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Easy Shrimp Ceviche Recipe

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4.1 from 14 reviews

This easy shrimp ceviche features lightly poached shrimp marinated in fresh lime and lemon juices, combined with crisp cucumber, red onion, spicy chile peppers, fresh cilantro, and creamy avocado. Perfect as a light appetizer, this refreshing ceviche showcases the bright flavors of citrus and the tender texture of shrimp, making it an ideal dish for warm weather or casual gatherings.

Ingredients

Shrimp

  • 1 pound extra-large shrimp, peeled and deveined (450g)

Vegetables & Herbs

  • 1 cup diced cucumber
  • ¼ medium red onion, finely minced
  • 2 chile peppers, deseeded and minced (Fresno, serrano, or jalapeño)
  • 2 tablespoons chopped fresh cilantro
  • 1 medium avocado, diced

Citrus & Seasoning

  • ¾ cup freshly squeezed lime juice, from 6 to 7 limes (177ml)
  • ¼ cup freshly squeezed lemon juice, from 1 to 2 lemons (60ml)
  • 2 tablespoons salt (for poaching)
  • Pinch of salt (for ceviche seasoning)

Instructions

  1. Poach the Shrimp: Fill a pot with 2 quarts of water and add 2 tablespoons of salt. Bring the water to a boil, then add the peeled and deveined shrimp. Immediately remove the pot from heat and let the shrimp sit in the hot poaching liquid for 2 to 3 minutes until just cooked through. The shrimp are done when they turn firm and opaque throughout.
  2. Cool the Shrimp: Using a slotted spoon, transfer the shrimp onto a large plate or baking sheet in a single layer to cool quickly and stop the cooking process. Once cool enough to handle, remove any tails if present and chop the shrimp into bite-sized pieces.
  3. Make the Ceviche: In a large non-reactive bowl (glass, stainless steel, or ceramic), combine the chopped shrimp, diced cucumber, minced red onion, minced chile peppers, and chopped cilantro. Pour in the freshly squeezed lime and lemon juices along with a pinch of salt. Toss everything well to mix and press the shrimp down into the citrus liquid to fully submerge. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
  4. Serve: Just before serving, gently stir in the diced avocado. Taste the ceviche and adjust seasoning with additional salt if needed. Serve chilled as a light appetizer.

Notes

  • Poaching the shrimp is a quick safety step to eliminate bacteria, especially when using store-bought shrimp. If you have sashimi-grade or very fresh shrimp, you may skip poaching and ‘cook’ the shrimp with citrus juice instead.
  • To use raw shrimp in ceviche, cut into small pieces no larger than ½ inch, cover completely with citrus juice, and refrigerate for 30 minutes until opaque.
  • Precooked shrimp can be used but poaching fresh shrimp helps achieve the best texture and seasoning.
  • For a spicier ceviche, include some or all of the chile pepper seeds or add hot sauce to taste.
  • Always use a non-reactive bowl when working with citrus juices to avoid metallic flavors; glass, stainless steel, or ceramic bowls are ideal.
  • The nutrition information provided is an estimate per serving.

Find it online: https://bitezly.com/easy-shrimp-ceviche-recipe/