Fast and Easy Shrimp Ceviche Recipe

A delicious twist on the fish original. Shrimp ceviche is a Latin American appetizer that's a party classic and oh so easy. Chop, mix done!

What are you waiting for? Go make some shrimp ceviche, and don't forget that nice cold beer to wash it down with.

Origins of ceviche

In Latin America, ceviche is a Peruvian thing. Others believe Europeans brought it to the New World. This would be a great tie in with the belief that ceviche is a colonial dish, a true blend of ingredients from around the world. The citrus in ceviche is not even native to Latin America or even Europe. Lemons and limes are actually native to the Middle East. Europeans took a liking to them when their Arab cooks brought them over.

In case you were wondering if ceviche is made with raw shrimp, it is. If you're totally averse to using raw shrimp or have trouble finding it at the supermarket, don't worry, you can buy pre-cooked shrimp and you'll still get a great taste. So how is the raw shrimp in ceviche safe to eat? Well it's a chemical reaction. The acid from the limes changes the protein in the shrimp and "cooks" it without the need for heat.

In Panamá where I grew up, ceviche is served in small pastry cups. A great alternative in the USA is Tostitos Scoops. Feel free to get creative here though. I've seen people use bib lettuce, tostadas, and crackers.

Step by step shrimp instructions

1. Chop the shrimp into pieces no bigger than a digit.
2. Squeeze those limes. If you don't have a lime juicer, take the palm of your hand, press hard, and roll them on a chopping board prior to cutting. This will release the juices and help you get the most of your limes.
3. Chopped cilantro.
4. Add chopped red onion.
5.  Now, minced jalapeño.
6. STIR! Add Salt.
7. The habanero slices are not forever, remember to remove them before serving.
8. Cover with cling film and refrigerate until it's time to serve!

Tips for shrimp ceviche

• Use fresh shrimp if possible, but frozen will do in a pinch. Thaw them out first.
• Glass or ceramic dishes only! Lime juice reacts to metal and your ceviche will taste bad.
• Squeeze your limes, no bottled juice. Make sure it totally  covers the shrimp. The acid will "cook" the shrimp.
• Freezing your ceviche will ruin the consistency. Enjoy your dish fresh, the same day is better.
• Want to kick up the heat a notch? Slice up some habanero peppers (remove the seeds) and place them in the juice during the "cooking" process. When it's time to serve, remove the pepper slices. ¡Muy picante!

Frequently Asked Questions:

• How long can I store the ceviche? You should consume the ceviche within 48 hours. Keep it in the refrigerator in an airtight container.
• Can I freeze ceviche? Unfortunately this would ruin the texture of the fish and not be good. Eating it fresh is best.
• Do the citrus juices kill any parasites found in raw seafood like sushi, shashimi, ceviche or gravlax? No, as you have seen on many restaurant menus there is a risk of eating raw or undercooked seafood. However, I always make my ceviche with fish or shrimp that has been frozen, then thawed before I make the recipe. If the seafood has been frozen to -4°F for 7 days this will kill any parasites. I have a separate freeze unit for storing various foods and I keep it at the coldest setting which is -10°F. Use a freezer thermometer to check and most commercial frozen seafood has been previously frozen to -35°F.  The Seafood Health Facts site has a lot of information on this.
• Can I shorten the marinating time? Yes, I would typically marinate 4 hours for a firmer texture but you can check the firmness to your liking while it is in the refrigerator.
• Can I use another type of fish to make ceviche? Yes, but it is best to use a white flesh flakey type of fish.  These types of fish would include sea bass, grouper, flounder and of course tilapia or shrimp. Avoid fish that are oily like herring, salmon, mackerel, sardines, tuna or trout.

I hope you enjoy this dish.  As I said earlier, I grew up with this dish and we made with shrimp and also a mild white fish we have in Panamá called corvina. If you want to try a mild fish version try my recipe for tilapia ceviche.

