That’s it, my friends. I hope you enjoy my easy shrimp ceviche recipe. Let me know if you make it. It’s super addictive. Beware! Once you try this, you will crave it forevermore. Off to make another batch! The base of the marinade includes pureed tomatoes with lemon juice, lime juice and orange juice, along with a number of other ingredients that will leave you begging for more. You’ll find different versions of shrimp ceviche all over the world, with a mix of local ingredients that will vary from region to region and cook to cook, though the concept remains the same to cook raw fish or raw seafood. I make a slightly spicier version with serrano peppers and habanero peppers, though you can very easily adjust it to your heat level preference. I hope you enjoy it! Definitely one of my favorite recipes. Let’s talk about how to make shrimp ceviche, shall we? Slice a small “X” into the bottom of the tomato skins, then blanche them a few minutes to loosen the skins. Peel the tomatoes (you can toss the skins or use dehydrate them for tomato powder), then process the tomatoes in a blender or food processor until smooth. Pour into a large bowl with lemon juice, lime juice, orange juice, Worcestershire sauce, mustard, olive oil, salt, pepper, sugar or honey, and hot sauce or pepper puree. Cover and refrigerate until ready to use. Lightly poach the shrimp (peeled and deveined) in boiling water with scallions, Just until the shrimp turn pink, only a few seconds. Chop the shrimp (if desired), then pour the marinade over the shrimp with lima beans, chopped peppers and fresh chopped parsley or cilantro. Cover and refrigerate. Marinate for 2-3 hours, or until the shrimp is cooked through. Boom! Done! Easy Shrimp Ceviche is ready to serve! Serve your ceviche with tortilla chips, or with salted peanuts and toasted French bread. You will love this for sure. Absolutely delicious.
Raw Shrimp Vs. Cooked Shrimp for Ceviche
Raw shrimp is best for this recipe, though you can use cooked shrimp. Raw, uncooked fresh shrimp is ideal so it “cooks” through in the marinade. If you do use pre-cooked shrimp, you only need to marinate 15 minutes to 30 minutes to let the flavors develop. You can also add white fish.
The Marinade
You can make the shrimp marinade a day ahead of time. Just keep it covered in the refrigerator. You can also vary your fresh citrus juice ratios to preference, such as 1/2 cup lime and lemon juice to 1/4 cup orange juice. It’s great for parties, or for romantic evenings. I do not recommend freezing ceviche, as it will ruin the texture. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 5/30/22 to include new information. It was originally published on 8/3/20.
