Shrimp Ceviche is the best recipe of summer! Not only is it light and healthy, but there is no need to turn on the oven or grill — the entire dish is raw (but don’t be put off by this: the shrimp cooks in fresh citrus juice!).
What does ceviche taste like? In this shrimp ceviche recipe, it takes on the flavor of the acidic marinade, which has lots of lime juice and orange juice. It also gets a bit of a spicy kick from fresh jalapeño and red onion. There’s some crunch from cucumber, a bit of cool, creamy avocado, and fresh tomatoes as well. Don’t forget cilantro, and lots of it, to add a bright finish.
You’ll love to serve this ceviche on hot summer days! We recommend tostadas or tortilla chips, but you could simply serve it in small bowls for individual appetizers. Either way, your seafood loving guests will be so grateful!
What Is Ceviche?
Ceviche (also sometimes referred to as cebiche, seviche, or sebiche) is a South American dish featuring raw seafood that cures in citrus juices. There are multiple origins, but the recipe we’re sharing here is more similar to a Mexican ceviche (often served with chips or on tostadas) than a Peruvian ceviche (which has fewer additional ingredients for serving, as well as less liquid).
Everything You’ll Need To Make Shrimp Ceviche
The most important ingredient for ceviche is extremely fresh raw seafood. Whether you’re making ceviche with fish (such as halibut, tuna, salmon, snapper, or bass) or you’re using shellfish (shrimp, scallops, or lobster), it should be fresh, odorless, and without discoloration. The citrus juices will cook the seafood, but as it will never come into contact with heat, you really want the fish or shellfish (in this case raw shrimp) to be as absolutely fresh as possible.
You’ll also need lots of lime juice and orange juice (lemon juice works too!) and whatever flavorings and vegetables you’d like to enhance the ceviche with. We’re adding red onion, tomatoes, cucumbers, avocado, jalapeños for heat, fresh cilantro, and of course Kosher salt and black pepper to season everything.
You can serve this shrimp ceviche recipe in small bowls as a light appetizer, or you can spoon it onto tostada shells or tortilla chips. This is our preferred method — the crunch!
How To Make Shrimp Ceviche At Home
Make sure to clean the shrimp by peeling and removing the shell and discarding the tail. Next, use a paring knife to make a thin incision along the back of the cleaned shrimp. This will expose the vein, which you can remove. Repeat with remaining shrimp, then pat dry and roughly chop into small, bite size pieces. Place the shrimp in a large bowl.
Add thinly sliced red onion, jalapeño (or other chili pepper), then season with Kosher salt and black pepper. Pour fresh lime juice and 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.
Stir in the chopped tomatoes, cucumber, avocado, and fresh cilantro, then taste and adjust seasoning, as needed. Serve straight from the fridge either in small bowls or with tostadas or tortilla chips!
Is Ceviche Safe To Eat?
Yes! The acid from the citrus juice (lime, oranges, etc.) will “cook” the raw fish by changing the protein struction of the seafood without the introduction of heat.
But we cannot stress enough the importance of using fresh seafood. If you are not able to get super fresh raw fish or shrimp, we recommend a quick poach in a pot of hot water before marinating. No, it’s not traditional to boil before marinating (nor is it ideal), but it’s better than using days old seafood and risking getting sick. Immediately transfer the shrimp to an ice bath, then marinate per instructions.
How do you know when shrimp ceviche is done?
The shrimp should have an opaque appearance (instead of transparent — see above — it will be firmer and appear white and pink).
How long does ceviche last?
About 2 days when stored properly in a refrigerator.
Our Favorite Way To Eat Ceviche
Have some tortillas on hand? Turn these into ceviche tacos or serve on tostada shells! This is one way that Mexican ceviche differs from Peruvian ceviche (though these are by no means the only South American countries highlighting ceviche).
What To Serve With Shrimp Ceviche
Ceviche makes a wonderful appetizer or a light, refreshing dinner. If you’re serving it with chips or tostadas, nothing else is necessary. Just add a classic margarita and call it a day!
If you want to build out a more full meal, we love the idea of sheet pan black bean quesadillas or sweet potato fritters, to keep it all on the lighter side!
Truly love how simple this recipe is to make and the fact that there is no cooking involved! On a hot summer day, you just can’t beat not turning on the oven or stove.
If you make this easy Shrimp Ceviche recipe, please let us know by leaving a review and rating below!
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More light, fresh recipes to try!
- Ahi Tuna Poké Bowls
- Mozzarella Caprese Gazpacho
- Grilled Halibut with Charred Scallion Sauce
- Smoked Salmon Salad
- Grilled Peach Salad
Light, Refreshing Mexican Shrimp Ceviche
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.
- How do I know when the shrimp is safe to eat? The shrimp should have an opaque appearance (instead of transparent — it will be firmer and appear white and pink).
- How long does ceviche last? About 2 days when stored properly in a refrigerator.
Let us know your thoughts!