Ceviche Recipe

Easy Shrimp Ceviche (Ceviche de Camarón)! It’s bursting with flavor and perfectly refreshing. Serve it as a chip dip or as a main entree over crispy tostada shells or rice.

Ceviche is a healthy Peruvian dish that is usually served as an appetizer. It’s generally made from raw fresh fish or shrimp, that’s marinated in lemon and/or lime citrus juices. The acidity in the citrus cures the fish causing it to denature the proteins and become firm and opaque while absorbing flavor.

After the seafood has sort of cooked in a way other ingredients are tossed in such as onions, cilantro, peppers and tomatoes.

It’s such a vibrant dish that’s perfect for weekends or parties. Truly a recipe seafood lovers will instantly fall in love with, especially when you pair it with freshly fried or baked, homemade tortilla chips!

This version actually cooks the shrimp first in boiling water (to reduce any risk of pathogens and food borne illness, the safest option and definitely recommend for pregnant women, children, the elderly and anyone with a compromised immune system).

But if you aren’t worried about it, for the most authentic version you can skip pre-cooking the shrimp and just soak and “cook” in the marinade instead.

For raw shrimp version: Soak the raw shrimp in the 1/2 cup lemon juice and 1/2 cup lime juice for 30 – 60 minutes in the fridge (or until shrimp are opaque), then add tomatoes, onions, cilantro, jalapeno, salt and pepper and marinate 30 minutes longer. Then finish with avocado and cucumber.

Why wait to add the avocado and cucumber? The avocado can brown and I like the cucumber nice and crisp. Once it’s soaked with the salty marinade it will lose some of that perfect crunch.

It should keep well for 1 day in the fridge. You can add avocado and cucumber to portion serving then wait to add to remainder until the following day for best quality.

Ceviche

Easy Shrimp Ceviche (Ceviche de Camarón)! It’s bursting with flavor and perfectly refreshing. Serve it as a chip dip or as a main entree over crispy tostada shells.

Prep: 20min

Total: 51min

Serving Size: 1 serving

Nutrition Facts: calories 174 kcal, Carbohydrate 9 g, Protein 21 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 238 mg, Sodium 131 mg, Fiber 4 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 1/4 lbs. medium shrimp, (peeled, deveined and tails removed)
• 1/3 cup fresh lime juice
• 1/3 cup fresh lemon juice
• 2 medium roma tomatoes, (diced (1 cup))
• 3/4 cup chopped red onion
• 1/2 cup chopped cilantro
• 1 medium jalapeno pepper,* (seeded if preferred for less heat, diced)
• Salt and pepper, (to taste)
• 1/2 medium cucumber, (peeled and diced (about 1 cup))
• 1 medium avocado, (diced)

Instruction:

1. Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
2. Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
3. Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
4. In a medium non-reactive bowl (you can use the same bowl that was previously filled with ice water) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
5. Transfer to refrigerator and let rest 30 minutes to 1 hour.
6. Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It’s delicious with tortilla chips or over tostada shells.

The Best Ceviche Recipe!

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Prep: 15min

Total: 55min

Yield: 6

Serving Size: -includes one diced avocado

Nutrition Facts: servingSize -includes one diced avocado , calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, Saturated Fat 1.3 g, Trans Fat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

Ingredients:

• ½ a red onion, thinly sliced, with the grain.
• 1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
• ¼ teaspoon black pepper
• ¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
• 1-2 garlic cloves very finely minced (use a garlic press)
• 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
• 1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi – diced into 1/2 inch cubes.
• ¼-½ cup fresh cilantro, chopped
• 1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
• 1 cup diced cucumber
• 1 tablespoon olive oil (optional)
• optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
• ⅔ cup Avocado
• ⅓ cup cilantro
• 2/3 cup water- plus more as needed
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• 1 teaspoon coriander
• 2 tablespoons lime juice
• 1 garlic clove
• cracked pepper to taste

Instruction:

1. Slice the red onion thinly with the grain, and toss in a bowl with salt, pepper and lime juice, coating well.
2. Add the fish, garlic and fresh chilies, and gently mix.
3. Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
4. Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
5. To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Easy Shrimp Ceviche Recipe

This quick and easy Shrimp Ceviche recipe is ready in minutes with no cooking required.

Prep: 20min

Total: 50min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 116 kcal, Carbohydrate 6 g, Protein 12 g, Fat 4 g, Cholesterol 142 mg, Sodium 444 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 pound cooked shrimp* (peeled and deveined)
• ¼ cup fresh lemon juice (about 2 lemons)
• ¼ cup fresh lime juice (about 3 limes)
• ½ cup fresh squeezed orange juice
• 4 whole plum tomatoes (seeds removed and diced)
• 2 whole jalapeno peppers (seeds and vein removed, minced)
• 1 cup jicama (diced, or diced peeled apple)
• ½ cup fresh cilantro (chopped)
• ¼ cup red onion (finely chopped)
• 1 avocado (pitted and diced)
• kosher salt and fresh ground pepper

Instruction:

1. Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
2. In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
3. Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
4. Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.

One of the BEST-TASTING Ceviche Recipes | Spanish-Style Shrimp Ceviche

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