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Shrimp Ceviche

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This quick Mexican appetizer combines poached shrimp with fresh vegetables and citrus juice for a light, refreshing dish that's perfect for warm weather.
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Aisha
Updated on Fri, 17 Jan 2025 00:23:10 GMT
A bowl of shrimp cocktail salad with diced tomatoes, avocado, onions, and cilantro, accompanied by tortilla chips and lime wedges. Pin it
A bowl of shrimp cocktail salad with diced tomatoes, avocado, onions, and cilantro, accompanied by tortilla chips and lime wedges. | www.cookingflavor.com

Every time I make this Shrimp Ceviche I'm transported to sunny beach days. The combination of tender shrimp citrus and fresh vegetables creates such a bright refreshing dish. I've perfected this recipe over countless summer gatherings and watching guests' eyes light up when they taste that first bite makes it all worthwhile.

Why You'll Love This Ceviche

What makes this ceviche so special is its perfect balance of flavors and textures. The shrimp stays tender while soaking up all those bright citrus notes. I love how each bite brings something different the crunch of cucumber the burst of tomatoes and that creamy avocado it's like a party in your mouth.

Ingredients for Shrimp Ceviche

  • For the Shrimp: 1 pound large shrimp, peeled and deveined; 1 tablespoon salt for poaching water
  • For the Marinade: 1/2 cup fresh lime juice; 1/4 cup fresh orange juice; 1 medium red onion, finely diced; 2 jalapeños, seeded and minced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper
  • Fresh Vegetables: 2 medium cucumbers, seeded and diced; 3 Roma tomatoes, seeded and diced; 2 ripe avocados, diced; 1 cup fresh cilantro, chopped
  • For Serving: Tortilla chips; extra lime wedges; hot sauce (optional)

Step-by-Step Instructions

Poach the Shrimp:
Boil salted water, remove from heat, and add shrimp. Cook for 3 minutes until pink and opaque. Transfer to ice bath, then dice into 1/2-inch pieces.
Prepare the Base:
In a large glass bowl, mix shrimp, red onion, jalapeños, lime juice, and orange juice. Season with salt and pepper. Let marinate for 10 minutes.
Add Vegetables:
Fold in cucumber, tomatoes, and cilantro. Refrigerate for 30-45 minutes.
Final Assembly:
Just before serving, gently mix in avocado. Adjust seasoning and garnish with extra cilantro and lime wedges.
A vibrant bowl of shrimp salad featuring chopped cucumber, tomatoes, red onion, avocado, and garnished with cilantro, accompanied by lime halves and tortilla chips. Pin it
A vibrant bowl of shrimp salad featuring chopped cucumber, tomatoes, red onion, avocado, and garnished with cilantro, accompanied by lime halves and tortilla chips. | www.cookingflavor.com

Pro Tips for Success

Through years of making ceviche I've learned timing is everything. That quick marinade keeps the shrimp tender without getting tough. Taking time to properly seed the vegetables might seem fussy but it keeps everything crisp and prevents the dish from getting watery. And never skip fresh citrus the bottled stuff just isn't the same.

Serving Suggestions

I love serving this in my grandmother's crystal bowl it looks so elegant with all those colorful ingredients. The blue corn tortilla chips add such a pretty contrast. When I'm hosting summer parties I'll set up a little ceviche bar with different hot sauces and garnishes so everyone can customize their portion.

Storage and Make-Ahead Tips

While I love preparing components ahead for parties the key is keeping everything separate until the last minute. Those few extra minutes of assembly time are worth it for the freshest result. The avocado always goes in last it's amazing how quickly it can change color.

Customize Your Ceviche

Sometimes I'll spice things up with extra jalapeños for my heat-loving friends or add mango for a tropical twist. The recipe is so flexible you can really make it your own. My latest discovery was adding thinly sliced radishes for extra crunch and color.

Perfect for Any Occasion

Whether I'm hosting an elegant dinner party or a casual backyard gathering this ceviche never fails to impress. There's something about its bright colors and fresh flavors that just puts everyone in a festive mood. It's become my go-to dish for making any occasion feel special.

A bowl of shrimp salad featuring diced vegetables and avocado, accompanied by lime slices and tortilla chips. Pin it
A bowl of shrimp salad featuring diced vegetables and avocado, accompanied by lime slices and tortilla chips. | www.cookingflavor.com

Frequently Asked Questions

→ Is the shrimp raw in this recipe?
No, this recipe uses poached shrimp for food safety. Traditional ceviche 'cooks' raw seafood in citrus juice, but poaching ensures the shrimp is safely cooked.
→ How long will this keep?
Best enjoyed within 24 hours while vegetables are crisp. Store in refrigerator and add avocado just before serving to prevent browning.
→ Why use a non-reactive bowl?
The acidic citrus juice can react with metal bowls, creating an off-taste. Use glass, ceramic, or plastic bowls instead.
→ Can I make this spicier?
Keep the jalapeño seeds for more heat, or add serrano peppers. You can also serve with hot sauce on the side.
→ What can I serve with ceviche?
Serve with tortilla chips, tostadas, or saltine crackers. It's also great in lettuce cups for a low-carb option.

Mexican Shrimp Ceviche

A bright and refreshing Mexican appetizer combining tender poached shrimp with fresh vegetables in citrus juice. Perfect for entertaining.

Prep Time
15 Minutes
Cook Time
3 Minutes
Total Time
18 Minutes
By: Aicha


Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (1 bowl ceviche)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 Salt for boiling water.
02 1 pound shrimp, peeled and deveined.
03 1/2 small red onion, finely diced.
04 2 small jalapeno peppers, seeded and finely diced.
05 7 small limes, juiced.
06 1/2 small orange, juiced.
07 1/4 teaspoon coarse salt.
08 Freshly cracked black pepper.
09 1 small Persian cucumber, seeded and finely diced.
10 2 Roma tomatoes, pulp and seeds removed, diced.
11 2 tablespoons chopped fresh cilantro.
12 1 small ripe avocado, diced.
13 Tortilla chips, for serving.

Instructions

Step 01

Bring salted water to boil. Remove from heat and add shrimp. Poach until pink, about 3 minutes. Transfer to ice bath. Once cold, remove tails and dice into bean-sized pieces.

Step 02

In large mixing bowl, combine shrimp, onion, jalapenos, lime juice, orange juice, salt, and pepper. Let stand 10 minutes, then add cucumber, tomatoes, cilantro.

Step 03

Cover and refrigerate until cold, about 30 minutes.

Step 04

Gently fold in avocado. Taste and adjust seasoning with salt and pepper if needed.

Step 05

Enjoy right away with tortilla chips.

Notes

  1. Use non-reactive bowl to avoid metallic taste.
  2. Remove seeds from vegetables to prevent excess water.
  3. Can use pre-cooked shrimp to save time.

Tools You'll Need

  • Large pot.
  • Non-reactive mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish (shrimp).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 6 g
  • Total Carbohydrate: 8 g
  • Protein: 24 g