Easy Shrimp Ceviche Recipe: The Best Ceviche You Can Cook at Home
Discover the best ceviche recipe with this easy shrimp ceviche! Marinate poached shrimp, avocado, tomato, and cucumber in zesty lime juice for a refreshing appetizer.
Easy Shrimp Ceviche Recipe: The Best Ceviche You Can Cook at Home
The first time I tried ceviche, I was sitting on a rustic pier in Peru, watching a local chef transform fresh fish into something bursting with flavor. He carefully combined slices of raw fillet with lime juice and crisp veggies, then let the citrus work its magic until each piece turned opaque. I remember thinking, “What is ceviche exactly?” The realization that acid can cook seafood without heat fascinated me. That day inspired me to experiment at home. Now I’m excited to share an easy shrimp ceviche approach that’s perfect for anyone who loves bright, zesty dishes. Let’s jump in together and create a beachy atmosphere right in your own kitchen.
Pro Tip: Always dry with paper towels any seafood before mixing to help the flavors penetrate more effectively.
“For the best flavor, let your shrimp ceviche chill in the refrigerator for at least an hour before serving—this allows the citrus juices to fully marinate the shrimp, enhancing its texture and taste.”
Ingredients in This Recipe ⬇️
Explore more delicious Mexican recipes and bring authentic flavors to your kitchen.
How to Make Ceviche at Home?
Before we get to my favorite ceviche recipe, let’s discuss the basics. When you marinate raw shrimp or white fish in fresh lime juice, the acidity slowly cooks it, turning the flesh firm and opaque. This classic method is common in many Latin American regions. People often search for “ceviche near me,” but it’s quite simple to make at home if you start with the freshest fish or shrimp.
If you’re new to ceviche, choose high-quality seafood like tilapia fish, halibut, or corvina fish. You can also use snapper, mahi mahi, or even scallop. Each variety offers a different taste. If you’re nervous about raw fish, you can quickly cook shrimp in simmering water, then give it a shorter soak in lime juice.
Chef’s Tip: Keep a close eye on the marinade time. Over-soaking can lead to rubbery seafood.
What Ceviche Recipe Ingredients Do You Need?
To make ceviche, you’ll want medium shrimp or fish, diced tomato, chopped cucumber, thinly sliced onion (or red onion), and plenty of avocado. Most people add cilantro and lemon juice for extra zing. If you love heat, toss in a bit of jalapeno or jalapeño. Some even include fruit like mango for sweetness.
Keep in mind that tortilla chips or tostadas make excellent serving options. You could also use shrimp chips, plantain chips, or west coast sourdough slices. No matter what, remember to add enough lime juice to cover your seafood. If you crave more citrus punch, just juice it up with an extra squeeze or two.
🍋 Quick Tip: Grating lime zest can boost the overall flavor profile without thinning the marinade.
“If you love classic Mexican flavors, try pairing your ceviche with traditional huaraches for a delicious twist.”
How to Marinate for the Best Ceviche?
When you marinate shrimp or fish, the acid transforms them from translucent to opaque. Most folks marinate for about 15–30 minutes, but the longer you marinate, the firmer the seafood gets. If you prefer a completely “cooked” texture, leave it in a bit longer. Just be mindful not to over-cook it with acid alone.
Expert Trick: To keep onion from overpowering the ceviche, soak your chopped pieces in ice water for 10 minutes. This removes harsh compounds while preserving crispness.
After marinating, fold in diced tomato, cucumber, and avocado. Add salt, pepper, and optional hot sauce if you love a kick. At this point, you can also add fresh cilantro for an herby lift. It’s a simple process but yields big flavors.
Can You Use Cooked Shrimp Instead?
Yes! If you prefer using cooked shrimp instead of relying on the acid from the lime juice, that’s perfectly fine. Lightly cook your shrimp, let them cool, then marinate briefly to meld flavors. Because they’re already perfectly cooked, you don’t need as much soak time. This approach works great if you’re cautious about consuming raw shrimp.
🔥 Callout: Don’t forget to keep the dish chilled. Marinate in the refrigerator for safety, and always discard any marinade left out too long.
