If you’re craving something light, fresh, and full of flavor, this homemade shrimp ceviche recipe is a must-try. Made with juicy tomatoes, crisp cucumber, spicy jalapeños, and raw shrimp “cooked” in fresh lime and lemon juice, it’s the perfect no cook appetizer or easy summer meal. This classic Mexican-style shrimp ceviche comes together in under an hour and tastes like something you’d get at a beachside café, only better, because it’s made at home.
WHY YOU'LL LOVE THIS RECIPE
- No cooking required! This shrimp ceviche “cooks” itself in fresh citrus juice, making it a perfect no-heat recipe for hot days or quick meals.
- Fresh, vibrant flavor in every bite. The combination of lime, lemon, jalapeños, and cilantro creates a zippy, tangy taste that’s incredibly addictive.
- Healthy and low-carb. Packed with lean protein and fresh veggies, it’s naturally gluten-free, dairy-free, and low in carbs—without sacrificing flavor.
- Ready in under an hour. Just chop, marinate, and chill! This quick process makes it great for last-minute appetizers or easy weeknight dinners.
- Perfect for entertaining. Serve it with crisp tostadas or tortilla chips and you’ve got a colorful, crowd-pleasing starter or snack.
- Customizable spice level. Control the heat by adjusting the jalapeños or leaving the seeds out entirely.
TIPS AND TRICKS FOR SUCCESS
- Use the freshest shrimp possible. Quality matters in raw seafood dishes—buy from a trusted source.
- Marinate time matters. Don’t rush the citrus curing step; wait until the shrimp turns fully opaque.
- Chop everything evenly. Uniform pieces make each bite balanced and beautiful.
- Don’t over-drain. Leaving a bit of the citrus juice adds more flavor and moisture.
- Make it ahead. Ceviche can be made a few hours in advance—just keep it chilled until serving.
FREQUENTLY ASKED QUESTION
- Can I use cooked shrimp instead of raw?
- Yes! If you're unsure about using raw shrimp, you can start with pre-cooked shrimp and skip the marinating step. Just chop and mix with the other ingredients.
- How long does shrimp ceviche last in the fridge?
- It’s best eaten fresh, but it can last up to 2 days when stored in an airtight container in the refrigerator.
- Can I freeze shrimp ceviche?
- Freezing is not recommended, as the texture of the shrimp and veggies will change dramatically after thawing
SHRIMP CEVICHE
A fresh and zesty homemade shrimp ceviche made with lime and lemon juice, crisp veggies, and spicy jalapeños. This no-cook appetizer comes together in under an hour and is perfect for serving with tortilla chips or tostadas.
Ingredients
- 1 lb raw shirmp peeled and deveined
- 8 limes juice
- 1 lemon juice
- 3 small Roma tomatoes chopped
- ½ cucumber seeds removed
- ½ small white onion
- 1-2 jalapenos chopped
- handful of fresh cilantro chopped
- salt to taste
- black pepper to taste
- garlic powder to taste
Instructions
- Prepare the Shrimp:Chop the raw shrimp into small, bite-sized pieces and place them in a glass or non-reactive bowl.
- Add Citrus Juice:Pour the lime and lemon juice over the shrimp until fully submerged. Cover the bowl and refrigerate for 30–45 minutes, or until the shrimp turns opaque and looks “cooked.”
- Add the Veggies:Once the shrimp is ready, drain some of the excess citrus juice if preferred. Stir in the chopped cucumber, tomatoes, onion, jalapeños, and cilantro.
- Season:Add salt, black pepper, and garlic powder to taste. Gently mix everything until well combined.
- Chill and Serve:Let the ceviche chill for an additional 10–15 minutes to allow the flavors to meld. Serve cold with tostadas, tortilla chips, or saltine crackers.
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