This authentic shrimp ceviche is easy to make with shrimp, tomatoes, avocado, lemons, lime, and cilantro. Served with tortilla chips, it's a refreshing and tart appetizer that the whole family will love!
Looking for more easy appetizers? Try my Shrimp Cocktail next!
About This Recipe
I remember the first time I had shrimp ceviche was at a Spanish Tapas restaurant. It was served with tortilla chips, and I could not stop eating it. The combination of sweet shrimp, tart citrus, and creamy avocado was the perfect balance of flavors. When I tried making it at home, it was honestly not too far off from the restaurant.
During my research, one of my biggest concerns was that I found many ceviche recipes used raw shrimp. The idea is that the lime and lemon juice "cooks" the shrimp, but in reality, it does not. The acid simply tightens the shrimp proteins so it looks and feels like it's cooked. However, any bacteria or parasites on the shrimp would still be there.
Now, this probably isn't an issue if you get your seafood super fresh from a reputable supplier. But I just grab my seafood from the grocery store, so idk how good or bad it is. That's why I always poach my shrimp first. And honestly, I haven't found it to make that much of a difference. It still tastes amazing, and you get none of the anxiety.
Key Ingredients
Shrimp: I used 1 pound of thawed, frozen shrimp, size 31-40. The size honestly does not matter too much since we'll be chopping it into small pieces. To thaw shrimp quickly, you can run them under cold water for 10 minutes.
Fresh lemon & lime juice: You will want to juice 2 lemons and 2-3 limes. Do not go for artificial juice here. It will ruin the taste of the ceviche.
Vegetables: You'll need 1 red onion, 3 Roma tomatoes, 1 avocado, 1 jalapeno, and a handful of cilantro.
Clamato juice: I love the flavor of clamato juice to help bring all the flavors together.
Salt & pepper: Add to your own taste.
Instructions
STEP 1: Bring a medium pot of water to a rolling boil. Add the shrimp and cook for 1-2 minutes until cooked through. Plunge in a bowl of ice water to cool down, then drain.
STEP 2: Cut the shrimp into small pieces if large. Transfer to a glass bowl. Add the lime juice and lemon juice. Cover and marinate in the fridge for at least 15 minutes.
STEP 3: Transfer to a glass bowl. Add the lime juice and lemon juice. Cover and marinate in the fridge for at least 15 minutes.
STEP 4: When the shrimp is done marinating, add the chopped vegetables and clamato juice and stir to combine. Season with salt and pepper, and enjoy! I love serving these with tortilla chips.
Shrimp Ceviche
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- ¼ cup fresh lime juice (about 2-3 limes)
- ¼ cup fresh lemon juice (about 2 lemons)
- ½ small red onion (finely diced)
- 3 roma tomatoes (diced)
- 1 medium avocado (diced)
- 1 jalapeno (seeds removed and minced)
- ½ cup fresh cilantro (chopped)
- 1 cup Clamato juice
- salt and pepper (to taste)
Instructions
- Bring a medium pot of water to a rolling boil. Add the shrimp and cook for 1-2 minutes until cooked through. Plunge in a bowl of ice water to cool down, then drain.
- Cut the shrimp into small pieces if large. Transfer to a glass bowl. Add the lime juice and lemon juice. Cover and marinate in the fridge for at least 15 minutes.
- When the shrimp is done marinating, add the chopped vegetables and clamato juice and stir to combine. Season with salt and pepper, and enjoy! I love serving these with tortilla chips, especially the "scoops" version.
Mrs. Yagi
I've never heard of pre cooking the shrimp before. The whole point of ceviche is the citrus "cooks" the fish.
Grumpy
It just depends if your shrimp is safe to eat raw. Most storebought shrimp isn't meant to be eaten raw which is why I cook it. Citrus doesnt technically cook it either, just denatures the proteins. Any bacteria or parasites in the shrimp would still be there
Terry Austin
I followed as written but incorporated a few shakes of Tajin.