Zesty Shrimp Ceviche Recipe

Oh, the stories I could tell you about this tender crustacean, (the star in this Shrimp Ceviche Recipe). My relationship with shrimp is what you might call… complicated. Believe it or not, I spent over 15 years avoiding shrimp entirely after a bout of food poisoning from one bad bite as a child. That single bad experience left a lasting impression and a long-standing sniff test before any shrimp gets past my lips – even today!

Over time, shrimp has slowly won me back. It’s delicate flavor and versatility, (especially paired with bright citrus), is hard to resist. That’s exactly why I created this fresh shrimp and citrus recipe with a twist; I offer it two ways. The traditional approach of letting the citrus juice ‘cook’ the shrimp. While the second method caters to those who, like me, might still be a little shrimp-shy; it involves quickly par-cooking the shrimp before marinating.
Both deliver on maximum flavor with a light and zippy taste that ceviche lovers adore.

No matter what version you choose, this refreshing summer seafood dish is bursting with bold flavor, vibrant color, and a whole lot of heart.

Nervous about consuming raw fish?

You don’t have to be because the lime marinade ‘cooks’ the fish. Without getting too science-y, the proteins in the fish break down once the citric acid from the lime is added. This same reaction happens in an oven when meat is cooked; however, this method replaces heat for citric acid. If you are hesitant about eating ceviche made from raw shrimp, you can prepare the recipe by par-cooking the shrimp before marinating.

How to Prepare Ceviche Without Raw Shrimp

• Bring a large pot of water to a boil and remove it from the heat.
• Place the shrimp in the hot water for 1 minute (or until the flesh turns opaque). Remove promptly with a slotted spoon and place in an ice-filled bowl.
• Let the shrimp sit in the ice water for 2 minutes. Remove the shrimp, drain, and proceed with step 2 (reducing the marination time to 15 minutes).

What Makes This the Best Shrimp Ceviche Recipe Out There?

This recipe differs from others, because I have created two approachable methods so that anyone can enjoy the zesty, citrus–marinated dish. If you’re cautious about raw seafood, the par-cooked shrimp ceviche method delivers the same bright, fresh flavor with a little extra piece of mind. Or follow the traditional approach and let the lime juice ‘cook’ the shrimp to juicy tenderness. Either method creates a light, summer-ready appetizer that’s easy to love.

Ingredients

• Shrimp: sweet, tender, and protein-packed. I like using large, frozen shrimp; just make sure they are peeled and deveined to save you time.
• Fresh lime juice: this is what cooks the shrimp in the traditional method, giving it that tart citrusy brightness that ceviche is known for.
• Salt: Enhances all the fresh flavors.
• Fresh orange juice: although not necessary, it’s nice for balancing the tartness of the lime.
• Roma tomatoes: I like using this variety because they are slightly firm, juicy, and not too watery. They add a nice bright pop of color and a fresh, summery flavor.
• Mini cucumbers: also known as Persian cucumbers. This variety is crisp, crunchy and not watery.
• Serrano peppers: for heat! You can dial it up or down depending on how spicy you like your food.
• Red onion: adds a bit of sharpness and infuses the ceviche with body.
• Smoked paprika: my secret spice. Just a small amount to add subtle smokiness and dimension without being too overpowering.
• Cilantro: the fragrant taste of this herb ties it all together. If you’re not a fan of cilantro, you can substitute parsley, but I highly recommend keeping it in.

How to Make Traditional Shrimp Ceviche

1. Cut the raw shrimp into bite-sized pieces, then coat with fresh lime juice and salt to begin the citrus-curing process.
2. Let the shrimp sit in lime juice for 35–40 minutes, stirring occasionally, until it turns pink and opaque.

3. Strain off the excess citrus liquid once the lime juice has fully cooked the shrimp.
4. Return shrimp to a bowl and mix in orange juice, remaining lime juice, chopped cucumber, tomato, red onion, serrano, and smoked paprika.

5. Gently stir in diced avocado and chopped cilantro just before serving for a creamy texture and herby brightness.
6. Spoon the chilled ceviche into a bowl and serve with tortilla chips and lime wedges on the side.

