Best Ever Shrimp Ceviche for Beginners: A Fresh, Flavorful Classic Made Simple
🦐 Cool, zesty, and bursting with flavor! This beginner-friendly shrimp ceviche is packed with citrus, crisp veggies, and just the right kick—perfect for hot days, light meals, or impressive appetizers. 🍋🌶️🧅
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes (marinating time, since there's no heat involved)
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Ingredients
- 1 lb raw or cooked shrimp, peeled, deveined, and tails removed
- ¾ cup fresh lime juice (approximately 6 large limes)
- 1 large tomato, diced
- 1 large avocado, diced
- ½ cup red onion, finely minced
- ½ cup fresh cilantro, minced
- 1 jalapeño pepper, seeded and finely diced
- Salt and black pepper to taste (start with ½ teaspoon salt)
Instructions
Step 1: Thaw and Prep Shrimp
If using frozen shrimp, place them in a medium bowl and cover with warm tap water. Let sit for about 10 minutes, then drain and gently pat dry. This step helps speed up prep and keeps the texture firm.
Step 2: Squeeze Fresh Lime Juice
While the shrimp are thawing, squeeze the juice from 6 large limes into a large bowl. This citrus base is essential for marinating the shrimp and adding the signature ceviche tang. Avoid using bottled lime juice as it lacks the fresh zing needed for ceviche.
Step 3: Dice and Marinate Shrimp
Once thawed and drained, dice the shrimp into bite-sized pieces. Add them to the bowl of lime juice.
- If using cooked shrimp, marinate for about 15 minutes—just enough time for the flavors to infuse.
- If using raw shrimp, marinate for 1.5 hours or until the shrimp turns opaque and pink. This process effectively “cooks” the shrimp using the acidity in the lime juice.
Step 4: Prepare the Veggies
While the shrimp marinates, dice the tomato, avocado, red onion, cilantro, and jalapeño. Keep everything roughly uniform in size for an even bite.
- Tip: If using raw shrimp, refrigerate the diced vegetables until you’re ready to combine everything to keep the produce crisp and fresh.
Step 5: Combine and Season
Once the shrimp is ready, gently stir in the diced vegetables. Add salt and pepper to taste. Since you may be serving this with salty tortilla chips, season lightly at first, then taste with a chip to gauge if more salt is needed.
Step 6: Chill and Serve
For best flavor, let the finished ceviche rest in the fridge for 10–15 minutes before serving. This gives the flavors a little more time to meld.
Notes
- Fresh is key: Because ceviche isn’t cooked with heat, the freshness of your ingredients makes a noticeable difference. Always go for the ripest tomatoes, creamy avocados, and firm, fresh shrimp.
- Marinating matters: For those new to using acid to cook proteins, keep an eye on the shrimp. Raw shrimp is fully “cooked” when it turns opaque and pink. Over-marination can lead to a rubbery texture.
- Handling avocados: Dice your avocado right before you’re ready to mix it in. Exposure to air causes browning, which while harmless, affects the look and flavor.
- No lime squeezer? No problem. Roll the limes on the counter to loosen the juice before cutting them in half and squeezing by hand.
- Cutting onions without tears: Rinse the onion in cold water after chopping to reduce that sharp bite and keep your eyes from watering.
- No jalapeño? A small pinch of red pepper flakes can offer a subtle heat if fresh peppers aren’t available.