This Shrimp Ceviche recipe is loaded with goodies like fresh plump shrimp, cucumber, tomatoes, jalapeno, and avocado, all marinated in seasonings and citrus. It’s such an easy and beloved appetizer!
Easy Shrimp Ceviche Recipe
My love for soup, casseroles, and baking sort of gets put on hold during the summer months, when turning on the oven is the last thing I want to do. Instead, I rely on recipes that are easy, require no cooking (or at least very little), and that include refreshing ingredients. This shrimp ceviche fits the bill.
Shrimp get gently poached in boiling salted water for a few minutes and are then drained, cooled, and chopped. They get mixed with onion, jalapeno, crisp cucumber, and ripe tomatoes, then marinate in freshly squeezed citrus – in this case, a combination of lime and orange juice! We finish it off with creamy ripe avocado and serve with tortilla chips for a flavor-packed, tangy, refreshing appetizer everyone loves.
What is Ceviche?
Ceviche is a seafood cocktail that’s said to have originated in Peru (although debated), which includes fresh fish that “cooks” by marinating in a large amount of citrus juice, typically lime. It also includes onion, tomato, and some herbs and seasonings. It’s reminiscent of a chunky salsa. I always make it with poached shrimp, added cucumber, avocado, and a combination of lime juice and orange juice for another layer of great flavor.
Why You’ll Love This Shrimp Ceviche Recipe
- Perfectly cooked plump shrimp. Since it can be a little bit of a guessing game whether raw shrimp gets fully cooked marinating in the citrus, I poach the shrimp in salted boiling water. It only takes a couple minutes and the shrimp end up with the perfect texture.
- Barely any cooking. There’s no need to turn on your oven and you’re only using the stovetop briefly to poach the shrimp. All the other ingredients are just diced and mixed.
- Bright and refreshing. The combination of onion, crisp cucumbers, ripe tomatoes, spicy jalapeno, and zippy citrus makes this such a cool and refreshing appetizer, perfect for hot summer days.
Ingredients Needed
Here’s what you’ll need to make this shrimp ceviche recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Water and salt – Needed to poach the shrimp.
- Shrimp – Raw shrimp, thawed if frozen. See note below.
- Red onion – Finely diced red onion gives the ceviche a subtle peppery flavor and some bite.
- Jalapeno – Provides some heat. Remove the seeds, then finely dice.
- Citrus – The shrimp marinates in a combination of fresh lime juice and orange juice.
- Cucumber – Crisp cool diced cucumber makes the ceviche nice and refreshing.
- Roma tomatoes – Seeded and diced fresh roma tomatoes is the perfect taste of summer.
- Cilantro – If you hate cilantro, sub with parsley.
- Avocado – Creamy ripe avocado is diced and added right before serving.
- Salt and pepper – Enhances all the other flavors.
How to Make Shrimp Ceviche
It’s so easy to make ceviche in just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Poach the shrimp. Bring a large pot of salted water to a boil. Remove from the heat and add the shrimp. Poach until the shrimp are pink and cooked through, about 3 minutes. Drain and transfer to an ice bath to cool and prevent further cooking. Then transfer to a cutting board and remove tails; dice into small pieces (about the the size of a bean.)
- Combine ingredients. In a large mixing bowl, combine the shrimp, diced onion, diced jalapenos, lime juice, orange juice, salt, and pepper. Let stand 10 minutes, then toss in the cucumber, tomatoes, cilantro.
- Chill. Cover the mixture and place in the fridge until cold, 30-45 minutes.
- Fold in avocado. Gently fold in the avocado. Taste and add more salt and pepper, if needed.
- Enjoy. Serve with tortilla chips and enjoy!
Helpful Tips
- Use a non-reactive bowl. Avoid aluminum or copper bowls which can react with citrus and make the dish taste metallic. Use non-reactive bowls like glass, ceramic, or plastic that won’t affect the flavor.
- Seed the cucumbers and tomatoes. Make sure to remove the seeds and pulp from the cucumber and tomatoes, which can make your ceviche watery.
- Don’t over-cook the shrimp. Shrimp cooks very quickly in boiling water. You’re just poaching it for a few minutes. Right when that gray color turns to pink, transfer them to the ice bath.
- Save time. I think poaching raw shrimp in salted boiling water will give you the best results in taste and texture, but there’s no shame in using pre-cooked shrimp! With zero peeling or deveining, and a super short marinating time, it’s great to save some time. Make sure to rinse the shrimp and thoroughly pat dry with paper towels to remove excess moisture so your cocktail isn’t watery.
Servings Suggestions for Shrimp Ceviche
I serve shrimp ceviche as an appetizer with tortilla chips for scooping. It also pairs so well with all of your Mexican favorites like Carnitas, Tacos, Mexican Street Corn Salad, or Black Bean and Corn Salsa. And if you’re entertaining, don’t forget the Watermelon Sangria, Strawberry Margaritas or Jalapeno Margaritas!
Proper Storage
Ceviche is best eaten the same day it’s made while the cucumbers are crisp and before the tomatoes start to break down and avocado browns. If you have leftovers, store them right away in an airtight container in the fridge and consume within 2 days since the shrimp is cooked. (If you make ceviche with raw seafood, it needs to be eaten within a day.)
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Shrimp Ceviche
Ingredients
- salt for boiling water
- 1 pound shrimp , peeled and deveined (thawed if frozen)
- 1/2 small red onion , finely diced
- 2 small jalapeno peppers , seeded and finely diced
- 7 small limes , juiced
- 1/2 small orange , juiced
- 1/4 teaspoon coarse salt
- couple turns freshly cracked black pepper
- 1 small Persian cucumber , seeded and finely diced
- 2 Roma tomatoes , pulp and seeds removed, diced
- 2 tablespoons chopped fresh cilantro
- 1 small ripe avocado , diced
- tortilla chips , for serving
Instructions
- Bring a large pot of salted water to a boil. Remove from the heat and add the shrimp. Poach until the shrimp are pink and cooked through, about 3 minutes. Drain and transfer to an ice bath to cool and prevent further cooking. Once cold, transfer to a cutting board and remove tails, then dice into small pieces (about the size of a bean.)
- In a large mixing bowl, combine the chopped shrimp, onion, jalapenos, lime juice, orange juice, salt, and pepper. Let stand 10 minutes, then toss in the cucumber, tomatoes, cilantro.
- Cover and place in the fridge until cold, about 30 minutes.
- Gently fold in the avocado. Taste and add more salt and pepper, if needed.
- Enjoy right away with tortilla chips.
