Shrimp Ceviche Recipe
Shrimp Ceviche is the ultimate summer appetizer, bursting with zesty citrus and fresh vegetables for a light, tangy bite that keeps you reaching for more. Perfect for parties or lazy afternoons.
Each forkful of Shrimp Ceviche delivers succulent shrimp soaked in lime, mingling with crisp tomatoes, onions, and jalapeños for a refreshing dip that’s as simple to make as it is satisfying to share.
Star Ingredients for Shrimp Ceviche
- Cooked shrimp – The heart of this dish, sweet and tender, absorbing all the citrus flavor.
- Fresh lime juice – Adds the essential tang that “cooks” the shrimp and brightens every bite.
- Roma tomatoes – Bring juicy freshness and vibrant color.
- Red onion – Delivers a sharp, peppery crunch.
- Jalapeño peppers – A gentle kick of heat for balance.
- Cilantro – Fresh herbal notes that round out the ceviche.
- Green onions – Extra crispness and mild onion flavor.
- Kosher salt – Enhances and ties together all the flavors.
Quick Steps to Make Shrimp Ceviche
Start by chopping the shrimp into bite-sized pieces and toss them in fresh lime juice, letting them soak up the bright citrus for a few minutes.
Dice up the tomatoes, red onion, jalapeños, cilantro, and green onions. Add everything to the bowl with the shrimp and gently stir to combine.
Season with kosher salt, cover, and let the ceviche chill in the refrigerator so the flavors meld beautifully.
Serve it cold with plenty of tortilla chips, and watch it disappear in minutes!
Tips to Make Your Shrimp Ceviche Shine
Use freshly squeezed lime juice for the brightest flavor—bottled just doesn’t compare. If you love extra heat, leave some jalapeño seeds in for an added kick. For a tropical twist, toss in a handful of diced mango or avocado just before serving. Always chill the ceviche thoroughly; the colder it is, the more refreshing every spoonful will taste.
Keeping Shrimp Ceviche Fresh
Shrimp Ceviche is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Since the lime juice continues to marinate the shrimp, it’s best not to keep it longer than that. Give it a quick stir before serving again, and enjoy it chilled straight from the fridge—never reheat.
Shrimp Ceviche Recipe
Ingredients
- ½ cup fresh lime juice
- ¼ teaspoon kosher salt
- 2 green onions diced
- 12 ounces cooked shrimp deveined, peeled, tails removed
- 2 Roma tomatoes diced
- 2 medium jalapeño peppers seeded and diced
- 1 medium red onion diced
- ¼ cup chopped cilantro
Instructions
- Finely chop the shrimp and transfer it into a medium-sized bowl. Pour the fresh lime juice over the shrimp, gently tossing to ensure all pieces are thoroughly coated. Allow the mixture to rest for 10 minutes. Incorporate the diced Roma tomatoes, red onion, jalapeños, cilantro, green onions, and kosher salt. Mix until well combined, then cover and refrigerate for 30 minutes to an hour. Present the chilled ceviche alongside crisp tortilla chips for serving.
