There’s something undeniably refreshing about a dish that comes alive with every bite, and shrimp ceviche is exactly that kind of magic.
With plump shrimp gently “cooked” in zesty lime juice, mingling with the crunch of fresh veggies and the fiery kick of jalapeño, this dish delivers a vibrant medley of flavors and textures that feels like sunshine on a plate.
But for me, what truly sets this ceviche apart is its simplicity—a perfect balance of elegance and ease. The first time I made shrimp ceviche was for a summer potluck. I’ll admit, I was nervous about nailing the acidity just right, but one taste, and I was hooked.
It became an instant hit, with everyone asking for the recipe. The secret? Letting the shrimp marinate just long enough to absorb all that citrusy goodness while keeping their delicate, tender bite intact.
This recipe isn’t just a feast for the senses—it’s a nutritional powerhouse. Did you know shrimp is high in protein but low in calories? Combined with fresh produce, this dish makes for a guilt-free indulgence perfect for weight-conscious foodies.
Let’s dive into what makes this dish so special—you’ll want to make it over and over again.
What’s So Great About This Dish?
- A Flavor Explosion: Every bite offers a perfect blend of citrus tang, sweet shrimp, and spicy jalapeño heat—it’s a party for your taste buds.
- Easy to Prepare: No stove, no oven—just a handful of fresh ingredients and some slicing and dicing. This is as low-maintenance as it gets.
- Light Yet Satisfying: This dish feels indulgent but is surprisingly light, making it a great option for hot days or healthy meal prep.
- Customizable: Add mango for sweetness, avocado for creaminess, or adjust the spice level to your liking—this recipe plays well with tweaks.
- Crowd-Pleaser: Whether it’s a casual weeknight or a gathering with friends, shrimp ceviche never fails to impress.
Shrimp Ceviche Recipe
Equipment
- Large pot
- Large mixing bowl
- Sharp knife
- Cutting board
- Slotted spoon or strainer
Ingredients
- 2 medium tomatoes, seeded and chopped
- 1 lb peeled and deveined raw medium shrimp, thawed if frozen
- ¼ cup freshly squeezed lime juice
- ½ small red onion, finely chopped
- 1 medium avocado
- ½ tsp kosher salt
- ½ cup chopped fresh cilantro leaves and tender stems
- 1 medium jalapeño, seeded and finely chopped
Instructions
- Boil a large pot of salted water over high heat, then turn off the heat.
- Add 1 pound of peeled and deveined medium shrimp to the hot water and poach for 2 to 3 minutes until opaque and just cooked.
- Drain the shrimp and let them cool for about 10 minutes until easy to handle
- .Cut the shrimp into 1/2-inch pieces and transfer them to a large bowl.
- Mix in 1/4 cup each of freshly squeezed lemon and lime juice, along with 2 chopped tomatoes, finely chopped red onion, 1 finely chopped jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt.
- Toss everything together.
- Cover the bowl and refrigerate the ceviche for at least 1 hour, allowing the flavors to meld, or up to 4 hours.
- Dice a medium avocado, add it to the bowl just before serving, and gently mix it into the ceviche.
- Serve the ceviche with tostadas or tortilla chips for a crunchy complement.
Notes
- Poach the shrimp carefully to avoid overcooking, as they continue to cook slightly after removal from water.
- Use fresh, high-quality citrus juice for the best flavor. Bottled juice can alter the taste.
| Nutrition | Value |
| Calories | 275kcal |
| Carbohydrates | 20.3g |
| Fibre | 5.2g |
| Fat | 11.5g |
| Protein | 25.6g |
Variations To Help You Customise Your Dish!
- Fruit Twist: Add diced mango, pineapple, or papaya for a tropical sweetness that complements the tangy citrus flavors.
- Heat Level: Swap the jalapeño with serrano peppers for extra heat, or use mild peppers like bell peppers for a gentler kick.
- Seafood Mix: Combine shrimp with scallops, fish, or crab meat for a mixed seafood ceviche.
- Vegetarian Version: Replace shrimp with diced hearts of palm or young coconut for a plant-based ceviche alternative.
- Herb Swap: Use fresh parsley or basil instead of cilantro for a different herbal flavor profile.
