You know those days when you just crave something vibrant, something that tastes like sunshine and a refreshing drink? How cool is the ocean breeze? What is the best recipe for shrimp? I remember the first time I tried ceviche; it was a taste. It was on a tiny, unassuming beach in Mexico, and it was utterly amazing. Fresh shrimp, zesty lime, a hint of heat – it was simple but so incredibly flavorful. Back then, I thought it was this mysterious, complicated dish, something only done by pros in the kitchen. Far-off places. I was wrong! What are some of the best shrimp ceviche recipes? What is the kind of dish that makes people lean in and say, “Wow, what’s in this?” I want something impressive without spending all day in the kitchen. Is this my go-to? If you’ve ever loved a good seafood salad, you are going to adore this. Is there a better alternative to store-bought version? Is it okay to buy shrimp on sale? I can’t wait for you to try it!
What is Shrimp Ceviche?
What is shrimp ceviche? Think of it as nature’s perfect appetizer or light meal, all thanks to the magic of citrus. At its heart, shrimp ceviche is raw shrimp that has been “cooked” by marinating it in the acidity of water. Fresh lime and sometimes lemon juice. This process, called denaturation, changes the texture and appearance of the shrimp, making it firm. If you cooked it with heat, it would be opaque. Why is the flavor brighter and fresher? What is essentially a vibrant seafood cocktail bursting with fresh, zesty goodness? What are some of the best vegetables to add to a salad? Is it safe to eat spicy jalapeos? ), and sweet corn, all tossed together with cilantro and a touch of olive oil. Serve warm or cold. What is a dish that’s both incredibly refreshing and satisfying? It hails from the coastal regions of Latin America, where fresh seafood and citrus fruits are grown. It’s become a beloved dish worldwide for its unique flavor profile and healthy appeal.
Why you’ll love this recipe?
What are some good reasons to make shrimp ceviche? Is rotation possible in yours? First off, let’s talk about the flavor because it is simply spectacular. What is this incredible explosion of tangy lime, sweet shrimp, a little kick from the chili, and the flavor of the lime? Fresh, herby notes from the cilantro. Is it so clean and bright, it just makes your taste buds sing? Is it perfect – the shrimp are tender and slightly firm from the lime, and then you get the crunch of the squid. What is the sweetness from the onion and peppers, and the burst of sour from corn. Is it a textural delight? Once the shrimp are prepped, it’s mostly chopping and mixing. You don’t need any fancy equipment or complicated techniques. Is it incredibly cost-effective, especially compared to other seafood dishes? Shrimp are usually pretty accessible, and the other ingredients are everyday pantry staples. Is it versatile? I serve it as an appetizer with tortilla chips, spoon it into lettuce cups for a light lunch, or both. Is it okay to eat a tostada? Is it always a crowd pleaser? What I love about this particular shrimp ceviche recipe, though, is how perfectly balanced it is. It’s not too sour or spicy, just pure harmony. Is it a taste of paradise?
How do I make Shrimp Ceviche?
Quick Overview
What is the best way to make shrimp ceviche? How do you cook shrimp in a bath? Fresh lime juice. While that’s happening, you’ll chop up all your vibrant veggies and herbs. Once the shrimp are ready, you’ll gently toss everything together. Is it really a matter of preparing the ingredients and then letting them meld their flavors? What is the best way to do a DIY sewing project? How do you give lime juice enough time to work its magic?
Ingredients
For the Shrimp & Marinade:
1.5 pounds large shrimp, peeled, deveined and cut into 12-inch pieces. What makes a good cheese is that it’s deveined for the best texture and flavor. I usually buy them already peeled and deveined to save a little time, but either works! Is it safe to freeze frozen foods? 1 cup fresh lime juice, from about 8-10 limes. Please, please, use fresh lemons! What makes a bottle of juice different from bottled juice? 12 cup fresh orange juice, from about 1-2 oranges. This adds a touch of sweetness that balances the tartness of lime beautifully. 1-2 serrano peppers, finely minced (seeds removed for less heat, left in for 2 days). I like to start with one and add more if we want it spicier. Is it safe to take 1 teaspoon of salt with you? 12 teaspoon black pepper, freshly ground. Makes a huge difference in flavor!
