Shrimp Ceviche Recipe (Easy!) – Wholesome Yum

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this easy Shrimp Ceviche Recipe Combining tender and juicy shrimp with plenty of fresh chopped produce makes for an easy appetizer that’s always impressive!i will show you How to Make Ceviche Shrimp with raw shrimp or Cooked Shrimp – Both methods are quick and easy.it is similar to Mexican Shrimp Cocktailbut with a fresh tangy citrus flavor.

What is Shrimp Ceviche?

The Shrimp Ceviche recipe includes an acidic marinade that alters the protein in the shrimp to “cook” it without any heat! The shrimp is then combined with other fresh ingredients to make a delicious appetizer or dip.

ingredients you need

This section explains how to choose the best toppings for Mexican ceviche and shrimp, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

• shrimp – You can use any size raw or cooked shrimp for this recipe (see my cooking tips below). I used small shrimp (51/60 size) but you can use diced large shrimp. You’ll need 3 cups of shrimp, but don’t cut until you decide on the cooking method you want to use.
• lemon juice – You can also use lime juice. For both fruits, I recommend freshly squeezed citrus juice rather than the bottled variety. If using raw shrimp, you will need extra juice.
• tomato – I use plum tomatoes because they have fewer seeds, but any tomato will do.other small to medium tomatoes that don’t have too many seeds, such as San Marzano or Campari (the same species I used to make sun dried tomatoes), also works well.
• cucumber – For easier serving, consider English cucumbers or other varieties with more edible skins.
• mango – Choose a ripe, fragrant mango and cut it into bite-sized pieces. (If you want a low-carb version, ignore this.)
• chili – Chili is typical of classic Mexican ceviche, but you can use less chili or omit the seeds altogether to reduce the spice content.
• coriander – Fresh is best for ceviche.
• shallots – These impart a more delicate onion flavor, but you can also use scallions or any other onion you like. Chop them up.
• sea ​​salt and black pepper

How to Make Shrimp for Ceviche

Precooking the shrimp is not mandatory for ceviche, especially if you are using very fresh, high-quality seafood. (Marinating the shrimp in lemon juice will “cook” it without any heat!)

However, if you don’t have fresh shrimp readily available, cooking ahead is a safer option and reduces the risk of harmful bacteria that may remain after marinating. The easiest way is to poach them, which only takes a few minutes:

1. thaw. If using frozen shrimp, thaw in cold water or in the refrigerator overnight.
2. Strip the tail. Only the flesh of the shrimp is used in this recipe, so any shells will need to be removed. Use kitchen shears to cut open the shells (if you have “easy-peel” shrimp, you can skip it). Hold the tail, shell, slide down, and remove the tail.
3. German. use one skin-peeler Cut the back of the shrimp and remove the dark lines in the middle.
4. poaching. Boil water in a large pot. Add the whole shrimp, turn off the heat immediately, and leave the shrimp in the water until opaque (about 1-3 minutes).
5. cool. Drain the shrimp and place in an ice bath to stop the cooking process and keep the shrimp tender.
6. hack. If using larger shrimp, cut them into 1/2-inch pieces.

Hint: Why Poach?

Nobody likes hard shrimp! Since they can easily be overcooked, poaching uses the residual heat of boiling water to lightly cook the shrimp.

How to Make Shrimp Ceviche

This section shows how to make ceviche shrimp, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. pickled. If using raw shrimp, add 1/4 cup lemon juice to a bowl. Cover and refrigerate until shrimp are pink and opaque. (Alternatively, cook the shrimp as explained above, or just buy the cooked shrimp.)
2. Combine vegetables. Add tomatoes, cucumber, mango, shallots, jalapenos, and cilantro to the same bowl. Add lemon juice (if not already added in the previous step). Season with salt and pepper and toss to coat.
3. Cover and cool. Refrigerate the ceviche for 30 minutes to develop flavor. Add more salt and pepper to taste at the end. Refrigerate or serve at room temperature.

How long do you marinate shrimp ceviche?

Shrimp should be marinated for at least 20-30 minutes, or until opaque.

Tips for the Best Ceviche Shrimp

Despite its simplicity, this dish can seem a little difficult to master. Use these tips to ensure you get the best shrimp ceviche recipe every time!

• Use a flat-bottomed bowl. This shape helps ensure that the shrimp are fully encapsulated in the marinade.
• Peppers are finely chopped than other vegetables. Because it’s spicy, the small pieces distribute the heat more evenly.
• Choose high-quality shrimp. If pickling raw, try to use the freshest shrimp, as bacteria can grow over time.
• Look for signs of maturity. When the shrimp are opaque and pink, they are fully cooked.

Variety

• change vegetables – Try adding chopped bell peppers, white or red onions instead of scallions or sliced ​​radishes.
• swap peppers – Swap jalapenos for serrano chile or your favorite chile peppers.
• use different fruits – Try diced strawberries or pineapple instead of mango, add a dash of fresh orange juice, or sprinkle with lemon or lime zest for a citrus flavor.
• add avocado – Add diced avocado just before serving for the creamy element of the dish.

Storage Instructions

Although best eaten fresh, leftovers from the ceviche shrimp recipe will keep for up to 2 days in the refrigerator. Any longer and the fiber in the shrimp will start to break down and become mushy.

Can you freeze shrimp ceviche?

Avoid freezing any shrimp ceviche recipes as the texture can become nauseating.

What to Serve with Shrimp Ceviche

You can put the ceviche in it yourself serving bowl with a spoon. However, this recipe works well with savory or sweet foods like nachos or sweet potato chips. Also try these other pairings:

Healthier Shrimp Recipes

Shrimp is the ultimate quick-cooked seafood! Try these easy shrimp dishes next.

Shrimp Ceviche Recipe (Easy!)

Shrimp ceviche is so simple and elegant. Learn how to make Ceviche Shrimp Recipe with fresh, delicious ingredients and raw or cooked shrimp!

Prepare: 25 minute

Refrigeration time 30 minute

All: 55 minute

Serving Size: 6 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. If using raw shrimp, place it in a bowl and add 1/4 cup lemon juice.Cover and refrigerate for approx. 20 minutes, until the shrimp are pink and opaque. (Alternatively, you can poach the shrimp: bring a pot Boil the salt water. Turn off the heat and add the shrimp.Cook 1-3 minutes, until the shrimp are pink and opaque. )

2. In a large bowl, combine shrimp, tomatoes, cucumber, mango, shallots, jalapenos, and cilantro.

3. Add lemon juice (if not already added in step 1). Season with salt and pepper. well mixed.

4. Cover the ceviche shrimp and refrigerate 30 minutes Let the flavor develop.

5. If needed, adjust salt and pepper to taste. Refrigerate or serve at room temperature.

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 82

fat 0.8g

protein 8.8 grams

total carbohydrates 10.7 grams

net carbs 9.2 grams

fiber 1.5g

sugar 7.4 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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