Shrimp Ceviche has been a favorite in my household for years, especially during hot summer days when I crave something refreshing. When my friends ask me to share my go-to recipes, I always highlight this easy shrimp ceviche recipe. The combination of tender shrimp marinated in zesty lime and lemon juice, complemented by crisp vegetables, creates an explosion of flavors. Every time I serve it, the bright colors and fresh scents seem to dance in the air, inviting everyone to dig in. The best part? It’s an ideal dish for casual gatherings or parties. So, let’s get cooking!
Why You’ll Love This Shrimp Ceviche
- Absolutely refreshing and light, perfect for hot days.
- Quick to prepare, making it an easy shrimp ceviche recipe.
- Healthy option packed with protein and low in calories.
- Versatile dish that can be served as a shrimp salad or a dip.
- Budget-friendly, using ingredients you might already have.
- Great for parties; everyone loves a cold shrimp ceviche dish!
Ingredients for Shrimp Ceviche
Here’s everything you need for this vibrant shrimp ceviche:
- 1 lb raw shrimp (peeled and deveined) – fresh shrimp ensures the best flavor.
- 1/4 cup fresh lime juice (about 2-3 limes) – adds that zesty kick.
- 1/4 cup fresh lemon juice (about 2 lemons) – complements the lime perfectly.
- Salt and pepper (to taste) – enhances the overall flavor.
- 1/2 small red onion (finely diced) – adds crunch and sweetness.
- 3 roma tomatoes (diced) – for freshness and color.
- 1 medium avocado (diced) – creamy texture balances the dish.
- 1 jalapeno (seeds removed and minced) – brings a little heat.
- 1/2 cup fresh cilantro (chopped) – adds a fresh herbaceous note.
- 1 cup Clamato juice – gives it a unique flavor twist.
How to Make Shrimp Ceviche
- Step 1: Bring a medium pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 1-2 minutes until they turn opaque and are cooked through. Immediately plunge them into a bowl of ice water to halt cooking, then drain well.
- Step 2: Cut the shrimp into small pieces if they are large. Transfer the shrimp to a glass bowl and add the fresh lime juice and lemon juice. Cover the bowl and refrigerate for at least 15 minutes. This allows the citrus to penetrate the shrimp.
- Step 3: After the shrimp has marinated, add the finely diced red onion, diced roma tomatoes, diced avocado, minced jalapeno, chopped cilantro, and Clamato juice to the bowl. Stir gently to combine all ingredients evenly.
- Step 4: Taste the ceviche and season with salt and freshly ground pepper to your preference. Serve chilled, ideally with tortilla chips or scoop-style chips.
Pro Tips for the Best Shrimp Ceviche
These tricks guarantee you’ll make the best shrimp ceviche every time:
- Always use the freshest shrimp you can find; frozen shrimp can lose flavor.
- Don’t skip the ice bath after cooking to maintain the shrimp’s texture.
- Let it marinate long enough for the shrimp to absorb the flavors, but not too long that it becomes mushy.
What’s the secret to perfect Shrimp Ceviche?
The secret lies in the quality of the ingredients. Fresh shrimp and good quality lime juice are essential. I also prefer to let my shrimp sit in the citrus juice longer for an enhanced flavor.
Can I make Shrimp Ceviche ahead of time?
Yes, you can prepare the ceviche a few hours in advance. Just keep it covered in the fridge until serving time to keep it fresh.
How do I avoid common mistakes with Shrimp Ceviche?
Make sure not to overcook the shrimp, as it can become rubbery. Also, be cautious with salt; you can always add more later.
Best Ways to Serve Shrimp Ceviche
For the ultimate experience, serve your shrimp ceviche in a chilled bowl alongside crispy tortilla chips for dipping. It also pairs wonderfully with a light salad or as a topping for tacos. You might even consider adding a side of shrimp salsa for a burst of flavor.
Nutrition Facts for Shrimp Ceviche
Per serving (recipe makes 4 servings):
- Calories: 200
- Protein: 20g
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 3g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Shrimp Ceviche
Store any leftover shrimp ceviche in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze it, do so within a day or two. Just remember to consume it within 3 months for the best quality. When ready to serve, just thaw and enjoy; there’s no need to reheat!
Frequently Asked Questions About Shrimp Ceviche
Can I freeze shrimp ceviche?
It’s not recommended to freeze shrimp ceviche as the texture of the shrimp may change. It’s best enjoyed fresh.
What can I use instead of Clamato juice?
If you prefer, you can substitute Clamato juice with tomato juice or even a mix of tomato and vegetable juice.
Can I add more vegetables to my ceviche?
Absolutely! Feel free to include diced cucumbers or bell peppers for added crunch and flavor.
Variations of Shrimp Ceviche You Can Try
Experiment with different flavors by adding fruits like mango or pineapple for a tropical twist. For a spicier kick, consider a spicy shrimp ceviche recipe by incorporating more jalapeños or even a dash of hot sauce. You can also create a shrimp ceviche with avocado for a creamy texture.
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Shrimp Ceviche: 5 Reasons You’ll Adore This Refreshing Dish
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This fresh and zesty Shrimp Ceviche recipe features tender shrimp marinated in lime and lemon juice, combined with crisp vegetables and a splash of Clamato juice. Perfect as a light appetizer or a refreshing snack, it’s quick to prepare and bursting with vibrant flavors.
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and pepper (to taste)
- 1/2 small red onion (finely diced)
- 3 roma tomatoes (diced)
- 1 medium avocado (diced)
- 1 jalapeno (seeds removed and minced)
- 1/2 cup fresh cilantro (chopped)
- 1 cup Clamato juice
Instructions
- Bring a medium pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 1-2 minutes until they turn opaque and are cooked through. Immediately plunge them into a bowl of ice water to halt cooking, then drain well.
- Cut the shrimp into small pieces if they are large. Transfer the shrimp to a glass bowl and add the fresh lime juice and lemon juice. Cover the bowl and refrigerate for at least 15 minutes.
- After the shrimp has marinated, add the finely diced red onion, diced roma tomatoes, diced avocado, minced jalapeno, chopped cilantro, and Clamato juice to the bowl. Stir gently to combine all ingredients evenly.
- Taste the ceviche and season with salt and freshly ground pepper to your preference. Serve chilled, ideally with tortilla chips or scoop-style chips.
Notes
- Prep Time: 12 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Boiling and Marinating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
