Ceviche is a light and refreshing seafood dish, a favorite in Peruvian cuisine. It's made with raw seafood like fish, shrimp, or scallops, marinated in citrus juice with fresh veggies and herbs. You can enjoy ceviche as an appetizer or light meal, paired with tortilla chips, sweet potatoes, roasted veggies, or rice dishes.
What You’ll Find On This Page
Ceviche is the national dish of Peru, showcasing the country’s traditional cuisine and cultural heritage. It’s also popular in Mexico and other Latin American regions. Despite the many variations, the core idea of ceviche remains consistent: marinating raw seafood in citrus juice. This process “cooks” the seafood by breaking down the proteins, giving it a cooked texture and flavor without using heat.
In this post, I’ll show you how to make ceviche using shrimp. Although traditional recipes use raw seafood, I’ve briefly cooked the shrimp here to minimize the risk of foodborne illness. If you prefer the classic method with raw seafood, I’ve shared tips for that in the section below.
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Ingredients and Substitutions Overview
To make ceviche, you’ll need your preferred seafood, fresh produce, and a handful of seasonings. Below is a detailed list of all the ingredients.
- Seafood: Ceviche can be made with a variety of seafood, like white fish fillets, scallops, shrimp, or even tuna. For this recipe, I’ve used jumbo shrimp, but feel free to choose your favorite seafood.
- Citrus Juice: When using raw seafood, citrus juice "cooks" the fish and gives it a bright, refreshing flavor. I use lime and orange juice, but you can add lemon juice for a different twist.
- Veggies: Tomatoes, cucumbers, and onions add fresh, crisp flavors to your ceviche. These classic ingredients bring an authentic taste to the recipe.
- Jalapeno: Adds a spicy kick, enhancing the tangy citrus and fresh veggies. For less heat, remove the veins and seeds.
- Avocado: Adds a creamy, rich layer that makes the ceviche smooth and delicious.
- Cilantro: Freshly chopped cilantro gives a vibrant, refreshing touch to the dish.
How to Make Shrimp Ceviche at Home?
Let’s make a refreshing bowl of ceviche together! I’ll guide you through cooking the shrimp and combining it with fresh produce and seasonings into a delicious dish. Each step includes photos and a detailed video for an easy-to-follow process. Let’s get started!
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Shrimp Ceviche
Ingredients
- 1 lb Shrimp, peeled and deveined
- Water, for cooking shrimp
- ½ cup Red Onion, diced
- 3 Roma Tomatoes
- ¼ cup Lime Juice
- ½ cup Orange Juice
- 1 Jalapeño Peppers, seeds and veins removed
- ½ cup Cilantro, chopped
- 1 small Cucumber, diced
- 1 Avocado, diced
- Salt, to taste
Instructions
Cooking Shrimp
- Start by filling a pan with water and bringing it to a boil over medium heat. If you're using raw shrimp for ceviche, you can skip this step and check the tips section below for preparation instructions.
- Once the water is boiling, add the cleaned and deveined shrimp. Cook them for 1-2 minutes, just until they turn pink. Remove the shrimp from the water and rinse them under cold water to stop the cooking process. This prevents overcooking and keeps the shrimp soft and juicy.
Making Ceviche
- Start by chopping the cooked shrimp into bite-sized pieces and transfer them to a bowl. Cutting them smaller helps evenly distribute the flavors with the other ingredients.
- In the same bowl, add the chopped onions, tomatoes, cilantro, jalapeño, avocado, and cucumber. Pour in the lime and orange juice, then season with salt. For a milder ceviche, remove the seeds and veins from the jalapeño.
- Gently mix everything with a spatula or spoon until well combined. Refrigerate for at least 30 minutes to let the flavors meld. Your ceviche is now ready to enjoy!
Serving
- Serve this refreshing shrimp ceviche as an appetizer or main course, paired with your favorite sides. For more ideas, check out the serving suggestions section below.
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Recipe Video
Chef's Notes and Tips
- Use Fresh Seafood: The flavor of ceviche depends heavily on fresh seafood, so it’s important to choose the best quality available. Avoid seafood that’s been sitting out for too long. I always recommend getting the freshest option to achieve the best flavor.
- Fish Options to Use: I love using shrimp for my ceviche, but you can easily substitute it with other types of seafood. Great choices include kingfish, halibut, cod, mahi-mahi, tuna, seabass, trevally, or swordfish.
- Making Ceviche with Raw Seafood: Traditional ceviche is made with raw seafood, which is why it's best to use sashimi-grade seafood. This type of seafood is safe to eat raw since it’s handled and stored in a way that reduces the risk of parasites and bacteria. Cut the seafood into bite-sized pieces and marinate in citrus juices (lime and orange work great) for 25-30 minutes. The seafood will become firm and opaque without using heat. After marinating, mix in your veggies and herbs, then let it sit for an additional 10-15 minutes before serving.
- Is Cooking Seafood Important for Ceviche? I prefer cooking my shrimp briefly to reduce any risks that might come from raw seafood, especially since my kids eat what we prepare. Cooking lowers the chances of foodborne illnesses. This extra step is a good idea if you’re serving ceviche to older adults, pregnant women, or anyone with a weakened immune system.
- Cutting Avocado: Pick an avocado that feels firm but slightly soft when you press it. To cut, slice it in half lengthwise, twist to separate the halves, and carefully remove the pit with a knife. Make slits in the flesh, then scoop it out with a spoon. For a visual guide, check out my guacamole or cowboy caviar recipe.
- Add Cucumber and Avocado Last: To keep the avocado from browning and the cucumber from getting too soft, you can add them just before serving. This way, the textures and flavors stay fresh and vibrant.
- Keep It Cold: Ceviche is best served chilled. To keep it fresh and safe, store the ceviche in the fridge until you're ready to serve. You can also keep it on ice if you're serving it outdoors or at a party.
- Serve in Small Portions: Ceviche can be quite filling, so consider serving it in small bowls as an appetizer or snack, especially for gatherings.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Shrimp ceviche is a light, refreshing dish that pairs well with many sides. Here are some of my favorite options to serve alongside it:
- Tortilla Chips: Perfect for scooping up the fresh ingredients, tortilla chips add a satisfying crunch that complements the ceviche’s soft texture.
- Tostada: Serve ceviche over a crispy fried tortilla to make a fresh tostada. This adds texture and turns ceviche into a more filling meal.
- Rice Dishes: For a heartier option, pair ceviche with plain or coconut rice. These classic Latin American sides perfectly complement the dish.
- Grains: Quinoa, farro, or barley are great for adding fiber and a nutty flavor, making your meal more wholesome and nutritious.
- Roasted Veggies: Zucchini, asparagus, or Brussels sprouts pair well with ceviche’s fresh flavors, adding a warm, savory touch to your meal.
- Sweet Potatoes: Boiled sweet potatoes are a traditional side that balances the ceviche’s tangy flavors with their natural sweetness.
- Corn: Grilled or boiled corn on the cob is a great summer side that pairs beautifully with the vibrant flavors of ceviche.
- Toasted Pumpkin Seeds: If you like a bit of texture, try adding a sprinkle of toasted pumpkin seeds or crispy tortilla strips just before serving. This can add a fun crunch to your ceviche.
Storage Suggestions
This shrimp ceviche tastes best when enjoyed right after it’s made, so I recommend serving it immediately. If you have leftovers, simply transfer them to an airtight container and store them in the fridge for up to 24 hours. Just keep in mind, the avocado might brown a bit, and the cucumber could release some extra water, but the flavors will still be delicious.
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