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Shrimp Ceviche

Shrimp ceviche involves marinating raw, deveined shrimp in citrus juice, which gently firms up the flesh and infuses it with bright, briny flavors. The dish is finished with fresh herbs and peppers, creating a lively, slightly chewy texture with a vibrant appearance. It’s served chilled, showcasing the contrast between tender shrimp and crisp, fresh toppings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined preferably fresh
  • 1/2 cup fresh lime juice about 4-5 limes
  • 1/4 cup thinly sliced red onion soak briefly in cold water to mellow
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño chopped jalapeño or serrano pepper remove seeds for less heat
  • 1 cup diced cherry tomatoes optional, for juiciness
  • to taste salt and freshly ground pepper adjust to preference

Equipment

  • Sharp knife
  • Cutting board
  • Bowl
  • Measuring Juicer or Squeezer
  • Small bowl

Method
 

  1. Start by chopping the shrimp into small, bite-sized pieces, then place them in a large bowl.
  2. Squeeze fresh lime juice over the shrimp until they are fully submerged. Toss gently to coat evenly.
  3. Cover the bowl and refrigerate for at least 30 minutes, allowing the citrus to firm up the shrimp and develop bright aromas.
  4. While the shrimp marinate, thinly slice the red onion and soak it in cold water for a few minutes to mellow its sharpness.
  5. Drain the onion slices and chop the fresh cilantro finely; set aside.
  6. Dice the cherry tomatoes if using, and chop the chili peppers, removing seeds if you prefer less heat.
  7. Remove the marinated shrimp from the fridge and gently fold in the sliced onions, cilantro, chopped peppers, and tomatoes, if using.
  8. Season with salt and freshly ground pepper, tasting and adjusting until bright and balanced.
  9. Serve the ceviche chilled, garnished with extra cilantro or lime wedges if desired.