Easy Shrimp Ceviche. Cold, tangy, and spicy this ceviche is quick and easy to make thanks to using shrimp! Loaded up with fresh veggies, jalapeno, lime and tomato juices, serve with tortilla chips or on a tostada for a fresh summer meal.
This homemade shrimp ceviche is an easy to make meal. Plan ahead since the shrimp will need to soak in the citrus juice for several hours to fully “cook”. This dish is perfect for serving on a hot day!
How to make Shrimp Ceviche:
- Prepare shrimp: peel, devein, remove the tails and roughly chop the shrimp.
- Soak “Cook” the Shrimp: soak the shrimp in lime, lemon or a combination of juices for at least 3 hours to overnight.
- Prepare vegetables: dice the vegetables being used so that they are a similar size.
- Mix Together: mix the shrimp with the vegetables, stir all together.
- Make sauce: combine Clamato juice, lime juice, hot sauce, and salt and pepper as needed to taste.
Questions about ceviche:
- Is ceviche safe to eat? Yes! The shrimp is cooked in the lime/lemon juice.
- Does lime juice really cook shrimp? Yes! The citric acid changes the proteins of the shrimp through a process called denaturization. Over time the skin of the shrimp will turn pink and opaque the same as if cooked with heat.
- Is Ceviche the same as Shrimp Cocktail? No. Shrimp Cocktail is made using boiled/cooked shrimp. Ceviche involves cooking the shrimp in the lime/lemon juice.
How to Serve:
Serve this ceviche cold in bowls or cups. Serve with some tortilla chips on the side for dipping. Or spoon onto tostadas as an appetizer or light dinner.
More Shrimp Recipes:
- 1 lb shrimp, peeled, deveined, tails removed, chopped
- ½ cup lemon juice, freshly squeezed
- 1 cucumber, peeled, diced
- 2 roma tomatoes, diced
- ½ cup red onion, diced
- 1 jalapeno, seeds & membranes removed, diced
- ½ bunch cilantro, diced
- ¼ cup lime juice
- 1 cup Clamato Juice
- hot sauce, as needed
- ¼ tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- Add the cleaned and chopped shrimp into a medium size bowl. Add the lemon juice, ensure that the shrimp is completely covered with juice. Cover the bowl and place in refrigerator for 3 hours to overnight.
- After the shrimp is fully cooked, pink and opaque, strain out the lemon juice that the shrimp was cooked in and discard.
- In a large bowl combine the diced cucumber, tomato, jalapeno, cilantro and red onion. Add in the shrimp. Stir to combine.
- Pour in the clamato juice and lime juice. Add the seasonings and hot sauce as desired or needed. Stir to combine.
- Serve shrimp ceviche cold. Store in refrigerator in a sealed container for up to 2 days.