Enjoy the zesty flavors of this shrimp ceviche, where succulent shrimp meets fresh citrus juices and crisp vegetables. Perfect for a light meal on hot summer days, this easy shrimp ceviche recipe will transport you to the sunny shores of Latin America with every bite.
You're going to love this tasty and refreshing seafood recipe, which is perfect on any sunny day. It's a colorful and flavorful choice that will definitely be the main attraction at your next gathering. With its fresh ingredients and tangy taste, it will impress all your guests.
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🥘 Ingredients
- Large shrimp, peeled, deveined, and tails removed
- Fresh lime juice
- Fresh lemon juice
- Red onion, finely chopped
- Jalapeños, veins and seeds removed, minced (adjust to taste)
- Medium tomatoes, seeds removed and diced
- Diced cucumber (peeled and seeds removed)
- Chopped cilantro (leaves and tender stems)
- Salt, to taste
- Avocado, diced (for serving)
Be sure to see the printable recipe card below for the full ingredients list with measurements, instructions and tips!
🥣 Step By Step Instructions
STEP 1: Prep the Shrimp: Chop the shrimp into half-inch pieces for even marination. Place them in a non-reactive bowl.
STEP 2: Marinate: Mix lime and lemon juices in a bowl. Pour over the shrimp, ensuring they're fully submerged. Cover and refrigerate for about 20-30 minutes until the shrimp turn opaque and pink.
STEP 3: Prepare Vegetables: While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl. Season with salt to taste.
STEP 4: Combine: Mix the marinated shrimp with the vegetable mixture. Adjust seasoning with additional salt or citrus juice as needed.
STEP 5: Chill: Refrigerate the ceviche for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with diced avocado.
❤️ Why You'll Love This Recipe
Anyone who enjoys the fresh taste of raw seafood combined with vibrant vegetables and tangy citrus will find this shrimp ceviche irresistible. It's a great recipe for those looking to serve a light lunch or appetizer that bursts with flavor and freshness.
If you're in the mood for seafood, you'll also love our gluten free crab cakes, air fryer crab cakes and air fryer fish sticks.
👩🏻🍳 Expert Tips
- Use Fresh Raw Shrimp: For the best flavor, always start with fresh raw shrimp. If you must use pre-cooked shrimp, adjust the marination time accordingly.
- Uniform Shrimp Pieces: Chop the shrimp into small, even pieces to ensure they marinate evenly in the acidic citrus juices.
- Non-Reactive Bowl: Always use a glass or stainless steel bowl to avoid any reaction with the acidic lime and lemon juice mixture.
- Adjust Heat: Tailor the spiciness by varying the amount of jalapeños or adding a serrano pepper for extra heat.
- Chill Time: Let the ceviche sit in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
🧂Substitutions & Variations
- Seafood Alternatives: Try sea bass or fresh white fish like red snapper for a different type of ceviche.
- Vegetable Mix-Ins: Add diced bell pepper or cherry tomatoes for extra color and crunch.
- Citrus Blend: Experiment with adding a splash of orange juice to the lime and lemon juice for a sweeter citrus flavor.
- Serving Options: Serve with tortilla chips, plantain chips, or on a tostada shell for a delightful crunch.
🥡 Storage & Reheating
To store: Store leftover avocado fries in an airtight container lined with paper towels in the refrigerator for up to 2 days.
To freeze: Lay the breaded avocado slices on a prepared baking sheet and freeze until solid. Transfer to a ziploc bag and freeze for up to 1 month.
To reheat: Reheat in the air fryer at 375°F (190°C) for 5-7 minutes until hot and crispy.
💭 FAQ
According to WebMD It is generally not recommended for pregnant women to consume raw seafood due to potential health risks. Opt for pre-cooked shrimp if necessary.
Fresh shrimp has the best flavor, but you can use pre-cooked shrimp. Just reduce the marination time since it won't need to cook in the citrus juices.
According to Peoria County Health Department, citrus juice acidity reduces some pathogens but not all, so follow food safety measures to reduce the risk of foodborne illness when eating ceviche.
Absolutely! You can use fresh high quality fish like sea bass or even bay shrimp for a delicious variation.
Serve ceviche with tortilla chips, plantain chips, or on a tostada shell. It also pairs well with a side of pico de gallo or guacamole.
📋 Related Recipes
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Shrimp Ceviche
Ingredients
- 1 pound large shrimp peeled, deveined, and tails removed
- Juice of 2 limes
- Juice of 2 lemons
- ½ red onion finely chopped
- 1-2 jalapeños veins and seeds removed, minced (adjust to taste)
- 2 medium tomatoes seeds removed and diced
- 1 cup diced cucumber peeled and seeds removed
- ½ cup chopped cilantro leaves and tender stems
- Salt to taste
- Avocado diced (for serving)
Instructions
- Prep the Shrimp: Chop the shrimp into half-inch pieces for even marination. Place them in a non-reactive bowl.1 pound large shrimp
- Marinate: Mix lime and lemon juices in a bowl. Pour over the shrimp, ensuring they're fully submerged. Cover and refrigerate for about 20-30 minutes until the shrimp turn opaque and pink.Juice of 2 limes, Juice of 2 lemons
- Prepare Vegetables: While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl. Season with salt to taste.½ red onion, 1-2 jalapeños, 2 medium tomatoes, 1 cup diced cucumber, ½ cup chopped cilantro
- Combine: Mix the marinated shrimp with the vegetable mixture. Adjust seasoning with additional salt or citrus juice as needed.Salt
- Chill: Refrigerate the ceviche for at least 30 minutes to allow flavors to meld.
- Serve: Serve chilled, garnished with diced avocado.Avocado
Notes
- Use Fresh Raw Shrimp: For the best flavor, always start with fresh raw shrimp. If you must use pre-cooked shrimp, adjust the marination time accordingly.
- Uniform Shrimp Pieces: Chop the shrimp into small, even pieces to ensure they marinate evenly in the acidic citrus juices.
- Non-Reactive Bowl: Always use a glass or stainless steel bowl to avoid any reaction with the acidic lime and lemon juice mixture.
- Adjust Heat: Tailor the spiciness by varying the amount of jalapeños or adding a serrano pepper for extra heat.
- Chill Time: Let the ceviche sit in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
Jessica Jeannine Clark says
Enjoy the zesty flavors of this shrimp ceviche, where succulent shrimp meets fresh citrus juices and crisp vegetables.