Shrimp Ceviche Recipe

I am excited to introduce my Shrimp Ceviche. This fresh appetizer features tender shrimp transformed with zesty lime juice and vibrant ingredients like red onion, diced tomatoes, cucumber, and a hint of jalapeño. With each bite, I enjoyed the lively contrast of flavors that made this dish a refreshing twist on a classic treat.

I’ve always been excited to share recipes that truly pop with flavor, and this Shrimp Ceviche is no exception. It’s a chilled and refreshing dip that brings together the best of summer ingredients.

When I first made it, I combined 1 lb shrimp that were peeled and deveined with about 1 cup of fresh lime juice – the kind you get from roughly 8 limes. I then added a small red onion diced super fine, along with diced tomatoes, chopped cucumber, and a bit of red bell pepper for an extra crunch.

A couple of minced jalapeños give it just the right kick, and I finish it off with a handful of fresh cilantro and just a pinch of salt and freshly ground black pepper. I think this dish is the go-to for anyone looking for an easy shrimp ceviche or simply the best appetizer recipes to wow their guests.

Enjoy, its a must try!

Why I Like this Recipe

I like this shrimp ceviche recipe because it’s super refreshing and the lime juice really gives the shrimp a zing. I also love that it’s pretty easy to make, so even on busy days i can whip it up without a lot of hassle. The mix of fresh veggies with tender shrimp always makes each bite interesting and full of texture. Plus, it’s really versatile, meaning i can serve it as an appetizer, side dish, or even a snack whenever i’m craving something light and tasty.

Ingredients

• Shrimp provides lean protein and essential minerals, adding firm, meaty texture and subtle ocean flavor.
• Lime juice burst with sour tang, it helps tenderize shrimp and brighten every bite.
• Red onion adds crunchy texture, sharp flavor, and a bit of healthy antioxidants.
• Tomatoes offer natural sweetness, juiciness, vitamins and fiber for a balanced dish.
• Cucumber brings refreshing crispness, hydration and extra crunch to this zesty mix.
• Cilantro deliver fresh herbaceous aroma and a vibrant, playful finish to every serving.
• Jalapeño peppers inject a mild heat that awakens flavors and add spice to every bite.
• Salt and freshly ground pepper season the dish rounding flavors with a simple touch.

Ingredient Quantities

• 1 lb shrimp, peeled and deveined
• 1 cup fresh lime juice (about 8 limes)
• 1 small red onion, finely diced
• 1 cup diced tomatoes
• 1 cucumber, seeded and chopped
• 1 small red bell pepper, diced
• 1-2 jalapeño peppers, seeded and minced
• 1/2 cup fresh cilantro, roughly chopped
• Salt to taste (start with about 1/2 tsp)
• Freshly ground black pepper to taste

How to Make this

1. Start by bringin a large pot of water to a boil and add a pinch of salt. Once its boiling, add the shrimp and cook them for about 2-3 minutes until they turn pink. Drain and let ’em cool off.

2. While the shrimp cool, dice the tomatoes, chop the cucumber (after seeding it), and finely dice the small red onion.

3. Dice the red bell pepper and mince the seeded jalapeño peppers. If you like it less spicy, you can use just one.

4. Roughly chop the fresh cilantro and set it aside.

5. In a big bowl, toss together the cooled shrimp, red onion, tomatoes, cucumber, red bell pepper, jalapeños, and cilantro.

6. Pour in the fresh lime juice (about 8 limes’ worth or 1 cup) over the mix.

7. Add salt (start with about 1/2 tsp) and a bit of freshly ground black pepper. Give everything a good mix so the flavors can combine.

8. Let the ceviche sit in the fridge for at least 20-30 minutes so the lime juice can really work its magic on the shrimp and veggies.

9. Taste it and adjust the salt and pepper if needed.

10. Serve your shrimp ceviche chilled as an appetizer, side dish, or snack. Enjoy and save this recipe for later!

Equipment Needed

1. One large pot to bring water to a boil
2. A colander or strainer to drain the cooked shrimp
3. A sharp knife for dicing the veggies and mincing the peppers
4. A cutting board for all the chopping work
5. A big mixing bowl to toss everything together
6. A citrus juicer to squeeze out the lime juice
7. A measuring cup to measure out the lime juice and salt
8. A spoon or spatula for mixing the ceviche well
9. A refrigerator to let the ceviche chill for 20-30 minutes

FAQ

Shrimp Ceviche Recipe Substitutions and Variations

• For the shrimp, you could swap it out for diced firm white fish like mahi mahi if you’d rather not use shellfish
• If you run out of fresh lime juice, lemon juice works too though it gives a different tang
• If red onion isn’t available, a white onion or even some green onions would do the trick
• In place of fresh cilantro you can use parsley to keep a fresh flavor without being too overpowering
• If jalapeños are way too spicy for you, try using a milder pepper like a poblano or even just a pinch of red chili flakes

Pro Tips

1. Really watch those shrimp – overcooking them even by a minute can turn them mushy. Keep the timer close so they stay firm and tasty.
2. Always use fresh lime juice instead of bottled; you can tell the difference in flavor, and it makes your dish way more vibrant.
3. Try to chop all your veggies into similar sizes. That way, every spoonful has that perfect mix of crunch and flavor, instead of getting a random bite every time.
4. Even though 20-30 minutes seems kinda short, chill your ceviche for the full time. The wait lets the marinade really work its magic on both the shrimp and veggies.