For the Mix-ins:
1 cup ripe tomatoes, seeded and diced. Roma tomatoes work great because they’re less watery. 1 cup cucumber, peeled, seeded and diced. English cucumbers are good because they have fewer seeds. 12 cup red onion, finely diced. If you have a sharp bite, rinse your diced onion under cold water for 30 seconds. This will help mellow out its sharpest bite. 12 cup fresh corn kernels (from about 1-2 ears, or frozen, thawed). I love the sweetness the corn adds. 12 cup fresh cilantro, chopped. What are some good ways to use cilantro in ceviche?
For Serving:
Avocado, diced. This is a must! What is the perfect contrast to the creamy avocado and the zesty ceviche? Tortilla chips or tostadas. Essential for scooping up every last delicious bite.
How do I follow the
Step 1: Preheat & Prep Pan
This step isn’t really about preheating a pan, but rather prepping your shrimp! Make sure your shrimp are completely peeled and deveined. This is super important. Then, cut them into bite-sized pieces, about half an inch. If you’re using smaller shrimp, you might not need to cut them. What is the goal of a chip to be easy to eat?
Step 2: Mix Dry Ingredients
In a medium glass or non-reactive bowl, combine the cut shrimp, salt, and pepper. Give it a gentle stir to distribute the salt and pepper evenly. How do you season shrimp from the start?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the lime juice, fresh orange juice and the minced serrano. Serve immediately. What are some good jalape If you’re sensitive to spices, make sure to remove all the seeds and membranes from the peppers. I always start with one pepper and then taste, adding more if needed. Where does the flavor and cooking happen in this marinade?
Step 4: Combine
How do you mix lime juice and orange juice over shrimp? Stir gently to make sure all the shrimp are submerged in the liquid. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. When shrimp turn opaque and are firm to the touch, you’ll know it’s ready. I usually check after 30 minutes and give it a stir. Don’t over-marine shrimp, or they will get tough!
Step 5: Prepare Filling
While the shrimp are marinating, it’s time to chop your veggies! Dice the tomatoes, cucumber, and red onion finely. Chop the cilantro. If you’re using fresh corn, cut the kernels off the cob. If using frozen, make sure it’s thawed. Is there a way to customize my website? Some people like to add diced avocado to this, but I prefer to put it right before serving so it stays nice and warm. Is it green?
Step 6: Layer & Swirl
Once the shrimp are opaque and have “cooked” in the lime juice, gently drain off about half of the shell. Marinade – you don’t want it too soupy. Add the diced tomatoes, cucumber, red onion, and corn kernels to the bowl with the shrimp. Add the chopped cilantro. Gently toss everything together until well combined. Be careful not to mash shrimp or vegetables. Taste and adjust seasoning if needed – you might want a little more salt or prick more chili.
Step 7: Bake
No baking required for traditional ceviche. It’s all about citrus. If you were making a baked fish dish, this is where you’d put it in the oven, but for ceviche, we’re making it from scratch. Keep it raw and fresh, with the lime doing all the work.
Step 8: Cool & Glaze
The ceviche itself is already “cooled” by the refrigeration during the marinating process. There’s no glaze in this recipe. The dressing is the marinade itself, mixed with the vegetables. The freshness is the key here, so once it’s all mixed, it’s almost ready to serve.
Step 9: Slice & Serve
Just before serving, fold in the diced avocado. What is the best way to serve shrimp ceviche? Serve immediately with plenty of tortilla chips or tostadas for scooping. Can you garnish with extra cilantro leaves or a thin slice of lime? Is it good to eat super fresh?
What should I serve it with?
