Hey there, fellow food lovers! I’ve been getting tons of questions about whether shrimp needs to be cooked for ceviche. Let me break it down for you in this complete guide that’ll make you a ceviche pro!
The Quick Answer
Yes, you should cook shrimp before using it in ceviche Unlike fish ceviche where the citrus juice “cooks” the fish, shrimp needs to be properly cooked first to ensure food safety and the best texture.
Why Cook Shrimp for Ceviche?
Here’s why cooking shrimp first is super important
- Safety first! Raw shrimp can contain harmful bacteria
- Better texture – properly cooked shrimp has that perfect snap
- More consistent results than relying on acid alone
- Reduces risk of foodborne illness
How to Cook Shrimp for Ceviche
I’ve tried several methods, and here are the best ways to cook your shrimp:
Method 1: Blanching (My Favorite!)
- Bring water to a boil
- Drop in peeled and deveined shrimp
- Cook for 2-3 minutes until pink
- Immediately transfer to ice bath
- Drain and chop for ceviche
Method 2: Steaming
- Set up steamer basket
- Steam for 3-4 minutes
- Check for pink color
- Cool completely
Pro tip Whatever method you choose, don’t overcook! Nobody wants rubbery shrimp in their ceviche
Essential Ingredients for Amazing Shrimp Ceviche
Here’s what you’ll need:
- Cooked shrimp (medium size 31/40 count works great)
- Fresh lime juice (lots of it!)
- Red onion, finely diced
- Cilantro, chopped
- Jalapeño or serrano pepper (optional)
- Tomatoes, diced
- Salt and pepper
- Avocado (for serving)
Step-by-Step Ceviche Assembly
- Chop cooked shrimp into bite-sized pieces
- Mix with lime juice and onions
- Add remaining ingredients
- Season to taste
- Chill for 15-30 minutes
- Top with avocado before serving
Common Mistakes to Avoid
Lemme share some mistakes I’ve made so you don’t have to:
- Using pre-cooked frozen shrimp (fresh is best!)
- Over-marinating (30 mins max is plenty)
- Not enough citrus juice
- Using metal bowls (stick with glass or plastic)
- Forgetting to season properly
Storage Tips
- Best eaten fresh within 2 hours
- Can refrigerate up to 24 hours max
- Don’t freeze! (trust me, I tried… not good)
- Keep cold while serving
Creative Twists on Traditional Ceviche
Wanna mix it up? Try these additions:
- Mango chunks for sweetness
- Cucumber for extra crunch
- Bell peppers for color
- Coconut milk for creaminess
- Different citrus combos (try orange + lime!)
Serving Suggestions
My favorite ways to serve shrimp ceviche:
- With tortilla chips
- On tostadas
- In lettuce cups
- Over coconut rice
- With plantain chips
- Alongside french fries (don’t knock it till you try it!)
FAQs About Shrimp Ceviche
Q: Can I use frozen shrimp?
A: Yes, but thaw completely and cook first!
Q: How long should I marinate?
A: 15-30 minutes is perfect for cooked shrimp
Q: Is it safe for pregnant women?
A: Yes, if using properly cooked shrimp
Final Thoughts
Making shrimp ceviche isn’t rocket science, but doing it right makes all the difference! Remember to always cook your shrimp first, use fresh ingredients, and don’t be afraid to make it your own.
Happy cooking!
P.S. Don’t forget to tag me if you try this recipe – I love seeing your creations!
#cooking #seafood #ceviche #shrimp #recipes
Low-Carb Shrimp Ceviche Recipe
- 1 1/4 lb raw jumbo shrimp, peeled and deveined
- Broth (Tiger’s Milk)
- 2/3 cup (about 6 limes) fresh lime juice (or more/less to taste)
- juice from 2 navel oranges
- 2 tablespoons hot sauce (I used Cholula)
- Substitute: ketchup, tomate sauce
- 2 tablespoons olive oil
- pinch of sea salt
- 1 medium cucumber, peeled and diced
- 1 green (or colorful) bell pepper, diced
- 1 jalapeño, seeded and diced
- 3 Roma tomatoes, diced
- 1 medium red onion, sliced
- 4 garlic cloves, finely diced
- 1/2 cup cilantro, finely chopped leaves
Bring a large pot of salt water to a boil. Toss in the raw shrimp and cook for no more than 2 minutes, or until the shrimp is white, pink and plump. Immediately remove the shrimp from the boiling water using a spider or a slotted spoon and plunge the shrimp into a large bowl of ice water to stop it from cooking.
Mix together fresh ingredients for the broth and set aside to let the flavors meld. Feel free to customize it to your liking but I recommend just trying it as is if this is your first time making it.
Add all of the ceviche ingredients to a large bowl. I like using stainless steel because it keeps it extra cold in the fridge. Chop up the shrimp into smaller pieces, about 1/2-inch (or cut each shrimp into 3 equal parts), then add it to the large bowl.
Fold everything together gently using a wooden spoon, then pour in the sauce and gently fold everything together again.
Cover the bowl with plastic wrap, then store in the fridge for at least 2 hours; but, you can enjoy it sooner, after about 30 minutes so the flavors can meld together and so the citrus juice can remove the “bite” from the onion.
Season to taste with sea salt & pepper and enjoy!