Zesty Mexican Shrimp Ceviche
Zesty, no-cook Mexican shrimp ceviche with just 15 minutes of prep time and two easy methods! This light and refreshing Shrimp Ceviche is the answer to hot summer days when you don’t want to turn on the oven. A crowd-pleasing appetizer that’s loaded with bright, citrusy flavor – everything you want in a no-cook summer dish.
- No cooking required: the lime juice naturally ‘cooks’ the shrimp.
- Two easy prep options: choose between a traditional method or par-cooked shrimp for extra peace of mind.
- Perfect for entertaining
What is Shrimp Ceviche?
Traditionally, shrimp in ceviche starts raw but becomes safe to eat once the shrimp comes into contact with citrus juice. The lime’s acid changes the texture and color of the shrimp, just like heat cooking would. Some like to par-boil shrimp for extra peace of mind; I have directions for par-boiling shrimp here.
Table of contents
How Does Lime Juice Cook Shrimp?
Simply put, the proteins in the shrimp break down when citric acid (from the lime juice) is added. This process takes raw fish and turns it into something safe to eat. A similar reaction occurs when meat is cooked in a hot oven. However, in the case of shrimp ceviche, instead of heat, acid from citrus juice breaks down the proteins in the shrimp to ‘cook’ it, causing it to go from grey in color to pink, becoming opaque and firm without ever using heat. The following link ‘how does acid cook fish‘ will give you a more science-y breakdown.
Mexican Shrimp Ceviche, Two Ways
Ceviche varies from country to country – with Mexican, Peruvian, and Chilean versions all prepared differently. My recipe puts a Mexican spin on an authentic shrimp ceviche recipe, with two options: the traditional lime-cured method or a quick par-cook for extra peace of mind. It’s worth noting you’re not actually eating raw shrimp with the traditional method, since the lime juice ‘cooks’ the shrimp to juicy tenderness. Either way, you get a light, summer-ready appetizer that’s easy to love.
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How to Prepare Ceviche With Par-Cooked 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).
Mexican Ceviche vs. Peruvian Ceviche: What’s the Difference?
Historical records suggest that ceviche has been enjoyed for over 2,000 years, with Peru often credited as its cultural home. Peruvian ceviche is more minimalist in style with fresh white fish quickly marinated in lime (or key lime) juice and served with red onion, cilantro, and aji (a spicy South American pepper). Mexican ceviche, on the other hand, uses a longer marination and includes tomatoes, cucumber, avocado, and cilantro. Popular versions include ceviche de camarón (like this shrimp ceviche) and ceviche mixto (mixed seafood ceviche).
Ingredients
- Shrimp: Fresh or frozen, peeled and deveined.
- Lime and orange juice: Cooks the shrimp and gives it bright acidity.
- Roma tomatoes and mini cucumbers: I like using these varieties because they are slightly firm and won’t water down the ceviche.
- Serrano peppers: Don’t worry, it’s not too spicy; the marinade mellows out their heat.
- Red onion: Adds a bit of sharpness and infuses the ceviche with body.
- Smoked paprika: Adds subtle smokiness and dimension without being too overpowering.
- Cilantro & Avocado: Creates freshness, and the avocado adds a creamy texture.
Substitutuions & Variations
- Pile the ceviche into flour or corn tortillas for easy shrimp-lime tacos
- To turn this into a full meal, you could include some popular ceviche side dishes like: cilantro-lime rice, sweet potato fries, or grilled Mexican corn (elotes)
- Feel free to switch up the protein. Try ceviche with shrimp and scallops or calamari (squid) ceviche.
How to Make Traditional Shrimp Ceviche
1. Cut the raw shrimp into bite-sized pieces.
2. Coat the shrimp with fresh lime juice and salt to begin the citrus-curing process.
3. Once they become pink, strain off the excess citrus liquid.
4. Mix the shrimp with orange juice, remaining lime juice, cucumber, tomato, red onion, serrano, and smoked paprika.
5. Gently stir in avocado and cilantro just before serving.
6. Serve the Mexican shrimp ceviche with tortilla chips and lime wedges on the side.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
Pro Tips for Fresh Ceviche
- Mini (Persian) cucumbers are perfect for ceviche because they are small, nearly seedless, and have tender skin you don’t need to peel. Their crisp, dense texture holds up in the marinade, and since they’re less watery than regular cucumbers, they won’t dilute the flavor.
- Make sure to seed the tomatoes; this 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.
FAQ’s
Shrimp Ceviche is best eaten the day it is made, ideally within 2-3 hours. This is when the vegetables have the best crunchy texture and the shrimp is at its freshest.
Either fresh or frozen shrimp is fine to use. If using fresh shrimp, make sure it is from a reputable source, ie, your local fish market.
Although serrano peppers are spicier than jalapeno peppers (a reading on the Scoville scale puts serrano peppers at a heat level of 10,000-25,000 SHU, whereas jalapenos have a reading of 2,500 to 10,000 SHU), they lose their spice in the lime marinade. So, you need not worry about the recipe being overly spicy. If you can’t find serrano peppers, feel free to use jalapeno peppers instead.
Zesty Mexican Shrimp Ceviche
Ingredients
- 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
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
Nutrition
If you love this recipe, check out another Mexican-inspired classic. These Slow Cooker Chicken Fajitas are perfect for Busy Weeknights
If you’re looking for other light sides, try my fresh Hot Honey Halloumi Salad with Avocado and Pomegranate, or Balsamic Roasted Tomatoes with Caramelized Garlic.
This dish is delicious and bursting with bright citrus flavor. A perfect summer entertaining recipe.
My first shrimp ceviche I tried in a Peruvian restaurant in Buenos Aires. To capture it here in this recipe was a truly worthwhile food experience. The fresh & citrusy taste was so welcomed on a recent hot sunmmer day. It will be one of my staple summer dinners.