Shrimp Ceviche
What is Shrimp Ceviche?
Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.)
This version of ceviche is prepared with shrimp, which is first lightly cooked and then marinated in the citrus juice.
My hubby, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more!)
Why Pre-Cook the Shrimp?
While the acidic marinade “cooks” (denatures) the proteins, it may not kill all of the bacteria. Traditionally ceviche is made with raw seafood, but even then it is recommended that pregnant women or people with compromised immune systems avoid it.
Personally I don’t find this as much of an issue with raw fish (think sushi, sashimi), but for some reason shellfish like shrimp and scallops can go bad much more easily. Unless your seafood is extremely fresh, I recommend lightly pre-cooking it first.
Why People Will Love This Shrimp Ceviche Recipe:
Bright, Fresh Flavor That Wakes Up the Palate: The sharp acidity of fresh lime and lemon juice perfectly balances the sweetness of shrimp and the heat of serrano chile, creating a refreshing and invigorating dish that’s full of contrast.
Healthy Yet Indulgent: Packed with lean protein, heart-healthy avocado, and hydrating cucumber, this ceviche delivers clean, vibrant nutrition—without sacrificing richness or satisfaction.
Textural Harmony in Every Bite: From the tender shrimp and creamy avocado to the crunchy cucumber and crisp red onion, the combination of textures keeps every bite interesting and layered.
Naturally Light and Low-Carb: It’s a guilt-free appetizer or light meal that aligns with many dietary preferences—low-carb, gluten-free, and dairy-free—yet still feels luxurious and celebratory.
Perfect for Warm Weather and Social Gatherings: Served chilled with tortilla chips, it’s the ideal dish for summer days, outdoor parties, or any occasion where you want to impress without turning on the oven for long.
Key Ingredients of Shrimp Ceviche
Shrimp: The tender, sweet foundation of the dish. Its clean flavor soaks up the citrus marinade, becoming lightly “cooked” by acidity rather than heat, resulting in a delicate, juicy bite with a vibrant tang.
Lime and Lemon Juice: These citrus juices are not only essential for flavor, but also act as the chemical “cooking” agent, denaturing the shrimp proteins. Lime brings brightness and sharp acidity, while lemon adds rounded citrus depth.
Red Onion: Adds a sharp, peppery bite and crunch that cuts through the richness of the avocado and balances the sweetness of the shrimp. Its bold flavor mellows slightly during marination, adding depth without overpowering.
Serrano Chili: Offers a clean, bright heat that complements the acidity of the citrus without overwhelming the palate. Removing the seeds and ribs controls the spice level while keeping its green, vibrant flavor intact.
Cilantro: Herbal and citrusy, cilantro brings freshness and aromatic lift to the ceviche, tying the citrus and seafood together with a distinctly Latin flavor profile.
Cucumber: Cooling and crisp, cucumber provides refreshing contrast and hydrating texture, balancing the dish’s acidity and adding lightness with every bite.
Avocado: Adds richness and creaminess, grounding the acidity and spice while giving the ceviche a luxurious mouthfeel that elevates it from appetizer to full-flavored entrée.
Expert Tips for Shrimp Ceviche
Use Just-Cooked or High-Quality Raw Shrimp: For safety and control over texture, blanch the shrimp briefly in salted boiling water—1 to 2 minutes max—then immediately shock them in ice water. This stops the cooking and preserves the shrimp’s tender, juicy texture without becoming rubbery.
Don’t Skip the Ice Bath: The ice bath is critical. It halts residual cooking and locks in the shrimp’s sweetness and snap. Without it, the shrimp can continue to cook from residual heat and lose their delicate texture.
Balance Citrus for Depth, Not Overkill: A mix of lime and lemon juice gives dimension—lime for sharp acidity, lemon for roundness. Too much acid or marinating too long can “overcook” the shrimp, making it tough. Thirty minutes to an hour is the sweet spot.
Add Onion and Chili Midway, Not Early: Let the shrimp marinate alone in citrus before introducing the red onion and serrano. This prevents overpowering sharpness and allows the flavors to integrate in layers rather than compete.
Finish with Freshness, Not Ahead of Time: Always add the cilantro, cucumber, and avocado just before serving. These ingredients offer contrast in temperature and texture, but can turn soggy or mushy if added too early, especially the avocado.
Taste and Adjust Before Serving: Ceviche is all about balance. Before serving, taste for salt, acidity, and heat. If it’s too tart, a pinch of sugar or a splash of orange juice can soften the bite without disrupting the freshness.
Serve Cold, Not Just Cool: Chill your serving dish ahead of time to keep the ceviche cold longer, especially for outdoor gatherings. Temperature dramatically affects texture and flavor clarity in seafood dishes.
Shrimp Ceviche
Ingredients
1 tablespoon kosher salt
1 pound medium or small shrimp, peeled and deveined
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chili, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, cut into 1/2-inch chunks
Tortilla chips, for serving
Instructions:
Boil the shrimp:
In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of salt.
Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.)
Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Spooning shrimp from a pot of water to show how to cook raw shrimp.
Shrimp in a bowl of ice to show how to make shrimp ceviche.
Cut up the shrimp, mix with lime and lemon juice:
Drain the shrimp.
Cut each piece of shrimp in half, or into inch-long pieces.
Place the shrimp in a glass or ceramic bowl.
Mix in the lime and lemon juice.
Cover and refrigerate for a half hour.
Slicing shrimp for a shrimp ceviche recipe.
Shrimp in lime and lemon juice for a shrimp ceviche recipe.
Mix in the onion and chile:
Mix in the chopped red onion and serrano chile.
Refrigerate an additional half hour.
Mixing ingredients to show how to make shrimp ceviche.
Add the remaining mix-ins:
Right before serving, add the cilantro, cucumber, and avocado.
Serve chilled with tortilla chips.
Important Notes for Shrimp Ceviche
Quality of Shrimp Is Non-Negotiable: Since shrimp is the central ingredient and lightly cooked through acid or brief boiling, use the freshest shrimp possible—wild-caught if available. Avoid pre-cooked or overly processed varieties, as they can become rubbery or flavorless in the marinade.
Timing Is Everything: The acid from lime and lemon “cooks” the shrimp by denaturing its proteins, but leaving it in citrus too long will toughen the meat and mute the natural sweetness. Stick to the recommended 30–60 minute marination window for best texture.
Acid Is a Technique, Not Just a Flavor: Citrus juice in ceviche isn’t just for tang—it’s doing the work of heat. This means the vessel you marinate in matters: always use a non-reactive bowl like glass or ceramic to avoid metallic off-flavors.
Ice Bath Isn’t Optional: After blanching the shrimp, a cold shock halts carryover cooking and ensures the shrimp remains tender. Skipping this step risks overcooking, even if using acid for marination.
Add Delicate Ingredients Last: Ingredients like avocado, cilantro, and cucumber should always be folded in just before serving. Their freshness and texture are key to contrast, and they quickly degrade if left in acid too long.
Chili Heat Should Complement, Not Dominate: Use chili carefully—serrano offers a sharp heat, but it should lift the flavor, not overpower it. Mincing finely and removing seeds gives a clean, consistent kick that plays well with citrus and herbs.
Serve Immediately for Peak Experience: Ceviche loses its brightness and texture the longer it sits. It should be served chilled and fresh, ideally within a few hours of making, for the cleanest, most vibrant experience.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 158 | Total Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 143mg | Sodium: 1980mg | Total Carbohydrate: 10g | Dietary Fiber: 3g | Sugars: 3g | Protein: 15g
Frequently Asked Questions:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely and drain any excess water before boiling and proceeding with the recipe.
How long can I refrigerate the shrimp ceviche before serving?
It is recommended to refrigerate the ceviche for at least 30 minutes after mixing in the lime and lemon juice.
Additionally, you can refrigerate it for up to a few hours to allow the flavors to meld together.
Can I adjust the spiciness of the ceviche?
Absolutely! The level of spiciness can be adjusted by adding more or less serrano chili according to your preference.
You can also include the ribs and seeds of the chili if you prefer a spicier kick.
Can I substitute the tortilla chips with something else?
While tortilla chips are the traditional choice for serving ceviche, you can also enjoy it with other options such as crispy plantain chips, pita chips, or even sliced cucumbers for a healthier alternative.
Can I prepare the shrimp ceviche in advance?
It is best to prepare the ceviche close to serving time for optimal freshness and texture.
While the shrimp can be cooked and refrigerated in advance, it is recommended to add the remaining mix-ins, such as onion, cilantro, cucumber, and avocado, right before serving to ensure their flavors and textures are at their best.
Can I use other types of shrimp for this recipe?
Yes, you can use other sizes of shrimp, such as large or jumbo, if you prefer. Adjust the cooking time accordingly to ensure they are cooked through but not overcooked.
Can I substitute the lime and lemon juice with another citrus juice?
While lime and lemon juice provide the classic citrus flavor in this recipe, you can experiment with other citrus juices like orange or grapefruit to add a different twist to the dish.
Keep in mind that it may alter the overall taste.
Can I make this recipe ahead of time?
Shrimp ceviche is best when served fresh, as the citrus juice marinates and “cooks” the shrimp.
It is recommended to prepare and refrigerate the ceviche for up to a few hours before serving to allow the flavors to develop, but avoid making it too far in advance to maintain the texture and freshness of the ingredients.
Can I adjust the level of spiciness in the ceviche?
Absolutely! The spiciness can be adjusted by adding more or less serrano chili according to your taste preferences.
Including the ribs and seeds of the chili will make the ceviche spicier, while removing them will mellow the heat.
Can I serve the ceviche with something other than tortilla chips?
While tortilla chips are a classic accompaniment, you can serve shrimp ceviche with other options such as toasted baguette slices, corn tortillas, or even lettuce cups for a lighter alternative.
Feel free to choose what you enjoy or experiment with different options based on your preferences.