This shrimp ceviche is so fresh and simple to make, with colors and flavor that just sparkle. Shrimp ceviche is essentially shrimp that has been cured with citrus juice. The short and simple ingredient list allows this dish to stay extremely clean and light – feel free to use this ceviche recipe as a template for other fish and seafood ceviche preparations.
Best Shrimp for Ceviche
You don’t need to get big shrimp for ceviche, since you’ll be roughly dicing them. So, save your shrimp buying dollars for bigger shrimp when you are making something like Hoisin Shrimp or Honey Garlic Shrimp, where the whole shrimp is presented, and bigger is impressive.
You can make shrimp ceviche with frozen and defrosted shrimp, as long as you defrost the shrimp properly and use them within hours of defrosting them. Thaw shrimp overnight in the refrigerator, and use the next day.
If you are lucky enough to get fresh shrimp right from the water, hooray, this is a great way to make use of them. However, know that most shrimp sold even at seafood counters was previously frozen and simply defrosting before being displayed on the ice.
As long as you are buying your frozen shrimp from a reputable source with high turnover, thawed frozen shrimp will work fine here. If you can peel the shrimp yourself that’s even better, as the shell will protect the delicate shrimp meat as they are frozen and defrosted.
You should only make ceviche with absolute freshest shrimp (or any fish or seafood). Not only do you avoid risk of food-borne illness, it’s just all about the freshness of the seafood. The supporting ingredients are just that: supporting ingredients. The success and excellence of ceviche starts with the quality of the fish.
Does the Shrimp Get Cooked in Ceviche?
In a way, yes. When fish or seafood get marinated in something acidic, the acid in the marinade “cooks” the fish. The acid in the lime juice denatures the proteins in the shrimp in the same way that they break down when they are heated. So, in essence the lime juice is in fact “cooking” the fish, only without heat.
There are a lot of types of ceviche throughout South America, Central America and Mexico. Ceviche is believed to come from in Peru or Ecuador, with its roots in the ancient Inca civilizations of those regions.
Ceviche is great to eat straight with a fork, or scooped up with tortilla or plantain chips. I also like wrapping a small amount in cup-shaped pieces of lettuce and eating them just like that.
Shrimp Ceviche: Fresh shrimp is marinated with lime juice, avocado, bell pepper, onion, and herbs for an easy, light and bright ceviche.Tweet This
Is Ceviche Healthy?
Ceviche is very healthy – usually no carbs, no saturated fat (and maybe no fat at all, though this shrimp ceviche recipe has healthy fats from the avocado). Shrimp is high in protein, and the lime juice provides vitamin C. And it’s low carb, keto, paleo, and just plain good for you.
How to Make Shrimp Ceviche
Cut the shrimp into 1/4-inch dice. Place in a medium bowl.
Add the lime juice, honey, bell pepper, and red onion and toss to combine well. Marinate in the fridge for at least 4 hours and up to 24, tossing when you have a chance.
Just before serving gently stir in the avocado, cilantro or parsley and hot sauce. Season with salt and pepper to taste, and serve chilled in small bowls, or with chips, or on lettuce.
What to Serve with Shrimp Ceviche
In some restaurants you will be offered strips of fried plantains (plantainitos) to go with your ceviche (this is a very Peruvian and Caribbean pairing in particular), and it’s an inspired and classic combo. Tortilla chips, tostones or flatbread are other good choices.
You can also pair ceviche with crackers or toast or crostini, or just eat it straight up with a fork. It’s also pretty and delicious served on lettuce leaves which you can pick up and eat of you like – butter or bibb lettuce are good choices for this, or the inner leaves or a romaine heart.
Also try pairing shrimp ceviche with a crunchy salad, such as:
- Crunchy Mixed Green Salad
- Carrot Apple Salad
- Kale Crunch Salad
- Japanese Cucumber Salad
- Spinach, Radish and Kohlrabi Salad with Preserved Lemons
- Sugar Snap Pea Salad
Other Shrimp Recipes to Try:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
- 1 pound very fresh peeled and deveined medium to large shrimp
- ⅓ cup fresh lime juice
- 1 tablespoon honey
- ⅓ cup minced bell pepper , any color
- ½ cup minced red onion
- 1 avocado , diced
- ¼ cup chopped fresh cilantro or parsley
- dash hot sauce , or to taste
- Kosher or coarse salt and freshly ground pepper to taste
- Tortilla or plantain chips or scoop sized pieces of lettuce such as bibb or butter
- Cut the shrimp into 1/4-inch dice. Place in a medium bowl.
- Add the lime juice, honey, bell pepper, and red onion and toss to combine well. Marinate in the fridge for at least 4 hours and up to 24, tossing when you have a chance.
- Just before serving gently stir in the avocado, cilantro or parsley and hot sauce. Season with salt and pepper to taste, and serve chilled in small bowls, or with chips, or on lettuce.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved