A vibrant shrimp ceviche is a must-have for any gathering or as a refreshing treat on warm days. Packed with lime-marinated shrimp, zesty jalapeño, and creamy avocado, this gluten-free dish is perfect for dipping, layering, or stuffing into tacos.
This versatile appetizer shines whether made with raw shrimp “cooked” in lime juice or pre-cooked shrimp for a quicker preparation. Its bright flavors make it a crowd-pleaser, perfect for summer nights or party platters.
The Fresh Ingredients That Make It Shine
Key Components of the Best Shrimp Ceviche Recipe
- Raw or cooked shrimp – The star of the dish, infused with citrus for vibrant flavor and texture.
- Lime juice – Freshly squeezed, this tangy liquid “cooks” the shrimp and creates the bold, refreshing base.
- Tomato – Adds a juicy sweetness that balances the lime and spice.
- Red onion – A sharp, savory bite that enhances the ceviche’s flavor profile.
- Jalapeño – For just the right kick of heat, finely diced for even distribution.
- Cilantro – Freshly chopped, delivering an herby brightness that complements the lime.
- Avocado – Creamy and rich, adding a luscious texture to the mix.
- Salt and pepper – Essential for balancing flavors and enhancing every ingredient.
Quick and Easy Steps for Perfect Ceviche
How to Make Shrimp Ceviche in a Snap
- Prep the Shrimp: If frozen, thaw the shrimp in warm water. Dice and marinate them in fresh lime juice until they’re opaque and pink.
- Chop the Veggies: Dice the tomato, avocado, onion, jalapeño, and cilantro while the shrimp marinates.
- Combine and Season: Toss the marinated shrimp with the chopped veggies, and season with salt and pepper.
- Serve and Enjoy: Serve chilled with tortilla chips, tostadas, or taco shells.
This ceviche is a breeze to prepare and is sure to impress with its vibrant colors and refreshing flavors.
Tips for a Stellar Shrimp Ceviche
For the freshest taste, use high-quality shrimp and freshly squeezed lime juice. Raw shrimp yields a traditional ceviche experience, while cooked shrimp offers a quicker alternative without compromising flavor. Dice the avocado just before serving to maintain its creamy texture and vibrant color. Taste and season with tortilla chips for the most accurate salt balance.
How to Store Your Shrimp Ceviche
To keep your ceviche fresh, cover it tightly and refrigerate for up to two days. Avoid freezing as the delicate vegetables and citrus-marinated shrimp lose their texture. Serve leftovers as a topping for salads or bowls for an easy next-day treat.
Shrimp Ceviche Recipe
Ingredients
- 1 large tomato diced
- 3/4 cup freshly squeezed lime juice approximately 6 large limes
- 1 lb raw or cooked shrimp peeled, deveined, and tails removed
- 1 jalapeño seeded and diced
- 1/2 cup red onion finely minced
- Salt and pepper to taste approximately 1/2 teaspoon salt recommended
- 1 large avocado diced
- 1/2 cup cilantro finely chopped
Instructions
- Thaw frozen shrimp by submerging them in a medium bowl filled with warm tap water for 10 minutes.
- Extract the juice from the limes into a large mixing bowl, ensuring the use of fresh juice instead of bottled.
- Drain the shrimp and gently squeeze out excess water before dicing them into bite-sized pieces. Add the shrimp to the bowl with lime juice. If using cooked shrimp, marinate for 15 minutes; if raw, allow 1.5 hours or until the shrimp turns opaque and pink, as the acid “cooks” the shrimp.
- While the shrimp marinates, prepare the tomato, avocado, red onion, cilantro, and jalapeño by dicing or chopping them as required. If working with raw shrimp, refrigerate the vegetables until ready to use. To prevent browning, dice the avocado just before combining with the shrimp mixture.
- Once the shrimp has finished marinating, add the prepared vegetables to the bowl. Stir to combine, seasoning with salt and pepper to taste. Conduct a taste test with a tortilla chip to adjust salt levels, accounting for the saltiness of the chips.
- Serve chilled alongside tortilla chips, atop tostadas, or as a filling for tacos.
