This shrimp ceviche is the perfect beginner ceviche because it uses pre-cooked shrimp. We know, some people are squeamish about raw fish, so bringing it to a party can be hit or miss. Shrimp ceviche is perfect for a get-together, and everyone can enjoy it without hesitation.
History lesson: It is mostly agreed by historians that ceviche (also known as seviche, or cebiche) originated in Peru in colonial times, though it is also found in many coastal areas throughout Latin America. It was made using local ocean-caught fish and fermented juice from the banana passionfruit.
Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ceviche newbies will love it!
Ingredient Breakdown and Substitutions
- Shrimp: Fresh or thawed frozen shrimp work well. For a vegetarian version, try hearts of palm or mushrooms.
- Citrus Juices: Fresh lime and lemon juice are essential for marinating and flavor. Bottled juices can be used in a pinch.
- Cilantro: Fresh cilantro adds a bright flavor. If not a fan, substitute with parsley.
- Avocado: Adds creaminess. If unavailable, try mango for a sweet twist.
- Tomatoes: Roma tomatoes are preferred for their firmness. Cherry tomatoes can also be used.
- Red Onion: Provides a sharp bite. Shallots or green onions are suitable substitutes.
Serving Suggestions
Shrimp ceviche pairs wonderfully with light sides such as tortilla chips, plantain chips, or a fresh green salad. It’s a fantastic dish for summer parties, picnics, or as a light starter for a family dinner. You can also serve it in small glasses as an elegant appetizer for special occasions.
Frequently Asked Questions
Yes, thaw the shrimp thoroughly before use.
It’s best consumed within 24 hours.
Absolutely, bell peppers or cucumbers make great additions.
It’s best made a few hours before serving for the freshest taste.
Raw Shrimp Instructions
Want to make a more traditional ceviche using raw shrimp and allowing the citrus to do all the cooking?
Use one pound of high-quality peeled and deveined shrimp. Cut the shrimp into small pieces as directed in step 1. Double the amount of lemon and lime juice called for in the recipe above so that you have a total of 1 cup. Pour over the diced raw shrimp in one bowl and let it marinate in the fridge, covered, for 60 to 90 minutes, or until the shrimp is pink and opaque. Then mix it with the remaining ingredients and chill until ready to serve.
Storage Instructions
Refrigerate any leftovers promptly in an airtight container. It’s best enjoyed within 24 hours. Freezing is not recommended as it will significantly alter the texture.
More Shrimp Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Tremendous! Easy to put together if you have a sharp knife. Needed a big bowl. Only had one lime, so made up the difference with lemon juice. Cucumber doesn’t agree with me, but I wanted the crunch. Had the inner stalks of a celery head, cut that in pieces the same size as the shrimp. Did add a jalapeño. Was delayed getting the cilantro so the shrimp marinated for about 3 hours. Will definitely make again. Recommend fresh cilantro
What is good to serve it with?
Shrimp ceviche is most often served with tortilla chips, tostadas, or crackers for scooping. You can also serve it with avocado slices, a green salad, or even rice for a more filling option.
Could you boil the shrimp instead of allowing them to marinate in the fridge
In this recipe, the shrimp is already cooked so you wouldn’t boil it.