Shrimp Ceviche

Shrimp Ceviche recipe is a restaurant-quality party appetizer that is simple to make at home. So fresh, healthy and easy!

Ceviche Shrimp

“I made this as an appetizer for a 4th of July party. It was excellent and a huge hit with the guests!”

—Kristine

In my Butchery class in culinary school, it seemed like we were ALWAYS butchering (de-shelling and de-veining) shrimp. It’s a crucial skill for any chef, or any home chef who loves seafood.

That left the classes that ran the student restaurant with a LOT of shrimp to use, and it ended up in a LOT of ceviche (which, coincidentally, we also learned about in our Food Chemistry class).

We would make big batches of the best shrimp ceviche and serve it as an appetizer or light lunch at the restaurant. The guests raved about it. They especially loved it on warmer days, because it’s elegant and delicious, but tastes so light and fresh. It’s just as great at home!

Is Raw Shrimp Ceviche Safe to Eat?

The conventional wisdom is that the acid of the citrus juice “cooks” the shrimp, but actually, the citric acid in the lemon and lime juice simply denatures the proteins in the shrimp, which means that the shrimp looks like it is cooked (it will become more opaque and firm).

However, it is still a raw fish dish. If you’re pregnant or immunocompromised, you may want to skip it, or start with cooked shrimp by quickly blanching the shrimp in boiling water for 1 to 2 minutes before marinating.

The Best Shrimp Ceviche Recipe Ingredients

• shrimp – you will need 1 pound of raw, peeled and deveined shrimp. You can buy them shell-on and remove the shells yourself, or buy them with the shell already removed. Whatever you are most comfortable with! Any size of shrimp works except for really teeny tiny ones.
• lemon and lime juice – this is the acidity that is going to “cook” the shrimp.
• lemon and lime zest – intensifies the citrus flavor for added complexity.
• olive oil – for dressing the finished ceviche.
• sugar – to balance the tartness of all that citrus juice.
• salt – seasons the dish and enhances the natural flavor of all of the ingredients.
• paprika – adds a mild, smoky warmth.
• tomato – adds juiciness and a natural sweetness.
• jalapeno – gives the dish a mild kick of heat. Serrano peppers are also great here.
• cilantro – contributes a fresh, herby flavor that brightens the dish.
• cucumber – adds a crisp texture and subtle cooling flavor to balance the heat of the jalapeno.
• green onion – some ceviche recipes use red onion, but I find that overpowering. I like green onions for mild onion flavor without being overpowering.

How to Make Shrimp Ceviche

1. SOAK. Chop the shrimp into small pieces and add it, along with 1/2 cup each lemon and lime juice to a large bowl. Cover and refrigerate at least 4 hours but preferably overnight, stirring at least 2 to 3 times during this time.

2. DRESSING. Whisk together the oil, sugar, salt, paprika, lemon and lime zest, and remaining lemon and lime juice.

3. TOSS. Just before serving, pour the excess liquid off of the shrimp mixture. Add the tomato, jalapeño, cilantro, cucumber, onion and dressing to the shrimp and toss to combine the shrimp and vegetables.

4. SERVE. Serve immediately garnished with lime wedges, with tortilla chips, if desired.

How to Eat This Recipe For Shrimp Ceviche

• APPETIZER – Serve it on its own or with tortilla chips or tostadas for an elegant snack. I’ve also seen it served with saltine crackers!
• MAIN – Pair this shrimp ceviche recipe with a side of quinoa or rice, or over a bed of lettuce, for a more substantial meal.
• TACOS – Use the ceviche as a filling for tacos, adding shredded lettuce, a drizzle of sour cream or salsa, or slices of avocado.

Storing Ceviche Shrimp

This shrimp ceviche recipe is best enjoyed fresh, but leftovers can be stored in a covered storage container for up to 1 day.