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Shrimp Ceviche

Shrimp ceviche is a vibrant, refreshing dish made by marinating raw shrimp in fresh lime juice until firm and opaque. Mixed with crisp onions, juicy tomatoes, and fragrant cilantro, it offers a bright, tangy flavor with a satisfying combination of textures, from the tender seafood to crunchy vegetables. The dish is served cold, showcasing a colorful, appetizing appearance.
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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 lb pound shrimp (deveined, tail-on) preferably fresh
  • 4 limes lime juice freshly squeezed
  • 1/2 medium red onion thinly sliced
  • 2 medium tomatoes diced, fresh or drained canned
  • 1/4 cup cilantro chopped coarsely
  • 1 small jalapeño minced
  • 1 tablespoon olive oil optional, for flavor

Equipment

  • Cutting board
  • Chef’s knife
  • Bowl
  • Measuring cups

Method
 

  1. Peel and devein the shrimp, then rinse them under cold water and pat dry. Place them in a large bowl.
  2. Squeeze fresh lime juice over the shrimp until they are fully submerged. Toss gently to coat and set aside to marinate for 10-15 minutes until the shrimp turn opaque and firm.
  3. While the shrimp marinate, thinly slice the red onion and dice the tomatoes. Prepare the jalapeño by mincing it finely, removing seeds if you prefer less heat.
  4. Chop the cilantro coarsely and set it aside. Once the shrimp are opaque and firm, drain off excess lime juice if desired.
  5. Gently fold the diced tomatoes, sliced onions, chopped cilantro, and minced jalapeño into the marinated shrimp in the bowl. Drizzle with olive oil if using, and toss to combine all ingredients evenly.
  6. Taste the ceviche and adjust seasoning with more lime juice or salt if needed. Chill in the fridge for another 10 minutes to let flavors meld.
  7. Serve the shrimp ceviche cold, garnished with additional cilantro or lime wedges if desired. Enjoy the bright, fresh flavors and crisp textures in every bite!