“For a heartier meal, serve your ceviche alongside juicy grilled pollo asado packed with smoky flavor.”
What is the Best Shrimp Ceviche Recipe?
My personal shrimp ceviche recipe includes fresh shrimp, loads of lime juice, crunchy veggies, and silky avocado. I call it the best ceviche because it’s straightforward, customizable, and quick to cook. If you want a mexican shrimp cocktail style, add a bit of tomato juice. Feel free to toss in diced peppers or extra herbs to make it your own.
For more appetizer ideas, serve ceviche in small cups or on tortilla chips. If you want a rich, meaty contrast, pair it with Spicy Chorizo Recipe. The combination of tangy shrimp and savory sausage is a definite crowd-pleaser at gatherings.
What is the Best Fish for Ceviche?
Some people say sea bass or snapper fish is the best fish for ceviche, but it truly depends on what you enjoy. Mahi mahi and halibut also hold up beautifully in acidic marinades. The key is to use fresh, firm-textured seafood. Feel free to add a few slices of scallop or chunks of crab for variety. Always buy your fish from a trustworthy market to ensure top quality.
Pro Advice: If you only have frozen fish, thaw it carefully in the fridge. Then pat it dry to remove extra moisture before marinating.
Should You Use Raw Shrimp or Cook It?
This question pops up often. If you trust your supplier, you can rely on lime juice to “cooks” the raw shrimp until shrimp are opaque. If that makes you uncomfortable, you can quickly cook shrimp with heat first. Just don’t overboil. Each approach is valid, so choose whichever makes you feel safer.
Chef’s Tip: Don’t add delicate ingredients, like diced avocado, too early. Add the avocado at the end to keep it from becoming mushy.
If you’re worried about raw seafood, you’ll love this quick method to ensure safety. Bring a large bowl of lightly salted water to a boil and gently cook the shrimp for about one minute. Then, transfer them to an ice bath to stop cooking. Since ceviche is best served as an appetizer and made from simple ingredients, this technique keeps flavors fresh while giving you peace of mind.
How to Achieve the Perfect Lime Juice Flavor?
Balancing acidity is crucial. Combine fresh lime juice and lemon juice for complexity. If the mixture tastes too sour, a sprinkle of sugar can help. If it’s too mild, add more fresh lime or a splash of hot sauce. The trick is to taste as you go and adjust slowly.
“For an extra tangy and spicy touch, drizzle some homemade chamoy sauce over your ceviche and enjoy a bold flavor contrast.”
✅ List of must-haves:
- Evenly dice your vegetables
- Keep your seafood cold
- Let the marinade develop flavor without overdoing it
Exploring Classic Peruvian and Mexican Ceviche
Two well-known variations are peruvian ceviche and mexican ceviche. Both highlight fresh fish or shrimp, vibrant veggies, and tangy flavors. Each region adds unique ingredients, making them distinct in taste and presentation. Both remain classic examples of a latin american appetizer that you can easily adapt at home.
How Do Peruvian Ceviche and Mexican Ceviche Differ?
Here’s a handy reference:
| Style | Common Seafood | Standout Ingredients | Typical Sides |
|---|---|---|---|
| Peruvian Ceviche | sea bass, halibut, corvina | Aji peppers, red onion | Sweet potato, large corn, lettuce |
| Mexican Ceviche | snapper, shrimp, mahi mahi | tomato, jalapeños, cilantro | tortilla chips, tostadas |
Pro Tip: In Peru, you’ll often see the dish garnished with sliced chili peppers and a side of corn. In Mexico, tortilla chips and extra avocado are the norm.
What Fresh Ingredients Are Used in Each?
Although both versions rely on fresh ingredients, their flavors differ. Peruvian ceviche usually features chili peppers like aji amarillo, plus red onion for bite. Mexican ceviche leans on tomato, jalapeños, and plenty of cilantro. Either way, carefully dice everything to keep textures uniform. If you want to broaden your menu, check out Chile Relleno Recipe or Green Chicken Enchiladas.
