If you are craving a refreshingly zesty and vibrant seafood dish that’s packed with bright flavors and delightful textures, this Shrimp Ceviche Recipe is sure to become your new favorite. With tender shrimp “cooked” in fresh citrus juices, complemented by crisp vegetables and creamy avocado, it’s a light yet satisfying dish perfect for warm weather or as a crowd-pleasing appetizer that impresses every time. It’s incredibly simple to prepare but offers a complex, mouthwatering experience that celebrates Latin American culinary delights.
Ingredients You’ll Need
The secret to an amazing Shrimp Ceviche Recipe lies in the quality and freshness of the ingredients. Each one plays a vital role in balancing flavors, giving the dish a wonderful range of textures and colors that make it as beautiful to look at as it is delicious to eat.
- 1 lb raw shrimp: Peeled, deveined, and chopped into small pieces for quick marination and perfect bite-sized pieces.
- 1 cup freshly squeezed lime juice: The star ingredient that “cooks” the shrimp with its natural acidity and gives the ceviche a zesty punch.
- 1/2 cup freshly squeezed lemon juice: Adds a complementary bright citrus note that deepens the flavor profile.
- 1 cup diced tomatoes: Brings sweetness, juiciness, and a vibrant red color for a fresh contrast.
- 1/2 cup finely chopped red onion: Adds a sharp, slightly sweet crunch that cuts through the acidity.
- 1/2 cup chopped fresh cilantro: Imparts a fragrant, herbaceous brightness that lifts the entire dish.
- 1 jalapeño, seeded and finely chopped: Brings a gentle heat and spice; adjust or omit for milder versions.
- 1 cucumber, peeled, seeded, and diced: Provides crispness and a refreshing cooling effect.
- 1 avocado, diced: Adds rich creaminess to balance the tang and spice just before serving.
- 1/2 teaspoon salt: Enhances and ties all the flavors together perfectly.
- 1/4 teaspoon black pepper: Adds subtle warmth and depth to the ceviche.
How to Make Shrimp Ceviche Recipe
Step 1: Marinate the Shrimp in Citrus
Start by placing your chopped raw shrimp into a glass or ceramic mixing bowl—it’s important to avoid reactive metals that might alter the flavor. Pour the freshly squeezed lime and lemon juice over the shrimp, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 to 45 minutes until the shrimp turns completely opaque, signaling it’s “cooked” by the citrus juice. This no-heat cooking method locks in the shrimp’s tenderness while infusing it with bright, zesty flavor.
Step 2: Drain and Prepare the Vegetables
Once your shrimp is perfectly marinated, drain most of the citrus juice—leaving a small amount to keep the flavors lively but not watery. Next, add the diced tomatoes, finely chopped red onion, fresh cilantro, jalapeño, diced cucumber, salt, and black pepper to the shrimp. Gently fold everything together so the ingredients meld without breaking the delicate shrimp pieces, building a harmonious medley of textures and tastes.
Step 3: Add Creamy Avocado Before Serving
Right before you’re ready to serve, carefully fold in the diced avocado. Its buttery, creamy texture provides a delightful contrast to the citrusy, crisp ingredients and rounds out the overall flavor. This final step transforms your Shrimp Ceviche Recipe into a perfectly balanced dish bursting with freshness.
How to Serve Shrimp Ceviche Recipe
Garnishes
Add extra flair and flavor with a sprinkle of freshly chopped cilantro or a few thin slices of jalapeño on top. A light drizzle of extra virgin olive oil can enhance the dish’s richness. For a touch of elegance, garnish with microgreens or edible flowers for colorful visual appeal.
Side Dishes
Shrimp Ceviche Recipe pairs beautifully with crunchy tortilla chips or crisp tostadas, perfect for scooping up every zesty bite. It also complements light salads, grilled corn, or a chilled glass of crisp white wine, making it ideal for summer gatherings or casual dinners.
Creative Ways to Present
To elevate your presentation, serve the ceviche in individual cocktail glasses or small mason jars for a chic appetizer display. You can also use hollowed-out cucumber cups or avocado halves for a unique and visually attractive way to enjoy this vibrant dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them refrigerated in an airtight container and consume within 24 hours. The avocado will brown over time, so it’s best to add the avocado only when you’re ready to eat. Storing leftovers longer than a day can compromise the fresh texture and flavors.
