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Looking for a perfect recipe that is light, easy, and refreshing to beat those final days of summer heat? This Delicious Shrimp Ceviche Recipe is all about wild colors, delicious crunch, and bright flavors!
A mix of juicy shrimp tossed with fresh ingredients like juicy tomatoes, red onion, crisp cucumbers, creamy avocado, cilantro, jalapeños, and all the right seasoning; this is one recipe you wouldn’t want to ignore!
It Looks Really Pretty!
I often enjoy incorporating seafood into my family meals. But this easy Shrimp Ceviche recipe is one of my favorite recipes for summer.
This light meal is full of all the right citrus-y flavors and textures. Your taste buds wouldn’t know what kind of flavor explosion hit them!
What is Shrimp Ceviche?
This fresh Shrimp Ceviche recipe introduces a South American dish of raw seafood tossed in an acidic marinade and a bunch of crisp veggies.
The idea focuses on the acidic marinade that basically “cooks” the shrimps without the need for any kind of heat. Kind of like your favorite seafood plate, minus the hassle!
It serves as a delicious appetizer or side dish next to your main course, light lunch, light diner, or even a main dish.
Raw, Pre-Cooked, or Frozen Shrimp?
Raw Vs. Pre-Cooked Shrimp
As we all know, traditional Ceviche calls for using raw shrimp (search for the freshest shrimp in the market!). However, and although the acidic marinade “cooks” the protein, it does not kill all the harmful bacteria.
For that reason, if you are serving this seafood dish to pregnant women, children, elderly, or anyone with a weak immune system, it is recommended that you pre-cook the shrimp (or the fresh fish).
How to Boil Your Shrimp
Fill a large pot with salted water and bring to a boil. After that, drop your shrimps in the boiling water for about 1 to 2 minutes (Don’t overcook the shrimps or they will turn out rubbery).
Once done, remove the shrimps from the pot and drop them in an ice bath (ice water) for a few minutes to stop the cooking.
On the other hand, you can totally use frozen shrimp if you don’t have access to fresh ones (These one are easily found at your local store!). Just remember to thaw them before using.
Take the shrimps out of the bag and place them in a bowl under running cold water for about 20 minutes. You are now good to go!
An Oh-So-Yummy Shrimp Dish!
How to Serve Your Shrimp Ceviche
A great way to serve this delicious Shrimp Ceviche is with a side of something salty and crunchy. Anything that will give you a welcomed contrast of flavors!
So basically, homemade tortilla chips, saltine crackers, plantain chips make great serving suggestions!
However, my family really liked spreading the shrimp ceviche on top of tostadas! Top it all off with some diced avocados, and you will be hooked!
You might want to have a bottle of hot sauce nearby. Some people like an extra spicy bite.
Oh! This easy recipe can easily be served as a shrimp salad, or even wrapped in lettuce and served as shrimp tacos! It can literally satisfy all of your food fantasies!
Substitutions & Add-ins
There is a whole bunch of different ways you can take the best Shrimp Ceviche recipe and turn it into something that fits yours and your family’s preferences! Here are a few suggestions!
Seafood: Although the traditional way of making this dish calls for raw shrimp, feel free to substitute it with your favorite seafood like octopus, white fish, mahi mahi, stripped bass, or even baby scallops.
Vegetables: Now this recipe is filled with crisp veggies, but feel free to add bell pepper, green onion, jicama, or whatever you feel like would make a good fit!
Fruits: For this one, you will actually want to add in some tropical fruits. They add extra magic to the whole meal! Remove the tomatoes, and give diced mango or pineapple a shot!
Tips for Perfect Results!
Tip 1: Add some orange juice to your acidic marinade. Lemon juice will do the job just fine, but orange juice might help take some of the edge off.
Tip 2: Don’t leave raw seafood in the acidic marinade for too long. That would increase the risk of being left with rubbery shrimp.
Tip 3: Use bite sized shrimps instead of cutting large ones into pieces. That would make the cooking process a bit easier.
Frequently Asked Questions
Don’t worry about eating raw fish. Marinating raw shrimp in fresh citrus juice changes the protein structure. That means the acidity basically cooks it instead of using heat!
I would recommend consuming your fish ceviche right after assembly, but you can also store it in airtight container (or a bowl covered with plastic wrap) in the fridge for about a day. However, this recipe is not meant for freezing.
Sure! Prepare the ingredients 8 hours before assembly, then add in the hass avocado the last minute.
It’s Bright and Fresh!
The List of Simple Ingredients
- jalapeño peppers, chopped
- fresh cilantro
- lime, juiced
- red onion, finely cubed
- tomato, cubed
- English cucumber, peeled and cubed
- hass avocado
- smoked paprika
- salt to taste
- black pepper
Follow the Instructions
First, drop the jalapeños, cilantro, and lime juice in a blender, then set aside.
Next, remove the tail off the large shrimp, dice into about 3 small pieces, then add to a large bowl. Pour the blended lime juice and cilantro over the shrimp, cover, then refrigerate for 30 minutes.
Then, remove the bowl from the fridge. Add the cubed red onions, tomatoes, cucumbers, smoked paprika, salt, and black pepper.
Finally, scoop ceviche on tostados. Top with diced avocado and enjoy!
Other Delicious Recipes
- Greek Salad With Marinated And Grilled Chicken Recipe
- Keto Friendly Egg Wraps
- Easy Grilled Shishito Peppers
- Effortless Greek Pasta Salad
- Roasted Mixed Vegetables With Garlic
- Green Bean Stew With Minced Beef (Loubia Bi Lahme)
- Vegetarian Bulgar And Tomato Pilaf (Burghul W Banadoura)
- Homemade Protein Jam Bars
- Refreshing Cucumber Salad
- Shredded Brussels Sprouts Salad
Delicious Shrimp Ceviche Recipe
- 3 jalapeños, chopped
- 1 cup cilantro
- 10 lime, juiced
- 2 lb. shrimp
- 1 cup red onion, finely cubed
- 1 large tomato, cubed
- ½ English cucumber, peeled and cubed
- 2 Hass avocado
- Smoked paprika
- Salt to taste
- black pepper
- Drop the jalapeños, cilantro, and lime juice in a blender, then set aside.
- Remove the tail off the large shrimp, dice into about 3 small pieces, then add to a large bowl.
- Pour the blended lime juice and cilantro over the shrimp, cover, then refrigerate for 30 minutes.
- Remove the bowl from the fridge. Add the cubed red onions, tomatoes, cucumbers, smoked paprika, salt, and black pepper.
- Scoop ceviche on tostados. Top with diced avocado and enjoy!
- Add some orange juice to your acidic marinade. Lemon juice will do the job just fine, but orange juice might help take some of the edge off.
- Don’t leave raw seafood in the acidic marinade for too long. That would increase the risk of being left with rubbery shrimp.
- Use bite sized shrimps instead of cutting large ones into pieces. That would make the cooking process a bit easier.