Looking to make an amazing shrimp ceviche but not sure where to start? Don’t worry – I’ve got you covered with this comprehensive guide that’ll help you create restaurant-quality ceviche right in your kitchen. As someone who grew up eating authentic Mexican ceviche I’m excited to share my tried-and-true tips for making this refreshing seafood dish.
What is Shrimp Ceviche?
Shrimp ceviche is a vibrant seafood dish where raw shrimp is “cooked” in citrus juice (typically lime) through a process called denaturation. The acid in the juice changes the proteins in the shrimp, making it safe to eat and giving it that characteristic pink color and firm texture we love.
Key Ingredients You’ll Need
- 1 pound raw shrimp (peeled and deveined)
- 6-8 fresh limes (enough juice to cover shrimp)
- 1 red onion, finely diced
- 2-3 fresh tomatoes, diced
- 1 cucumber, diced
- 1-2 jalapeños (adjust to taste)
- Fresh cilantro, chopped
- 1 ripe avocado
- Salt and pepper to taste
- Optional: Hot sauce
Simple Step-by-Step Instructions
1. Prepare the Shrimp
- Clean and devein shrimp if needed
- Cut shrimp into uniform bite-sized pieces (quarters for large shrimp)
- Pro tip: You can use frozen shrimp – just thaw completely in cold water first!
2. The “Cooking” Process
- Place chopped shrimp in a glass or non-reactive bowl
- Cover completely with fresh lime juice
- Refrigerate for 45-60 minutes until shrimp turns pink
- Stir occasionally to ensure even “cooking”
3. Mix it All Together
- Drain some (not all) of the lime juice
- Add diced vegetables
- Mix gently
- Season with salt and pepper
- Add chopped cilantro
- Fold in diced avocado last
Tips for the Best Results
- Fresh vs. Frozen Shrimp
While fresh is ideal, quality frozen shrimp works great too! Just make sure to:
- Thaw completely
- Pat dry before using
- Choose larger shrimp when possible
- Safety First
- Use super fresh seafood
- Keep everything cold
- Don’t leave out at room temperature
- Consume within 24 hours
- Serving Suggestions
Serve your ceviche with:
- Tostadas
- Saltine crackers
- Tortilla chips
- Sliced avocado
- Extra lime wedges
Common Mistakes to Avoid
- Don’t over-“cook” in lime juice (max 1 hour)
- Don’t use metal bowls (react with acid)
- Don’t skip the cilantro (adds necessary freshness)
- Don’t add avocado too early (gets mushy)
Make it Your Own!
Feel free to customize your ceviche with
- Mango for sweetness
- Extra hot sauce for heat
- Hearts of palm for texture
- Coconut milk for creaminess
Storage Tips
- Keep refrigerated in airtight container
- Best eaten same day
- Can last up to 24 hours if properly stored
- Don’t freeze!
Why This Recipe Works
I’ve made this recipe countless times, and it never fails to impress. The combination of tender shrimp, crisp vegetables and zesty lime creates the perfect balance of flavors and textures. Plus it’s
- Super healthy
- No actual cooking required
- Perfect for hot summer days
- Great for entertaining
FAQ
Q: Can I use pre-cooked shrimp?
A: While possible, I don’t recommend it. Raw shrimp gives better texture and absorbs flavors better.
Q: How long does it take to “cook”?
A: 45-60 minutes usually does the trick. You’ll know it’s ready when shrimp turns pink and opaque.
Q: Is it safe to eat?
A: Yes, when prepared properly with fresh ingredients and kept cold. The lime juice “cooks” the shrimp.
Final Thoughts
Making shrimp ceviche might seem intimidating at first, but it’s actually super easy once you get the hang of it. Just remember to use fresh ingredients, give it enough time to “cook” in the lime juice, and keep everything cold. Before you know it, you’ll be making restaurant-quality ceviche that’ll have everyone asking for the recipe!
Would you like me to explain anything in more detail? I’m happy to help make your ceviche-making experience a success!
An Easy Ceviche Recipe With Cooked Shrimp
A basic shrimp ceviche includes a medley of citrus-marinated shrimp and vibrant ingredients like cilantro and jalapeno. It can be enjoyed as a beautiful side dish, appetizer, or light weeknight meal.
This shrimp ceviche is made with gently poached shrimp, rather than raw seafood.
Ingredients for Shrimp Ceviche
When making shrimp ceviche, the most ingredient is high-quality shrimp. Any variety of prawn or shrimp can be used, as long as the seafood is fresh.
The beauty of ceviche with shrimp is that it’s infinitely adaptable. The best shrimp ceviche is one you love. If your dish includes seafood and citrus, the two central tenets of ceviche, you can mix in whatever you like. This Peruvian-style ceviche with leche de tigre uses prawn stock, lime juice, garlic, cilantro, and spicy chili. In contrast, this Ecuadorian-style ceviche, made with spot prawns, features a dash of ketchup. Different regions around the world interpret ceviche in various ways. Some may include coconut milk, mustard, or even tomato sauce.
Here are the ingredients for a basic ceviche:
- Fresh, poached shrimp that’s peeled, deveined, and cut into small pieces
- Citrus, such as lime, lemon, and orange juice
- Red onion
- Tomatoes
- Fresh cilantro
- Jalapeño
- Avocado
- Salt and pepper