Introduction
Welcome back to my kitchen, friends! Today, we’re diving into something that instantly transports me to sunny beaches and laid-back summer evenings: Shrimp Ceviche.
The first time I tried ceviche was during a trip to Mexico. I still remember sitting by the ocean, a plate of shrimp ceviche in front of me, the flavors bursting with citrus, herbs, and just the right kick of chili. It was love at first bite! Ever since then, I’ve been making my own version at home, and let me tell you—this Shrimp Ceviche Recipe is one you’ll want to keep in your back pocket for parties, BBQs, or even just a refreshing weeknight dinner.
Why is ceviche so popular? Because it’s light, healthy, flavor-packed, and doesn’t require cooking on the stove. The citrus juice does all the magic by gently “cooking” the shrimp. Sounds fancy, but it’s surprisingly simple!
Ingredients
Here’s what you’ll need to make this Shrimp Ceviche Recipe:
- 1 lb raw shrimp, peeled, deveined, and cut into small bite-sized pieces
- 1 cup fresh lime juice (about 8–10 limes)
- 1/2 cup fresh lemon juice (about 4–5 lemons)
- 1 cup tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño or serrano pepper, seeded and finely chopped (add more if you like extra heat)
- 1 cucumber, peeled, seeded, and diced
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- Salt & black pepper, to taste
Substitution Ideas:
- No shrimp? Try scallops, tilapia, or even cooked crab meat.
- Gluten-free: Naturally gluten-free already! Serve with gluten-free tortilla chips if needed.
- Vegan option: Swap shrimp for hearts of palm or mushrooms marinated in lime juice for a veggie ceviche twist.
- Milder version: Skip the jalapeño or use bell pepper for crunch without spice.
Step-by-Step Instructions
Step 1: Prep the shrimp
Cut shrimp into small, even pieces (about 1/2 inch). This helps them “cook” evenly in the citrus juice.
Step 2: Marinate in citrus
Place shrimp in a large glass bowl (avoid metal). Pour in the lime and lemon juice until the shrimp are fully submerged. Cover and refrigerate for 30–40 minutes, or until shrimp turn opaque and firm. Stir halfway through to ensure all pieces are coated.
👉 Pro tip: Don’t marinate too long (over 2 hours), or the shrimp may get tough.
Step 3: Add the veggies
Once shrimp are ready, drain about half of the citrus juice (keep some for flavor). Stir in the diced tomatoes, onion, cucumber, and jalapeño. Season with salt and pepper.
Step 4: Fold in avocado & cilantro
Right before serving, gently mix in avocado and fresh cilantro. This keeps everything bright and fresh.
Step 5: Chill & serve
For best flavor, chill for another 10 minutes before serving. Enjoy your Shrimp Ceviche Recipe with tortilla chips, tostadas, or even spooned into lettuce cups.
Extra Tips
- Serving suggestions: Serve ceviche with crispy tortilla chips, on top of tostadas, or even over rice for a light meal. It also pairs beautifully with a cold beer or a margarita.
- Storage: Best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours. The longer it sits, the more the citrus will break down the shrimp, so enjoy it quickly!
- Reheating advice: Ceviche should never be reheated—always eaten chilled.
- Ingredient swaps: Mango, pineapple, or even corn kernels add a fun tropical twist.
Nutritional Information
(Per serving – based on 6 servings)
- Calories: 190
- Protein: 20g
- Carbohydrates: 10g
- Fat: 8g
- Fiber: 4g
For more detailed breakdowns, you can check this nutritional guide.
FAQ
1. How long does it take to make Shrimp Ceviche?
From prep to finish, it takes about 45 minutes, most of which is hands-off while the shrimp marinate.
2. Can I substitute the shrimp?
Absolutely! Scallops, white fish, or even cooked crab are great options. For a vegetarian twist, use hearts of palm.
3. Can I freeze ceviche?
No, ceviche doesn’t freeze well. The texture of shrimp and veggies won’t hold up. It’s best enjoyed fresh.
Conclusion
There you have it—my fresh, zesty, and super easy Shrimp Ceviche Recipe! It’s one of those dishes that always impresses, whether you’re hosting friends, meal-prepping for the week, or just treating yourself to something light yet flavorful.
So grab those limes, chop up your veggies, and dive into the magic of ceviche. If you give this recipe a try, don’t forget to leave me a comment below—I’d love to hear how it turned out for you! And hey, if you snap a pic, tag me on social media so I can drool over your creations.
Happy cooking (and eating)! 🥑🍤✨