This Shrimp Ceviche recipe is a chilled, refreshing dip loaded with shrimp, lime juice, and lots of fresh vegetables. Try my Shrimp and Avocado Salad for another recipe that blends fresh, crisp veggies with shrimp.
What is Shrimp Ceviche?
Ceviche is a recipe that marinates or ‘cooks’ fresh fish in lime juice or lemon juice. There is no heat involved; the acid from the citrus does all the work. I went with precooked shrimp for this recipe, but I still let the shrimp marinate in the lime juice and added lots of fresh vegetables. It is a perfect recipe for those looking for a light and healthy dish that is also bursting with flavor! For more refreshing dips, try my Avocado Corn Salsa, Black Bean Salsa, and Pineapple Salsa.
Ingredients & Substitutions
Shrimp: For this recipe, I used pre-cooked shrimp that was peeled, deveined, and had the tail removed. But, you could use raw shrimp. The acid from the lime juice ‘cooks’ the shrimp just like heat would. Let the raw shrimp sit in the lime juice for about 15 minutes. It is cooked when it turns an opaque white with some pink tints. It will also be firm. Do not eat shrimp if it is gray. When preparing fresh shrimp, deveining is optional and based on appearance. To peel shrimp for this recipe, start underneath and remove the tail. If desired, devein the shrimp by making a shallow slit along the back and removing the black vein with a knife.
Vegetables: Fresh vegetables are essential in ceviche. Add vegetables you love, like avocados, corn, olives, or any other favorites! The hardest part of this recipe is probably seeding and dicing the jalapeno peppers. To remove the seeds of jalapeno peppers, slice the pepper vertically down the middle and use a spoon or slice along the sides, leaving the seeds attached to the core before chopping the pepper strips. Avoid touching your face or eyes while handling the peppers.
How to Serve Shrimp Ceviche
Shrimp ceviche can be served as an appetizer with tortilla chips, crackers, or sliced vegetables like cucumber. It can also be served as a light main dish on its own, or as a substitute for pico de gallo on tostadas or tacos. For a complete meal, serve the shrimp ceviche with a side of cilantro lime rice and refried beans or a salad. Some people also like to add avocado or hot sauce to their ceviche for extra flavor.
How to Store Shrimp Ceviche
Store Shrimp Ceviche in a sealed container in the refrigerator for up to 2 days. However, it is best when enjoyed within 24 hours for the freshest taste and texture.
More Seafood Recipes
Shrimp Ceviche
Ingredients
- 12 ounces cooked shrimp, peeled, deveined, tail removed
- ½ cup fresh lime juice
- 2 Roma tomatoes, diced
- 1 medium red onion, diced
- 2 medium jalapeno peppers, seeded and diced
- ¼ cup cilantro, chopped
- 2 green onions, diced
- ¼ teaspoon kosher salt
Instructions
- Chop the shrimp. Place in a medium bowl.
- Add lime juice. Toss to coat the shrimp in the lime juice. Let rest for 10 minutes.
- Add tomatoes, onion, jalapenos, cilantro, green onions, and salt. Cover and chill for 30 minutes to an hour.
- Serve with tortilla chips.
Video
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This is great! I added avocado 🥑 and lemon clamato and it was chef’s kiss 💋 good!!
Made this recipe with avocados. The recipe was so easy to follow and was so fresh and delicious, if I do say so myself. I’ll definitely be making this again. Thanks!
Absolutely delicious! I made this for my annual Christmas Dinner Party. I put the Ceviche in 3.25 oz shot glasses, popped a tortilla strip in each one, and put them on a Christmas platter. Made a nice presentation. 8 of us ate 12 of them. Rave reviews! I used parsley instead of cilantro, 4 of us hate cilantro. I also used grape tomatoes, they cut up nice and small. I think the beauty of using cooked shrimp, is that you can make it well ahead of time. Everyone wanted the recipe! Yummy
I totally agree, I have never precooked my shrimp, I cut the shrimp into small pieces and put them into a shallow dish and cover them in fresh lime juice and let them soak giving them a little stir now and then for about one hour, I was also taught by a old Mexican friend to add some diced cucumber along with the diced tomatoes, red onions, jalapeño and cilantro and eat them on a tostada shell
What is Shrimp Ceviche?
Ceviche is a recipe that marinates or ‘cooks’ fresh fish in lime juice or lemon juice. There is no heat involved; the acid from the citrus does all the work. I went with precooked shrimp for this recipe, but I still let the shrimp marinate in the lime juice and added lots of fresh vegetables. It is a perfect recipe for those looking for a light and healthy dish that is also bursting with flavor!
Why are you using cooked shrimp?
The idea of cevichi is the the citrus cooks the raw shrimp.