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This homemade Shrimp Ceviche is an easy recipe bursting with vibrant flavors. Tender poached shrimp are mixed with crisp cucumber, juicy tomatoes, spicy jalapeño, and creamy avocado, all marinated in fresh citrus juice. Whether served as an appetizer or light meal, this refreshing dish delivers restaurant-quality results with minimal effort.
Why You'll Love This Ceviche
This dish delivers restaurant-quality results in your own kitchen with minimal effort. The quick poaching of shrimp ensures perfect texture, while the citrus marinade adds a bright and tangy twist. Paired with tortilla chips or served on its own, it's a refreshing yet satisfying appetizer or light meal that's perfect for hot summer days or as a crowd-pleasing party starter.
Ingredients for Shrimp Ceviche
- For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon salt for poaching water
- For the Marinade:
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 medium red onion, finely diced
- 2 jalapeños, seeded and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh Vegetables:
- 2 medium cucumbers, seeded and diced
- 3 Roma tomatoes, seeded and diced
- 2 ripe avocados, diced
- 1 cup fresh cilantro, chopped
- For Serving:
- Tortilla chips
- Extra lime wedges
- Hot sauce (optional)
Step-by-Step Instructions
- Poach the Shrimp
- Bring large pot of salted water to boil. Remove from heat, add shrimp. Cook 3 minutes until pink and opaque. Transfer to ice bath. Dice into 1/2-inch pieces.
- Prepare the Base
- In large glass bowl, combine diced shrimp, red onion, jalapeños, lime juice, and orange juice. Season with salt and pepper. Let marinate 10 minutes.
- Add Vegetables
- Fold in cucumber and tomatoes. Add chopped cilantro. Cover and refrigerate 30-45 minutes.
- Final Assembly
- Just before serving, gently fold in diced avocado. Taste and adjust seasoning. Garnish with extra cilantro and lime wedges.
- Serve
- Present in chilled bowl with tortilla chips alongside. Offer hot sauce separately for heat lovers.
Pro Tips for Success
For perfect texture, don't overmarinate the shrimp. Remove seeds from tomatoes and cucumbers to prevent excess liquid. Dice vegetables uniformly for best presentation. Use fresh citrus juice, never bottled. Add avocado last to prevent browning. Keep ingredients and serving bowl well-chilled.
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Serving Suggestions
Serve in chilled glass bowl or individual cocktail glasses. Accompany with blue corn tortilla chips for contrast. Perfect alongside Mexican beer or margaritas. Consider as appetizer for taco night or summer barbecues. Excellent light lunch option paired with fresh fruit.
Storage and Make-Ahead Tips
Prepare shrimp and vegetables up to 4 hours ahead, keeping separate until final assembly. Store leftovers without avocado for up to 24 hours. Add fresh avocado when serving leftover portions. Not suitable for freezing. Keep well-chilled at all times for food safety.
Frequently Asked Questions
- → Why poach the shrimp first?
- Poaching the shrimp briefly ensures food safety while maintaining tender texture. Traditionally, ceviche 'cooks' raw seafood in citrus juice, but this method is quicker and safer.
- → Can I use pre-cooked shrimp?
- Yes, pre-cooked shrimp can be used to save time. Just ensure they're well-drained and patted dry to prevent watery ceviche.
- → Why use a non-reactive bowl?
- Citrus can react with aluminum or copper bowls, creating metallic flavors. Glass, ceramic, or plastic bowls won't affect the taste.
- → How long will this keep?
- Ceviche is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours. The avocado should be added just before serving.
- → Why remove seeds and pulp?
- Removing seeds and pulp from cucumbers and tomatoes prevents excess liquid from making the ceviche watery, maintaining the ideal texture.