Shrimp ceviche is the perfect summer appetizer that is both healthy and refreshing. It’s deliciously bright, vibrant and so satisfying!
Shrimp ceviche, along with chips and guacamole/salsa, is one of my all-time favorite Mexican appetizers. And when you think about it, it’s kind of like the combination of the two with the addition of shrimp. What more could you ask for, really?
What is in Ceviche?
Ceviche is a Mexican dish that is typically made with raw shrimp. An acidic lime juice marinade essentially cooks the shrimp and makes it safe to eat. If you are uncomfortable with using raw, cooked shrimp is perfectly fine and will taste just as good. If you do use raw shrimp make sure it comes from a trusted source and is as fresh as possible. The rest of the ingredients in ceviche usually include diced onion, tomato, cilantro, and avocado. I like my ceviche spicy so I add chopped jalapenos. If you’d prefer it be milder you can remove the seeds or leave them out completely. I also add clamato tomato juice, which balances out the acidity and brings all of the flavors together perfectly.
How to Make Shrimp Ceviche:
- Start with small peeled and deveined shrimp, either pre-cooked or raw. I used 51-60 count. Rinse the shrimp and pat dry with a paper towel. I’m not a fan of the flavor of pre-cooked shrimp so I like to use raw shrimp and then sauté it for a few minutes until pink.
- Place the shrimp into a medium bowl and add freshly squeezed lemon and lime juices along with Clamato tomato juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours. If using raw shrimp, cover and refrigerate until the shrimp turn pink and firm. How long this takes will vary depending on the size of your shrimp.
- While the shrimp marinates, start dicing the rest of the ingredients: Red onion, vine-ripened or Roma tomatoes- seeded and watery cores removed, cilantro, jalapeno, and avocado.
- Mix the vegetables with the shrimp and season with salt, to taste.
- 1 lb. 51-60 ct. shrimp peeled, deveined, and tails removed
- 1 tbsp. olive oil
- ¼ cup fresh-squeezed lime juice
- ¼ cup fresh-squeezed lemon juice
- ½ cup Clamato tomato juice
- 1 cup vine-ripened or Roma tomatoes seeded and cored, diced
- 1 cup red onion diced
- ¼ cup jalapeno diced, optional
- 2 tbsp. cilantro chopped
- 1 medium avocado
- 1 tsp. salt
- Rinse the shrimp and pat dry with a paper towel. Heat the olive oil in a medium pan and sauté the shrimp for 1 minute on each side until pink and cooked through.
- Add the shrimp, lemon juice, lime juice, and Clamato tomato juice to a medium bowl. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours.
- While the shrimp is marinating, prepare the rest of the ingredients. Remove the watery cores from the tomatoes and dice the skin. Dice the onion and jalapeno (if using), and finely chop the cilantro. Mix all of the vegetables in a bowl large enough to fit the shrimp.
- Stir the shrimp into the vegetables. Use a butter knife to cut the avocado into cubes and add it to the bowl. Season with salt to taste.