Easy Recipe for Shrimp Ceviche
I spend a lot of time in Puerto Vallarta, Mexico and I eat ceviche at least once a week. It’s the perfect lazy person’s meal, you don’t have to cook anything, no oven or stove to turn on, it’s ready in 30 minutes with almost no active work, and the flavors will keep you coming back for more, bite after bite. Shrimp ceviche is great for lunch, as an appetizer or side dish to accompany a main course, or serve it on it’s on as a light but satisfying dinner. In my opinion, ceviche tastes best when it’s eaten with friends, on a beach, at a pool, or on comfy outdoor patio furniture with a cold beverage in hand.
What is Ceviche?
Essentially, ceviche is a seafood dish made from raw fish that’s been ‘cooked’ in citrus juice. It’s typically mixed with a spicy pepper of some kind as well as onion and fresh cilantro. Ceviche can be served simply with the seafood, or it can be served with additional veggies like I’ve done with this recipe.
Shrimp Ceviche Ingredients
There are tons of varying ingredients of what could be put into a shrimp ceviche, but my version, and most common versions you’ll see in Mexican restaurants, include:
Shrimp Lime juice Tomatoes Avocado Jalapeño or serrano chile pepper Cucumber Red onion Filantro Salt and pepper
Super easy and straightforward. Everything is fresh, healthy, and naturally gluten-free.
How to Make Shrimp Ceviche
Start with fresh, cleaned, raw shrimp that you marinate in lime juice for 30 to 60 minutes. The acid from the lime juice ‘cooks’ the shrimp; no heat or precooked shrimp necessary. In fact, adding lime juice to previously cooked shrimp will just continue to ‘cook’ them and ultimately turn them rubbery and tough. While you’re waiting for your shrimp to ‘cook’ in the lime juice, chop the other veggies and ingredients and place them in a big bowl. Add in the shrimp, marinating lime juice liquid, stir, and give it a taste.
How Long Should the Shrimp Marinate for Ceviche?
You’ll need to let the shrimp marinate for 30 minutes to an hour when making this shrimp ceviche recipe. You’ll know the shrimp is “cooked” once it’s no longer gray, but is pink in color and firm in texture.
Do I Have to Use Raw Shrimp?
I see plenty of (American) food blogs and recipe websites say that you can start with previously cooked shrimp for a ceviche. While you have the liberty to make any recipe in any way you see fit, that’s not how you’d traditionally prepare ceviche. That is why although you could technically make this recipe with previously cooked shrimp (I know someone will ask), it’s not a flavor or texture profile that I prefer so I don’t. Use raw shrimp, don’t be scared, it will taste amazing in the end.
What Size Shrimp Should I Buy?
I prefer using 31-40 count shrimp that I buy at the seafood counter. Fresh, raw shrimp is necessary here. Frozen raw shrimp that’s been thawed will also work, but the flavor won’t be nearly as fresh.
Tips for Making the Best Ceviche
Spice level: If you want less and almost no heat/spiciness, use one-half of a jalapeno chile pepper with the seeds removed. If you want more heat, use the whole pepper, with or without seeds, as desired. And if you want more heat than a jalapeno, use a serrano chile pepper, with or without seeds, as desired. If you want even more heat than a serrano, and with a different flavor profile, use habanero peppers. They may not be as traditional as serrano chiles would be in ceviches in Mexico, but I love them. Salt level: Don’t be afraid to go fairly heavy-handed with salting your ceviche. Salt makes things taste good, and it definitely makes ceviche go from meh to wow, so don’t skimp on it. Lime juice: If you like more ‘broth’ in your ceviche like I do that you can literally slurp up with a spoon, add additional lime juice, as desired to taste.
More Easy Shrimp Recipes:
Coconut Shrimp — An Outback Steakhouse copycat. It’s fast, easy, and guaranteed to trump restaurant and take-out versions! Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Easy Better-Than-Takeout Shrimp Fried Rice — One-skillet, ready in 20 minutes, and you’ll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!! Easy Shrimp Cakes – Easy, ready in 10 minutes, and they taste better than from a fancy restaurant!! A CRISPY exterior with JUICY and tender pieces of shrimp on the inside, with spicy mayo on the side! Great as an appetizer or main course!!
10-Minute Orange Chili Shrimp – The sweet-and-tangy Asian-inspired orange chili sauce is PERFECT on these big juicy shrimp!! An EASY, healthy recipe that’s sure to IMPRESS and ready in 10 minutes!!
Garlic Shrimp Pasta – This is the kind of recipe my family loves. Buttery noodles with juicy plump shrimp, flavored with lemon and garlic. And it’s the kind of recipe I love because dinner is ready in 15 minutes and it’s so easy!
Beer Battered Shrimp Tacos with Lime Crema – Fast, easy, restaurant-quality tacos at home! Juicy beer-battered shrimp, avocado, cheese, and a zesty lime crema to top it off! Perfect for weeknight dinners and easy entertaining!
Easy Shrimp Cocktail – Goodbye overpriced deli trays. Learn the secrets to make your own perfect shrimp cocktail in 15 minutes! Juicy, sweet and sooo much more flavor!
Easy Roasted Shrimp with Green Goddess Dip – Healthy, foolproof, and ready in 10 minutes! The juicy shrimp and creamy dip are perfect together!! (it works great as a veggie dip or salad dressing too)
