I love every and all shrimp recipes — the easier the better! This Shrimp Ceviche recipe is one of the easiest with so much fresh and light flavor. Made with lemon juice and lime juice, it’s a great dip with tortilla chips just like pico de gallo. Whenever I’m craving shrimp, I make this. It’s packed with tons of veggies, but the shrimp is truly the star of the dish. Try this fresh seafood recipe for your next party or seafood dinner spread (Also perfect for Cinco de mayo, Superbowl, or the Holidays!). Your guests will LOVE it!
Why You’ll Love this Recipe
What is Ceviche?
I love eating fresh and flavorful summer dishes, and ceviche is one of my favorites! It’s a traditional Latin / Peruvian dish typically served as a light tapas-style meal or fish appetizer. Think of it as a seafood salad! Traditionally, ceviche is made from raw fish cured in fresh citrus juice, most commonly lemon juice or lime juice. For this recipe, I cook the shrimp or use pre-cooked shrimp because it’s safer, but I still keep the citrus flavors! The reason why I like to poach shrimp is that traditionally very fresh shrimp is used that is caught on the same day and then turned into a ceviche. But in real life, most of us can only buy frozen shrimp (unless you live by the coast!), so it’s safer to just poach the shrimp or use the pre-cooked stuff. When eaten as a main dish, ceviche is often served with sweet potatoes, lettuce, corn, avocados, or plantains.
Ingredients Used
Shrimp: Most ceviches start with raw fish, but I like to poach mine for the perfect cook. I use about 2 dozen jumbo shrimp (21-25 count) because I like how meaty it is when all chopped up.Roma tomatoes: Be sure to dice all your veggies small and uniformly for the best fresh fish ceviche. I like the taste of roma tomatoes, but you could always use a different type.Cucumber: The cool crunch of cucumbers is perfect in this ceviche recipe. I like to peel my cucumbers before dicing, too. You can leave the skin on, it’s just a personal preference.Avocado: Be sure to add the avocado within an hour or 2 of serving. The lime juice will keep it from browning quickly, too.Red onion: The sharp flavor of raw red onions is an acquired taste, but I definitely have it! You can use a milder onion or no raw onion at all, if you prefer. I also love the crunch that the onion adds to the ceviche.Jalapeño: Don’t forget to deseed your jalapeño! I also remove the white ribbing inside for a less spicy pepper.Fresh citrus juice: It’s not ceviche without citrus juice! I use lemon and lime juice in this recipe, but you could also use orange juice or even grapefruit juice! Just make sure it’s fresh.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Shrimp Ceviche
Follow these steps for the best fresh shrimp ceviche ever:
Tips and Tricks
I love this simple ceviche recipe, but there’s tons of ways to enhance it. Here’s all the tricks you’ll need to make the best ceviche:
Keep it simple. I make this a lot in the summer as an excuse to get fresh raw shrimp. However, you can always buy pre-cooked shrimp and make this a no-cook dish all summer long!Make it ahead. It’s hard to make raw fish ceviche in advance (if you don’t poach the shrimp or fish and you’re making it ahead, you will risk getting food poisoning! So be sure to cook the seafood first). This cooked recipe can be served up to 24 hours later! If you’re making it ahead, don’t forget to save the avocado for serving time to keep it bright and green.Change up the protein. I love succulent shrimp, but you can make this recipe with mahi mahi, sea bass, or most any other fresh fish you love! Add more flavors. If you want to switch up the veggies, feel free! The only requirements for ceviche are the fish/shrimp and fresh citrus juice. I’ve also used white onions, cilantro, orange juice, habanero peppers, and even mango!Pick fun dippers. You can always eat ceviche plain with a fork, but what fun is that? I love to serve it on crunchy bruschetta, over tostadas, lettuce leaves, or with corn tortilla chips for even more flavor and texture!
Now that you’re a pro at making this shrimp ceviche, you’re ready for all the summer parties! Change it up with different veggies or switch out the citrus juices for a different flavor. Make sure to Pin this recipe so more people can enjoy it too! © Little Sunny Kitchen
