Easy Shrimp Ceviche

This vibrant shrimp ceviche brings the bright, zesty flavors of coastal Latin America right to your home kitchen. The combination of citrus-marinated shrimp, crunchy vegetables, and creamy avocado creates a perfect balance of textures and tastes that's ideal for warm weather entertaining or a light weeknight meal.

I first made this ceviche for a backyard gathering when temperatures hit 95 degrees, and it quickly became my summer entertaining staple. The way guests hover around the bowl scraping up every last bit tells me everything I need to know about its appeal.

Ingredients

• Medium shrimp the star protein that cooks in just one minute before marinating in citrus juices. Look for fresh or quality frozen shrimp that smells clean and oceanic.
• Fresh lime juice provides traditional acidic tang that "cooks" the shrimp further. Always use freshly squeezed for the brightest flavor.
• Fresh lemon juice adds complexity to the acidity profile. The combination of lemon and lime creates more balanced citrus notes.
• Roma tomatoes contribute sweet juiciness and vibrant color. Choose firm tomatoes with deep red color for best flavor.
• Red onion delivers sharp bite and beautiful purple color contrast. Soak in cold water for 5 minutes first if you prefer milder onion flavor.
• Cilantro brings essential herbaceous freshness. Use both leaves and tender stems for maximum flavor.
• Jalapeno pepper adds customizable heat. The seeds and membranes contain most of the spiciness, so adjust according to your preference.
• Cucumber provides cool crunch and refreshing contrast to the citrus and spice. English cucumbers work well too with their thinner skin.
• Avocado contributes creamy richness that balances the acidic marinade. Choose slightly firm avocados that yield gently to pressure.

Step-by-Step Instructions

Prepare the shrimp

Bring a pot of water to a rolling boil while preparing an ice bath in a medium bowl. The ice bath is crucial for stopping the cooking process immediately to prevent rubbery shrimp. When water reaches a full boil, add your cleaned shrimp and watch carefully as they need just about 60 seconds to turn pink and opaque. Any longer and they will toughen.

Quick cool and chop

Drain the shrimp immediately through a colander and transfer to the prepared ice bath. Let them cool completely for 2 to 3 minutes, then drain thoroughly and pat dry with paper towels. Chop the shrimp into small, bite-sized pieces about 1/2-inch in size for easy eating and better marinade absorption.

Combine and marinate

In a nonreactive bowl preferably glass or stainless steel, combine your chopped shrimp with fresh lime juice, lemon juice, diced tomatoes, red onion, cilantro, and jalapeño. Season thoughtfully with salt and pepper remembering that the flavors will intensify during marination. Gently toss everything together ensuring all shrimp pieces are coated with citrus juice.

Chill and develop flavors

Cover the bowl and refrigerate for 30 minutes to 1 hour. This resting period is essential as the citrus juices continue to "cook" the shrimp while the flavors meld together. The texture will become firmer and the taste more integrated during this time.

Finish and serve

Just before serving, gently fold in the diced cucumber and avocado. Adding these ingredients at the end preserves their texture the cucumber stays crisp and the avocado remains intact without breaking down. You can strain off some excess juice if desired for a less soupy consistency.

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My family has a tradition of serving this ceviche during our annual beach trips. We gather around the table with the ocean breeze flowing through open windows, everyone scooping generous portions onto tostadas. The brightness of the dish somehow captures the essence of those carefree vacation days.

Perfect Pairings

This vibrant ceviche pairs beautifully with crisp tortilla chips for casual snacking, but can transform into an elegant meal when served over tostada shells and garnished with additional avocado slices and cilantro sprigs. For a refreshing summer lunch, spoon it into lettuce cups for a low-carb option that lets the flavors shine.

Temperature Matters

The ideal serving temperature for ceviche is thoroughly chilled but not ice cold. Remove from the refrigerator about 10 minutes before serving to allow the flavors to wake up. The contrast between the cool ceviche and warm, freshly fried tortilla chips creates a delightful sensory experience that enhances the overall enjoyment.

Cultural Context

Ceviche has deep roots in coastal Latin American cuisine, particularly in Peru, Ecuador, and Mexico. This shrimp version leans toward the Mexican style with its addition of tomatoes, jalapeño, and avocado. Traditionally, ceviche was a practical way for fishermen to enjoy fresh catches directly on their boats, using citrus to preserve and "cook" the seafood without heat.

Make It Your Own

This recipe welcomes thoughtful adaptations. Mango adds tropical sweetness, while corn kernels provide sweet pops of texture. For a more substantial dish, mix in cooked and cooled small pasta shells. Some families add a splash of orange juice for a subtle sweetness that balances the acidity, creating a more complex flavor profile.

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Common Questions

→ Is the shrimp in this ceviche raw?

No, unlike traditional ceviche where seafood is 'cooked' in citrus juice, this recipe calls for briefly poaching the shrimp in boiling water for about 1 minute until pink and opaque. This approach ensures food safety while maintaining the fresh, bright flavors of classic ceviche.

→ How long does shrimp ceviche need to marinate?

After combining the cooked shrimp with the citrus juices and vegetables, it should marinate in the refrigerator for 30 minutes to 1 hour. This allows the flavors to meld while keeping the dish refreshing. The cucumber and avocado are added just before serving to maintain their texture.

→ Can I make shrimp ceviche ahead of time?

You can prepare the base ceviche mixture (shrimp, citrus, tomatoes, onion, cilantro, jalapeño) up to 24 hours ahead and keep it refrigerated. However, add the cucumber and avocado just before serving to prevent the cucumber from becoming soggy and the avocado from browning.

→ What fish can I substitute for shrimp?

You can substitute the shrimp with lean white fish such as cod, tilapia, mahi mahi, snapper, bass, or halibut. For food safety, it's recommended to fully cook the fish before using it in the ceviche, rather than relying solely on the citrus marinade.

→ How can I adjust the spiciness of the ceviche?

To reduce the heat, remove the seeds and membranes from the jalapeño before dicing it. For a spicier version, use a serrano pepper instead of jalapeño, or add 1 tablespoon of Mexican hot sauce such as Tapatio, Valentina, or Cholula to the mixture.

→ What's the best way to serve shrimp ceviche?

Shrimp ceviche is versatile and can be served multiple ways. Serve it as an appetizer with tortilla chips for dipping, as a main course over crispy tostada shells, or even in lettuce cups for a lighter option. Some people enjoy it alongside sliced avocado or with a side of Mexican rice.