Shrimp ceviche made from Simple and fresh ingredients A great appetizer I can’t get enough. The juicy shrimp are marinated in citrus juice and become a vibrant salad with tomatoes, cucumbers, jalapeños, onions, mangos and coriander. A feast for your eyes (and mouth)! 😍
I’m a fan of giant shrimp with lots of recipes to prove it, but this is something special for me. It’s very light and refreshing, and it’s all together in a few minutes. It’s quick, easy, beautiful and tasty. Recipes are everything.
It is also a great appetizer for entertainment. The bright colors and enthusiastic flavors make a considerable impression on your friends and family. In fact, I can almost guarantee they will return to help for a second time – my guests will always do! 😉
Do you have raw seafood in shrimp ceviche?
In my version of Ceviche (Seviche or Cebiche), I use pre-cooked shrimp to quickly put together recipes. And IMO, the shrimp tastes much better when first pre-cooked. That said, most traditional recipes seek raw shrimp, and this process is quite appealing.
The acidic marinade “cook” the fresh shrimp and turns them firmly into pink as if they were exposed to heat. If you choose raw shrimp, peel and remove first, then marinate in lemon and lime juice for 10 minutes when chopped vegetables. They will become pink and opaque. Next, chill the shrimp in the fridge for an hour so the marinade is thoroughly infused.
How to make shrimp ceviche
- Cook shrimp: Bring a large pot of salted water to a boil over high heat. Next, turn off the heat, add the shrimp and cook until the shrimp is pink (2-3 minutes). (Photo 1)
- nice: Remove the shrimp with a slotted spoon and place it in a bowl of ice water to stop cooking. Drain in a colander, let cool, then cut into bite-sized pieces (about ½ inch). (Photo 2)
- salad: In a large glass bowl, mix the shrimp, tomatoes, cucumbers, jalapeno, mango, onion and cilantro. (Photo 3)
- dressing: In a small bowl, whisk the lemon, lime and orange juice. Pour the mixture into the shrimp and tomato mixture and season with salt and pepper. Cover with plastic wrap and marinate in the fridge for about an hour. (Photo 4-6)
- serve: When ready, add the avocado and serve tortilla chips to Ceviche if necessary.
Variations of recipes
- Shrimp exchange. The ceviche is fantastic with different seafood. Try it with scallops, octopus, squid, or hard white fish (such as halibut or sea bass).
- Make it fruity! You can exchange shrimp for berries and sweet fruit ceviche.
- I’m going to be a vegetarian. Use sautéed sliced mushrooms instead of shrimp to get a rich source of horse mackerel in the mix.
- Shrimp cocktail. Add one or two tomato juice for the real Mexican shrimp cocktail. Next, they are served in a flashy cocktail glass.
Tips and tips
- Always use freshly squeezed juice for best results here. What comes from the bottle will never get close to creating the fresh, acidic flavor we are looking for.
- Use an extra small shrimp already bite-sized and skip to chop the shrimp.
- Do you want to get excited with this recipe? Do not separate or debain the jalapeño. If left completely unharmed, you’re sure to pack a punch. 🥵
Makeup and storage instructions
You can make shrimp ceviche up to 8 hours in advance and chill in the fridge before serving. However, add avocados until you’re ready to dig in to avoid unsightly browning.
Refrigerate the remaining ceviche in an airtight container, but be prepared to finish within 1-2 days.
FAQ
of course! Just thaw them before following the recipe instructions.
Eating shrimp in veins will not kill you if cooked properly. Still, Devinning is important. Because your ceviche is getting a little bit more grainy when you skip it. Plus, discovering the full shrimp gut when you’re trying to dig into ceviche can be a bit uncomfortable, to say the least. 🤢
It’s not a great idea, but if you’re offering it that night, you can make it in the morning. The acidic juice covers the shrimp too much, loses its firmness and becomes mushy. So I made it more than 8 hours ahead and don’t eat leftovers within a day or two.
What is shrimp ceviche?
All dippers! Try serving homemade pita chips, plantain chips, toast baguettes, tortilla chips, or a combination of these to your shrimp ceviche. 🤤
The shrimp ceviche is also a great appetizer before digging into other seafood dishes. Try serving it before rolling out seafood pasta like delicious lobster thermidor or salmon pasta.
Degenerate seafood recipes you like
By today
This blog post was originally published in July 2019 with additional tips updated
