Quick Shrimp Ceviche

Read more for all the details on Shrimp Ceviche.

Are you a dessert or appetizer person? I take appetizers very seriously in my household so I always test out new ideas weekly!

I actually made this shrimp ceviche to celebrate Cinco de Mayo and it is my favorite appetizer to date!

With Summer finally, here, I don’t know about you but I get so lazy to cook especially when there’s a heatwave. I’m perfectly fine with having chips and dip, crudités, sandwiches or salads for dinner.

I had this shrimp ceviche with margaritas and tortilla chips and my night was made! I can’t wait to be able to serve this with

Have you ever had ceviche before? You NEED to make this ASAP!

PIN Shrimp Ceviche FOR LATER:

So, with this dish, it requires little to no cooking. The reason being is that if you put a high amount of acid which comes from the citrus juice into raw fish or shrimp if it sits long enough (about 45 minutes to 1 hour) it will “cook”!

Ensure that your seafood is frozen from the grocery store to be safe to kill any bacteria or parasites from the ocean.

This shrimp ceviche is definitely a crowd-pleaser dish and I won’t be surprised if people try this and want you to make it often! I also love how healthy this is so it is guilt-free. Everything in this is fresh produce and is delicious by itself. The only thing you want to watch out for is the number of chips and drinks you’re going to have alongside this!

HERE IS HOW TO MAKE Shrimp Ceviche:

WHERE CAN I FIND THESE INGREDIENTS?

Luckily, although traditionally a Mexican or Peruvian dish, you can find these ingredients anywhere! What makes the dish is using really crunchy and fresh produce. The better the crunch, the better the bite!

WHAT ARE THE INGREDIENTS?

The ingredients for this Shrimp Ceviche is:

• Shrimp
• Lime
• Lemon
• Orange
• Red Onion
• Jalapenos
• Cucumbers
• Tomatoes
• Avocado
• Cilantro/Parsley/Green Onions use what you like
• Hot Sauce
• Salt to taste
• Pepper to taste

WHAT EQUIPMENT DO I NEED?

This shrimp ceviche is so fresh, you don’t need any equipment at all! You’ll just need a bowl to mix everything together that you can stick in the fridge! You have the option or poaching the shrimp or letting it cook in the citrus juices.

CAN I SUB ANYTHING OUT?

You sure can! I’ve seen this dish made with small chunks of white fish instead of shrimp which is the Peruvian way of doing ceviche so you’re welcome to do that! If you’re vegetarian, you can just follow the recipe to make a super-fresh salsa and add another tomato.

Another vegetarian way of having this is to use small fried crunchy tofu pieces! I love crunchy tofu and know this would be divine! I have yet to try it but I’ve had crunchy tofu with fresh ingredients before and loved it!

This shrimp ceviche definitely has a spicy kick to it so you’re welcome to omit the jalapeños or remove the seeds for less heat. You can also swap out the hot sauce for tomato juice too!

WHAT DOES IT TASTE LIKE?

This shrimp ceviche tastes super close to a salsa almost. In salsa, the star ingredient would be tomatoes but in this recipe, I only use a bit of tomato and incorporate a lot of other vegetables. Since we use a lot of lime, lemon and orange juice in this, it is very citrusy but the avocado balances the creaminess.

Depending on your vegetables, the dish is super crunchy alongside the chips!

HOW LONG DOES IT KEEP FOR?

This dish doesn’t keep for long. I’d say a maximum of one day in the fridge as it gets soggy. It’s best to make just enough to enjoy at the time you eat it and you can always remake it again as it’s not too hard and requires no cooking.

WHAT GOES WITH THIS Shrimp Ceviche?

• Fresh tortilla chips
• Corn Tostadas
• By itself
• Rice bowl similar to a poke bowl

ANY OTHER NOTES?

If you can, try to use vegetables that are not even close to being ripe! The crunch is so worth it and it’s not as good when the vegetables are soggy. The shrimp technically cooks in the citrus juices so make sure that you leave an ample amount of time for it to “cook” I suggest 30 minutes to half an hour and make sure that all the shrimp are covered in lime/lemon/orange juice.

My mouth waters every time I think about making shrimp ceviche! I’d say I crave this a lot! It’s so refreshing and the perfect appetizer to have on a sunny day.

Hope you get to make this shrimp ceviche!

Xo,

Lynn

This blog post is all the details on Shrimp Ceviche.

P.S: If you haven’t read my most recent post, click here!

PIN Shrimp Ceviche FOR LATER:

If you liked reading Shrimp Ceviche, you might like these are well!

Easy Classic Tuna Salad

Quick Canned Salmon Patties

Crispy Garlic Shrimp Bites