Shrimp Ceviche Recipe

If you’re in the mood for something zesty, refreshing, and absolutely crowd-pleasing, Shrimp Ceviche is the dish you have to make! This vibrant seafood recipe brings together sweet, tender shrimp with a bright medley of lime, juicy tomatoes, fiery jalapeño, and plenty of crunch from onions and cilantro. It comes together quickly, looks like a burst of color in a bowl, and is every bit as satisfying scooped up with crispy tortilla chips. The flavors are as lively as a Saturday night fiesta, and I promise Shrimp Ceviche will become one of your go-to favorites—for both lazy weekends and lively dinner parties!

Ingredients You’ll Need

Shrimp Ceviche is all about fresh, high-quality ingredients coming together for a dish that’s truly more than the sum of its parts. Each component adds unique flavor, color, and bite—so let’s celebrate each one!

• Cooked shrimp (12 ounces): Make sure they’re peeled, deveined, and tails removed; these become deliciously tender and soak up all that zesty flavor.
• Fresh lime juice (½ cup): The hero of the dish—lime “cooks” the shrimp and brings a bright, citrusy zing that wakes up every bite.
• Roma tomatoes (2, diced): Sweet, juicy, and provide a gorgeous pop of red color that screams freshness.
• Red onion (1 medium, diced): For a punch of sharpness and crunch, plus a lovely hint of purple in the mix.
• Jalapeño peppers (2 medium, seeded and diced): Add just the right amount of gentle heat—seed them for a milder bite, or leave some seeds for a kick!
• Cilantro (¼ cup, chopped): Earthy and bright, it ties all the flavors together—don’t skip this one!
• Green onions (2, diced): A little extra green and another layer of fresh, mild onion flavor makes all the difference.
• Kosher salt (¼ teaspoon): Just enough to make every other flavor sing; adjust to taste if you like it a little saltier.

How to Make Shrimp Ceviche

Step 1: Chop the Shrimp

Grab your cooked shrimp and chop them into bite-sized pieces. This gives you plenty of satisfying texture and ensures every scoop is shrimp-packed. Uniform pieces make for a perfect ceviche bite!

Step 2: Toss Shrimp with Lime Juice

Place the chopped shrimp in a medium bowl and pour the fresh lime juice right over the top. Toss everything together so the shrimp get coated from every angle—then let them rest for about 10 minutes. This time lets the citrus infuse and “marinate” the shrimp, brightening up their flavor and giving them that classic ceviche tang.

Step 3: Add the Vegetables

Once the shrimp have soaked up all that limey goodness, add in the diced Roma tomatoes, red onion, jalapeños, chopped cilantro, green onions, and kosher salt. Use a spoon to mix everything thoroughly, making sure every bite will get a little bit of everything!

Step 4: Chill

Cover the bowl and pop it into the fridge for at least 30 minutes—or up to an hour if you’ve got the time. Chilling allows all the flavors to meld, resulting in a cool, crisp Shrimp Ceviche that’s bursting with freshness with every bite.

Step 5: Serve and Enjoy!

Your Shrimp Ceviche is ready to be enjoyed! Serve it with tortilla chips for scooping, or dive in with a spoon for a light and healthy treat. Every bite is a crunchy, zesty, and herby explosion!

How to Serve Shrimp Ceviche

Garnishes

Top your Shrimp Ceviche with extra chopped cilantro, a few thin slices of jalapeño for extra heat, or wedges of lime to squeeze over just before serving. A little drizzle of good olive oil or a sprinkle of flaky sea salt can also take things over the top. For that restaurant feel, pile ceviche high in a fancy glass or small bowl!

Side Dishes

Pair Shrimp Ceviche with crisp tortilla chips (a must!), fresh avocado slices, or a light green salad to keep things cool and refreshing. For a heartier spread, you can serve it alongside rice, sweet potato chips, or even small tostadas for texture and flavor contrast.

Creative Ways to Present

For parties, serve Shrimp Ceviche in mini cups or shot glasses—perfect for a grab-and-go appetizer. You can also spoon bite-sized portions onto cucumber rounds for a crunchy, low-carb option, or heap it on lettuce leaves for a fun, hand-held nibble. However you serve it, this dish will always steal the show!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Shrimp Ceviche (lucky!), store it in an airtight container in the refrigerator. It’ll be best enjoyed within one day—the citrus keeps the shrimp fresh, but after that, the texture starts to change and the veggies can lose their crunch.

Freezing

It’s best not to freeze Shrimp Ceviche. The delicate texture of the shrimp and fresh veggies just doesn’t hold up in the freezer; things can get watery and mushy once thawed. For freshest results, enjoy it fresh or within a day or so of making.

Reheating

Shrimp Ceviche is always meant to be served chilled—never reheat it, as that will compromise both the flavor and food safety. If you’ve just pulled it from the fridge and it’s a bit too cold, let it stand at room temperature for 10-15 minutes before serving for the best taste.

FAQs

Do I have to use already cooked shrimp?

Yes, for this Shrimp Ceviche recipe, using cooked shrimp is both safer and faster, since the acid in the lime juice won’t actually “cook” the shrimp all the way through. It keeps meal prep simple and ensures perfect, tender pieces every time.

Can I use lemon juice instead of lime juice?

You can swap in lemon juice if that’s all you have, but fresh lime juice is what gives Shrimp Ceviche its signature bright and zingy flavor. If you use lemon, consider adding a bit of lime zest for more authenticity.

How spicy is Shrimp Ceviche?

This version is delightfully zippy but not overpowering. If you want more heat, leave some jalapeño seeds in (or add an extra pepper)! For a milder ceviche, use just one jalapeño and seed it really well.

Can I make Shrimp Ceviche ahead of time?

Absolutely—just prep everything except the tomatoes and salt, mixing those in right before serving so they stay juicy and fresh. Make it no more than a day in advance for best flavor and crunch.

What if I don’t like cilantro?

If cilantro isn’t your thing, you can leave it out or swap in fresh parsley for a slightly different flavor profile. The ceviche will still be deliciously vibrant and herby!

Final Thoughts

There’s just something irresistible about Shrimp Ceviche—the way it comes together so quickly, packs every bite with pops of color and bright flavors, and is always a hit at any table. I hope you give this recipe a try and discover just how easy (and fun) it is to bring a little zesty magic to your next meal or get-together. Enjoy every citrusy, shrimp-packed spoonful!

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