Shrimp is the quickest and easiest protein to make! We love serving it up in countless ways from this shrimp ceviche to jerk shrimp, cilantro lime shrimp, grilled shrimp, shrimp tacos, firecracker shrimp, and creamy Tuscan shrimp.
HOW TO MAKE shrimp ceviche recipe VIDEo
Food Safety Tips for Ceviche
Purchase the freshest shrimp possible.Always purchase shrimp from a trusted source (preferably shrimp labeled “wild caught” and American).Make the ceviche and consume the ceviche the same day you purchase the shrimp – 24 hours max. If using frozen shrimp, thaw and use immediately. Chop the shrimp no larger than ½-inch to create more surface area for denaturing.If using fish, ALWAYS purchase sushi-grade fish that is suitable for raw consumption.The safest option for pregnant women, children, elderly and anyone with a compromised immune system is to start with pre-cooked shrimp or blanch the shrimp in boiling water until opaque, about 1 minute, drain, then transfer to an ice bath before chopping.
What is in Shrimp Ceviche?
This shrimp ceviche recipe is deceptively simple to prepare — but don’t think that means it’s short on flavor! Here’s what you’ll need to make ceviche de camarón:
HOW TO MAKE SHRIMP Ceviche
Making homemade ceviche is surprisingly very simple and speedy, aside from the hand’s-off marinating. The fresh ingredients really shine in a dish like this, which makes people think you spent more time making the ceviche de camarón than you actually did!
Step 1: Cure the shrimp
Add the lime juice and seasonings to a non-reactive bowl (i.e., not aluminum!) and stir to combine. Add the raw shrimp and stir to combine. The shrimp should be fully covered in lime juice; if not, add more. Cover the bowl with plastic wrap and marinate in the refrigerator for an hour. Don’t be tempted to let the shrimp sit in the lime juice for longer; over time the lime juice will actually break down the shrimp and give it a rubbery texture.
Step 2: Prep the veggies
I like to do this while the shrimp is marinating. Chop the cucumber, dice the red onion and jalapeños, and chop the cilantro. Be sure to de-seed the Roma tomatoes before chopping.
Step 3: Assemble and chill the ceviche
After the shrimp has been marinating for an hour, add the diced cucumbers, tomatoes, red onions, cilantro and jalapeños to the bowl and stir to combine. Cover and return to the fridge for another 30 minutes to an hour. Stir every 20 minutes until the shrimp are opaque, with a white and pink exterior.
Step 4: Serve the shrimp ceviche
Add the avocados, clamato juice, and Worcestershire sauce. Stir just to combine, then dig in!
With crackers: authentic ceviche de camaron is traditionally served with crackers (like Saltines), hot sauce, and lime wedges – tortilla chips are more traditional in the states!Mini ceviche tostadas: serve over tostadas for a crunchy, creamy, handheld appetizer. Ceviche dip: serve in a large bowl or in a hollowed-out coconut or pineapple surrounded with corn chips, tortilla chips or tostadas for dipping.Mini ceviche cups: serve the ceviche in mini appetizer cups, shot glasses or dishes cocktail style with corn chips or crispy tostadas for scooping. Ceviche toast: serve over crostini or on a plate with crostini on the side.Ceviche lettuce wraps: serve the ceviche in bib lettuce for an elegant low carb appetizer or snack.As a main dish: when enjoyed as a meal, traditional ceviche is served with a side of sliced cooked sweet potatoes, corn on the cob, and sometimes with rice or plantain chips.
Pre-cook the shrimp: The safest option for pregnant women, children, elderly and anyone with a compromised immune system is to start with pre-cooked shrimp or to blanch the shrimp in boiling water until opaque, about 1 minute, drain, then transfer to an ice bath before chopping. Marinate just for 15 minutes before tossing with the vegetables, then marinate an additional 15 minutes before tossing with the avocados. Swap the shrimp for another type of seafood or use a combination: Ceviche can be made with a variety of sashimi grade mild, firm fish, so feel free to experiment! The best fish for ceviche includes kingfish, sea bass, halibut, mahi-mahi, fluke, mackerel, red snapper, and tuna. You can also add squid or octopus to the mix. Note: The ONLY fish you should use for ceviche is sashimi-grade/sushi grade meaning it is suitable for raw consumption. It cannot just be labeled “fresh”/meaning never been frozen. If the labeling is unclear, ask!Add other citrus: Lime juice should always be the primary citrus in ceviche, but you can add splashes of lemon juice, orange juice, grapefruit juice and even pineapple juice.Mix and match veggies: You may omit or add any vegetables you’d like to this shrimp ceviche recipe such as corn, bell peppers, poblano peppers, chayote, radishes, jicama, etc.Add tropical fruit: Chopped mangos, papayas, and/or pineapples are added to ceviche in some countries. Strawberries are also fabulous! Add them to the recipe with the avocados. Make it spicier: Add up to four jalapeños to really amp up the heat. If you’re feeling brave, add some of the seeds back in too! You can also swap in habaneros if you really crave the heat or add some Mexican hot sauce (Tapatio, Cholula, Valentina).
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