Why Ceviche Is My Go-To Refreshing Summer Dish
When the temperatures rise, there’s nothing better than a light, refreshing dish that requires zero cooking. Enter shrimp ceviche—a bright, citrusy seafood dish that’s packed with bold flavors and crisp textures. I could live off of this, Peruvian salmon ceviche, and scallop crudo with soy and ginger all summer long and be very happy.
The shrimp gently “cooks” in fresh citrus juice, absorbing a zesty marinade that pairs beautifully with ripe tomatoes, cool cucumbers, creamy avocado, and a hint of heat from jalapeños. Serve it with tortilla chips or tostadas for the ultimate summer bite! If you’re after a spicier, herb‑forward twist, our shrimp & scallop aguachile is a must‑try.
What Does It Taste Like?
Shrimp ceviche is a vibrant blend of fresh, tangy, and slightly spicy flavors. The acidity of lime and orange juice infuses the shrimp with citrusy brightness, while red onion and jalapeño add a touch of spice. Crunchy cucumbers and juicy tomatoes provide a refreshing contrast, and creamy avocado lends a luxurious finish. Fresh cilantro ties it all together with its signature herbaceous note.
What Is Ceviche?
Ceviche is a classic Latin American dish made with raw seafood that “cooks” in citrus juice. While variations exist across different countries, this recipe leans toward a Mexican-style ceviche, which is often served with crunchy tortilla chips or tostadas. Peruvian ceviche, in contrast, typically includes fewer mix-ins and is served with less liquid.
Fresh High-Quality Seafood Is A Must
The most crucial element of great ceviche? Fresh seafood. Whether you’re making ceviche with fish (such as snapper, halibut, or tuna) or shellfish (like shrimp or scallops), freshness is key. Since the seafood won’t be exposed to heat, choose high-quality, odorless, and bright-colored shrimp for the best results.
If you enjoy the flavors in this dish, you’d probably love my shrimp tacos with mango salsa at your next taco night!
Step-by-Step Directions
- Prepare the Shrimp: Clean the shrimp by peeling, deveining, and cutting into small bite-sized pieces.
- Marinate the Shrimp: Place the shrimp in a bowl and add red onion, jalapeño, and a generous pinch of salt and pepper. Pour the lime and orange juice over the shrimp, ensuring it’s fully submerged. Stir, cover, and refrigerate for 1-2 hours, or until the shrimp turns opaque and firm.
- Add Fresh Ingredients: Stir in the diced tomatoes, cucumber, avocado, and cilantro. Taste and adjust seasoning as needed.
- Serve & Enjoy: Serve chilled in small bowls or spooned onto tostadas or tortilla chips.
Is Shrimp Ceviche Raw?
The acid from the citrus juice denatures the proteins in the shrimp, giving it the same texture and appearance as cooked shrimp. However, if you’re unsure about the freshness of your seafood, consider briefly poaching the shrimp before marinating.
How to know when the shrimp is done: The shrimp should be opaque, firm, and pinkish-white rather than translucent.
Shrimp ceviche is best enjoyed fresh but will keep in the refrigerator for up to 2 days. The acidity will continue breaking down the shrimp, so it’s best consumed sooner rather than later.
Serving Suggestions
The classic way to serve ceviche is in a chilled bowl with a spoon. However, I personally love to serve it on top of a tostada or with tortilla chips. The crunch pairs perfectly with the tender shrimp!
Another fun idea is to use the shrimp as a taco filling. To keep things light, you could switch out soft or hard shell tortillas with lettuce wraps.
You could also pair this dish with:
- Classic margaritas for a refreshing sip.
- Sheet pan black bean quesadillas for a heartier meal.
- Sweet potato fritters for a light, crispy side.
This easy shrimp ceviche recipe is a must-try for summer! If you make it, we’d love to hear your thoughts—leave a review and rating below!
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Light, Refreshing Mexican-Style Shrimp Ceviche
Video
Equipment
Ingredients
- 1 lb medium shrimp raw, peeled, deveined, VERY FRESH
- 1 small red onion thinly sliced into half moons
- 1 small jalapeño finely chopped
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup fresh lime juice about 6 limes
- ½ cup fresh orange juice about 2 oranges
- 1 cup chopped tomatoes
- 1 medium cucumber diced, about 1 cup
- ½ cup chopped cilantro
- 1 ripe avocado peeled and cut into cubes
- Tostadas or tortillas for serving, optional
- Cilantro, thinly sliced radishes, lime wedges or wheels for garnish
Instructions
- Prepare the shrimp. Once peeled and deveined, pat the shrimp dry, then roughly chop into small, bite size pieces. Place the shrimp in a large bowl.
- "Cook" the shrimp. Add 1 thinly sliced red onion and 1 finely chopped jalapeño, then season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Pour ½ cup fresh lime juice and ½ cup fresh orange juice on top, give it a good stir, then cover and refrigerate for at least 1-2 hours, or until the shrimp are cooked and opaque.
- Add remaining ingredients, then serve. Stir in 1 cup chopped tomatoes, 1 cup diced cucumber, 1 cubed avocado, and ½ cup fresh cilantro, then taste and adjust seasoning, as needed. Serve straight from the fridge either in small bowls or with tostadas or tortilla chips!
Notes
- Nutrition facts do not include tortilla chips or tostadas.
- The shrimp should have an opaque appearance (instead of transparent — it will be firmer and appear white and pink).
- Shrimp ceviche is best enjoyed fresh but will keep in the refrigerator for up to 2 days. The acidity will continue breaking down the shrimp, so it’s best consumed sooner rather than later.
Let us know your thoughts!