Creative Appetizer Ideas for Serving Ceviche
Ceviche shines as an appetizer thanks to its light and zesty profile. There are countless ways to serve it. Some prefer plating it in small cups with a garnish of cilantro, while others scoop it onto crunchy tortilla chips. If you love variety, serve multiple salsas on the side and let guests mix and match.
“Pair your ceviche with crispy chicken flautas for the ultimate appetizer spread that balances textures and flavors.”
How to Serve Easy Shrimp Ceviche as an Appetizer?
I like to spoon my best ceviche recipe onto mini tostadas or pair it with crispy shrimp chips for an unusual twist. You could also team it with a flavorful Carne Asada spread to balance tangy and smoky notes. If you have leftover veggies, whip up a quick salad or top them on Gorditas.
Chef’s Tip: Always serve ceviche chilled. It enhances freshness and texture.
What Appetizer Recipes Pair Well with Ceviche?
For refreshing balance, consider a side of citrusy slaw or a batch of Fresas con Crema for dessert. Another option is to complement your table with Green Chilaquiles if you want a hearty dish. People often look up “top rated food near me,” but making these dishes at home can be surprisingly easy. You’ll impress friends with a gourmet-style meal.
🔥 Callout: Provide lime wedges and assorted hot sauces so guests can customize spiciness and acidity.
“For a comforting side dish, try a bowl of hearty Mexican lentil soup alongside your ceviche—it’s a satisfying combo.”
Can You Incorporate Creamy Avocado in Your Ceviche?
Definitely! Creamy avocado offers a smooth element that balances the tangy bite of lime juice. Gently fold in the avocado near the end, so it remains firm. For extra flair, slice thin wedges on top of each serving.
Pro Advice: If you have any leftover, store it in an airtight container and enjoy it within a couple of days in the fridge. Avocado may darken, but a little lemon juice can slow that process.
Can You Follow Along with a Watch the Video Tutorial?
Visual learners often benefit from step-by-step videos. Many channels show how to dice veggies efficiently and how long to marinate for optimal flavor. You’ll also see exactly when shrimp are opaque, a sign they’re done. If you’re worried about technique, watch the video first to build confidence.
Where to Find a Step-by-Step Video for Shrimp Ceviche Recipe?
You can browse cooking platforms that focus on Mexican and Peruvian recipes. Some blogs even let you see the recipe card next to embedded videos, so you can make the fish without missing a step. If you need even more ideas, explore Mexican Recipes for mouthwatering inspiration.
Chef’s Tip: Keep a towel or rag handy for spills. Working with citrus can get messy, but it’s worth it for that tangy goodness.
What Tips Does the Video Offer for Perfect Ceviche?
Videos typically highlight small details, like when to add the tomatoes or how to avoid mushy textures. They’ll show the best angle for how to dice an onion without tears. You might also see suggestions for plating, like garnishing with fresh herbs and edible flowers. After a few tries, you’ll have a perfectly cooked and balanced ceviche every time.
Pro Tip: If you crave more Mexican flavors, add chopped jalapeños or a splash of hot sauce. If you want a twist, try sweet mango chunks for a tropical vibe.
Perfecting Your Ceviche: Measurements and Key Ingredients
When preparing the best ceviche recipe, it’s important to use accurate measurements. If you’re converting 1lb to grams (or 1lb to g), remember that 1 pound equals about 454 grams. Whether you’re making a grilled shrimp recipe, a red snapper recipe, or a shrimp salad, measuring your ingredients correctly ensures the best flavor.
If you love fish ceviche, choose fresh seafood and dice it finely. Popular choices include snappy tomato, diced avocado, and citrus-based marinades. The key is to use a non-reactive bowl to prevent any unwanted metallic flavors. Some prefer a ceviche de shrimp style, while others swap seafood and try instead of shrimp scallops or white fish.
