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Shrimp Ceviche

Shrimp ceviche features raw shrimp marinated in citrus juice, which firms up and turns opaque, complemented by fresh chopped vegetables and herbs. The dish has a chewy yet tender texture with a bright, tangy flavor, served chilled with a crunchy bite. It’s a quick, refreshing appetizer that highlights vibrant flavors and fresh seafood.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 pound lb shrimp, peeled and deveined fresh or thawed
  • 4 limes lime juice about 1/4 cup per serving
  • 1/2 small red onion finely chopped
  • 1 jalapeño jalapeño pepper seeded and finely chopped
  • 1/4 cup cilantro chopped
  • 1 cup cherry tomatoes optional, halved
  • to taste salt and pepper
  • optional smoked paprika for depth

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Juicer or Lime Squeezer
  • Measuring cups and spoons

Method
 

  1. Pat the shrimp dry with paper towels to remove excess moisture, then chop into small, bite-sized pieces.
  2. Place the chopped shrimp in a mixing bowl and pour freshly squeezed lime juice over them, ensuring they are fully submerged.
  3. Finely dice the red onion and jalapeño, then add them to the bowl with the shrimp. Mix gently to combine.
  4. Chop the cilantro and optional cherry tomatoes, then fold them into the ceviche mixture for freshness and color.
  5. Season with salt and pepper to taste, and add a pinch of smoked paprika if using, then stir to distribute evenly.
  6. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld and the shrimp to firm up.
  7. Once marinated, give it a gentle stir and taste for seasoning—adjust salt or lime juice if needed.
  8. Scoop the ceviche onto plates or bowls, garnishing with additional cilantro if desired. Serve chilled for a refreshing bite.