Shrimp Ceviche is an easy no cook appetizer made with poached shrimp, lime juice, tomato, jalapeño and avocado, ready in about 20 minutes of prep. Because the fridge handles the marinating, this quick, healthy shrimp ceviche fits summer parties, potluck spreads or casual game day snacking.
Poaching the shrimp in water pulled off the boil keeps them tender, since active boiling turns shrimp rubbery in seconds. Gentle heat also opens the texture, so the citrus marinade soaks all the way through each piece.
This version poaches the shrimp before marinating, which removes the guesswork of using raw citrus cured fish that many traditional ceviche recipes rely on. The result is a safer, more consistent dish, and the cooked shrimp still pick up plenty of tang from the lime and lemon juice.
Shrimp Ceviche
Course: AppetizersCuisine: American, Latin AmericanDifficulty: Easy4
servings20
minutes3
minutes275
kcalPoached shrimp tossed with lemon juice, lime juice, tomato, red onion, jalapeño and cilantro, then chilled for an hour until the flavors meld. Creamy avocado goes in right before serving for a cool, tangy bite.
Ingredients
1 pound peeled and deveined raw medium shrimp, thawed if frozen
¼ cup freshly squeezed lemon juice (from 2 lemons)
¼ cup freshly squeezed lime juice (from 2 to 3 limes)
2 medium tomatoes, seeded and chopped
½ small red onion, finely chopped
1 medium jalapeño, seeded and finely chopped
½ cup chopped fresh cilantro leaves and tender stems
½ teaspoon kosher salt
1 medium avocado
Tostadas or tortilla chips, for serving (optional)
Directions
- Poach the shrimp:Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp and poach until opaque and just cooked through, 2 to 3 minutes. Drain and set aside until cool enough to handle, about 10 minutes.
- Mix the ceviche:Chop the cooled shrimp into ½ inch pieces and place in a large bowl. Add the lemon juice, lime juice, chopped tomatoes, red onion, jalapeño, cilantro and salt. Toss to combine.
- Marinate:Cover the bowl and refrigerate for at least 1 hour or up to 4 hours.
- Add the avocado:Just before serving, dice the avocado, add it to the ceviche and gently toss to combine.
- Serve: Serve with tostadas or tortilla chips for scooping.
FAQs
How do you keep the avocado from browning in ceviche?
Adding the avocado right before serving is the simplest way to prevent browning, since cut avocado starts to oxidize within minutes. The citrus in the bowl slows the process once mixed, but it will not stop browning completely. For the freshest look and texture, dice the avocado no more than ten minutes before you plan to serve.
What type of shrimp works best for ceviche?
Medium shrimp in the 41 to 50 count range work best, since they chop into bite sized pieces that sit well on a chip. Raw shrimp give the best texture after poaching, though frozen raw shrimp work just as well once thawed and drained. Avoid jumbo shrimp, because the larger pieces take longer to poach evenly and can turn chewy.
Can you add fruit like mango to this ceviche?
Diced mango, pineapple or peach all pair well with the citrus base, and they add a natural sweetness that balances the heat from the jalapeño. Cut the fruit into the same size pieces as the shrimp, so every scoop gets an even mix. Add the fruit along with the avocado right before serving, since it softens quickly in the acid.
Is shrimp ceviche good for a party appetizer?
Ceviche works well at parties because it can sit in its citrus bath on ice for up to an hour without losing quality. Setting out a bowl with tortilla chips or tostadas alongside lets guests serve themselves, which keeps the host free. For larger groups just double the recipe, and use two separate bowls so the presentation stays fresh.
Do you need to remove the shrimp tails before making ceviche?
Yes, the tails should come off before poaching, since you will be chopping the shrimp into small pieces afterward. Leaving the tails on makes the chopping step harder, and the small shell fragments can end up hidden in the finished ceviche. Buy shrimp labeled peeled and deveined to skip this step entirely, which saves time on busy weeknights.