Pro Tips for Fresh Ceviche

• The type of cucumber you use is important: This shrimp ceviche recipe calls for mini cucumbers also known as Persian cucumbers. They have a mild, slightly sweet taste and are smaller and thinner than regular cucumbers (ranging in size from 4 to 6 inches in length). Their skin is smooth and tender enough to eat without needing to be peeled. They are nearly seedless, which makes it the perfect choice for this recipe. Their crisp, dense texture stands up to marinating. No watery core means not as much water is leached out into the marinade, which makes them ideal in this recipe.
• If you are nervous about consuming raw fish: I have included directions for making shrimp ceviche by par-cooking the shrimp before marinating for those who prefer a cooked option. The results are just as delicious!
• Make sure to seed the tomatoes: This may seem like a fussy step, but I recommend doing so, as it will reduce the amount of excess liquid in the marinade. To seed a tomato, cut it in half horizontally to expose the gelatinous membrane, which contains the seeds. Gently scoop out the seeds and discard the membrane. Cut the tomato as instructed.
• Dice the vegetables evenly: It’s a good idea to cut the vegetables so they are all uniform in size. If you want to speed up this process, you can use a mandolin slicer.

How To Tell If Your Shrimp Has Properly ‘Cooked’

One tell-tale sign to distinguish a raw shrimp from one that is ready for eating is the color. A raw, grey shrimp turns opaque with light pink spotting. If the shrimp has taken on these features, it is ready to eat!

Healthy Shrimp Ceviche: FAQ’s

Shrimp Ceviche

This Shrimp Ceviche is the ultimate no-cook summer recipe —light, bright, and bursting with flavor. An easy recipe for summer entertaining made with fresh seasonal ingredients all tossed together in a lime and orange juice marinade. Serve with crispy tortilla chips and fresh lime wedges at your next gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Marinating Time 35 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine American, Mexican, Peruvian

Servings 8 as an appetizer

Ingredients

  

1x2x3x

• 1 pound frozen raw shrimp (21-30 shrimp per pound) peeled & deveined
• Salt
• 1 cup fresh lime juice about 8 limes
• ¼ cup freshly squeezed orange juice
• 1 cup 138g seeded and diced Roma tomatoes, (about 2)
• 1 cup 128g diced mini cucumbers (Persian cucumbers)
• ¼ cup 43g diced red onion
• 1/3 cup 47g seeded and diced serrano peppers, (about 2)
• 1 large avocado firm
• ¼ cup chopped cilantro leaves
• ¼ teaspoon smoked paprika
• Serve with tortilla chips

Equipment

• mandolin vegetable slicer

Instructions

 

• Thaw shrimp in the refrigerator.
• Cut the shrimp into 1-inch pieces and transfer to a large mixing bowl.
• Add ½ cup lime juice and 1 teaspoon salt and stir to coat the shrimp.
• Place the mixture in the refrigerator and allow it to sit and ‘cook’ for approximately 35-40 minutes, stirring every 15 minutes. (The shrimp is ready once it turns opaque and the skin starts to turn a light shade of pink).
• Strain the accumulated liquid from the shrimp and discard it.
• Return the shrimp to a mixing bowl, add the remaining ¼ cup lime juice and orange juice, and stir to coat.
• Add the tomatoes, cucumbers, red onion, serrano peppers, and smoked paprika. Stir to combine. Season to taste with salt.
• Pit and chop the avocado and gently fold it into the shrimp ceviche. Add the cilantro and serve.

Notes

For my recipe, I used large frozen shrimp (21 to 30 shrimp per pound)

Ensure all ingredients are fresh and in season; a fresh, firm vegetable will hold up better during the long marinade, resulting in a crunchy and healthy shrimp appetizer.

To safely dice vegetables with rounded edges (like cucumbers), cut a thin slice off one side and place it cut-side down on the cutting board to create a stable surface. Or to speed up cutting use this mandolin vegetable slicer.

Dice the vegetables finely so they fit nicely on a tortilla chip without the ingredients falling off or weighing it down.

Although I made my ceviche with orange and lime juice, you can use any citrus you like, such as lemon and orange, tangerine and grapefruit, or Meyer lemons (when in season) with lime juice.

Keyword citrus marinated shrimp, easy shrimp ceviche, gluten free appetizer, healthy shrimp recipe, seafood appetizer, summer appetizer

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