Fresh, zesty, and oh-so-delicious, Shrimp Ceviche is the ultimate appetizer or light meal for warm weather days! Packed with tender shrimp, tangy citrus, and crisp veggies, it’s bursting with flavor in every bite. This no-cook dish is perfect for backyard gatherings, potlucks, or a quick treat for yourself!
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Why This Recipe Works
- Light and Refreshing: The citrusy marinade and fresh ingredients make it a perfect warm-weather dish.
- No Cooking Required: A simple, no-fuss recipe that’s ready in no time.
- Crowd-Pleaser: Shrimp Ceviche is vibrant, flavorful, and always a hit at parties or family dinners!
🥘 Ingredients
- Shrimp: Fresh and tender, shrimp is the star of this dish, offering a delicate, slightly sweet flavor that pairs perfectly with the citrus marinade.
- Lime Juice: Adds a zesty tang and helps "cook" the shrimp in this no-heat recipe.
- Lemon Juice: Balances the lime with its bright, tart flavor, enhancing the overall freshness.
- Red Onion: Provides a crisp texture and a mild sharpness that complements the shrimp.
- Jalapeños: Bring a touch of heat; you can adjust the spice level to your preference.
- Tomatoes: Juicy and sweet, they add color and freshness to the ceviche.
- Cucumber: Crisp and hydrating, cucumber provides a refreshing crunch in every bite.
- Cilantro: Adds a burst of herbal brightness that ties all the flavors together.
- Salt: Enhances the natural flavors and balances the tanginess of the citrus.
- Avocado: Creamy and rich, it’s the perfect topping for a smooth contrast to the zesty ceviche.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- 🌿 Freshen it up! A handful of chopped cilantro or parsley adds a bright, herby finish that makes every bite pop.
- 🌶 Spice lovers, this one’s for you! Diced jalapeño or a drizzle of hot sauce brings just the right amount of heat.
- 🍍 Tropical twist! Toss in diced mango or pineapple for a sweet and tangy burst of flavor—it’s like a little island vacation in every bite.
- 🥑 Avocado makes everything better! Mix in some diced avocado for extra creaminess and that rich, buttery goodness.
🔪 How To Make Shrimp Ceviche
Step One: Chop the shrimp into small, half-inch pieces for even marination and place them in a non-reactive bowl.
Step Two: Combine the lime and lemon juices in a separate bowl. Pour the mixture over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 20-30 minutes, or until the shrimp turn opaque and pink.
Step Three: While the shrimp marinates, prepare the vegetables by combining the red onion, jalapeños, tomatoes, cucumber, and cilantro in a mixing bowl. Season with salt to taste.
Step Four: Once the shrimp is ready, drain any excess marinade and mix the shrimp with the prepared vegetables. Taste and adjust the seasoning with more salt or citrus juice if needed.
Step Five: Transfer the ceviche to the refrigerator and chill for at least 30 minutes to let the flavors meld together.
Step Six: Serve the chilled ceviche topped with diced avocado for a creamy finish. Enjoy!
👩🍳 Expert Tips
- Serve Chilled: Keep ceviche refrigerated until ready to serve for the freshest flavor.
- Use Fresh Shrimp: The freshest shrimp make the best ceviche; if using frozen, thaw thoroughly before starting.
- Chop Evenly: Dice the shrimp and veggies into uniform pieces for the best texture and presentation.
- Marinate Properly: Let the shrimp sit in the citrus juices for at least 30 minutes to "cook" fully in the acid.
💭 FAQs
Yes, you can use pre-cooked shrimp, but the flavor may differ slightly. Skip the marination step with citrus juice, as the shrimp is already cooked. Instead, mix the shrimp directly with the vegetables and citrus juice.
Ceviche is best eaten fresh. However, you can prepare it a few hours ahead of time and store it in the refrigerator. Avoid keeping it for more than 24 hours as the texture of the shrimp may degrade.
The acidity of the lime and lemon juice effectively “cooks” the shrimp by denaturing its proteins. Use fresh, high-quality shrimp to ensure safety. If in doubt, you can blanch the shrimp briefly before marinating.
Store leftover ceviche in an airtight container in the refrigerator for up to 1 day. Avoid freezing as the texture of shrimp and fresh vegetables doesn’t hold up well in the freezer.
🧂Serving Suggestions
These are my favorite dishes to serve with Shrimp Ceviche:
- Citrus Lemon Lime Lemonade: A bright, citrusy drink complements the flavors beautifully.
- Tortilla Chips: Crispy chips are perfect for scooping up the ceviche.
- Rice or Quinoa: Serve over a bed of rice or quinoa for a more filling meal.
- Strawberry Goat Cheese Salad: Pair with a simple berry and cheese salad for a refreshing combo.
🍽 Related Recipes
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Shrimp Ceviche
Ingredients
- 1 Pound Shrimp Peeled, Deveined, And Tails Removed
- 2 Limes Juiced
- 2 Lemons Juiced
- ½ Red Onion Finely Chopped
- 1-2 Jalapeños Veins And Seeds Removed, Minced (Adjust To Taste)
- 2 Medium Tomatoes Seeds Removed And Diced
- 1 Cup Cucumber Peeled, Seeds Removed, Diced
- ½ Cup Cilantro Leaves And Tender Stems, Chopped
- ½ teaspoon Salt
- Avocado Diced, For Serving
Instructions
- Chop the shrimp into small pieces and place in a non-reactive bowl.
- Mix lime and lemon juices and pour over the shrimp. Cover and refrigerate for 20-30 minutes, until shrimp turns opaque and pink.
- In a bowl, combine red onion, jalapeños, tomatoes, cucumber, and cilantro. Season with salt.
- Once the shrimp is ready, drain the marinade and mix with the vegetables. Taste and adjust seasoning.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled with diced avocado on top. Enjoy
Notes
- Serve Chilled: Keep ceviche refrigerated until ready to serve for the freshest flavor. Use Fresh Shrimp: The freshest shrimp make the best ceviche; if using frozen, thaw thoroughly before starting. Chop Evenly: Dice the shrimp and veggies into uniform pieces for the best texture and presentation. Marinate Properly: Let the shrimp sit in the citrus juices for at least 30 minutes to "cook" fully in the acid.
