Oh, ceviche—how I absolutely adore this dish, especially when it’s made with shrimp! It’s light, healthy, and packed with zesty flavors that brighten up any meal. This Shrimp Ceviche, bursting with the flavors of fresh cucumber, cilantro, red onion, and a splash of lime, is a beautiful and flavorful treat that pairs wonderfully with crunchy tortilla chips.
Surprisingly, this is the first time I’ve shared a ceviche recipe on the blog! How could it have taken me this long? Trust me, this shrimp ceviche is a game changer—bright, delicious, and loaded with flavor.
Ingredients:
- Shrimp (peeled, deveined, and tail-off)
- Red Onion
- Fresh Cilantro
- Serrano Peppers
- English Cucumber
- Fresh Lime Juice
- Fresh Lemon Juice
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
- Avocado (optional)
Step-by-Step Instructions
Step One: Cut the Shrimp
Start by slicing the shrimp lengthwise, creating two thin pieces. Then, chop each piece into 3 to 4 smaller chunks, depending on how chunky you want your ceviche. This method helps ensure the shrimp have a tender texture when marinated.
Step Two: Blend the Serrano-Citrus Mixture
In a food processor, combine freshly squeezed lime juice, lemon juice, and one serrano pepper (be sure to remove the seeds first). Blend until the mixture is smooth and the citrusy heat is infused with the pepper’s punch.
Step Three: Combine the Ceviche + Chill
Now, place the shrimp into a large mixing bowl. Add the serrano-citrus mixture, along with red onion, cilantro, diced serrano pepper (seeds removed), cucumber, dried oregano, salt, and freshly ground black pepper. Gently toss everything together to mix. Cover the bowl and refrigerate the ceviche for at least one hour, allowing the shrimp to “cook” in the citrus acid while the flavors meld.
Step Four: Add the Avocado, Adjust Seasoning, and Serve!
Once the ceviche has marinated, it’s time to fold in the diced avocado. Be sure to adjust the salt and pepper to your liking. Serve this ceviche chilled, paired with crispy tortilla chips or your favorite side. Enjoy the refreshing, zesty flavors that come together perfectly!
Recipe FAQs:
This is my first attempt at making ceviche. Do I actually use raw shrimp?
Yes, you absolutely use raw shrimp! The lime and lemon juice act as a natural marinade, “cooking” the shrimp. The acid from the citrus firms up the shrimp, making it perfectly safe and delicious to eat.
Is this recipe compliant with Whole30?
It sure is! This recipe fits within the Whole30 guidelines. You can enjoy it on its own with a fork or turn it into a ceviche salad by serving it over leafy greens.
I can’t handle very spicy food. Is there a way to make this milder?
Of course! If you prefer a milder ceviche, simply omit the second serrano pepper. This recipe uses two for extra heat, but you can easily adjust it to suit your preferences.
I prefer it extra spicy! Any suggestions?
For those who crave extra spice, you can leave the seeds in the serrano pepper when blending it with the lime and lemon juice. This will intensify the heat and make the ceviche extra fiery!
Pro Tips for Perfect Shrimp Ceviche
- Use High-Quality Shrimp: Fresh or flash-frozen, wild-caught shrimp is ideal for ceviche. Raw shrimp marinated in lime juice offers the best flavor and texture, but if you use pre-cooked shrimp, the marinating time will be shorter.
- Chop Ingredients Uniformly: For a balanced texture and presentation, dice your shrimp, vegetables (like cucumber and onions), and herbs evenly.
- Fresh Citrus Juice Only: Always opt for freshly squeezed lime or lemon juice. Bottled juice can lack the necessary acidity and flavor to “cook” the shrimp.
- Marinate with Precision: If using pre-cooked shrimp, marinate for about 15 to 30 minutes to blend the flavors. For raw shrimp, allow 30 to 45 minutes for it to become opaque and firm.
- Drain for the Perfect Texture: After marinating, drain excess citrus juice to avoid a watery ceviche. This will help maintain a thicker, more flavorful texture.
- Add Avocado Last: Fold in diced avocado right before serving to keep it fresh and avoid browning or mushiness.
- Chill Before Serving: Let the ceviche rest in the fridge for 10–15 minutes to enhance the flavors and provide a satisfying chill.
- Customize the Heat: Adjust the heat level by experimenting with different peppers (like jalapeños or serranos). Remove seeds for less heat, or keep them in for more spice.
- Serve Smart: Serve ceviche with tortilla chips, tostadas, or even in chilled glasses for an elegant presentation.
- Use a Glass or Non-Reactive Bowl: Avoid using metal bowls, as they can react with citrus and affect the flavor.
Shrimp Ceviche: A Zesty, Light Meal
This vibrant shrimp ceviche is a delightful dish that’s full of fresh ingredients and bold flavors. Perfect for light meals, snacks, or appetizers, it’s an easy yet impressive choice to whip up for any occasion.
Print Recipe
Shrimp Ceviche
A bright, fresh, and tangy ceviche that’s quick to prepare and full of vibrant, zesty flavors.
Prep Time: 22 minutes
Total Time: 20 minutes
Course: Appetizer, Light Meal, Snack
Cuisine: Mexican, Peruvian
Servings: 4
Calories: 180 kcal
Ingredients
- Peeled, deveined, tail-off shrimp
- Red Onion
- Fresh Cilantro
- Serrano Peppers
- English Cucumber
- Fresh Lime Juice
- Fresh Lemon Juice
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
- Avocado (optional)
Instructions
- Slice the shrimp lengthwise to create thin pieces, then chop each into 3-4 smaller chunks, depending on how chunky you prefer your ceviche.
- In a food processor, blend lime juice, lemon juice, and one serrano pepper (seeds removed) until smooth.
- In a large bowl, combine shrimp with the serrano-citrus mixture, red onion, cilantro, diced serrano pepper (seeds removed), cucumber, oregano, salt, and pepper. Gently toss everything together. Cover and refrigerate for at least an hour.
- Just before serving, stir in the diced avocado and adjust seasoning to taste.
Notes
- Nutrition Information (Per Serving)
Calories: 180 kcal
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 140mg
Sodium: 550mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 3g
Protein: 22g
Shrimp Ceviche FAQs
- Can I use raw shrimp for ceviche?
Yes, raw shrimp is ideal. Marinate it in fresh lime juice until it becomes opaque and firm—about 30–45 minutes. This process safely “cooks” the shrimp. - Is it safe to eat raw shrimp ceviche?
When marinated properly in acidic lime or lemon juice, the shrimp becomes safe to eat. For added safety, use high-quality sushi-grade shrimp or briefly blanch it before marinating. - Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp works too! Just marinate it for 15–30 minutes to let the flavors soak in—no need to “cook” it in citrus. - How long does shrimp ceviche last in the fridge?
Shrimp ceviche is best enjoyed fresh but can be stored in an airtight container for up to 2 days. The texture might change slightly as time goes on. - Can I make it ahead of time?
Yes! You can prep it ahead of time, but don’t add avocado or delicate herbs until just before serving to keep them fresh. - What can I serve with shrimp ceviche?
Pair it with tortilla chips, tostadas, or plantain chips. It’s also perfect with a cold beer or margarita! - Can I freeze shrimp ceviche?
Freezing is not recommended, as it will affect the texture of the shrimp and vegetables, and the citrus may turn bitter. - What if I don’t like cilantro?
If cilantro isn’t your thing, swap it out for parsley or basil to add a fresh twist to your ceviche.