Shrimp Ceviche Recipe
There’s something about Mexican Shrimp Ceviche that instantly takes me to a sunny beach, toes in the sand, and a refreshing plate of citrusy shrimp in front of me.
It’s one of my favorite dishes to make when I’m craving something light, and fresh.
If you’ve never had shrimp ceviche before, think of it as a seafood salsa, but with tender, citrus-marinated shrimp as the star.
Instead of cooking shrimp with heat, it’s “cooked” in fresh lime and lemon juice. The acidity transforms the shrimp, making it perfect and full of flavor.
The best part? It is incredibly easy to make.
With just a handful of ingredients, you can create a dish that’s both elegant and effortless.
It’s perfect as an appetizer, a light meal, or even a fun snack served with tortilla chips.
Let me walk you through exactly how to make ceviche at home, step by step.
Ingredients
- 1 pound large shrimp, peeled, deveined, and tails removed
- Juice of 2 limes
- Juice of 2 lemons
- 1/2 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)
- 1/2 cup chopped cilantro (leaves and tender stems)
- Salt, to taste
- Avocado, diced (for serving)
How to Make Ceviche Step by Step
Making shrimp ceviche is so simple. No stove required! Just chop, mix, and let the citrus do its magic.
- Chop the shrimp into half-inch pieces. This helps them marinate faster and evenly.
- Place the shrimp in a non-reactive bowl (glass or ceramic works best) and pour the fresh lime and lemon juice over them. Make sure they’re fully submerged. Cover and refrigerate for 20-30 minutes, or until the shrimp turn pink and opaque.
- While the shrimp is marinating, chop your red onion, jalapeños, tomatoes, cucumber, and cilantro. Add a pinch of salt to bring out the flavors.
- Once the shrimp is ready, drain off most of the excess citrus juice, then mix the shrimp with the prepared veggies. Give it a taste and adjust with more salt or lime juice if needed.
- For the best flavor, let the ceviche chill for at least 30 more minutes before serving.
Serve it up with diced avocado and enjoy with tortilla chips, tostadas, or straight from the bowl!
Tips for the Best Shrimp Ceviche
- Use the freshest shrimp you can find: If using frozen, make sure it’s fully thawed and pat it dry.
- Don’t over-marinate: 20-30 minutes is perfect; longer can make the shrimp rubbery.
- Customize the spice: Love heat? Add extra jalapeños or even a dash of hot sauce.
- Serve it fresh: While ceviche can be stored for a day, it’s best eaten right after chilling.
Serving Suggestions
Not sure how to serve your Mexican shrimp ceviche? Here are some tasty ideas:
- With tortilla chips: The classic way to enjoy ceviche!
- On tostadas: A crunchy, flavorful base.
- Lettuce cups: A light, healthy option.
- With avocado halves: Scoop it straight out with a spoon!
Pair it with an ice-cold agua fresca, a spicy margarita, or a Moscow mule for the perfect meal.
Frequently Asked Questions (FAQ)
Do I need to cook the shrimp first?
No, the lime and lemon juice “cook” it naturally. If you prefer, you can quickly blanch the shrimp in boiling water for 1-2 minutes before marinating.
Can I make shrimp ceviche ahead of time?
Yes, but it’s best eaten the same day. If you have leftovers, store them in the fridge and eat within 24 hours.
What if my ceviche is too sour?
Add a pinch of sugar or a splash of orange juice to balance out the acidity.
If you’re craving something fresh, light, and packed with flavor, this shrimp ceviche recipe is a must-try!
It’s easy to make, endlessly customizable, and perfect for warm days (or when you just want a taste of the beach).
Give it a try, and let me know how you liked it in the comments below!
Mexican Shrimp Ceviche
Ingredients
- 1 pound large shrimp, peeled, deveined, and tails removed
- Juice of 2 limes
- Juice of 2 lemons
- 1/2 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)
- 1/2 cup chopped cilantro (leaves and tender stems)
- Salt, to taste
- Avocado, diced (for serving)
Instructions
- Chop the shrimp into half-inch pieces. This helps them marinate faster and evenly.
- Place the shrimp in a non-reactive bowl (glass or ceramic works best) and pour the fresh lime and lemon juice over them. Make sure they’re fully submerged. Cover and refrigerate for 20-30 minutes, or until the shrimp turn pink and opaque.
- While the shrimp is marinating, chop your red onion, jalapeños, tomatoes, cucumber, and cilantro. Add a pinch of salt to bring out the flavors.
- Once the shrimp is ready, drain off most of the excess citrus juice, then mix the shrimp with the prepared veggies. Give it a taste and adjust with more salt or lime juice if needed.
- For the best flavor, let the ceviche chill for at least 30 more minutes before serving.
- Serve it up with diced avocado and enjoy with tortilla chips, tostadas, or straight from the bowl!
