If you love fish but have ever uttered the words, “I don’t like to cook it because of the odor,” you’re in luck. It’s time to look at a delicious alternative to getting your fish fix: shrimp ceviche. Between the vibrant shrimp, fresh produce and flavorful seasonings, shrimp ceviche is like summer in a bowl. The best part? You won’t have to cook a thing, and it only takes a few minutes to prepare.
What is shrimp ceviche?
Ceviche is believed to have originated in Peru, though you’ll find it served in many Latin American countries, including Mexico, Chile and Ecuador. It’s akin to a seafood salsa and typically consists of raw fish or shellfish marinated in citrus juice and other seasonings including onions, tomatoes, peppers and salt.
Shrimp ceviche is especially lovely on a hot day as an appetizer or meal when you don’t want to fire up an oven or stovetop.
Ingredients for Shrimp Ceviche
- White onion: This type of onion and sweet onions are good to use in recipes where the onions stay uncooked. Uncooked yellow and red onions are too pungent for this shrimp ceviche recipe and will overpower the flavor.
- Serrano peppers: We recommend wearing disposable gloves when cutting the peppers as the oils can burn your skin.
- Cucumbers: Did you know there are different cucumber varieties? We love Persian cucumbers as they are crisper and contain less water, plus they have a more concentrated cucumber flavor than other varieties.
- Tomatoes: The best types of tomatoes for ceviche are tomatoes on the vine. They hold just the right amount of water while still being plump and full of tomato flavor.
- Shrimp: Use precooked shrimp to save time. Or start with raw shrimp, clean and devein it, then poach the shrimp and let it cool.
- Lime juice: We know, 3/4 cup lime juice might seem like an insane amount, or maybe even a typo. It’s not! Ceviche recipes are citrus-heavy. You need to full amount called for to get that essential bright, tangy flavor.
Directions
Step 1: Chop the produce
Place the onion and peppers in a food processor, and pulse until the vegetables are very finely chopped. Transfer them to a large bowl.
Place the cucumbers and tomatoes in the food processor, and pulse until finely chopped. Add to the large bowl with the other vegetables.
Step 2: Chop the shrimp
Place the shrimp in a food processor, and pulse until chopped.
Editor’s Tip: You don’t want the shrimp chopped too finely here. It’s much more satisfying to bite into a recognizable piece of shrimp.
Step 3: Combine the ceviche, and chill
Add the shrimp, lime juice, salt and pepper to the vegetable mixture, and toss to coat. Refrigerate the shrimp ceviche until it’s cold. Serve it with tortilla chips or tostada shells.
Recipe Variations
- Use a different protein: Ceviche can be made with a variety of different fish and seafood options beyond shrimp. Some popular choices include white fish, scallops, halibut, fluke, Hamachi, barracuda, octopus and squid.
- Go vegan: Looking for a plant-based version? Skip the seafood, and add additional vegetables (such as jicama or hearts of palm) or tropical fruits (like pineapple and mango). We love this seafood-free cauliflower ceviche.
- Use orange juice: For a sweeter taste, swap out the lime juice for orange juice. Or, use half orange juice and half lime juice for a sweet and sour flavor.
- Add in extras: A small bunch of fresh cilantro can brighten up this ceviche tenfold. Once the shrimp ceviche is made, add in small-diced avocados for creaminess. There’s also so much citrus juice in this recipe that it should prevent the chopped avocados from turning an unattractive brown color.
How to Store Shrimp Ceviche
Shrimp ceviche should be stored in an airtight container and placed in the coldest part of your refrigerator (typically toward the back and bottom). It’ll last two days, which means you can make it a day ahead of time if you’re planning a picnic or party.
Shrimp Ceviche Tips
What do you serve with shrimp ceviche?
Tortilla chips are often served with shrimp ceviche. There’s just something perfect about pairing that mixture with a salty crunch. It can also be enjoyed spooned onto a tostada that’s been topped with some guacamole or into lettuce wraps for a lower-carb option.
Is shrimp ceviche safe to eat?
Our shrimp ceviche starts with precooked shrimp, which is the safest way to kill potentially hazardous pathogens. However, most shrimp ceviche recipes plop raw shrimp right into the mixture.
At first, it may be hard to wrap your head around eating what appears to be raw shrimp, but there’s a science to it. A bowl full of citric acid (like lime juice) will automatically break down raw shrimp (known as “protein denaturing”) much the same way it would if heat was applied. The shrimp will turn from blue to opaque pink. Acid also helps kill harmful bacteria, but it is not as effective against all pathogens that might be found in seafood.
That means there is still some risk of foodborne illness from uncooked shrimp! You should cook shrimp to an internal temperature of 145° if you’re concerned about foodborne illness, or if you’re part of a vulnerable population. This includes seniors, pregnant people, people with compromised immune systems and kids ages five and under.
When in doubt, cook that shrimp.
