Listen up, fellow food lovers! Today I’m gonna share my absolute favorite summer dish – an authentic Mexican shrimp ceviche recipe that’ll make your taste buds dance! As someone who’s made this countless times, I can tell you it’s way easier than you might think.
What Exactly is Shrimp Ceviche?
Before we dive into the how-to, let’s get something straight – ceviche is basically seafood that gets “cooked” in citrus juice (usually lime) The acid in the juice changes the protein structure of the seafood, making it safe to eat. Pretty cool, right?
Two Ways to Prepare the Shrimp
There’s actually two legit ways to make shrimp ceviche:
Traditional Method (Raw Shrimp):
- Soak raw shrimp in lime juice for about 4 hours until it turns pink
- The acid “cooks” the shrimp chemically
- Results in super tender, fresh-tasting shrimp
Par-Cooked Method (My Favorite):
- Briefly cook shrimp in boiling water (like 2-3 minutes tops!)
- Finish “cooking” in lime juice for 1 hour
- Safer option for folks worried about raw seafood
- Still gives you that fresh ceviche taste
What You’ll Need
Main Ingredients:
- 1 pound raw shrimp (peeled and deveined)
- 6-8 limes (trust me, you need this many!)
- 1 red onion
- 3 medium tomatoes
- 1 cucumber
- Fresh cilantro
- 1-2 jalapeños (depending how spicy you like it)
- 1 ripe avocado
- Salt and pepper to taste
Optional Add-ins:
- Worcestershire sauce (adds nice umami)
- Hot sauce
- Tostadas or tortilla chips for serving
Step-by-Step Instructions
1. Prep Your Shrimp
If using par-cooked method:- Bring pot of water to boil- Add shrimp for 2-3 mins until barely pink- Drain immediately and plunge in ice water- Chop into bite-sized pieces2. The Citrus Bath
- Put chopped shrimp in non-reactive bowl (glass or plastic)
- Cover completely with fresh lime juice
- Refrigerate:
- 4 hours for raw method
- 1 hour for par-cooked method
3. Prep Your Veggies
While the shrimp is chillin’, get chopping:
- Finely dice red onion
- Cube tomatoes (remove seeds)
- Dice cucumber
- Mince jalapeños (remove seeds for less heat)
- Rough chop cilantro
- Cube avocado (add this last!)
4. The Final Mix
- Drain MOST of the lime juice (leave a bit for flavor)
- Mix in all chopped vegetables
- Season with salt and pepper
- Gently fold in avocado
- Let sit 10 mins for flavors to mingle
Pro Tips from My Kitchen
-
Fresh is Best!
- Use the freshest shrimp you can find
- Fresh-squeezed lime juice only (no bottled stuff!)
- Fresh vegetables make a HUGE difference
-
Size Matters
- Cut everything in similar small sizes
- Makes it easier to eat and looks prettier
-
Temperature Control
- Keep everything cold while prepping
- Store in fridge until serving
- Don’t let it sit out more than 2 hours
-
Serving Suggestions
- Serve with tostadas or tortilla chips
- Add extra lime wedges on side
- Cold Mexican beer pairs perfectly!
Common Questions I Get Asked
How long does it keep?
Best eaten same day, but can last 2 days in fridge if shrimp was par-cooked.
Can I use frozen shrimp?
Yep! Just thaw completely first. I’ve done it plenty times!
Is it safe to eat?
- Par-cooked method is safest
- Traditional method is safe if using super fresh shrimp
- Always buy from reliable source
Troubleshooting Tips
If Your Ceviche Is:
Too Acidic
- Drain more lime juice
- Add extra cucumber or avocado
- Tiny pinch of sugar can help
Too Bland
- Add more salt
- Squeeze fresh lime
- Consider adding hot sauce
Too Watery
- Drain excess liquid
- Cut tomatoes smaller
- Pat cucumber dry before adding
Final Thoughts
Making shrimp ceviche isn’t rocket science, but it does need some love and attention to detail. The key is using fresh ingredients and not rushing the process. Trust me, once you nail this recipe, you’ll be making it all summer long!
Remember, cooking should be fun! Don’t stress if your first try isn’t perfect – mine sure wasn’t! Just keep at it and adjust to your taste. That’s what makes cooking so awesome – making it your own!
Would you like me to explain or break down any part of this guide in more detail?
