About the Recipe
Forget your oven, your stove, and the summer heat! This Shrimp Ceviche recipe is the perfect answer for a light, vibrant, and incredibly refreshing meal or appetizer.
Hailing from the coastal regions of Latin America, ceviche traditionally "cooks" seafood through the acidic magic of fresh citrus juice. Our take combines succulent shrimp—either quickly poached or cured in the citrus—with a bright, colorful mix of garden-fresh ingredients like juicy tomatoes, crisp red onion, a kick of jalapeño, and a generous sprinkle of cilantro.
Marinated in zesty lime and lemon juice, this dish is an explosion of flavor and texture, perfectly balanced by the creamy richness of diced avocado stirred in right before serving. It's a healthy, easy, and satisfying no-cook recipe that's ideal for a warm evening or your next gathering. Serve it with crunchy tostadas or tortilla chips and let the vibrant flavors transport you to the seaside!
Ingredients
2 pounds of large shrimp, peeled and cleaned
½ cup of chopped onion
¼ cup of chopped fresh cilantro
¼ cup of chopped fresh parsley
1 clove of minced garlic
½ cup of fresh lime juice
1 cup of tomato sauce
¼ teaspoon of Tabasco sauce
1 tablespoon of olive oil
Salt and pepper to taste
Lettuce leaves and crackers for serving
Preparation
In a medium pot, bring 4 cups of water to a boil. Once boiling, turn off the heat, add the shrimp, and cover. Let them sit in the water for 2 minutes. Drain the water and transfer the shrimp to a plastic container.
Add the tomato sauce, lemon juice, onion, cilantro, parsley, Tabasco sauce, olive oil, garlic, salt, and pepper to taste. Stir to combine all the ingredients thoroughly. Refrigerate and serve cold on a bed of lettuce with soda crackers.
Variations
🦐 Shrimp Ceviche Variations
Ceviche recipes differ significantly across Latin American countries, and even within regions:
Regional Style Variations
Mexican-Style (Ceviche de Camarón): Often includes a mix of lime, tomato, cucumber, onion, and cilantro. Some versions use tomato/Clamato juice or ketchup in the marinade for a slightly sweeter and more tomato-forward flavor. It's often served on tostadas or with tortilla chips.
Ecuadorian-Style: Typically uses pre-cooked shrimp, and the marinade often includes tomato sauce or ketchup in addition to citrus juice, resulting in a more brothy and soupy texture. It's usually served with popcorn, plantain chips, or corn nuts.
Peruvian-Style: While more commonly made with white fish, a Peruvian-inspired version focuses on the "Leche de Tigre" (Tiger's Milk—the leftover marinade) and often includes sweet potato and large-kernel Andean corn (choclo). The marinade is typically pure citrus with a significant amount of chili pepper (such as ají limo or rocoto).
Ingredient Variations:
Seafood
Standard/Common Additions: Shrimp (raw or cooked)
Flavor/Texture Variations: Mix with scallops, white fish (halibut, sea bass), or octopus.
Citrus Base
Standard/Common Additions: Lime juice
Flavor/Texture Variations: Use a combination of lime, lemon, or even grapefruit and orange juice for added flavor and texture. Orange juice adds a touch of sweetness.
Vegetables
Standard/Common Additions: Red Onion, Tomato, Cilantro, Jalapeño
Flavor/Texture Variations:
For Crunch: Cucumber, diced bell peppers, radishes, celery, jicama.
For Spice: Serrano peppers (spicier than jalapeños), ají chiles.
Creaminess & Sweetness
Standard/Common Additions: Avocado
Flavor/Texture Variations:
Sweet: Diced mango, pineapple, passion fruit.
Creamy: A drizzle of olive oil.
Marinade/Seasoning
Standard/Common Additions: Salt, Pepper, Hot Sauce
Flavor/Texture Variations: Clamato or V8 juice, Ketchup (Ecuadorean/Mexican style), Olive oil, Lime zest, Tajín seasoning.
Serving
Standard/Common Additions: Tortilla chips, Tostadas, Tostones.
Flavor/Texture Variations: Lettuce cups (low-carb), Cauliflower rice (keto/low-carb), Sweet potatoes or boiled corn (Peruvian-style), Plantain chips, and Salty crackers.
Tips For Success
💡 Essential Tips for Perfect Shrimp Ceviche
Use High-Quality Shrimp: Whether you use the traditional "cured in citrus" method or poach the shrimp first, always start with high-quality, fresh, or previously frozen and thawed shrimp from a reputable source. If using the citrus-cured method, ensure the shrimp is sushi-grade (or as close to it as possible).
To Cook or Not to Cook:
Traditional (Citrus-Cured): Raw shrimp are cut into bite-sized pieces and marinated in citrus juice until they turn pink and opaque (usually 15-30 minutes, or longer). The acid denatures the proteins, "cooking" the shrimp.
Cooked (Poached): Many people prefer to boil or poach the shrimp briefly, then immediately cool them in an ice bath to stop the cooking process. This is a safer alternative and is preferred in some regional recipes. If using pre-cooked shrimp, reduce the marinade time significantly (30-60 minutes) to prevent the shrimp from getting rubbery.Use Fresh Citrus Juice: If possible, avoid bottled juice. Freshly squeezed lime juice is essential for the best and brightest flavor in the marinade.
Chop Ingredients Evenly: Dice the shrimp and vegetables into uniform, small pieces. This ensures that every spoonful or bite of a chip is balanced, making the ceviche easier to eat.
Timing is Key:
Marinating: Avoid over-marinating the shrimp, especially if it has already been cooked or if you are aiming for a tender texture. The ceviche is best served within a few hours of preparation. The longer it sits, the more liquid the vegetables release and the tougher the shrimp can become.
Avocado: Add the diced avocado just before serving. If added too early, it can turn brown and get mushy.Use a Non-Reactive Bowl: Use a glass, ceramic, or plastic bowl for marinating. The acidity of the citrus can react with metal bowls (other than stainless steel), which can impart an unpleasant taste.
Balance the Flavors: Taste and adjust the seasoning before serving. You may need to add more salt, a pinch of sugar (to cut the acidity if it's too tart), or extra hot sauce for more heat.