Shrimp Ceviche Recipe

This refreshing Shrimp Ceviche Recipe is bursting with citrus flavors and served with peppers and pineapple for the ultimate appetizer. You will love the balance of flavors in this tasty shrimp dish.

My favorite part of any meal is the delicious appetizers. The assortment of different flavors always makes the experience that much better. If you can’t get enough dip appetizers, then definitely check out my Grilled Oysters with Beer Butter or Shrimp Spring Rolls with Peanut Butter Dipping Sauce!

Shrimp Ceviche

Shrimp ceviche is a classic latin dish of shrimp that is cooked in citrus and often served as an appetizer with tortilla chips. Ceviche, sometimes called cebiche, is a seafood dish that is said to have been created in Peru over 2000 years ago. It’s the process of fresh citrus acid such as lemon or lime juice cures the raw fish or shellfish so that it is edible. It can also have an assortment of vegetables. fruits, spices, seasonings, and herbs added to it as well.

The process of the citrus cooking the fish is called denaturation which changes the protein in the fish altering its chemical composition, thus cooking it. If you’re unsure of what curing means, think of things like cured ham, or cured meats where salt or some kind of acidy brine cooks the meat so you can eat it. Popular seafood items to make into ceviche are shrimp, octopus, squid, tuna, snapper bass or halibut.

Ingredients and Substitutions

• Shrimp – Any fresh, or frozen and thawed, raw shrimp will work for this recipe. Be sure that it is shelled and deveined.
• Citrus – I used a combination of lemons and limes. You can also use citrus such as grapefruit or oranges.
• Fruit — I added freshly cut pineapple. Other fruits that would work are grapefruit or orange segments, papaya, or mango.
• Peppers — A combination of red bell and jalapeño peppers was used in this dish. You can use any variety of sweet or hot peppers.
• Onions – You can use a red, white, yellow, or sweet onion.
• Herbs – Cilantro adds some more lemon-lime flavors to the ceviche.
• Garnishes – This is optional, but I finished it with diced avocado and green onions.

How to Make Ceviche

Place medium-diced fresh fish into a bowl and submerge it in freshly squeezed lemon and lime juice.

Cover with plastic and let sit in the refrigerator for 2 to 4 hours or until the seafood appears and feels cooked. You do not want to eat the fish raw so be patient.

Prepare the Vegetables and fruit.

Drain the citrus off the shrimp and place the shrimp back in the bowl.

Add diced vegetables, pineapple, cilantro, salt, and pepper, and serve.

Garnish with diced avocado and green onions.

Make-Ahead and Storage

Make-Ahead: You can make this 1 day ahead.

How to Store: Covered in plastic, it will keep in the refrigerator for up to 2 days. This recipe does not freeze well.

chef notes + tips

• There is an enzyme in pineapple called bromelain, which breaks down protein. If in contact for too long, the shrimp will turn to mush, so eat this within 24 hours of adding the pineapple.
• It’s important not to use old seafood when making ceviche to prevent the possibility of getting sick.
• You can eat it as is, but it also goes fantastic as a base for tacos or dip using corn tortillas or fried plantains.
• If you want more zest in your recipe, add 1 ½ teaspoons each of cumin and chili powder.
• After curing, the seafood item should appear cooked and be firm.
• Drain and rinse the shrimp after curing and before adding the remaining ingredients.
• I suggest purchasing a lemon or lime squeezer if you make this often.

More Appetizer Recipes

• Buffalo Wings
• Smoked Salmon Dip
• Loaded Chicken Nachos
• Easy Guacamole Recipe
• Beer Cheese Pretzel dip

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Shrimp Ceviche Recipe

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5 from 9 votes

This refreshing Shrimp Ceviche Recipe is bursting with citrus flavors and served with peppers and pineapple for the ultimate appetizer.

Servings: 6

Prep Time: 10 minutes minutes

Cure Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Ingredients 

US CustomaryMetric

• 1 pound peeled, deveined and medium diced raw shrimp
• juice of 5 limes, about 10 tablespoons
• juice of 2 lemons, about 6 tablespoons
• 1 cup small diced fresh pineapple
• 1 seeded small diced red bell pepper
• 1 seeded small diced jalapeño
• ½ peeled small diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onions
• 1 peeled and seeded small diced avocado, for garnish
• coarse salt and freshly cracked pepper to taste
• tortilla chips for serving

Instructions

• Add the shrimp to a bowl and completely submerge in the juice of 4 limes and 1 lemon. Cover and refrigerate for 4 hours or until the shrimp are pink, firm, and appear cooked.
• Drain the liquid in the bowl and add in the remaining juice of 1 lime and 1 lemon, pineapple, red pepper, jalapeño, onion, cilantro, salt and pepper, and mix until combined.
• Serve immediately with garnishes of avocado, green onions, and chips.

Notes

Make-Ahead: You can make this 1 day ahead.

How to Store: Covered in plastic, it will keep in the refrigerator for up to 2 days. This recipe does not freeze well.

There is an enzyme in pineapple called bromelain, which breaks down protein.  If in contact for too long, the shrimp will turn to mush, so eat this within 24 hours of adding the pineapple.

It’s important not to use old seafood when making ceviche to prevent the possibility of getting sick.

You can eat it as is, but it also goes fantastic as a base for tacos or dip using corn tortillas or fried plantains.

If you want more zest in your recipe, add 1 ½ teaspoons each of cumin and chili powder.

After curing, the seafood item should appear cooked and be firm.

Drain and rinse the shrimp after curing and before adding the remaining ingredients.

I suggest purchasing a lemon or lime squeezer if you make this often.

Nutrition

Calories: 91kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 112mgPotassium: 390mgFiber: 4gSugar: 6gVitamin A: 830IUVitamin C: 52.6mgCalcium: 33mgIron: 1.1mg

Course: Appetizer

Cuisine: American, spanish

Author: Chef Billy Parisi