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We will be showing you how to make this easy and simple shrimp ceviche recipe. Light, fresh, and flavorful with no cooking required. Made with simple ingredients and the perfect appetizer for a crowd. Ceviche is low in carbs and thus keto-friendly.
This easy shrimp ceviche recipe is made with shrimps, avocado, cucumber, onions, Jalapeño, cilantro, and lime. It takes just about 15 minutes or less to put together and very flavorful. Also, we prefer using pre-cooked shrimps to make our ceviche, but you may use raw shrimp and allow to cook in the lemon and lime juice. Either way, you go with will depend on your preference. We almost always use pre-cooked shrimps. Furthermore, this is the best ceviche recipe you will ever and we know you will love it as much as we do.
If you’re after some more delicious seafood recipes, why not try my Healthy Avocado Tuna Salad or my Crispy Baked Coconut Shrimp!
Why shrimp ceviche is so good
- Light and zesty. This is a real summer treat! Ceviche is such a fresh dish, with a citrus kick.
- So easy to make. With only a few basic ingredients, this delicious and gorgeous plate is whipped up in less than 15 mins.
- Packed with flavor and healthy! Juicy shrimp, creamy avocados, all mixed with lime and herbs. It’s a satisfying appetizer that’s healthy too.
ingredients you will need
- Shrimp: Extra large, peeled, and deveined. They can be raw or pre-cooked.
- Citrus: Fresh lime and lemon juice.
- Veggies: Red onion, cucumber.
- Jalapenos: Deseeded and minced.
- Avocado: Diced.
- Cilantro: Chopped.
how to make Shrimp Ceviche
- First, set up all the ingredients
- Next, dice the cucumber, onion, peppers, and cilantro, and avocado.
- Then, chop the shrimps. You may rise pre-cooked, or raw shrimps. We used pre-cooked shrimps.
- Place the shrimps in a glass bowl. Add in the lime and lemon juice and let it stand refrigerated for 15 minutes.
- Next, stir in the chopped veggies, and mix well.
- Finally, cover and refrigerate for 2-3 hours to allow the flavors to nicely meld.
What is ceviche
The origin of ceviche is a debate but said to have originated from Peru. Ceviche is a seafood dish/appetizer that’s made from a variety of raw fish that’s been cured/cooked in citric juices like lemons or lime. Also, other ingredients used in making ceviche are onion, chili or jalapeno, salt, cilantro, and coriander. Usually served cold as an appetizer.
Is ceviche cooked
The fish or shrimps used in making ceviche is raw and it is allowed to marinate “Cook” in the lime or lemons. The raw fish need to soak for at least 15 minutes in the citric juices in order to fully cook. Some will use pre-cooked shrimps to make ceviche as we did on our ceviche recipe.
Is Ceviche healthy
All ingredients used in making ceviche is healthy and clean. It is low in carbs and great for those that are on a keto diet. Besides that, enjoy as an appetizer, side dish, or a light lunch.
Frequently asked questions
So many pronounce ceviche wrong. The correct way to pronounce ceviche is ‘she-vee-chay’.
Ceviche is great with a whole range of food!
Veggies: avocado. corn on the cob. toasted corn kernels. jicama slaw. sweet potato. lettuce leaves.
Starch: plantain chips or tostones. popcorn. flatbread. corn-filled tamales. Brazilian cheese puffs (Pão de Queijo) rice.
With mains: tostadas, steak. lobster. baked snapper.
Shrimp ceviche lasts 2 days in the fridge. Store in an air-tight container and enjoy cold when ready to eat. Keep in mind the avocado may get discolored. If using pre-cooked shrimps, tomatoes, and no avocados, you can store for up to 4 days in the fridge.
Shrimp ceviche will not freeze well so we don’t recommend freezing it. Serve and enjoy right after making and if you must store any leftovers, you can store them in the fridge for a couple of days.
recipe notes and tips
- Chop your onions well! You just want a hint of spicy raw onion, not a mouthful of it. Using a mandoline to thinly slice the red onion is great.
- Don’t skimp on the cilantro. Just like guacamole, ceviche needs a good helping of cilantro to balance the flavors.
- Add a spicy kick. Adding a few drops of Tabasco (or any other favorite hot sauce) will give your ceviche just the right amount of kick. It also adds flavor from the vinegar and spices.
- Removing the ribs and seeds from your jalapeno will significantly reduce the heat of the pepper. If you prefer spicy food, keep some of the seeds and ribs in the pepper when you dice it up.
- Add orange for a subtle but satisfying twist. Adding a little orange juice or lemon juice in addition to the lime adds a nice, subtle flavor that compliments the lime. Orange juice also adds a perfect little sweetness that can stand up to the spice.
- You can substitute part of the shrimp with pieces of firm white fish, bay scallops, or even sliced octopus.
Other Easy to make recipes
- How to Make Homemade Hummus
- Easy Crustless Quiche
- Creamy Garlic Mushrooms
- Mexican Shrimp Cocktail Recipe
- Spicy Shrimp Avocado Salad Recipe
- Roasted Garlic Cauliflower
Most importantly, we crave this shrimp ceviche all the time and hope you find this how-to make shrimp ceviche post easy to follow and helpful. We would love to hear from you in the comments section below. Please let us know what you think of this shrimp ceviche if you make it. Also, don’t forget to share it with friends and family on social media.
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How To Make Shrimp Ceviche
Ingredients
- 1 lb Extra Large Shrimp, peeled and deveined, (raw or pre-cooked)
- 3 Limes, squeezed
- 1 Lemon, squeezed
- ½ Medium Red Onion, finely sliced
- ½ English Cucumber, diced
- 1-2 Jalapeño Peppers, deseeded and minced
- 2 Tbsp Chopped Cilantro
- 2 Medium Or 1 large avocado, diced
Instructions
- Gather up all the ingredients
- Dice the cucumber, avocado, onions, peppers, and cilantro.
- Chop up the shrimps.
- Place the shrimps in a glass bowl. Add in the lime and lemon juice and let it stand refrigerated for 15 minutes.
- Stir in the chopped veggies, and mix well.
- Cover and refrigerate for 2-3 hours to allow the flavors to nicely meld.
- Serve.
Video
Notes
- You may use pre-cooked shrimp or raw shrimps
- If using pre-cooked, you do not need to soak the shrimps in the lemon and lime juice for 15 minutes. Just about 5 minutes will do.
- If using raw shrimps, you must time the soak time for 15 minutes to allow it to cook in the acidity of the lemon and lime juice.
- Chop your onions well! You just want a hint of spicy raw onion, not a mouthful of it. Using a mandoline to thinly slice the red onion is great.
- Don’t skimp on the cilantro. Just like guacamole, ceviche needs a good helping of cilantro to balance the flavors.
- Add a spicy kick. Adding a few drops of Tabasco (or any other favorite hot sauce) will give your ceviche just the right amount of kick. It also adds flavor from the vinegar and spices.
- Removing the ribs and seeds from your jalapeno will significantly reduce the heat of the pepper. If you prefer spicy food, keep some of the seeds and ribs in the pepper when you dice it up.
- Add orange for a subtle but satisfying twist. Adding a little orange juice or lemon juice in addition to the lime adds a nice, subtle flavor that compliments the lime. Orange juice also adds a perfect little sweetness that can stand up to the spice.
- You can substitute part of the shrimp with pieces of firm white fish, bay scallops, or even sliced octopus.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have used this recipe for years. Love it!!! In the summer my friends always ask me to bring a ceviche as appetizer 😉
Glad you liked it!