Shrimp Ceviche Recipe

Diving fork-first into this zesty shrimp ceviche is like getting a summer vacation right on your plate—where every bite is a refreshing splash of limey, avocado-y goodness mixed with just a touch of heat from jalapeños.

I create fresh and vivid dishes, and my ceviche de camarón is a standout. It combines the succulent shrimp, marinated in tangy lime and lemon juices, with juicy tomatoes and red onion.

That is all balanced with a hint of jalapeño heat. Avocado adds vitamins and healthy fats.

It’s perfect with tortilla chips.

Shrimp Ceviche Recipe Ingredients

• Raw Shrimp: High in protein, low in calories and fat.
• Lime Juice: Adds zesty tang, rich in vitamin C.
• Lemon Juice: Tart and refreshing, boosts immune health.
• Diced Tomatoes: Source of vitamins A, C, and healthy antioxidants.
• Red Onion: Adds sharpness and flavor; contains antioxidants.
• Cilantro: Fresh herb that aids digestion and reduces inflammation.
• Jalapeño: Spicy heat, contains capsaicin, promoting metabolism.
• Avocado: Creamy texture, healthy fats, rich in fiber.

Shrimp Ceviche Recipe Ingredient Quantities

• 1 pound raw shrimp, peeled and deveined
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1/4 cup fresh lemon juice (about 2-3 lemons)
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 jalapeño, seeded and finely chopped
• 1 avocado, diced
• Salt and pepper to taste
• Tortilla chips for serving (optional)

How to Make this Shrimp Ceviche Recipe

1. Start by slicing the uncooked shrimp into tiny, tender pieces and putting them into a bowl made of glass or stainless steel.

2. Submerge the shrimp in fresh lime juice and fresh lemon juice.

3. Place plastic wrap over the bowl and put it in the refrigerator for half an hour to 45 minutes. When the shrimp turns a solid, pink color (and opaque, meaning you can’t see through it), you’re done. The shrimp are cooked, thanks to the citrus juices in the marinade.

4. During the shrimp’s marination, the other components can be readied. The tomatoes and red onion are diced; the cilantro is chopped.

5. When the shrimp is prepared, drain off and discard nearly half of the citrus juice, reserving some for flavor.

6. Add the shrimp to the mixture of tomatoes, red onion, and chopped cilantro.

7. Finely chop the jalapeño and add it to the mixture. Stir well to combine.

8. Cut the avocado into small pieces and mix it gently into the ceviche. Avoid mashing the avocado while you fold it in.

9. To season the ceviche, use salt and pepper to taste, and mix in gently.

10. Chilled shrimp ceviche is served. Accompany it with crunchy tortilla chips, if desired, for a delightful contrast.

Shrimp Ceviche Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Glass or stainless steel mixing bowl
4. Citrus juicer
5. Measuring cups
6. Plastic wrap
7. Colander or strainer
8. Mixing spoon or spatula
9. Serving bowl or platter

FAQ

• Can I use cooked shrimp instead of raw shrimp?Yes, you can use shrimp that has been cooked. Just omit the step of marinating in citrus juice and add juices from limes and lemons directly to the mix.
• How long should the shrimp marinate in the citrus juice?Let the shrimp sit in the marinade for 30-60 minutes, until they are opaque and firm.
• Can I make ceviche in advance?Ceviche is best made fresh. You can prepare the components ahead of time, but you should mix them just before serving to guarantee that the dish remains bright and zesty.
• Is it safe to eat raw shrimp in ceviche?The lime and lemon juices’ acid effectively “cooks” the shrimp, making it safe to eat, provided that the shrimp is fresh and of high quality.
• What can I serve with shrimp ceviche?Ceviche de camarón goes well with tortilla chips, tostadas, or even alongside rice for a light meal.
• Can I add other seafood to the ceviche?Indeed, you can include additional seafood such as scallops or fish, but make sure they too are marinated in citrus juices until they are thoroughly cooked.
• How should leftovers be stored?Keep uneaten food in a vacuum-sealed or airtight container and stash it in the refrigerator. You should eat any leftovers within 1 to 2 days for the best possible freshness.

Shrimp Ceviche Recipe Substitutions and Variations

For the lime juice, transform the equation to use 1/2 cup orange juice instead for a flavor that is milder and much more citrus-sweet. The lime juice always used in this recipe can be replaced with a similar amount of H2O, which will provide the much-needed acidity that this dish requires.
Rather than lemon juice, try using 1/4 cup of grapefruit juice for a mildly bitter and zesty flavor.
For a sweeter, more powerful flavor, use halved cherry tomatoes instead of diced tomatoes.
Use 1/2 cup of finely chopped green onions to replace red onions for a milder onion flavor.
In case cilantro is not available or you do not like it, use a different but still fresh herbal taste by substituting 1/2 cup of fresh parsley.

Pro Tips

1. Balance the Acidity: If the citrus juice seems too overpowering or if the ceviche tastes too acidic, try adding a touch of sugar or a splash of citrus-flavored soda to balance the flavors without overwhelming the dish.