Shrimp Ceviche is fresh and perfect for summer. It’s a simple dinner made in about an hour and a half using bold ingredients that pack a ton of flavor. You can also serve it as a salad for a potluck or as an easy appetizer with tortilla chips and lime wedges!
Pair shrimp ceviche as an appetizer before a meal of Mexican Grilled Chicken Salad or Coconut Lime Chicken and Summer Vegetable Couscous. Or maybe serve alongside our Simple Yellow Rice Recipe for a light lunch or dinner!
You may be wondering, what exactly is ceviche? Ceviche is a dish popular in South and Central America (originating in Peru) that uses citrus juices to marinate and essentially cure or “cook” raw fish.
Now if you’re in a landlocked region, fresh shrimp may be a little harder to come by, so our version does actually cook the shrimp instead of letting the acidic lime juice do the work for us.
However, it’s still mixed with fresh veggies and tastes amazing! Jalapeños give this dish a bit of spice while the cilantro and tomatoes supply a fresh earthy flavor. The lime juice creates a zesty taste that pairs wonderfully with the refreshing onion and cucumbers.
Serve this salad with tortilla chips as an appetizer or pile it on your favorite tacos. This chilled dish will certainly help you cool down after a hot summer day!
How To Make Shrimp Ceviche
- Pour 6 cups of water into a small pot, salt, and bring to a boil. Squeeze the fresh limes into the water then drop the lime halves in and boil for 10 minutes.
- Add ice and cold water to a medium bowl and set aside.
- Add the shrimp to the boiling lime water and cook for 2 minutes. The shrimp will curl and turn pink when done.
- Use a slotted spoon to remove the cooked shrimp from the boiling water and transfer to the bowl of ice water. Let the shrimp sit for 5 minutes to cool.
- Again use a slotted spoon to remove the shrimp from the ice water and cut each shrimp into 3-4 pieces.
- In a large mixing or serving bowl, stir together the minced cilantro, lime juice, salt, and chili powder. Add the shrimp pieces, diced tomatoes, jalapenos, English cucumbers, and red onion. Gently toss to combine.
- Cover the ceviche with plastic wrap and refrigerate for at least an hour to allow the flavors to marinate together. When ready, serve with tortilla chips, lime wedges, and additional minced cilantro and enjoy!
Tips and Variations
- For some extra veggie add-ins try some bright bell peppers or creamy avocado slices.
- For some added spice try adding in a serrano pepper or some red chili flakes.
- You can swap the shrimp for a white fish like mahi mahi or tuna if shrimp is unavailable.
- Don’t skip letting the ceviche chill in the refrigerator prior to serving. As it sits the juices and flavors really get a chance to marry into one another solidifying the amazing taste of this dish!
Storage: To keep the freshest flavor, any leftover shrimp ceviche should be stored in an airtight container in the fridge for 2 days.
Recipe Card with Ingredient Amounts and Instructions
- 6 cup(s) water
- 1 lime, halved
- 1 pound(s) medium shrimp, tail off, peeled and deveined
- ¼ cup(s) cilantro, finely minced
- 2 tablespoon(s) lime juice, freshly squeezed
- ½ teaspoon(s) kosher salt, plus more to taste
- ½ teaspoon(s) chili powder, plus more to taste
- 3 roma tomatoes, deseeded and diced (about 1 cup)
- 2 jalapeños, deseeded and diced (about ¼ cup)
- 1 English cucumber, diced (about 1 ½ cups)
- ½ red onion, medium-sized, diced (about 1 cup)
- Bring 6 cups of salted water to a boil. Squeeze the lime into the water, drop in the lime halves, and boil for 10 minutes. In the meantime, add some ice and cold water to a medium bowl. Then, set aside.6 cup(s) water1 lime
- Add the shrimp to the boiling water, and cook for 1-2 minutes or until the shrimp curl up and turn pink.1 pound(s) medium shrimp
- Remove the shrimp from the water using a slotted spoon and transfer to the bowl of ice water. Let them sit in the water for 5 minutes.
- Use a slotted spoon to remove the shrimp from the water. Then, cut each shrimp into 3-4 pieces.
- Stir the cilantro, lime juice, salt and chili powder together in a large bowl. Add the shrimp, tomatoes, jalapeños, cucumber and onion, and stir to combine.¼ cup(s) cilantro2 tablespoon(s) lime juice½ teaspoon(s) kosher salt½ teaspoon(s) chili powder3 roma tomatoes2 jalapeños1 English cucumber½ red onion
- Cover and refrigerate for at least 1 hour. Serve with tortilla chips, lime wedges and freshly minced cilantro.
- See post for storage options.