Living in LA you see seafood dishes on a majority of menus in the city. One of our favorite seafood dishes to eat during summer time is shrimp ceviche! Light and fresh made with tons of vegetables, fruits, and seafood. This recipe is simple and easy to make at home at a fraction of the price you would pay at restaurants.
Ceviche is basically raw fish or seafood “cooked” by soaking it in citrus juices, typically lime or lemon juice. Other additions can include: tomatoes, red onions, cucumber, chile peppers, cilantro, avocado, or mangoes.
Cooked Shrimp vs Raw Shrimp
I know the idea of using raw shrimp in a dish without actually cooking it can sound intimidating. For those that can get fresh quality shrimp raw is best. The lime and lemon juice in this recipe will cook the shrimp and turn it pink and opaque. This will firm up the flesh as well.
However I know not everyone reading this shrimp ceviche recipe will be able to access fresh quality seafood. Frozen shrimp is most likely the easiest for people to get. I recommend defrosting the shrimp, then de-veining and removing the shell first.
Just giving the shrimp a quick 1 minute blanch in boiling water should be sufficient. Make sure to dunk the cooked shrimp into an ice water bath right away. Using this method with frozen shrimp will ensure the safety of the dish and will result in a ceviche that is just as delicious!
Ways To Serve Shrimp Ceviche
There are two ways we like to eat our ceviche: with tortilla chips or on tostadas! For parties and potlucks its easiest to put the ceviche in a serving bowl with a bag of your favorite tortilla chips on the side. People can just walk by, grab a chip, and scoop straight from the bowl.
For dinner or a snack we like to buy tostadas and make our own individual shrimp ceviche servings. Just put a scoop or two of the ceviche on top of a tostada, top it with some avocado slices & hot sauce and enjoy!
Hope you like the recipe. Be sure to follow us on Instagram and Pinterest as well. Enjoy!
Other Seafood Recipes to Try
- 1 lb deshelled/deveined shrimp cooked or raw
- 4 firm roma tomatoes diced
- 1/2 red onion diced
- 1 cucumber diced
- 1 jalapeno (seeds and ribs removed for a milder spice) minced
- 2 red fresno chiles (seeds and ribs removed for a milder spice) minced
- 1/2 bunch cilantro finely chopped
- 3/4 cup lime juice
- 1/4 cup lemon juice
- 1/2 cup orange juice
- kosher salt to taste
- fresh cracked black pepper to taste
- avocado slices for serving
- hot sauce for serving
- tostadas or tortilla chips for serving
- Cut the shrimp into medium chunks and place them into a large mixing bowl. Add the tomatoes, red onion, cucumber, jalapeno, fresno chile, and cilantro. Toss to combine.
- Add the lime, lemon, and orange juice. Mix well and season with salt and pepper to taste.
- Ceviche will taste better after letting the flavors meld together in the fridge for 20-30 minutes but it is also great eaten right away.
- Cut the shrimp into medium chunks. Combine the shrimp and the lime, lemon, and orange juices together in a large mixing bowl. Cover and refrigerate for 30 minutes to 1 hour. The shrimp should turn pink and opaque. Let soak longer if needed.
- Add the tomatoes, red onion, cucumber, jalapeno, fresno chile, and cilantro. Toss to combine. Season to taste with salt and pepper.
- Serve the Shrimp Ceviche on top of tostadas with avocado slices and hot sauce as garnishes.
- Or instead of tostadas fill a medium bowl with the Shrimp Ceviche and serve with tortilla chips.