A basic shrimp ceviche includes a medley of citrus-marinated shrimp and vibrant ingredients like cilantro and jalapeno. It can be enjoyed as a beautiful side dish, appetizer, or light weeknight meal.
This shrimp ceviche is made with gently poached shrimp, rather than raw seafood.
Ingredients for Shrimp Ceviche
When making shrimp ceviche, the most ingredient is high-quality shrimp. Any variety of prawn or shrimp can be used, as long as the seafood is fresh.
The beauty of ceviche with shrimp is that it’s infinitely adaptable. The best shrimp ceviche is one you love. If your dish includes seafood and citrus, the two central tenets of ceviche, you can mix in whatever you like. This Peruvian-style ceviche with leche de tigre uses prawn stock, lime juice, garlic, cilantro, and spicy chili. In contrast, this Ecuadorian-style ceviche, made with spot prawns, features a dash of ketchup. Different regions around the world interpret ceviche in various ways. Some may include coconut milk, mustard, or even tomato sauce.
Here are the ingredients for a basic ceviche:
- Fresh, poached shrimp that’s peeled, deveined, and cut into small pieces
- Citrus, such as lime, lemon, and orange juice
- Red onion
- Tomatoes
- Fresh cilantro
- Jalapeño
- Avocado
- Salt and pepper
How to Prepare Shrimp for Ceviche
First, poach shrimp gently, with or without the shells depending on your preference.
Here’s how to prepare raw shrimp for ceviche:
- Poach: In a medium pot, boil enough water to cover your shrimp. Add the shrimp or prawns. Cook for a minute, stirring constantly, then remove from heat and strain. The shrimp should be pink and opaque.
- Ice bath: Shrimp will continue to cook after you remove it from the water, so an ice bath helps to stop the shrimp from overcooking. Briefly drop them in a bowl of ice water or run them under a cold water tap. Drain water, then transfer the shrimp to a bowl.
- Peel shrimp if needed: Peel and devein the shrimp, if you haven’t yet. Then, chop the shrimp into bite-sized pieces.
How to Make Shrimp Ceviche
- Once you prep the shrimp, combine it in a non-reactive bowl with 1-part lime juice, ½-part lemon juice, and ⅓-part orange juice. Stir in finely diced red onion and let the shrimp marinate for about 30 minutes.
- While the shrimp is marinating, chop the remaining vegetables so they’re similar in size. Finely chop a big bunch of cilantro.
- Combine the tomatoes, jalapeño, cilantro, and avocado with the shrimp. Then, season with salt and pepper to taste.
- Enjoy it immediately with tortilla chips.
Is Ceviche Safe?
The safety of ceviche depends on the seafood’s preparation. There are many different traditions of shrimp ceviche, but it’s often made with raw shrimp marinated in lime juice to “cook” the protein — a preparation UNESCO recognizes as an important element of Peruvian cuisine.
Marination in citrus or another acidic ingredient doesn’t actually cook raw seafood. Instead, the citric acid in lime juice causes the proteins to become denatured, giving it the texture and appearance of cooked protein. In terms of food safety, this preparation presents certain risks for foodborne illness. While the acid offers some antimicrobial properties, it won’t kill bacteria and parasites like heat does. The USDA recommends you cook all seafood thoroughly to minimize your risk of foodborne illness.
What to Serve With Shrimp Ceviche
Ceviche with shrimp is delicious as a main event, eaten with a fork or as a dip for tortilla chips. You can also top a crispy tostada with the mixture or grill some corn tortillas and make shrimp ceviche tacos. To give it a little more heft, add extra vegetables, like more tomatoes, onions, or even corn kernels.
Shrimp ceviche’s bold, refreshing flavor makes it a fabulous side dish. Eat it with boiled, spiced sweet potato and corn on the cob as they do in Peru. Serve it with a big pot of black beans. Include it in a seacuterie spread. Whatever sounds good to you!
Tips for Buying Fresh Shrimp
- Ensure the shrimp has a clean, sea-like smell. Avoid any with strong, ammonia-like, or sour odors.
- Fresh-frozen shrimp is often a fresher option than non-frozen shrimp. That’s because shrimp degrades quickly once it’s harvested. Frozen shrimp retains its freshness and quality.
- If buying raw shrimp, look for translucent shrimp with a slight gray or pink color. The shells should be firm without cracks.
- Fresh shrimp should feel firm to the touch, not mushy or slimy.
- Purchase shrimp or prawns from a reputable fishmonger, such as Wild Alaskan Company.