Freezing
Freezing shrimp ceviche is not recommended because the texture of the shrimp and vegetables will deteriorate after thawing. The fresh, crisp qualities that make this Shrimp Ceviche Recipe so delightful will sadly be lost.
Reheating
This recipe is best enjoyed chilled and should not be reheated. The citrus “cooking” method means no actual heat was applied, so warming the ceviche would alter the texture and fresh flavors that make it so special.
FAQs
Can I use cooked shrimp instead of raw shrimp for this Shrimp Ceviche Recipe?
While raw shrimp marinated in citrus is traditional, you can use precooked shrimp if you prefer. Just chop the cooked shrimp and marinate it briefly to allow the flavors to meld, keeping the texture tender without over-softening.
How long does it take for the shrimp to “cook” in the citrus juice?
The shrimp usually turns opaque and is fully “cooked” within 30 to 45 minutes of marination, depending on the size of the pieces. It’s important not to over-marinate to avoid overly firm or rubbery shrimp.
Can I make this Shrimp Ceviche Recipe spicier?
Absolutely! Simply leave the jalapeño seeds in, or swap the jalapeño for a hotter pepper like serrano. You can also add a dash of hot sauce or chili flakes for an extra kick.
Is it okay to substitute the lime and lemon juice with bottled juice?
Freshly squeezed citrus juice is always best because of its brightness and natural flavor complexity, but in a pinch, high-quality bottled juice can work. Just be sure it’s 100% juice without added sugars or preservatives.
How soon should I serve Shrimp Ceviche after making it?
For the best texture and flavor, serve shrimp ceviche as soon as the shrimp is “cooked” and mixed with the other ingredients, ideally within a few hours. It’s freshest and most vibrant on the day it’s prepared.
Final Thoughts
This Shrimp Ceviche Recipe is a genuine celebration of fresh, bright flavors and simple ingredients coming together in a perfectly balanced dish. Whether you’re hosting friends or seeking a light, refreshing meal, it’s an absolute must-try that brings a burst of sunshine to your table. I can’t wait for you to enjoy this zesty, colorful delight as much as I do!
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Shrimp Ceviche Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Gluten Free
Description
Shrimp ceviche is a refreshing, zesty seafood dish made with tender shrimp, citrus juice, crisp vegetables, and fresh herbs. Light and flavorful, this no-cook recipe features shrimp “cooked” in lime and lemon juice, combined with crunchy onions, tomatoes, creamy avocado, and a hint of jalapeño for heat. Perfect for warm weather or as an easy appetizer for gatherings, it offers a bright, vibrant taste with a delightful mix of textures.
Ingredients
Shrimp and Citrus Marinade
- 1 lb raw shrimp, peeled, deveined, and chopped into small pieces
- 1 cup freshly squeezed lime juice (about 6–8 limes)
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
Vegetables and Herbs
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped
- 1 cucumber, peeled, seeded, and diced
Final Touches
- 1 avocado, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Marinate the Shrimp: Place the chopped raw shrimp in a glass or ceramic bowl and pour the lime and lemon juice over the shrimp, ensuring it’s completely submerged. Cover and refrigerate for 30–45 minutes, or until the shrimp turns opaque and is “cooked” through by the citrus juice.
- Drain Excess Juice: Drain most of the citrus juice from the shrimp, leaving a small amount for flavor balance.
- Combine Vegetables: Add the diced tomatoes, finely chopped red onion, chopped cilantro, seeded and chopped jalapeño, diced cucumber, salt, and black pepper to the shrimp bowl. Gently mix everything until combined well.
- Add Avocado: Just before serving, carefully fold in the diced avocado to maintain its texture and creaminess.
- Serve: Serve the ceviche chilled with tortilla chips or on tostadas for a perfect appetizer or light meal.
Notes
- For a milder ceviche, substitute jalapeño with a small amount of sweet bell pepper.
- You can blanch the shrimp briefly in boiling water for 1 minute before marinating if you prefer a partially cooked shrimp texture.
- Ceviche is best eaten fresh the same day it’s made to enjoy the optimal texture and flavors.
