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★ Why You'll Love this Recipe ★
Shrimp ceviche offers a taste of Latin American cuisine in the form of a refreshing and tangy seafood dip, served with salty corn chips.
Exotic Flavor
The bright flavors of this dish embody the culinary traditions of countries like Mexico, Peru, and Ecuador, allowing you to experience a little adventure from the comfort of your own kitchen.
Shrimp ceviche has a tangy, slightly spicy flavor. The cumin and cilantro add a bit of Mexican flare to this delicious seafood dish. The combination of tangy lime juice, succulent shrimp, and crisp vegetables creates a refreshing burst of flavors that is perfect for a hot summer day.
A No-cook Easy Appetizer
Whether you're hosting a casual get-together or a fancy dinner party, shrimp ceviche is fresh and appealing appetizer with an exotic twist!
This restaurant-style dish is surprisingly easy to make at home and can be made with raw or cooked shrimp. Your choice! I prefer cooked for safety reasons, but you can use raw shrimp and poach it first or let the lime juice "cook" the shrimp.
Pairs well with...
Enjoy this refreshing shrimp ceviche as a snack along with a refreshing pineapple tequila sunrise, or a virgin watermelon-lime slushie and Mexican wedding cake cookies for something sweet.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this simple lcooked shrimp ceviche.
Main ingredients in include:
- Shrimp. If you're not too sure about using raw, you can use pre-cooked shrimp or poach raw shrimp in boiling water until plump before combining with other ingredients.
- Lime juice. Fresh-squeezed lime juice is best for flavor. If you'd like to use lemon, or add lemon juice in addition to lime juice, you can!
- Tomatoes. Roma tomatoes work well because they are meaty and not overly watery but you can also use grape or cherry tomatoes, or any garden-fresh tomatoes. Just dice them into small pieces so they work well for dipping.
- Red onion. Red is best for flavor but you can use yellow or white if that's what you have.
- Jalapeños. You can adjust the amount you use to add heat. Remove seeds for a more mild ceviche.
- Spices: Salt and pepper plus cumin.
Optional Ingredients
There are some fun extras you can mix in, if you'd like.
- Cilantro. Freshly chopped. This is always a nice pairing with lime.
- Diced avocado. This adds a creamy touch.
- Additional seasonings such as chili powder, chipotle pepper, or cayenne pepper can be added to taste.
★ How to Make this Recipe ★
This recipe is quite easy to prep. You'll need just 5-10 minutes to prep, then after just 30 minutes of marinating in the fridge, it's chilled and ready to enjoy.
Here's a look at the steps:
- Start with chilled ingredients for best results.
- Dice tomato, onion, and jalapeño.
- Combine with chopped cilantro and cumin.
- Add lime juice (careful to remove seeds).
- Chop shrimp and immediately add to lime and vegetables.
- Serve with chips.
★ Tips & FAQs ★
Lime-cooked shrimp ceviche is a popular Latin American dish made with raw shrimp that is "cooked" by marinating it in lime juice along with various vegetables, herbs, and spices. The acidity of the lime juice denatures the proteins in the shrimp, giving it a cooked appearance and texture.
If you want to use raw shrimp, you'll want to allow 30 minutes for this lime-cooking process. Or skip this step and start with cooked shrimp.
Lime-cooked shrimp ceviche is generally considered safe to eat. However, just like eating raw sushi, there is risk involved that food-borne illness can occur, so consume lime-cooked shrimp at your own risk.
The acidity of the lime juice does help to kill any bacteria that could be present in raw shrimp.
Lime juice has been found to be mostly effective in killing bacteria. However, it's not 100% effective, so there's still a chance of foodborne illness. For more of the science behind it, check out this study that was done.
Starting with fresh, high-quality ingredients and using proper refrigeration of the shrimp before and after preparation helps minimize the risk of foodborne illness. Lime juice does not kill parasites which can be found in low-quality foods.
If you're not willing to roll the dice, simply start with cooked shrimp.
If using raw shrimp, the shrimp needs to marinate in lime juice for at least 30 minutes or until it turns opaque, pink and plumps up.
Marinating times can vary depending on the size of the shrimp. Some people prefer to marinate the shrimp for a longer period for a more intense flavor and to ensure the lime does its work.
Yes,. I used frozen cooked shrimp when making shrimp ceviche. Just thaw it first.
If you want to use raw shrimp: fresh, top-quality shrimp offers a better texture and less risk.
Shrimp ceviche is typically served chilled as an appetizer or snack. It can be served on its own or with crispy tortilla chips, crackers, or toasted bread or a bagel. Some people also enjoy serving it atop crisp lettuce leaves or alongside sliced avocado for added flavor and texture.
Shrimp ceviche is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
Note that the texture of the shrimp may change slightly upon prolonged storage due to the lime continuing to break down the proteins in the shrimp. It's best to consume immediately or within a day of preparation to avoid rubbery shrimp.
For the best texture, prep and chill the ingredients in advance and assemble the ceviche just before serving. The lime will react with the shrimp once combined and if it sits too long, the shrimp can become rubbery.
You can adjust the level of spiciness by adding more or fewer jalapeño peppers. Including the jalapeño seeds will make it hotter as well.
Shrimp ceviche is naturally gluten-free as it primarily consists of seafood and vegetables marinated in lime juice. However, it's essential to check the labels of any additional seasonings or condiments used to ensure they are gluten-free if you have dietary restrictions.
This shrimp ceviche recipe made with cooked shrimp, was featured on South Your Mouth!
Shrimp Ceviche
Equipment
Ingredients
- 1 lb cooked shrimp diced (peeled and deveined)
- 1 jalapeño cored and diced
- ¼ cup diced red onion
- 2 roma tomatoes diced
- ¼ cup fresh cilantro chopped
- 1 teaspoon sea salt more or less to taste
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ cup lime juice (about 4 limes)
Serve with
- 12 oz tortilla chips
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Instructions
- Combine ingredients. In a medium mixing bowl, add diced shrimp, jalapeño, onion, tomato and cilantro. Add dry seasonings.
- Add lime juice. Add lime juice into the mixture. Gently toss to combine.
- Serve immediately. Serve immediately with tortilla chips.
Notes
- If using raw shrimp you poach it in boiling water first.
- Leave seeds in the jalapeño if you prefer extra spicy ceviche.
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