Shrimp “cook” in lime juice to make this flavorful Shrimp Ceviche, with fresh cilantro, cucumbers and jalapeño. The perfect summer appetizer!
This ceviche recipe is an incredibly easy dish that is sure to impress. Plus, no oven or stove is needed, making it perfect for summer. Just combine the shrimp with the onion, lime juice, and salt for 20 minutes, and then add in the other veggies. That’s it! Serve with tortilla chips or air fryer tostones for a delicious appetizer for your beach house, boat or backyard. Some more of my ceviche inspired recipes are this Ceviche Shrimp Cocktail, Canned Tuna Ceviche, Vegan Mushroom Ceviche, and Ceviche Cucumber Cups.
How To Make Shrimp Ceviche
The key to shrimp ceviche is to use super fresh shrimp, preferably ones caught the same day you plan on eating it. If you don’t have access to fresh shrimp, frozen wild shrimp, cooked shrimp or fresh white fish also works.
The shrimp only take about 20 minutes to “cook” in the lime juice. Once the shrimp are opaque, they are ready.
How long does ceviche last?
It’s best to eat shrimp ceviche the day you make it so that bacteria doesn’t begin growing. It will last in the refrigerator for up to a day if you start with straight-off- the-boat shrimp.
How to Serve
Ceviche makes the perfect appetizer or light dinner. I like to eat it as a dip with tortilla chips or plantain chips, but the ceviche would also be great as tacos, tostadas, or in a salad.
- Add avocado or red bell pepper to the ceviche.
- For a spicy ceviche, keep the ribs and seeds in the jalapeños. If you prefer it milder, remove them.
- Swap the jalapeño for a serrano.
- Sub the shrimp for a fresh white fish, like mahi mahi, striped bass, or flounder.
- Use cooked shrimp if you don’t have fresh, raw shrimp.
More Shrimp Recipes You’ll Love:
Fresh shrimp “cook” in lime juice to make this fresh and flavorful Shrimp Ceviche, with fresh cilantro, cucumbers and jalapeño. The perfect summer appetizer!
- 1 pound fresh peeled and deveined shrimp, chopped (preferably wild)
- 1 cup fresh squeezed lime juice, from 6 to 9 limes
- 1/4 cup chopped red onion
- 1 1/2 teaspoons kosher salt
- 2/3 cup peeled and diced cucumber
- 1 to 2 jalapeño, stemmed and sliced into rings
- 1/4 cup chopped cilantro
- 1 scallions, chopped
- tortilla chips or plantain chips, for serving
In a large bowl combine the shrimp, lime juice, red onion and salt.
Let it sit for 20 minutes, stirring occasionally until opaque.
Add the cucumbers, jalapeño, cilantro and scallion.
Serve right away with chips.
Serving: 1cup, Calories: 147kcal, Carbohydrates: 7g, Protein: 24g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 167mg, Sodium: 553mg, Fiber: 1g, Sugar: 2g
Blue Smart Points: 1
Green Smart Points: 2
Purple Smart Points: 1
Keywords: beach house recipes, recipes for boating, shrimp ceviche, summer recipes