Needless to say, this shrimp ceviche is on heavy rotation. The shrimp are gently poached first, then marinated in freshly squeezed lime and lemon juice with ripe summer tomatoes, red onion, jalapeño, and fresh cilantro. Add creamy, diced avocado right before serving. It’s tangy and refreshing, perfect for those hot summer days.
Why You’ll Love It
- The shrimp are perfectly cooked. Instead of relying on citrus juice to “cook” the shrimp, we’re poaching the shrimp quickly in hot water. Poaching the shrimp gently cooks them for the best texture, then they’re marinated in fresh lime and lemon juice.
- It’s bright and fresh; full of zesty lime, buttery avocado, juicy tomatoes, with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever way you choose, be sure to have crunchy tostadas or tortilla chips nearby for scooping.
Key Ingredients in Easy Shrimp Ceviche
- Peeled and deveined raw medium shrimp: Unless you’re buying shrimp fresh off the boat, it’s most likely been frozen at some point. Frozen shrimp is the best choice because you can find them already peeled and deveined in the frozen aisle at most grocery stores.
- Citrus juice: Marinate the cooked shrimp in freshly squeezed lemon juice and lime juice.
- Tomatoes: Seed and chop the tomatoes.
- Red onion: Finely chopped red onion gives the shrimp ceviche some bite.
- Jalapeno pepper: Add finely chopped jalapeno for a bit of heat.
- Cilantro: Chop both the leaves and tender stems, which are edible.
- Avocado: Add the diced avocado right before serving.
Helpful Swaps
- Use frozen cooked shrimp. To save time, you can use frozen cooked shrimp instead of frozen raw shrimp. Thaw the frozen cooked shrimp completely and drain well before using.
- Use serrano peppers. Use serrano peppers instead of jalapeño if you like a spicier ceviche.
Is Ceviche Safe to Eat?
We cook the shrimp for this ceviche, which means you don’t have to worry as much about obtaining the freshest raw shrimp possible, which can be a challenge depending on where you live and what’s easily accessible.Easy Shrimp Ceviche
Serves 4 to 6- 1 pound peeled and deveined raw medium shrimp, thawed if frozen
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
- 2 medium tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1 medium jalapeno, seeded and finely chopped (about 3 tablespoons)
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1/2 teaspoon kosher salt
- 1 medium avocado
- Tostadas or tortilla chips, for serving (optional)
2. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeno, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.
Recipe note: Leftovers can be stored in an airtight container in the refrigerator for up to one day.