Choosing the Right Seafood and Flavor Enhancements
If you’re wondering how to say shrimp in Spanish, the word is camarón (or gamba in some regions). To achieve the perfect balance, always use squeezed lime juice. The seafood should be fully marinated in citrus or marinated in fresh lime for at least 15 minutes. Since ceviche is best enjoyed on the day it is made, make sure to serve it fresh. Want more variety? Explore classic shrimp salad recipes or create a unique shrimp recipe with a simple ingredients approach.
Looking for a favorite Mexican dish? Pair your fish ceviche or shrimp ceviche with tostadas, tortilla chips, or even a side of guacamole for the ultimate Latin American experience. Just remember to let the lime do the work and allow the flavors to develop before you “cook:” your masterpiece!
Key Takeaways
- Always marinate seafood in fresh lime juice for the tangiest results
- Evenly dice veggies and incorporate avocado last
- Keep everything chilled and serve it as an exciting appetizer
- Adjust the acidity with small amounts of lime juice or sugar
- Experiment with different fish like snapper or sea bass for variety
Now it’s your turn! Have you ever made ceviche before? What’s your favorite twist—extra jalapeno, sweet mango, or more avocado? Comment below and share your best ceviche secrets! 🥑🍤
Shrimp Ceviche Recipe: Fresh, Zesty & Easy to Make!
Equipment
- Large mixing bowl (non-reactive, glass preferred)
- Sharp knife
- Citrus juicer
- Cutting board
Ingredients
- For the Shrimp Ceviche:
- 1 lb 454g shrimp, peeled, deveined, and chopped (raw or pre-cooked)
- 1 cup fresh lime juice about 6-8 limes
- 1/2 cup fresh lemon juice about 3-4 lemons
- 1/2 cup red onion finely sliced
- 1 cup tomato diced
- 1/2 cup cucumber diced
- 1/2 cup avocado diced (add at the end)
- 1/4 cup fresh cilantro chopped
- 1 jalapeño or serrano pepper finely diced (adjust for spice level)
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1/2 tsp cumin optional for depth of flavor
- For Serving:
- Tostadas tortilla chips, or plantain chips
- Lime wedges for garnish
Instructions
- 1️⃣ Prepare the Shrimp
- If using raw shrimp, chop them into small bite-sized pieces.
- Place the shrimp in a non-reactive bowl (glass preferred) and cover with fresh lime and lemon juice.
- Let it marinate for 15-30 minutes, or until the shrimp turns opaque and firm.
- 2️⃣ Prep the Vegetables
- While the shrimp is marinating, finely dice the onion, tomato, cucumber, jalapeño, and cilantro.
- Soak the red onion in ice water for 10 minutes to mellow its sharpness. Drain before adding.
- 3️⃣ Mix Everything Together
- Once the shrimp is opaque, drain most of the excess lime juice, leaving a small amount for flavor.
- Add the tomatoes, cucumber, onions, jalapeño, and cilantro to the shrimp. Mix well.
- Season with salt, black pepper, and cumin (if using).
- 4️⃣ Add Avocado & Serve
- Gently fold in the diced avocado right before serving to keep it from turning mushy.
- Serve chilled with tostadas, tortilla chips, or plantain chips, and garnish with lime wedges.
Video
Notes
📌 Tips & Tricks
✔ Use Fresh Seafood: Always use high-quality, fresh shrimp for the best taste and food safety. If unsure, use pre-cooked shrimp. ✔ Balance the Acidity: If the ceviche tastes too tangy, add a pinch of sugar or a splash of orange juice to balance the flavors. ✔ Customize the Spice Level: Adjust the jalapeño or serrano pepper based on your heat preference. ✔ Chill for Better Flavor: Let the ceviche sit in the fridge for 10 more minutes before serving for deeper flavor development.📌 Variations & Substitutions
🔹 Peruvian-Style Ceviche: Add aji amarillo paste, sweet potato slices, and large Peruvian corn. 🔹 Mexican Shrimp Cocktail: Mix in Clamato juice and serve with crackers. 🔹 Tropical Twist: Add diced mango or pineapple for a sweet contrast. 🔹 Fish Ceviche Option: Swap shrimp for snapper, halibut, mahi-mahi, or corvina.Nutrition
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
great recipes thanks guys!!