Shrimp Ceviche
This shrimp ceviche is a vibrant, zesty appetizer bursting with fresh flavors. Combining shrimp with crisp cucumber, juicy tomatoes, creamy avocado, and a hint of spice from jalapeños, it’s a perfect balance of texture and taste.
Marinated in tangy lime, lemon, and orange juices, this dish transforms shrimp into a refreshing bite-sized delight. Whether using cooked or raw shrimp, the citrusy marinade adds a delicious depth that elevates the entire dish.
Ready in just minutes, this ceviche is ideal for gatherings or a light snack. Serve it chilled with tortilla chips for a refreshing, crowd-pleasing treat.
Shrimp Ceviche Ingredients
Fresh shrimp forms the heart of this ceviche, offering a delicate, briny base that pairs perfectly with the bold flavors that follow. Crisp cucumber and juicy Roma tomatoes add refreshing texture, while red onions lend a tangy crunch.
Avocado brings a creamy richness, balancing the zesty citrus marinade of lime, lemon, and orange juices. The cilantro adds a burst of herbal freshness, and diced jalapeños provide just the right amount of heat to elevate the dish.
Shrimp Ceviche Recipe Tips
- Choose Fresh, Quality Shrimp: Whether you use cooked or raw shrimp, it’s essential to select fresh, high-quality shrimp for the best flavor and texture. If using raw shrimp, ensure they are properly cleaned and deveined before marinating. Fresh shrimp enhances the overall taste of the ceviche, making it more flavorful and appealing.
- Adjust Citrus for Flavor Balance: The lime, lemon, and orange juices in this recipe create a perfect balance of tartness and sweetness. If you prefer a tangier flavor, feel free to increase the lime juice, especially if using cooked shrimp. Conversely, if you want a sweeter profile, consider adding more orange juice to balance the acidity.
- Customize Spice Level: The minced jalapeño adds a nice kick to this ceviche, but the heat can vary. If you prefer a milder version, remove the ribs and seeds of the jalapeño or opt for a milder pepper variety. For extra spice, leave some of the seeds or add a second jalapeño to intensify the flavor.
What to Serve with Shrimp Ceviche
- Tortilla Chips: Crispy tortilla chips are a classic pairing for ceviche, providing the perfect crunch to contrast the refreshing, tangy shrimp mixture. The chips help scoop up the ceviche, making them a satisfying and easy option for serving.
- Guacamole: For a rich and creamy side, serve your shrimp ceviche with a bowl of homemade guacamole. The creamy avocado complements the bright, citrusy flavors of the ceviche, enhancing the overall experience while offering a nice contrast in textures.
- Mexican Street Corn (Elote): For a more substantial accompaniment, try serving the ceviche alongside Mexican street corn. The sweet, smoky flavors of the corn, coated in creamy mayonnaise, cheese, and chili powder, offer a delicious contrast to the light, fresh shrimp ceviche.
FAQ
1. Can I use frozen shrimp for ceviche? Yes, frozen shrimp works just fine for ceviche. Just be sure to thaw the shrimp thoroughly and pat them dry before using them in the recipe.
2. How long can I store leftover ceviche? Leftover ceviche can be stored in the refrigerator for up to 2 days. However, the avocado may start to brown, so it’s best to add it fresh right before serving to maintain its color and texture.
3. Is ceviche safe to eat with raw shrimp? When preparing ceviche with raw shrimp, the citric acid from the lime and lemon juices “cooks” the shrimp. However, it’s important to ensure that the shrimp are fresh and of good quality. If you’re unsure, using cooked shrimp is a safe and delicious alternative.
4. Can I make this ceviche ahead of time? Yes, you can prepare ceviche ahead of time. It’s best to refrigerate it for at least 30 minutes to let the flavors meld. If preparing in advance, skip adding the avocado until just before serving to keep it fresh and vibrant.
Shrimp Ceviche
Ingredients
- 2 pounds shrimp either cooked or raw; cooked shrimp is recommended
- 1/2 cup red onion thinly sliced
- 1 jalapeno ribs and seeds removed, minced
- 3/4 cup cucumber diced
- 1 cup Roma tomatoes seeded and diced
- 3/4 cup fresh cilantro leaves chopped
- 1 avocado peeled, pitted, and chopped
- 1/2 cup lime juice increase to 3/4 cup if using raw shrimp
- 1/4 cup lemon juice
- 1/3 cup orange juice
- Salt to taste
- Tortilla chips for serving
Instructions
- For Cooked Shrimp
- In a large bowl, combine the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado.
- Pour the lime, lemon, and orange juices over the mixture, and season with salt to taste. Gently toss to ensure everything is evenly coated.
- Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 8 hours. For extended refrigeration, omit the avocado until just before serving. Serve chilled with tortilla chips, if desired.
- For Raw Shrimp
- Place the shrimp in a bowl and add the lime juice and lemon juice. Cover and refrigerate for at least 20 minutes, or until the shrimp turn pink and opaque. Depending on the size of the shrimp, this process may take up to 2 hours.
- Once the shrimp are properly marinated, mix in the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice, and salt. Stir to combine.
- Cover the ceviche and refrigerate for at least 30 minutes, or up to 8 hours. If storing for a longer period, leave out the avocado and add it just before serving. Serve chilled with tortilla chips, if desired.
Notes
A mandoline slicer is recommended for finely slicing the red onion.
Remember to allow your ceviche to marinate for at least 30 minutes before serving.
