Few dishes embody the essence of coastal cuisine as beautifully as shrimp ceviche. This bright, zesty creation bursts with fresh citrus, crisp vegetables, and succulent shrimp, offering a refreshing bite that’s both light and deeply satisfying. Perfect for warm-weather gatherings or as a sophisticated appetizer, this recipe combines authentic Latin American tradition with chef-level refinement, ensuring every forkful delivers vibrant flavor and visual appeal.
Ingredients List
- 1 lb raw medium shrimp, peeled and deveined
- 1 cup freshly squeezed lime juice (about 8–10 limes)
- 1/2 cup freshly squeezed lemon juice
- 1 cup cherry tomatoes, diced
- 1 small red onion, finely chopped
- 1 cucumber, peeled, seeded, and diced
- 1–2 fresh jalapeños, finely minced (adjust to taste)
- 1/2 cup fresh cilantro, finely chopped
- 1 ripe avocado, diced
- Salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Prepare the shrimp
Chop shrimp into small, bite-sized pieces. Place in a non-reactive glass bowl and cover with lime and lemon juice. Stir, ensuring all shrimp are submerged. Cover and refrigerate for 20–30 minutes until shrimp turn opaque.
Drain and combine
Once shrimp are “cooked” in citrus, drain off most of the juice, leaving about 2–3 tablespoons for flavor.
Add vegetables
Gently fold in tomatoes, onion, cucumber, jalapeños, and cilantro. Mix well to combine.
Season and finish
Add salt and pepper to taste. Just before serving, fold in avocado to maintain its texture and freshness.
Serve immediately
Serve chilled in small bowls, martini glasses, or atop crispy tostadas. Garnish with extra cilantro or lime wedges for a restaurant-worthy presentation.
Cook Time
30 minutes (no heat cooking)
Servings
4–6 servings
Nutritional Information (approx. per serving)
- Calories: 150
- Protein: 18g
- Fat: 5g
- Carbohydrates: 8g
- Fiber: 3g
- Sodium: 300mg
Storage Instructions
Shrimp ceviche is best enjoyed fresh, ideally within 2–3 hours of preparation for peak flavor and texture. Store leftovers in an airtight glass container in the refrigerator for up to 24 hours. Avoid freezing, as the vegetables and shrimp lose their delicate texture.
Suggestions
- For extra depth, add a splash of orange juice to the citrus marinade.
- Serve with warm tortilla chips, plantain chips, or thinly sliced radishes for crunch.
- Pair with a crisp white wine, sparkling water, or a chilled margarita for a complete experience.
Seasonal Relevance
Shrimp ceviche shines in spring and summer when produce like tomatoes, cucumbers, and jalapeños are at their peak. However, it can be a bright, uplifting appetizer during colder months, evoking warm coastal flavors.
Conclusion
This shrimp ceviche recipe blends simplicity and elegance, making it perfect for both casual gatherings and fine dining occasions. With its zesty citrus marinade, tender shrimp, and crisp vegetables, every bite offers a balance of texture and flavor that transports you straight to a seaside escape.
Shrimp Ceviche Recipe
4
servings30
minutes150
kcalThis fresh & zesty shrimp ceviche features tender shrimp marinated in citrus juice, tossed with crisp vegetables, jalapeños, creamy avocado, and fragrant cilantro. A vibrant, coastal-inspired dish perfect as a light meal or elegant appetizer.
Ingredients
1 lb raw medium shrimp, peeled and deveined
1 cup freshly squeezed lime juice (about 8–10 limes)
1/2 cup freshly squeezed lemon juice
1 cup cherry tomatoes, diced
1 small red onion, finely chopped
1 cucumber, peeled, seeded, and diced
1–2 jalapeños, finely minced
1/2 cup fresh cilantro, finely chopped
1 ripe avocado, diced
Salt, to taste
Freshly ground black pepper, to taste
Directions
- Chop shrimp into small, bite-sized pieces and place in a non-reactive glass bowl.
- Pour in lime and lemon juice, ensuring shrimp are fully submerged. Cover and refrigerate for 20–30 minutes until opaque.
- Drain most of the citrus juice, leaving 2–3 tablespoons for flavor.
- Add tomatoes, onion, cucumber, jalapeños, and cilantro. Mix well.
- Season with salt and pepper to taste.
- Fold in avocado just before serving.
- Serve chilled with tortilla chips, tostadas, or as is.
Recipe Video
Notes
- Use fresh, high-quality shrimp for the best flavor and safety.
- Adjust spice level by reducing or increasing jalapeños.
- Best enjoyed fresh within 2–3 hours; store in the refrigerator for up to 24 hours.
FAQs
Can I use frozen shrimp for ceviche?
Yes, thaw them completely first, then proceed with the citrus marination.
How do I make ceviche less spicy?
Use fewer jalapeños or substitute with sweet peppers for a milder flavor.
Can I prepare ceviche a day in advance?
It’s best made fresh, but you can prepare the shrimp in citrus a few hours ahead and mix in vegetables just before serving.
