Shrimp Ceviche – made from fresh and simple ingredients, this shrimp ceviche is a fantastic appetizer especially on summer days or parties. Juicy shrimp is marinated in a zesty vibrant mixture along with tomatoes, cucumber, jalapeño, onion, mangoes and cilantro. Cool, light, refreshing seafood recipe ready on the table in minutes!
If you’re new here on the blog, you’d be delighted with the amount of shrimp recipes that I have in my archive. I’m a huge fan of making shrimps on the regular as they cook easily. These Coconut Shrimp, Marinated Grilled Shrimp and Shrimp Stir Fry recipes have been our go-to recipes these past few months.
This Shrimp Ceviche recipe on the other hand is something that you’d be delighted to prepare during summer get-togethers or when entertaining. It’s super easy to prepare and it comes together in no time.
What is Ceviche?
A ceviche, also called as cebiche, seviche or sebiche, is a South American seafood dish typically made from fresh raw seafood cured in a citrus-based mixture and spiced up with some peppers and other seasonings like onions, cilantro and salt. It is often served with avocados, plantains or corn.
Is The Shrimp Raw in Ceviche?
You may use raw shrimp in a ceviche as the juices’ acidity will cook the shrimp and turn it firm and pink as if it was exposed to heat. For my version of ceviche though, I use cooked shrimp as it helps the recipe come together quickly and shrimp taste a lot better when pre-cooked first.
Note: When using raw shrimp, make sure to peel and devein them first and marinate in lemon and lime juice for 1o minutes while you’re chopping the veggies, or until it turns pink and no longer opaque. And let the ceviche sit in the fridge for an hour just to make sure the bite-sized shrimp bits are thoroughly cooked.
How To Cook Shrimp for Ceviche?
If you’re somehow convinced to use cooked shrimp for this ceviche recipe, feel free to do so. It won’t take that long to cook shrimp, BUT it gets a little bit tricky for those who are new to cooking shrimp.
- First off, you simply have to bring a pot of salted water to a boil over high heat.
- Then turn off the heat and add the peeled and deveined shrimp and let them sit until pink and cooked through – about 2-3 minutes.
- Next, you remove the shrimp from the pot immediately with a slotted spoon and put it in a bowl if ice water to stop it from cooking further. (This is the tricky part that I refer to. Letting your shrimps soak for just a few minutes in the boiled water could result in rubbery shrimp.)
- Lastly, drain the shrimps with a colander and let it cool and then use according to the recipe.
How Long Is Shrimp Ceviche Good For?
This kind of recipe is best eaten the same day it’s made, while it’s fresh. But ceviche recipes will last in the fridge for 1-2 days as long as it’s tightly sealed.
Can You Make Shrimp Ceviche A Day Ahead?
Shrimp ceviche can be made 8 hours in advance and left to chill in the fridge before serving. But if you’re preparing it a day in advance, you may do so. Just omit the avocado as it browns quickly and stir it in right before serving.
What to Serve With Shrimp Ceviche?
Ceviche can be enjoyed with tortilla chips, crackers, toasted baguettes or plantain chips – similar to how you’d serve your favorite salsa. Another great option is to pile spoonfuls of shrimp ceviche onto a lettuce leaf and eat it taco style for a light and refreshing lunch or dinner meal.
Oh I knew it, you’re asking if you can make a ceviche aside from using shrimp. Yes, you can! You can make a couple of ceviches to suit your preference:
- any firm white fish
- mushroom (for a vegetarian option)
- mixed berries (for a fruity option )
More Seafood Recipes You’ll Love
How To Make Shrimp Ceviche
Bring a large pot of salted water to a boil over high heat. Turn off heat, add shrimps, and let it sit until shrimps are pink and cooked through, for about 2-3 minutes. Remove shrimps with a slotted spoon and put in a bowl of ice water to stop it from cooking. Drain with a colander, let cool, then chop shrimp into bite-size pieces (about ½ inch).
In a large glass bowl, combine shrimp, tomatoes, cucumber, jalapeno, mango and onions and cilantro. In a small bowl, whisk together lemon, lime and orange juice.
Pour the mixture into the shrimp and tomato mix, season with salt and pepper, cover with a plastic wrap and let it marinate in the refrigerator for about 1 hour. When ready to serve, add avocado and serve with tortilla chips, if desired.
- 1 pound cooked shrimp , peeled and deveined
- 1 cup roma tomatoes , seeded and diced
- ½ cup cucumber , diced
- 1 large mango, ripe , (about 1-1/2 cup ,diced)
- 1 whole jalapeno peppers , seeds and vein removed, minced
- ¼ cup finely diced red onion
- ½ cup chopped fresh cilantro
- ¼ cup fresh lemon juice , about two lemons
- ¼ cup fresh lime juice , about 3 limes
- ½ cup freshly squeezed orange juice
- kosher salt and fresh ground pepper
- 1 avocado , pitted and diced
- tortilla chips for serving
- Bring a large pot of salted water to a boil over high heat. Turn off heat, add shrimps, and let it sit until shrimps are pink and cooked through, for about 2-3 minutes
- Remove shrimps with a slotted spoon and put in a bowl of ice water to stop it from cooking. Drain with a colander, let cool, then chop shrimp into bite-size pieces (about ½ inch).
- In a large glass bowl, combine shrimp, tomatoes, cucumber, jalapeno,mango and onions and cilantro.
- In a small bowl, whisk together lemon, lime and orange juice. Pour the mixture into the shrimp and tomato mix, season with salt and pepper, cover with a plastic wrap and let it marinate in the refrigerator for about 1 hour.
- When ready to serve, add avocado and serve with tortilla chips, if desired.
Tips & Notes:
- If using already cooked shrimps, skip step 1.
- Do not use lemon, lime or orange juice from a container. Freshly squeezed is recommended for best results.
- If you find the ceviche a little too acidic, drain out some of the juices after marinating.
- Shrimp Ceviche is best enjoyed the same day it's made.
- Mangoes are optional, but it adds a fantastic layer of texture and flavor to this recipe.
- Use small, bite sized shrimps to make the ceviche easier to eat or you can also use larger shrimps that have been cut into bite-sized pieces.
- Shrimp ceviche can be made up to 8 hours in advance and left to chill in the refrigerator before serving. If you’re preparing your ceviche in advance, omit the avocado and stir it when about to serve to prevent it from turning brown.
- Use a glass or non-reactive bowl when cooking or mixing with acidic foods like lemon to prevent reactions with the food such as giving it an off color or flavor.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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