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    Home >> Latin American

    Fast and Easy Shrimp Ceviche Recipe

    Modified: Aug 7, 2022 · Published: Aug 12, 2018 by Analida · • Word count:1481 words. • About 8 minutes to read this article. • This post may contain affiliate links ·

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    Jump to Recipe Print Recipe
    Shrimp ceviche with wooden spoon and chips.

    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!

    shrimp ceviche in chip bowls on black plate with wooden spoon
    What are you waiting for? Go make some shrimp ceviche, and don't forget that nice cold beer to wash it down with.

    Jump to:
    • Origins of ceviche
    • Step by step shrimp instructions
    • Tips for shrimp ceviche
    • Frequently Asked Questions:
    • Fast and Easy Shrimp Ceviche Recipe Card

    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.

    black bowl with chips, shrimp ceviche in chip cups on black plate with hand carved wooden spoon

    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!

    white bowl with shrimp, lime juice, red onion, and cilantrowhite bowl with shrimp, salt, jalapeño and habanero

    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!

    shrimp ceviche on wooden spoon with black plate and chips

    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

    Looking for more recipes?
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    shrimp ceviche on wooden spoon with black plate and chips

    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

    You might also like to try these:

    • Tilapia Ceviche Recipe
      A red and yellow ceramic bowl with ceviche made from tilpaia.
    • Spicy Shrimp Sushi Bowl
      A photo of spicy shrimp sushi on a bowl with chop sticks.
    • Latin Style Leftover Turkey: Arroz con Pavo
      Super easy Latin style leftover turkey
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    Reader Interactions

    Comments

    1. Hirra Pervaiz

      June 03, 2015 at 6:57 am

      Those multi-grain scoops are adorable and the flavors infused with fish would make this a definite hit with seafood lovers!

      Reply
      • Analida

        June 03, 2015 at 7:14 pm

        Thanks for commenting Hirra. I love the multi grain scoops. They go with so many things.

        Reply
    2. Elena

      June 03, 2015 at 11:18 pm

      Love the twist on the traditional! I'll definitely have to try this!

      Reply
      • Analida

        June 04, 2015 at 7:50 am

        Thanks Elena.

        Reply
    3. laura@motherwouldknow

      June 24, 2016 at 3:59 pm

      I've been a bit gun shy when it comes to ceviche but it's not rational because I eat sushi. Your recipe makes me think I should get over my trepidation and try it. Thanks.

      Reply
      • Analida

        June 24, 2016 at 6:07 pm

        Hi Laura, I hope you do try it. Really, ceviche is like "Latin American Sushi" 🙂

        Reply
    4. Tamara

      April 20, 2018 at 1:34 pm

      5 stars
      The US Tostitos Scoops is also an interesting alternative. Shrimp Ceviche is great for that fast and delicious meal.

      Reply
      • Analida

        April 20, 2018 at 1:41 pm

        Yes, Tostitos are a great substitute. And, I absolutely love ceviche.

        Reply
    5. Nanette LaJeunesse

      May 31, 2018 at 8:07 am

      I noticed you said a serving is 8 grams which is 1/4 of an ounce which seems to me like an awfully small serving and also that such a small serving of basically shrimp and vegetables would have 124 calories. Is that right?

      Reply
      • Analida

        May 31, 2018 at 4:14 pm

        I found a typo in the weight. The serving size should be 85 grams. Let me know if you have any other questions Thanks!

        Reply
      • Analida

        June 03, 2018 at 7:36 pm

        Nanette, you are right. I need to make some adjustments.Thanks for pointing it out.

        Reply
    6. Peter Luz

      July 23, 2018 at 7:28 pm

      5 stars
      I just gained 10 pounds by lusting at Shrimp ceviche. Shrimp ceviche really has a captivating appearance and a great taste.

      Reply
      • Analida

        July 24, 2018 at 9:44 am

        Hi Peter,
        This is a really healthy recipe and you can enjoy a large serving.

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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