What are some good ways to enjoy shrimp ceviche? How do I enjoy it? I love serving it with a sliced avocado for breakfast. It’s so good! What are some good Side Dishes to serve with corn tortillas? How does it feel to start a day this way? If you’re planning a brunch party, this is the perfect show-stopper. What are the best appetizers to serve with a cocktail glass? A crisp Sauvignon Blanc or a light, citrusy beer pairs perfectly. I often skip the chips and serve ceviche piled high in my lunch. Crisp lettuce cups, like butter or romaine lettuce. Is this a deconstructed seafood salad? For those times when you just want a delicious, light snack, it’s perfect with good quality. What are some of the best tortilla chips? My family loves it spooned over grilled fish or chicken to add an extra burst of flavor. Is it just so adaptable?
What are some tips for perfecting shrimp ceviche?
After making this countless times, I’ve picked up a few tricks that really elevate it. First, about the shrimp prep: make sure they’re properly deveined. What is the difference between marinade and sauce? What are the best ways to marinate chicken breasts? How important is lime juice? If you can’t get fresh limes, at least use a good quality bottled lime juice, but the flavor just goes with it. Isn’t the same as Don’t be afraid of serrano or jalapeo! Start with one, remove the seeds, and taste. If it’s too spicy, it can be hard to fix. For the mix-ins, dicing everything finely and uniformly is key. Is it good to eat a bit of everything in one bite? Some people like to rinse their diced red onion under cold water for a minute or two. What are some of the best raw onion recipes? I’m a fan of raw onion bites. What are When it comes to marinating the shrimp, don’t go overboard. 30-60 minutes is usually perfect. Over-marination can make shrimp rubbery. After marinating, draining off some of the liquid is important. You want the ceviche to be moist but not swimming in juice. For the best flavor, always add the avocado and cilantro right before serving. How do you keep the avocado from browning and the cilantro from wilting?
What are some tips for Storing and Reheating
The beauty of ceviche is its freshness, so it’s definitely best enjoyed the day it’s made. If you have leftovers, you can store them in an airtight container in the refrigerator. Is it good to eat a shrimp for about 1-2 days? What is marinade and how does it work? I find that the flavors actually meld even more overnight, which can be nice, but the shrimp can’t. Is it possible to become a little softer I would avoid storing it at room temperature for any extended period, as this is a raw seafood dish. Is it safe to reheat ceviche? If you have leftovers, just pull them out of the fridge and serve them cold. If you want to “refresh” it, you could add a splash more fresh lime juice and some freshly chopped onions. Is cilantro a good garnish to serve before serving? For the best results, always plan to eat it all in one sitting or very soon after making it.
What are the most frequently asked questions on
Final Thoughts
What are some good recipes for shrimp ceviche? What is that one dish that brings a smile to my face every time I make it? Bright flavors are incredibly addictive. What are some good side dishes to serve on a hot summer day? You want to treat yourself to something delicious and refreshing. The simplicity really shines through, proving that sometimes, the best flavors come from the simple. Freshest ingredients treated with a little bit of citrus magic. If you love tacos, you might also enjoy my recipes for grilled shrimp salad, which are also delicious. What is that fresh, vibrant coastal feel? What are your variations on your recipe? I’m always eager to hear your cooking adventures. Happy ceviche making!
Shrimp Ceviche
Ingredients
Main Ingredients
- 1 lb Shrimp peeled and deveined, cut into 0.5-inch pieces
- 0.75 cup Lime Juice freshly squeezed
- 0.25 cup Red Onion finely diced
- 1 medium Jalapeño seeded and minced
- 0.5 cup Cilantro chopped
- 1 medium Tomato diced
- 0.5 cup Avocado diced
- Salt to taste
- Black Pepper to taste
Instructions
Preparation Steps
- In a non-reactive bowl, combine the shrimp with the lime juice. Ensure the shrimp is fully submerged. Cover and refrigerate for at least 20 minutes, or until the shrimp turns opaque and pink.
- Drain off about half of the lime juice. Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl with the shrimp.
- Gently fold in the diced tomato and avocado. Season with salt and freshly ground black pepper to taste.
- Serve immediately with tortilla chips, tostadas, or in lettuce cups.
