Shrimp Ceviche

Refreshing, vibrant, and packed with fresh flavors, shrimp ceviche is the perfect dish to enjoy on a sunny afternoon or as a light appetizer for any gathering. This recipe combines tender shrimp with crisp vegetables, zesty citrus juices, and just the right amount of heat from jalapeño, making it a crowd-pleaser that’s both simple to prepare and incredibly delicious. Whether you’re a ceviche connoisseur or trying it for the first time, this shrimp ceviche will quickly become a favorite in your recipe rotation.

Why This Recipe Is a Must-Try

Shrimp ceviche offers a beautiful balance of textures and flavors — juicy shrimp, creamy avocado, crunchy cucumber, and a tangy citrus marinade that ties it all together. It’s a light dish that’s surprisingly satisfying and perfect for those hot days when you want something fresh and healthy. The best part? It takes less than 30 minutes to make, and you don’t need any special equipment or complicated techniques to get it right.

Plus, this recipe is incredibly versatile. You can easily adjust the heat level by adding more or less jalapeño, or swap out ingredients to suit your preferences. Serve it with crispy corn tortilla chips for a fun party snack, or enjoy it on its own as a quick lunch or dinner. It’s also gluten-free and dairy-free, making it suitable for a variety of dietary needs.

Ingredients

• 1 lb (450g) shrimp, cooked or raw (if raw, see how to poach shrimp note below)
• 2 roma tomatoes, diced
• ½ cucumber, peeled and diced
• 1 avocado, diced
• 1 medium red onion, diced
• 1 jalapeño, deseeded and diced
• ¼ cup lime juice
• ¼ cup lemon juice
• Salt and pepper to taste
• Corn tortilla chips for serving

How To Make Shrimp Ceviche

Step 1: Prepare the Shrimp

If you’re using raw shrimp, poaching is the best way to cook them gently and keep them tender. Bring a pot of water to a gentle simmer and poach the shrimp for 2-3 minutes until they turn pink and opaque. Drain and cool them completely before chopping into bite-sized pieces. If you have pre-cooked shrimp, simply chop them and move on to the next step.

Step 2: Dice the Vegetables

Dice the roma tomatoes, peel and dice the cucumber, dice the red onion, and deseed and dice the jalapeño. Make sure all the pieces are roughly the same size so that every bite has a balanced mix of flavors.

Step 3: Mix the Citrus Marinade

In a large mixing bowl, combine the lime juice and lemon juice. Add a pinch of salt and pepper and stir to dissolve the salt.

Step 4: Combine Ingredients

Add the shrimp, tomatoes, cucumber, red onion, and jalapeño to the bowl with the citrus marinade. Toss everything gently to coat all the ingredients evenly.

Step 5: Add the Avocado

Finally, fold in the diced avocado carefully, so it doesn’t get mashed. Avocado adds a creamy texture that complements the acidity of the citrus and the spice of the jalapeño.

Step 6: Chill and Serve

Let the ceviche chill in the refrigerator for at least 15 minutes to allow the flavors to meld together. Serve cold with crispy corn tortilla chips for scooping.

Expert Tips

• Use fresh, high-quality shrimp for the best flavor and texture.
• If you prefer a milder ceviche, remove all the seeds from the jalapeño or substitute with a milder pepper.
• For an extra zing, add a little minced garlic or fresh cilantro to the mix.
• Make sure to chill the ceviche before serving; it tastes best cold and refreshing.
• Adjust the amount of citrus juice to your taste — if you like it tangier, add a bit more lime or lemon juice.
• If you want to make the ceviche ahead of time, add the avocado just before serving to avoid browning.

Variations and Customizations

• Add fruits: Try mixing in diced mango or pineapple for a sweet contrast to the tangy citrus.
• Change up the protein: Swap shrimp for scallops, firm white fish, or even cooked chicken for a different twist.
• Herbs: Fresh cilantro or basil can elevate the freshness and add complexity to the flavor.
• Spices: Add a pinch of cumin or smoked paprika for a deeper flavor profile.
• Make it spicy: Keep the seeds in the jalapeño or add a dash of hot sauce for more heat.
• Serve it differently: Use the ceviche as a filling for tacos or lettuce wraps instead of serving with chips.

How to Store Leftovers

Store leftover shrimp ceviche in an airtight container in the refrigerator. It’s best consumed within 24 hours to enjoy the freshest flavors and the best texture. Be sure to add the avocado just before serving if you’re storing leftovers, as avocado tends to brown when exposed to air. If the ceviche has been sitting out for more than two hours, discard it to avoid any risk of foodborne illness.

FAQ

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator or under cold running water before poaching or chopping for ceviche.

Is it safe to eat raw shrimp in ceviche?

Eating raw shrimp can be risky due to possible bacteria or parasites. It’s safer to use cooked shrimp or to properly poach raw shrimp before making ceviche.

What’s the best way to poach shrimp for ceviche?

Bring water seasoned with a pinch of salt to a gentle simmer. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Immediately drain and cool them in ice water to stop the cooking process.

Can I make this ceviche vegan or vegetarian?

Absolutely! Substitute shrimp with diced hearts of palm, mushrooms, or even chickpeas for a vegan-friendly version that still offers great texture and flavor.

Conclusion

Shrimp ceviche is a delightful dish that brings together fresh ingredients and bright citrus flavors in a way that’s both simple and sophisticated. Whether you’re serving it as an appetizer or a light meal, it’s guaranteed to impress with its vibrant colors and delicious taste. With this easy recipe, you can whip up a batch of shrimp ceviche in no time, making it a perfect choice for summer gatherings, casual dinners, or anytime you crave something fresh and flavorful. Give it a try and enjoy the burst of zest and freshness that only a great ceviche can deliver!