Ceviche can be served as an appetizer with tortilla chips for scooping or with crackers. As part of a meal I like to serve it taco style over lettuce leaves or atop crispy corn tostadas.
🦐 What is Shrimp Ceviche?
I always think of ceviche as a seafood salad. It is a popular dish from South and Central America made with raw fish and seafood. Traditional ceviches are made by marinating fish and seafood in citrus juices. The citrus “cooks” the fish and seafood perfectly. Onions and other vegetables and herbs are then added to finish the dish.
Did you know?
Citrus cooks the fish/seafood by denaturation (altering) of their proteins. Denaturation is a process in which proteins lose the structure of their native state, by application of some external stress or compound such as a strong acid.
🧅 Shrimp Ceviche Ingredients
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Cooked Shrimp: You can use small, medium or large shrimp. (If using medium and large, cut into smaller pieces).
- Red Onions
- Cucumbers: I prefer seedless English cucumbers.
- Tomatoes
- Jalapeno
- Cilantro
- Fresh lime, lemon and orange juices: From fresh citrus.
- Avocado (not shown in picture below)
🔪 How To Make Shrimp Ceviche?
- Cut the shrimp (peeled, deveined and tails removed) into smaller pieces.
- Place the shrimp, onions, jalapenos, cucumbers, tomatoes and cilantro into a large bowl.
- Mix the citrus juices and pour over the shrimp and vegetable mixture.
- Season with salt and pepper to taste and mix to combine.
- Marinate in the refrigerator for 15 minutes.
- Add the chopped avocado to the shrimp mixture, toss gently and serve.
🍋🟩 How Long Should Shrimp Sit In Lime Juice / Be Marinated?
When making ceviche with cooked shrimp, the shrimp can sit in the lime juice and seasonings for up to 2 days. I like to marinate the shrimp in lime juice for a minimum of 15 minutes, although 30 minutes is best as the shrimp has more time to absorb all the seasonings.
If using raw shrimp, I suggest you consume the ceviche the day is made. I don’t keep ceviche more than overnight in the fridge.
⏲️ How Do You Know When Shrimp Is Done?
Raw it has a grayish-white color and it looks a bit translucent. Cooked shrimp turns opaque and has a whitish-pink color.
🔎 How to serve Shrimp Ceviche
Ceviche can be served with tortilla chips, crackers or plantain chips. It’s also a great tostada topping. You can make ceviche stuffed avocado by spooning ceviche in the center of a peeled avocado after removing the pit. You can also stuffed tomatoes with fresh shrimp ceviche or serve it over lettuce cups.
💡 Mexican Ceviche Recipe Tips
- If you would like a spicier ceviche, you can use serrano chiles with the veins intact.
- If making ahead, stir in the avocado right before serving.
- Fresh lime, lemon and orange juices are a must for this recipe.
- Easy appetizer idea: Place rounds of corn tortillas into a mini muffin tin and bake until crispy. Fill the cups with ceviche and serve.
- Feeling adventurous? Add diced mango and diced jicama for a twist on this healthy recipe!
🤔 FAQs
Is This Shrimp Ceviche Made with Raw Shrimp?
No. Although traditional Mexican ceviche starts with raw shrimp, in this ceviche recipe I use cooked shrimp. There are a few reasons for this – convenience, safety and time.
Most of the seafood sold in supermarkets is farm raised and shipped from a remote area. Unlike fish, which I eat raw in sushi, shrimp can grow bacteria much faster and although the citrus “cooks” the shrimp, it may not kill all the bacteria. Cooked shrimp is readily available and by using it, you can shave off about 30 minutes of prep time.
If you have fresh shrimp available in your area and would like to make this recipe the traditional way, marinate the raw shrimp in the citrus marinade for 30 minutes before adding the rest of the ingredients. Just like when eating sushi, if you are pregnant or have a compromised immune system, I will suggest you use cooked shrimp.
Is It Safe To Eat Shrimp Ceviche?
For safety, if using raw shrimp to prepare ceviche, make sure you buy it from a trusted source. It is also better to use wild shrimp instead of farm raised shrimp.
Shrimp ceviche made with raw shrimp is best to eat the day is made. I don’t recommend eating it after that. When in doubt, use pre-cooked shrimp as the recipe below suggests.
How long does Ceviche last?
Although ceviche taste best eaten the day it is made, it will last up to 2 days covered in the refrigerator.
What size shrimp should I buy to make Mexican ceviche?
Purchase small, medium or large shrimp. The shrimp will be cut into smaller pieces for easy scooping. I will not get jumbo as it is more expensive and you will have to cut it.
What type of cucumber should I use?
The recipe calls for seedless cucumbers like Hothouse (English) cucumbers however, you can use regular slicing cucumbers peeled and seeded. When using seedless cucumbers, you don’t have to peel them as their skin is very thin.
Is Mexican ceviche like Peruvian ceviche?
Peruvian ceviche is usually made with fish only. Ceviche mixto has fish and seafood and only contains lime juice, cilantro, onions, chiles and sometimes garlic. Vegetables like tomatoes, and cucumbers are not part of the dish. Traditionally it is served over a lettuce leaf with a piece of sweet potato and corn on the cob.
👀 Take A Look At These Other Shrimp Recipes:
🛒 Essentials you’ll adore for this recipe
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Chef’n Fresh Force Citrus Juicer
A clever dual-gear mechanism does the heavy lifting so you get maximum juice with minimal effort — no hand strain, no seeds, no mess. A small but mighty tool for marinades, dressings, and anything that calls for fresh citrus.
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Breville Citrus Press Pro Juicer
A serious countertop juicer built for high-volume use, with a power-assisted lever and motorized cone that handles everything from key limes to grapefruits effortlessly. The drip-stop spout and dishwasher-safe parts make cleanup just as easy as the juicing.
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Citrus Juicer – Squeezer
A sturdy, no-frills kitchen essential that extracts maximum juice from lemons and limes while keeping seeds out. Easy to use, easy to clean, and perfect for dressings, marinades, cocktails, and everyday cooking when fresh citrus flavor matters.
Ceviche Shrimp
Ingredients
- 2 pounds cooked shrimp, peeled, deveined, tails removed
- 1/2 cup red onion, diced
- 1 jalapeno, seeded and minced
- 1 seedless cucumber, diced
- 2 tomatoes seeded and diced
- 1/2 cup cilantro, chopped finely
- 1/2 cup lime juice
- 1/4 cup lemon juice
- 1/3 cup orange juice
- Salt and pepper to taste
- 1 large avocado peeled, seeded and chopped
Instructions
- Chop the shrimp into 1/2 inch pieces.
- Place the shrimp, red onion, jalapeno, cucumber, tomatoes, and cilantro in a large bowl.
- In a smaller bowl, mix the lime, lemon and orange juices. Pour over the shrimp and vegetable mixture. Season with salt and pepper to taste and mix gently to combine.
- Cover and refrigerate for 15 minutes. Add the chopped avocado and gently mix to combine. Serve.
Notes
- You can purchase any size shrimp as it will be cut into smaller pieces.
- You can marinate the shrimp and vegetables and refrigerate for up to 8 hours. Add the avocado before serving.
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