Shrimp Ceviche — Bright, Zesty, and Irresistibly Fresh

Close your eyes and imagine the first spoonful: bright lime that tickles your tongue, the delicate snap of shrimp turned opaque and tender by citrus, cool cucumber and juicy tomato giving clean, crisp textures, with a whisper of cilantro and jalapeño heat warming the back of your throat. The aroma is an uplifting citrus breeze—sharp lime, sweet tomato, and a hint of onion that promises refreshment. This shrimp ceviche is joyous in every sense: lively on the palate, light on the stomach, and wildly sociable.

Whether you’re chasing summer sunshine, need a show-stopping appetizer for a gathering, want a quick weeknight light meal, or crave something cooling after a spicy entrée, this ceviche delivers. It’s perfect for backyard barbecues, potlucks, or an elegant starter when entertaining. And on quiet evenings, a small bowl with crunchy tortilla chips can feel like a mini vacation.

At a Glance

• Prep Time: 15 minutes (active) + 2 hours marinating
• Cook Time: 0 minutes (no heat)
• Total Time: 2 hours 15 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Highlights
Nutrition estimates per serving (recipe yields 4 servings). Values are approximate and calculated from USDA FoodData Central nutrient values and standard ingredient measures.

• Calories: ~150 kcal
• Protein: ~27 g
• Carbohydrates: ~6 g
• Total Fat: ~2 g
• Saturated Fat: ~0.4 g
• Fiber: ~1 g
• Sodium: depends on added salt; estimate ~150–300 mg (without salted additions)
• Vitamin C: high (from lime juice and tomatoes)
• Omega-3s: present in shrimp, small amounts

Notes: These figures were derived using USDA nutrient profiles for shrimp, lime juice, vegetables, and common portion sizes. For precise tracking (if you need exact values for medical or strict dietary reasons), plug your exact ingredient brands and quantities into a nutrition calculator or consult USDA FoodData Central; for general wellness context, the CDC and Mayo Clinic recommend seafood like shrimp as a lean source of protein that fits within a heart-healthy eating pattern when prepared simply.

Why You’ll Love It
This ceviche sings for several reasons:

• Immediate brightness: Lime juice transforms shrimp into something clean and succulent—no stovetop needed.
• Texture contrast: Tender shrimp, juicy tomatoes, crisp cucumber, and snappy onion create a compelling mouthfeel.
• Social and seasonal: It shines at gatherings—easy to prepare ahead, visually attractive, and perfect for sharing.
• Healthy and light: High in protein and low in fat, ceviche is a satisfying option when you want something nourishing without heaviness.
• Versatile: Easily tailored to guest preferences—mild, spicy, chunky, or silky with avocado.

Preparation Guide

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup lime juice (about 8–10 limes, fresh preferred)
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, minced (remove seeds for milder heat)
• Salt and pepper to taste

Optional ingredients & substitutions:

• 1 ripe avocado, diced (adds creaminess)
• 1/2 cup diced mango or pineapple (for a sweet-tart tropical twist)
• Use lemon juice instead of lime for a slightly different citrus profile
• For lower sodium, omit added salt and rely on a squeeze of extra lime and a small sprinkle of toasted cumin
• Gluten-free: naturally gluten-free; ensure tortilla chips are GF if serving with chips
• Vegan alternative: substitute 12 oz hearts of palm or king oyster mushrooms, diced and marinated in citrus

Step-by-step Instructions

1. In a large bowl, combine the shrimp and lime juice. Cover and refrigerate for about 2 hours until the shrimp are opaque and "cooked" by the lime juice.
   • Tip: Use only fresh, high-quality shrimp. If shrimp are particularly large, slice into bite-sized pieces so the acid penetrates evenly.
2. Drain the excess lime juice from the bowl.
   • Tip: Reserve a tablespoon or two of lime juice to adjust seasoning later if needed.
3. Add the tomatoes, cucumber, red onion, cilantro, and jalapeño to the shrimp.
4. Season with salt and pepper and mix well.
   • Tip: Taste after a few minutes and adjust salt, pepper, or lime. Avoid overmixing to keep the vegetables crisp.
5. Serve chilled as an appetizer or with tortilla chips.
   • Tip: Chill bowls ahead for a more refreshing presentation. If adding avocado, fold it in just before serving to prevent browning.

How to Serve
Best Pairings

• Classic: Tortilla chips or tostadas for scooping.
• Lighter pairing: Serve over mixed greens for a ceviche salad; drizzle a touch of extra-virgin olive oil.
• Heartier: Spoon over warm rice or quinoa for a light main course.
• Beverage pairings: Crisp dry white wine (Sauvignon Blanc), cerveza with lime, or a citrusy mocktail.
• Garnish ideas: Thin lime wedges, extra cilantro sprigs, a drizzle of olive oil, or a few slices of radish for color and crunch.

