Shrimp ceviche is the perfect summer dish. It’s light, refreshing, and packed with vibrant flavors. The combination of tender shrimp, zesty citrus juice, juicy tomatoes, crisp red onion, spicy jalapeño, and creamy avocado makes this a dish that’s hard to resist. Whether you’re serving it as a light meal, a party appetizer, or a refreshing snack, shrimp ceviche is a versatile dish that always impresses. Below, we’ll take you through the step-by-step process to create this delicious dish, plus tips and key ingredient swaps that elevate the recipe.
Why You’ll Love Our Shrimp Ceviche
Our shrimp ceviche stands out due to its perfectly balanced flavors and easy-to-follow preparation. We use a technique that poaches the shrimp first, ensuring the texture is tender and succulent. The bright lime and lemon juices, combined with fresh veggies like tomatoes and cilantro, give this dish a burst of freshness that’s perfect for hot summer days. And the final touch—adding diced avocado before serving—brings a rich, buttery flavor that complements the sharpness of the citrus.
Ingredients for Shrimp Ceviche
Here’s what you’ll need to prepare the best shrimp ceviche:
- 1 pound peeled and deveined raw medium shrimp (thawed if frozen)
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup freshly squeezed lime juice (from 2-3 limes)
- 2 medium tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
- 1/2 cup chopped fresh cilantro, leaves and tender stems
- 1/2 teaspoon kosher salt
- 1 medium avocado, diced (added just before serving)
- Tostadas or tortilla chips for serving (optional)
How to Make Shrimp Ceviche
1. Poach the Shrimp for Optimal Texture
While many ceviche recipes rely on the acidity of citrus juice to “cook” the shrimp, we use a different method to ensure perfect shrimp every time. Poaching the shrimp in boiling salted water for just a couple of minutes guarantees that they’re fully cooked without becoming tough or rubbery.
Steps to Poach the Shrimp:
- Bring a large pot of salted water to a rapid boil.
- Turn off the heat, then immediately add your 1 pound of peeled and deveined shrimp.
- Let the shrimp poach in the hot water for 2-3 minutes, until they turn opaque and are just cooked through.
- Drain the shrimp and allow them to cool before handling.
By using this method, you get the best texture—shrimp that are juicy, tender, and ready to absorb the vibrant flavors of the marinade.
2. Marinate the Shrimp with Fresh Citrus
Once the shrimp have cooled down enough to handle, chop them into 1/2-inch pieces. The next crucial step is to marinate the shrimp in a mixture of freshly squeezed lemon and lime juice. The acidic citrus juices not only enhance the shrimp’s flavor but also act as a preservative, allowing the ceviche to stay fresh for hours.
