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Easy Shrimp Ceviche Recipe

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★★★★★

4.7 from 147 reviews

This Easy Shrimp Ceviche recipe combines fresh shrimp marinated in zesty lime juice with vibrant vegetables like tomato, avocado, red onion, cilantro, and jalapeno for a refreshing, light, and flavorful dish perfect for warm weather or as a festive appetizer.

Ingredients

Scale

Shrimp and Marinade

  • 1 pound raw or cooked shrimp, peeled, deveined & tails off
  • 3/4 cup fresh lime juice (from about 6 large limes)

Vegetables and Seasonings

  • 1 large tomato, diced
  • 1 large avocado, diced
  • 1/2 cup red onion, minced
  • 1/2 cup cilantro, minced
  • 1 jalapeno, seeded & diced
  • Salt and pepper, to taste (about 1/2 teaspoon salt recommended)

Instructions

  1. Thaw the Shrimp: If using frozen shrimp, place them in a medium bowl and cover with warm tap water. Let the shrimp thaw for 10 minutes to prepare for marination.
  2. Prepare Lime Juice: While the shrimp thaws, squeeze fresh juice from 6 large limes into a large bowl. Avoid using bottled lime juice for the best flavor.
  3. Dice and Marinate Shrimp: Drain the thawed shrimp and thoroughly squeeze out excess water. Dice the shrimp into bite-size pieces and add them to the bowl containing the lime juice.
  4. Marinate the Shrimp: For cooked shrimp, allow them to marinate in the lime juice for 15 minutes. For raw shrimp, marinate for 1.5 hours or until the shrimp turn opaque and pink, indicating they are ‘cooked’ by the acidity.
  5. Prepare Vegetables: While the shrimp marinates, dice the tomato, avocado, red onion, cilantro, and jalapeno. Keep these vegetables in a separate bowl. Dice the avocado just before combining with the shrimp to prevent browning.
  6. Combine Ingredients: Add the diced vegetables to the marinated shrimp. Stir gently to combine and season with salt and pepper to taste, considering that tortilla chips are salty, so adjust seasoning after a taste test.
  7. Chill and Serve: Chill the ceviche and serve it cold with tortilla chips, on tostadas, or in tacos for a refreshing dish.

Notes

  • Store the ceviche covered in the refrigerator for up to 2 days.
  • Do not freeze the ceviche as it will compromise texture and flavor.
  • Use fresh lime juice only; bottled juice can alter the flavor.
  • Dice avocado just before serving to prevent browning.

Keywords: shrimp ceviche, easy ceviche recipe, fresh shrimp appetizer, Mexican seafood dish, lime marinated shrimp

Find it online: https://busyrecipe.com/easy-shrimp-ceviche-recipe/