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Shrimp Ceviche is a classic Mexican appetizer full of citrus marinated shrimp, crunchy cucumbers, creamy avocado, juicy tomatoes, and a splash of tomato juice. All combined to create the best Mexican Ceviche you’ve ever tasted!
Not to be confused Shrimp Cocktail, this Mexican Shrimp Ceviche is full of flavor and requires no cooking. This shrimp is cooked as it’s marinated in the citrus juice! Serve it with crunchy tortilla chips and a Skinny Margarita!
Ingredients For Shrimp Ceviche
- Shrimp – Medium shrimp are the perfect size, but you can use any size as long as you chop it down to bite sized. To make it easy, purchase your shrimp already peeled and deveined.
- Lemons and Limes – Use the juice from both to “cook” the shrimp.
- Red Onion
- Serrano Chiles – For a spicier ceviche, keep the seeds and membranes intact, for less spicy, remove them.
- Cilantro – Leaves chopped.
- Cucumber – Regular cucumber or the English variety is fine. Just be sure to peel them before chopping.
- Roma Tomatoes – Scoop out the seeds before chopping.
- Avocado
- Clamato juice – a Mexican tomato juice cocktail. You can also use regular tomato juice if you prefer.
How To Make Shrimp Ceviche
Marinate shrimp in lemon and lime juice for several hours. Use a shallow bowl and keep refrigerated. Shrimp should be mostly bright pink in color. If you are concerned about the shrimp not being cooked, plunge them into boiling water for about 1-2 minutes instead. Chop the shrimp into small pieces or if they’re small enough, leave them whole.
Add the remaining ingredients to the shrimp with the juice and stir gently to combine. You don’t want to smash the avocado.
Ceviche is best served immediately, but you can cover and refrigerate for up to 24 hours.
Is Marinated Shrimp Ceviche Safe To Eat?
The acid in the lemon juice quickly transforms the shrimp as it marinates, rearranging its proteins and making it safe to eat.
However, if you are concerned about eating ceviche that hasn’t been cooked, and would prefer to cook the shrimp a traditional way, you can first place the shrimp in boiling water for 1 minute, then directly into an ice bath. Then marinate in the lemon and lime juice called for in the recipe for 1-2 hours.
Use your best judgment here. If you are at all concerned about it, do a quick boil first.
FAQs
Very fresh fish can last up to 3 days in the fridge. Fish cooked in acid will break down in that time period, so it is best enjoyed within 24 hours to get the very best texture and flavor. Ceviche does not freeze well so it’s best to eat within a few days.
Absolutely! You can chop up some cooked frozen shrimp and add it if that’s what you have available.
Shrimp cooked in citrus acid will not have the same bright pink or red color as sauteed or grilled shrimp. It should be opaque and turning a white or very light pink color. It may not be fully pink.
If you are allergic to shrimp or just not a fan, you can use other types of fish, like bass, cod, snapper, or halibut. Cook the raw seafood in the citrus marinade just like the shrimp. The fresher the fish, the better.
You are “cooking” the shrimp in the juice; you’ll need to let it sit for 4 hours.
Shrimp changes color when it’s cooked. Raw shrimp is a deep gray color, and as it cooks in the fresh citrus juice it changes to a white or pink color and becomes opaque.
Ceviche is delicious served as an appetizer or lunch with tortilla chips and extra lime wedges.
Notes and Tips
- The citrus marinade method for ceviche works best with fresh citrus and fresh, ocean-caught (never frozen) shrimp.
- While swaps and substitutions are available, for optimal flavor experience we recommend enjoying the recipe as written.
- For heat, feel free to add some hot sauce like Cholula or Tapatio.
- We like to serve our ceviche with tortilla chips and lime wedges for added flavor. To store, cover and refrigerate for up to 2 days.
More Shrimp Recipes
- Shrimp Cocktail
- Garlic Tomato & Shrimp Pasta
- The Best Copycat Bang Bang Shrimp
- Lemon Garlic Shrimp
- Grilled Shrimp Tacos
- Shrimp Corn Chowder
Shrimp Ceviche
Ingredients
- 1 pound small raw shrimp peeled and deveined
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 3/4 cup finely chopped red onion
- 2 serrano chiles ribs and seeds removed, finely minced
- 1/2 cup chopped cilantro
- 1 cup peeled and diced cucumber
- 2 Roma tomatoes seeded and diced
- 1/2 teaspoon of salt
- 2 avocados diced
- 1 cup Clamato juice
- Tortilla chips and lime wedges, for serving
Instructions
- Rinse shrimp and pat dry. Soak shrimp in lemon and lime for at least 4 hours or until opaque and mostly pink. Discard juice.
- Optional step: If you prefer to just cook the shrimp instead of "cooking" in the acidic juices, you can do a quick boil first. Boil a pot of water and cook the shrimp for 1-2 minutes or until just bright pink. Rinse immediately in an ice bath to stop the cook process. Marinate in lemon and lime juice for 1-2 hours.
- Roughly chop the shrimp and combine with remaining ingredients. Taste and adjust salt as desired.
- Serve on tostada shells or with tortilla chips. Garnish with lime wedges and squeeze juice over the top.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
That looks so good
Thank you! it’s one of my favorites.