Make shrimp ceviche as soon as the weather warms up! With cilantro, red onions, avocado, and fresh citrus juice, this shrimp recipe is a great addition to a summertime al fresco meal.
In this recipe
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What is ceviche?
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Pre-cook shrimp
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Frozen vs fresh shrimp
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Make-ahead tips
With the warm days of summer, ceviche is a great way to cool off!
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 made with shrimp that are first lightly cooked and then marinated in citrus juice.
My dad, who is generally not that fond of shrimp, loved this ceviche. (Got to 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 from raw seafood, but even then, pregnant women or those with compromised immune systems are advised to avoid it.
Personally, I don’t find that to be a problem 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.
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Check out this easy shrimp ceviche recipe
Frozen vs fresh shrimp
Yes, you can use frozen shrimp for this recipe (in fact, most “fresh” shrimp you buy in the market are actually thawed frozen shrimp), but you must thaw them first. To do this, remove your frozen shrimp from the bag, place them in a bowl or colander in the sink, and run cold water over the shrimp for 15 to 20 minutes.
Make-ahead tips
To save time the day you plan to serve this ceviche, cook the shrimp the night before and store in an airtight container.
You can make the ceviche up to 4 hours in advance by following steps 1-3, then add the cilantro, cucumber, and avocado in step 4 just before serving. Too long in the citrus marinade will make the shrimp rubbery.
More delicious shrimp recipes to try
- crab cocktail
- Pan-fried shrimp fajitas
- Bang bang shrimp tacos
- Prawns and Grits
- Grilled Shrimp Tacos with Mango Avocado Salsa
From the editors of Simply Recipes
Shrimp ceviche
If the ceviche is a bit too sour for you, drain some juice after marinating, add some more avocado (or some olive oil) and/or some more salt.
Serve the day you cook it as it can marinate too much and the shrimp tend to get rubbery if you let them sit much longer than the recommended time.
ingredients
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1 tablespoon kosher Salt
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1 lb medium or small shrimppeeled and deveined
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3/4 Cup lime juice (juice of 4-6 limes)
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3/4 Cup lemon juice (juice of 2-3 lemons)
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1 Cup finely chopped Red onion
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1 serrano Chili, ribs and seeds removed, chopped
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1 Cup chopped coriander
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1 cucumberpeeled and diced into 1/2 inch pieces
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1 Avocado, cut into 1/2 inch pieces
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tortilla chipsTo serve
method
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Cook shrimp:
In a large saucepan, bring 2 liters of water to a boil and add 1 tablespoon of salt. Add the shrimp and cook for 1 to 2 minutes maximum, depending on the size of the shrimp. (Overcooking the shrimp will make them rubbery.)
Remove the shrimp with a slotted spoon and place in a bowl of ice water to stop cooking.
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Shred shrimp, mix with lime and lemon juice:
Drain shrimp. Cut each piece of shrimp in half or into 1 inch pieces.
Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for half an hour.
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Mix in the onion and chili:
Mix in the chopped red onion and serrano chili. Refrigerate for another half hour.
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Add the rest of the mix-ins:
Just before serving, add the cilantro, cucumber, and avocado. Serve chilled with tortilla chips.
| nutritional information (per serving) | |
|---|---|
| 233 | calories |
| 11g | Fat |
| 17g | carbohydrates |
| 20g | protein |
