For something lighter, serve it over lettuce for a light lunch or complete meal.