No dish makes you feel like you’re on a tropical beach more than shrimp ceviche. Every bite is a bit of an adventure—jalapeño brings the heat, mango tempers it with peppery sweetness, radish provides crunch, and avocado delivers lush creaminess.
Blanching the shrimp first is totally optional—if you’d like to let the citrus juice cook the shrimp completely, let marinate for 30 minutes. There’s only one rule—make sure the juice covers the shrimp completely so every piece is evenly “cooked.” The knife cuts are also up to you—feel free to dice the shrimp and radish so that everything’s the same size, if you prefer.
Frequently Asked Questions
What is Shrimp Ceviche?
Ceviche, in general, is the process of cooking raw fish (sometimes even meat) with acid instead of heat. Usually, you will see citrus juice used as the main acid as it will give the fish a wonderful flavor as well as cooking it through.
Can Lemon Cook Shrimp?
Yes, so will any other citrus juice. The thing to bear in mind is that it will have a totally different taste than if it was cooked with heat so I always recommend using the freshest shrimp you can find for a fresh and vibrant flavor.
In this recipe, I like to quickly blast the shrimp in boiling water and then straight into ice cold water so they get a head start with the cooking process and you don’t need to wait around for them to marinate for very long.
If you have more time then you can skip the blanching of the shrimp and add them straight into the citrus juice, you can be rest assured that the shrimp are entirely safe to eat and will be cooked through.
How to Make Shrimp Ceviche
- Fill a medium bowl with ice and water. Fill a medium saucepan with water, and bring to a boil over high heat; add 1 tablespoon kosher salt and shrimp.
- Cook shrimp 1 minute exactly, then drain and immediately place in ice water to stop the cooking process. Let stand 5 minutes; drain. Half shrimp horizontally, or dice if desired.
- Place shrimp in a medium bowl; pour over 1 ½ cups citrus juice to cover. Refrigerate 15 minutes.
- Drain citrus juice from shrimp. Stir in mango, radish, onion, pepper, and salt. Stir to combine; taste and add additional salt, if desired. Just before serving, top with avocado and stir in cilantro; top with toasted pepitas. Serve with tortilla chips.
What to Serve with Shrimp Ceviche
I love to serve this shrimp ceviche with tortilla chips for a healthy appetizer or snack but you could also serve them with tostadas or tacos with your other favorite Mexican fillings and toppings.
It’s also a great addition to salads and can be served in glasses as a fresher version of shrimp cocktail!
How to Store Leftover Shrimp Ceviche
Leftovers will store well in the fridge for around 2 days although the shrimp may toughen the longer they are left so this is best served the same day it’s made.
Tip: avocado will oxidize within an hour of being cut so if you are making this in advance leave the avocado topping until you are ready to serve.
IF YOU LOVE SHRIMP TRY THESE RECIPES OUT!
Top Tips for Making the Best Shrimp Ceviche Recipe
- Don’t marinate the shrimp for more than around 40 minutes or they will overcook and toughen.
- make sure to not blanch the shrimp for longer than a minute either to avoid overcooking.
- Use the highest quality shrimp possible for this recipe.
- I like to cut the shrimp in half horizontally for serving but you can also cut into small sized pieces.
- If you prefer you can cut the mango, radish, and onion to similar sized pieces for serving.
- No mango? Pineapple will also work well.
- Serve with tortillas chips for a fresh and delicious appetizer.
- Store leftovers in the fridge for 1-2 days.
If you’ve tried this shrimp ceviche recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Shrimp Ceviche
Ingredients
INGREDIENTS
- 1 lb. medium fresh shrimp peeled and deveined
- 1 tbsp kosher salt 18g
- 1 3/4 cups citrus juice 413g, from 1 orange, 2 lemons, and 6 to 8 limes, divided
- 1 cup diced fresh mango 2 mangoes
- ½ cup thinly sliced fresh radish 116g
- ¼ cup minced red onion 40g
- 2 tbsp minced fresh Fresno or jalapeño pepper 42g
- ½ tsp flaky sea salt 3g
- 1 avocado diced
- ½ cup chopped fresh cilantro 25g
- ¼ cup pepitas 30g, toasted
- Tortilla chips to serve
Instructions
INSTRUCTIONS
- Fill a medium bowl with ice and water. Fill a medium saucepan with water, and bring to a boil over high heat; add 1 tablespoon kosher salt and shrimp.
- Cook shrimp 1 minute exactly, then drain and immediately place in ice water to stop the cooking process.
- Let stand 5 minutes; drain. Half shrimp horizontally, or dice if desired.
- Place shrimp in a medium bowl; pour over 1 ½ cups citrus juice to cover. Refrigerate 15 minutes.
- Drain citrus juice from shrimp. Stir in mango, radish, onion, pepper, and salt. Stir to combine; taste and add additional salt, if desired.
- Just before serving, top with avocado and stir in cilantro; top with toasted pepitas. Serve with tortilla chips.
Video
Notes
- Don't marinate the shrimp for more than around 40 minutes or they will overcook and toughen.
- make sure to not blanch the shrimp for longer than a minute either to avoid overcooking.
- Use the highest quality shrimp possible for this recipe.
- I like to cut the shrimp in half horizontally for serving but you can also cut into small sized pieces.
- If you prefer you can cut the mango, radish, and onion to similar sized pieces for serving.
- No mango? Pineapple will also work well.
- Serve with tortillas chips for a fresh and delicious appetizer.
- Store leftovers in the fridge for 1-2 days.
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