Explore more of my Latin dishes here

Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!Let me know if you make this recipe and leave me a comment.  Drop a pic on Instagram and tag me at #ethnicspoon ~ Thanks

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Fast and Easy Shrimp Ceviche Recipe Card

A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared with a white fish such as tilapia. This recipe is prepared with shrimp and served with multi-grain Scoops. The flavor will amaze you, the "cooking" time will more than impress you. This is the best ceviche de camaron recipes I've tried and it is very healthy.

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: Latin American

Keyword: camarones, ceviche, shrimp, tapas

Prep Time: 30 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 30 minutes minutes

Servings: 5 servings

Calories: 153kcal

Author: Analida Braeger

Ingredients

• 1.5 lbs shrimp
• 3 Tbsp cilantro chopped
• 8 limes fresh squeezed juice or enough to cover the seafood
• 1 tsp Kosher salt
• 1 jalapeno seeded, cored and diced small
• ⅓ cup red onion finely chopped

US Customary - Metric

Instructions

• Peel and devein shrimp and cut into small pieces (about ½").
• Place in a shallow glass or ceramic container and put all ingredients on top. ( Optional:  Add large slices of habanero (no seeds) while soaking in the lime juice and remove before serving. 
• Make sure that the lime juice completely covers the shrimp. Stir a couple of times.
• Cover with plastic wrap and place in the refrigerator for about 3-4 hours.
• The shrimp need to resemble "cooked" shrimp when removed from fridge, meaning they need to have that pink hue. The acid from the lime will "cook"  the shrimp.
• Drain about half the liquid and serve in a glass or ceramic bowl using a non-metallic spoon.
• Serve with multi-grain or plain Scoops.

Notes

Follow these tips and you'll make ceviche like a pro: 

• Glass or ceramic dishes only! Lime juice reacts to metal and your ceviche will taste bad.
• Squeeze your limes, no bottled juice. Make sure it totally  covers the shrimp. The acid will "cook" the shrimp.
• The number of limes is flexible. It might take less to completley cover your shrimp. 
• Freezing your ceviche will ruin the consistency. Enjoy your dish fresh, the same day is better.
• Want to kick up the heat a notch? Slice up some habanero peppers (remove the seeds) and place them in the juice during the "cooking" process. When it's time to serve, remove the pepper slices. ¡Muy picante!

Frequently Asked Questions:

• How long can I store the ceviche? You should consume the ceviche within 48 hours. Keep it in the refrigerator in an airtight container.
• Can I freeze ceviche? Unfortunately this would ruin the texture of the fish and not be good. Eating it fresh is best.
• Do the citrus juices kill any parasites found in raw seafood like sushi, shashimi, ceviche or gravlax? No, as you have seen on many restaurant menus there is a risk of eating raw or undercooked seafood. However, I always make my ceviche with fish or shrimp that has been frozen, then thawed before I make the recipe. If the seafood has been frozen to -4°F for 7 days this will kill any parasites. I have a separate freeze unit for storing various foods and I keep it at the coldest setting which is -10°F. Use a freezer thermometer to check and most commercial frozen seafood has been previously frozen to -35°F.  The Seafood Health Facts site has a lot of information on this.
• Can I shorten the marinating time? Yes, I would typically marinate 4 hours for a firmer texture but you can check the firmness to your liking while it is in the refrigerator.
• Can I use another type of fish to make ceviche? Yes, but it is best to use a white flesh flakey type of fish.  These types of fish would include sea bass, grouper, flounder and of course tilapia or shrimp. Avoid fish that are oily like herring, salmon, mackerel, sardines, tuna or trout.

Nutrition

Serving: 85g | Calories: 153kcal | Carbohydrates: 5g | Protein: 28g | Fat: 1g | Cholesterol: 342mg | Sodium: 1523mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 21.4mg | Calcium: 213mg | Iron: 3.1mg