Keeping it Fresh

• Room temperature: Do not leave shrimp ceviche at room temperature for more than 2 hours (1 hour if ambient temperature is over 90°F / 32°C) per USDA food safety guidance—it’s a perishable seafood dish.
• Refrigeration: Best consumed within 24–48 hours when stored in an airtight container at 40°F (4°C) or below. The texture of the shrimp and vegetables slowly softens after the first day.
• Freezer: Not recommended—freezing will ruin the texture of the shrimp and vegetables. If you absolutely must freeze, expect significant texture loss; use within 1 month and thaw slowly in the refrigerator before consuming, but quality will be compromised.

Chef’s Advice

• Freshness first: The better the shrimp, the better the ceviche. Buy the freshest seafood you can and keep it cold until use.
• Acid balance: Too much acid can make shrimp rubbery; follow the 2-hour guideline but check for doneness earlier if pieces are small. If shrimp seem very firm, shorten the marinating time.
• Cut for contrast: Dice vegetables uniformly so every bite is balanced. Keep cucumbers and tomatoes slightly larger for texture.
• Control heat: Remove jalapeño seeds and membranes to reduce heat, or swap in serrano for more kick. Taste and adjust slowly.
• Make ahead smartly: Combine shrimp with lime juice to “cook” and refrigerate. Add the vegetables only 30–60 minutes before serving to keep them crisp if you prep a few hours ahead.

Creative Twists

• Tropical Mango Avocado Ceviche: Add 1 cup diced mango and 1 diced avocado. Reduce lime slightly and add a pinch of sugar to balance. Serve with plantain chips.
• Corn & Black Bean Ceviche Bowl (heartier): Fold in 1/2 cup cooked corn kernels and 1/2 cup black beans for texture and extra fiber—serve over warm rice.
• Vegan “Shrimp” Ceviche: Use hearts of palm or shredded king oyster mushrooms marinated in the lime juice for 1–2 hours, then add the same vegetables and seasonings for a satisfying plant-based version.
• Smoky Chipotle Twist: Stir in 1–2 teaspoons adobo sauce from canned chipotles and a pinch of smoked paprika for depth and a smoky finish.

Recipe Q&A
Q: Can I use frozen shrimp?
A: Yes—thaw fully in the refrigerator and pat dry before marinating. Use high-quality frozen shrimp to avoid excess water diluting the lime juice.

Q: How do I know when the shrimp are “cooked” by lime juice?
A: The shrimp turn uniformly opaque and firm to the touch—no translucent centers. For small pieces this takes about 1–2 hours; larger pieces may need closer to 3 hours.

Q: Is ceviche safe to eat if I’m pregnant?
A: Pregnant people should consult their healthcare provider about consuming raw or acid-cured seafood. Health authorities often recommend avoiding raw or undercooked seafood during pregnancy due to food-safety risks.

Q: My ceviche is too tart—how can I balance it?
A: Stir in a small amount of diced avocado, a pinch of sugar, or a drizzle of olive oil to round acidity. A touch of ripe mango also mellows sharp lime.

Q: Can I prepare this a day ahead?
A: You can marinate the shrimp ahead of time, but add vegetables (especially cucumber and avocado) closer to serving to preserve texture and color.

Conclusion

There’s something magnetic about a simple bowl of shrimp ceviche—it’s fresh, fast, and forever festive. Give this recipe a try for your next gathering or a bright weeknight meal, and tweak it with the variations suggested to make it your own. For another well-tested preparation and additional techniques, see the Easy Shrimp Ceviche Recipe (Top-Rated!) | The Kitchn, and if you want more flavor ideas and a slightly different approach, check out this Shrimp Ceviche Recipe – iFoodReal.com. Share your photos and tweaks—I’d love to hear how you personalize this bright classic.

Shrimp Ceviche

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• Author: recipechangegmail-com
• Total Time: 135 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A bright and zesty shrimp ceviche that combines fresh shrimp with lime juice, crisp vegetables, and spicy jalapeño for a refreshing appetizer.

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Ingredients

Scale 1x2x3x

• 1 pound shrimp, peeled and deveined
• 1 cup lime juice (about 8–10 limes, fresh preferred)
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, minced (remove seeds for milder heat)
• Salt and pepper to taste
• Optional: 1 ripe avocado, diced
• Optional: 1/2 cup diced mango or pineapple

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Instructions

1. In a large bowl, combine the shrimp and lime juice. Cover and refrigerate for about 2 hours until the shrimp are opaque and ‘cooked’ by the lime juice.
2. Drain the excess lime juice from the bowl.
3. Add the tomatoes, cucumber, red onion, cilantro, and jalapeño to the shrimp. Season with salt and pepper and mix well.
4. Serve chilled as an appetizer or with tortilla chips.

Notes

Keep ceviche refrigerated and consume within 24–48 hours for best texture. Avoid leaving at room temperature for over 2 hours.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Marinating
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 4g
• Sodium: 225mg
• Fat: 2g
• Saturated Fat: 0.4g
• Unsaturated Fat: 1.6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 27g
• Cholesterol: 140mg