Shrimp Ceviche

This Shrimp Ceviche recipe is loaded with fresh plump shrimp, cucumber, tomatoes, jalapeno, and avocado, all marinated in seasonings and citrus. It's such an easy and beloved appetizer!

Prep Time15

Cook Time3

Chill30

Total Time48

Course: Appetizer, Dip

Cuisine: Mexican

Keyword: ceviche recipe, shrimp ceviche

Servings:

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.

Notes

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.

Nutrition