Shrimp Ceviche is a refreshing and vibrant Mexican dish that’s perfect for hot summer days or as a light appetizer for any occasion. In this article, I will instruct you how to make Authentic Mexican-Style Shrimp Ceviche at home, using simple and fresh ingredients.
1. Authentic Mexican-Style Shrimp Ceviche
Ingredients
- 1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces
- ¾ cup fresh lime juice (juice from about 6-8 limes)
- 1 large tomato, diced
- 1 cucumber, peeled and diced
- ½ red onion, finely chopped
- 1 jalapeño, finely chopped (remove seeds for less heat)
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced (optional, for serving)
- Salt, to taste
- Freshly ground black pepper, to taste
- Tostadas or tortilla chips, for serving
- Lime wedges, for serving
Instructions
Step 1: Prepare the Shrimp
Chop the shrimp: If not already done, peel and devein the shrimp. Chop the shrimp into bite-sized pieces, about ½ inch in size. This helps the shrimp “cook” evenly in the lime juice.
Marinate in lime juice: Place the chopped shrimp in a glass or ceramic bowl (avoid metal bowls, as they can react with the lime juice). Pour the ¾ cup of fresh lime juice over the shrimp, ensuring they are fully submerged. Cover the bowl and refrigerate for 15-30 minutes or until the shrimp turn pink and opaque. This indicates they are “cooked” through by the acidity of the lime juice.
Step 2: Prepare the Vegetables
Dice the tomato: While the shrimp are marinating, dice the tomato into small, even pieces.
Peel and chop the cucumber: Peel the cucumber and dice it into small cubes. The cucumber adds a refreshing crunch to the ceviche.
Chop the onion and jalapeño: Finely chop the red onion and jalapeño. If you prefer less heat, remove the seeds and membranes from the jalapeño before chopping.
Chop the cilantro: Roughly chop the fresh cilantro for a burst of herbaceous flavor.
Step 3: Combine the Ingredients
Mix the ceviche: Once the shrimp have fully “cooked” in the lime juice, drain about half of the lime juice (you can keep more if you like extra tangy ceviche).
Add the diced tomato, cucumber, red onion, jalapeño, and chopped cilantro to the shrimp.
Season: Add salt and freshly ground black pepper to taste. Stir the mixture gently to combine all the ingredients.
Step 4: Chill and Garnish
Chill: Let the ceviche sit in the refrigerator for about 10-15 minutes to allow the flavors to meld together.
Garnish: When ready to serve, garnish the ceviche with diced avocado (optional) for added creaminess.
2. Tips for the Best Shrimp Ceviche
Use Fresh Shrimp: Fresh shrimp will give you the best flavor and texture. If you’re using frozen shrimp, make sure they are fully thawed and patted dry before marinating in the lime juice.
Thoroughly Marinate Shrimp: It’s important to ensure the shrimp are fully submerged in lime juice so they “cook” evenly. The shrimp should turn completely pink and opaque—this usually takes about 15-30 minutes depending on the size of the shrimp pieces.
Serve Immediately: Ceviche is best served fresh. While it can be stored in the refrigerator for a few hours, the shrimp may start to become overcooked and mushy if left in the lime juice for too long.
Add Avocado Just Before Serving: If using avocado, add it just before serving to prevent it from browning and to maintain its creamy texture.
3. Variations of Shrimp Ceviche
While this recipe stays true to the basics of Mexican-style shrimp ceviche, there are plenty of ways to customize it to your taste:
Fruit-Infused Ceviche: Add some diced mango or pineapple for a sweet contrast to the tangy lime juice and spicy jalapeño.
Spicier Version: For those who love heat, add more jalapeño or even some chopped habanero for a punch of spiciness.
Coconut Shrimp Ceviche: For a tropical twist, add a splash of coconut milk to the ceviche for a creamy, slightly sweet flavor that pairs beautifully with the shrimp and lime.
4. How to Serve Shrimp Ceviche
Here are some great ways to serve shrimp ceviche:
On Tostadas: Pile the ceviche onto crispy tostadas for an authentic Mexican experience.
With Tortilla Chips: Serve the ceviche as a dip with tortilla chips for a casual snack or appetizer.
In Lettuce Wraps: For a low-carb option, spoon the ceviche into romaine lettuce leaves or butter lettuce cups.
As a Salad: Serve the ceviche over a bed of mixed greens for a light and refreshing salad.
Read More: How To Cook Shrimp on Stove