- Shrimp 1 lb (raw or cooked) peeled, deveined and diced
- Lime juice 1 cup from 6 limes
- Cucumber 1 peeled and diced
- avocado 1 large (or 2 small avocados)
- roma tomatoes 2, diced
- Red onion 1/2, diced
- bunch cilantro 1/4 , chopped
- Jalapeno 1, seeded and minced
- Black pepper 1/4 tsp or to taste
- clamato juice 1 cup (use
- Tostadas 16 (or a bag of tortilla chips)
- Hot Sauce (Tabasco or Franks Red Hot)
Fresh, vibrant and punchy shrimp ceviche is the ideal summer appetizer. Serve it with crunchy chips or on top of tostadas for a crowd-pleasing pescatarian dish.
This festive Mexican recipe features plump shrimp, creamy avocado, crunchy cucumbers and red onions in a bath of flavorful lime juice. Spiced with jalapeño peppers and served with crunchy chips for dipping, this recipe is guaranteed to put you in a good mood.
What is Ceviche?
Ceviche is a cooking technique in which raw proteins are marinated in acidic citrus juice. The citrus juice cooks the protein, resulting in tender and juicy seafood in a punchy citrus dressing. Other crunchy vegetables are then added into to complete the dish.
It’s a classic Mexican dish that’s popular throughout southern and central America. It’s a bit spicy, very fresh and, best of all, incredibly easy to make!
Ingredients in Ceviche
A classic ceviche recipe includes some sort of fish or shellfish, vegetables and citrus juice. This recipe is for shrimp ceviche, and in addition to the shrimp, you’ll add lime juice, cucumber, avocado, tomatoes, onion, cilantro, and jalapeño pepper.
You can also make ceviche with other citrus juices, like lemon and grapefruit. Or you can use different crunchy vegetables, including bell peppers and carrots.
How Long to Marinate Ceviche
The marinating time for this refreshing recipe depend on the kind of shirmp you’re using. You can use either pre-cooked or raw shrimp. Raw shrimp will need to marinate in the lime juice for up to two hours, and at least an hour and a half. It’s finished marinating when the shrimp are no longer translucent, but are rather pink.
Cooked shrimp only needs a short 15 minute marinade to absorb the fresh limey flavors.
To marinate the seafood, simply place your shrimp in a glass (not metal) bowl and add enough lime juice to fully coat the shrimp. Cover the bowl and place in the refrigerator until done.
What Kind of Fish Can I Use for Ceviche?
The fun part about ceviche is that you can use so many different kinds of seafood. Shellfish like shrimp, scallops and clams are great for ceviche. But fish like tuna and salmon also work well.
How To cook Ceviche
The magic of ceviche is that it’s a no-cook recipe! There’s no heat required, as the acid in the lime juice “cooks” the shrimp as it sits. You'll mix totally raw shrimp with plenty of citrus juice, pop it in the fridge, and return a could of hours later to find perfectly plump cooked shrimp.
Of course, if you feel uncomfortable eating shrimp that wasn’t cooked with heat, you can easily make this same recipe starting with pre-cooked shrimp. It’s just as flavorful.
How To Serve Ceviche
You can serve ceviche as a cooling appetiser or side dish. It’s popular with a crunchy base like tostadas or tortilla chips. If you like, you can add a drizzle of your favorite hot sauce to kick up the heat a bit too.
How to prepare Ceviche
Dice the shrimp and place in a large glass, not metal, bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over the shrimp.
Stir to combine then cover and marinate in the refrigerator (marinate for 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate for 15 minutes for cooked shrimp), stirring halfway through.
Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro.
When the shrimp are done marinating, add the vegetables to the bowl with the shrimp.
Add 1/4 tsp black pepper or season to taste and gently stir to combine.
Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas.
It’s important not to use a reactive metal bowl to marinate the shrimp and lime juice, as acids in the citrus can react with the metal, which will give your ceviche a bad taste.