Easy Mexican Shrimp Ceviche Recipe

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Why You’ll Love This Shrimp Ceviche

• It’s easy to make.
• It comes together with simple, fresh ingredients.
• It’s a perfect one pot meal for a hot summer day.
• You can serve it as a main dish, appetizer, or side.
• You can adjust the amount or take out completly any veggie you don’t reaaly like.

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Ingredients for Mexican Shrimp Ceviche

You don’t need a long list of ingredients to make a really good ceviche. The freshness of the ingredients does most of the work.

Raw Shrimp

You’ll need 1 pound of raw shrimp, peeled, deveined, and cut into small pieces.

I like using medium or large shrimp. Since the shrimp is cut into bite-sized pieces before marinating, there is no need to use jumbo shrimp.

Use very fresh shrimp and make the ceviche the same day if you can.

Fresh Lime Juice

Freshly squeezed lime juice is one of the most important ingredients in ceviche.

You’ll need at least 10 limes, the exact amount will depend on how juicy your limes are. You want enough lime juice to thoroughly coat the shrimp.

Fresh lime juice makes a noticeable difference here, so don’t substitute bottled lime juice. Trust me!

Cucumber

Roma Tomatoes

White Onion

Cilantro

Avocado

Serrano Peppers (optional)

Sea Salt (to taste)

How to Make Authentic Mexican Shrimp Ceviche

1. Prepare the Shrimp

Peel and devein the shrimp if needed.

Cut the shrimp into small pieces to help the marinateing process.

Place the raw shrimp in a large mixing bowl.

2. Add the Fresh Lime Juice and Sea Salt

Squeeze the fresh lime juice over the shrimp, making sure all the shrimp is well covered. Add the sea salt and gently stir. Cover the bowl and place it in the refrigerator to marinate while you cut all the veggies.

3. Chop the Vegetables

While the shrimp is marinating, dice the cucumber, tomatoes, white onion, cilantro, and serrano peppers (optional).

Dice the avocado separately and wait to add it until you’re ready to serve.

4. Mix Everything Together

Once the shrimp has marinated (about 10 minutes), add the cucumber, tomatoes, onion, cilantro, and serrano peppers. Gently stir everything together.

Taste and add more lime juice or salt if needed.

5. Add the Avocado

Fold in the diced avocado last. Give it a gentle stir so you keep some nice chunks of avocado instead of turning the whole bowl into guacamole.

6. Serve With Tostadas

Spoon the shrimp ceviche onto crispy tostadas and serve.

You can also add a few drops of your favorite mexican salsa to each tostada. If you want to keep it authentic use Valentina or Salsa Huichol.

Tips for Making the Best Shrimp Ceviche

Use fresh shrimp. Since the shrimp is the star of this recipe, start with the most fresh shrimp you can find.

Don’t skip the fresh lime. You’ll notice the difference between freshly squeezed lime juice and bottled lime juice. Don’t use bottled lime juice I beg of you!

Cut the shrimp into small pieces. This helps the lime juice coat the shrimp evenly and marinate properly.

Adjust the spice to your family. Serrano peppers are completely optional. I usually recommend starting with one and adding more if you want extra heat or leaving them out all together.

Don’t add the avocado too early. Add it right before serving so it stays chunky and fresh.

Taste at the end. Give your ceviche a taste before serving and adjust the salt and lime juice to your liking.

Can I Make Shrimp Ceviche Ahead of Time?

You can prepare the vegetables ahead of time, but I prefer making the ceviche fairly close to when we’re going to eat it.

The longer the shrimp sits in the lime juice, the more its texture will change. The fresh vegetables and avocado can also get mushy as they sit in the lime juice.

How to Store Shrimp Ceviche

Keep leftover ceviche refrigerated in a glass airtight container.

For the best texture and freshness, I recommend enjoying shrimp ceviche soon after making it rather than keeping it for several days.

Can I Use Cooked Shrimp Instead?

The short answer is yes you can totally use cooked shrimp if you prefer….. But raw shrimp is traditional for this style of ceviche.

Simply cook the shrimp (careful not to overcook or it will turn rubbery). Allow it to cool completely, and then continue with the recipe.

Can I use frozen shrimp for ceviche?

Yes. Frozen shrimp works well in this recipe just let it thaw completely, then continue with the recipe.

Easy Mexican Shrimp Ceviche Recipe

This Mexican shrimp ceviche is one of those recipes that brings back memories for me. Growing up in Mexico, I was spoiled when it came to fresh seafood. My dad and I had a Saturday afternoon tradition of going to our favorite seafood stand and ordering a tray of fresh oysters and shrimp ceviche tostadas

It’s simple food, but the combination of fresh lime, shrimp, cucumber, tomato, onion, cilantro, serrano, and avocado is hard to beat.

And if you grew up eating ceviche like I did, you know that a big bowl of it with a stack of crispy tostadas is pretty much the perfect summer meal.

I hope this recipe brings a little bit of Mexico to your kitchen, too!

Easy Mexican Shrimp Ceviche Recipe

Yield: 6 Servings

Prep Time: 20 minutes

Total Time: 20 minutes

This simple shrimp ceviche is a combination of fresh lime, shrimp, cucumber, tomato, onion, cilantro, serrano, and avocado that is hard to beat.

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Ingredients

• 1 pound raw shrimp, peeled, deveined, and cut into small pieces
• At least 10 fresh limes, juiced
• 1 tablespoon sea salt
• 1 cucumber, diced
• 4 Roma tomatoes, diced
• ½ large white onion, finely diced
• ½ cup fresh cilantro, chopped
• 2 avocados, diced
• 1–2 serrano peppers, finely diced
• Extra salt, to taste
• Crispy tostadas, for serving
• Extra lime wedges, for serving

Instructions

1. Peel and devein the shrimp if needed.
2. Cut the shrimp into small, bite-sized pieces.
3. Place the raw shrimp in a large glass or ceramic bowl.
4. Pour the fresh lime juice over the shrimp and add the sea salt. Gently stir to coat.
5. Cover the bowl and refrigerate while the shrimp marinates. The shrimp will change in color and texture as it sits in the lime juice.
6. While the shrimp marinates, dice the cucumber, tomatoes, white onion, cilantro, and serrano peppers.
7. Dice the avocado and set aside.
8. Once the shrimp has reached the texture you're looking for, add the cucumber, tomatoes, onion, cilantro, and serrano peppers.
9. Gently stir everything together.
10. Fold in the diced avocado.
11. Taste and add additional lime juice or salt if needed.
12. Serve immediately with crispy tostadas and extra lime wedges.
    

Notes

1. Adjust the number of serrano peppers depending on how spicy you like your ceviche.
2. For the best flavor, use freshly squeezed lime juice.
3. Add the avocado shortly before serving.
4. Keep the ceviche refrigerated and don't leave it sitting at room temperature.
5. If you prefer not to eat raw seafood, use cooked shrimp instead.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 152Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gCholesterol 95mgSodium 1357mgCarbohydrates 9gFiber 4gSugar 2gProtein 12g

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