The easiest shrimp ceviche recipe ever! perfect for a hot summer day.
In case you didn’t already know, I LOVE sea food! Like, it would probably be my last meal if I had a choice. Shrimp, oysters, lobster, squid, fish, crab, scallops, I’m not picky give me ALL the things!
Growing up in Mexico I was spoiled, we had fresh seafood available to us year round.
My dad and I had a tradition of going every Saturday afternoon to our favorite sea food stand and ordering a plate of fresh oysters and two shrimp ceviche tostadas each, sooooo yummy!
This is such an easy and quick recipe to make as a side or main course on a hot summer day. The shrimp is cooked with acidity instead of heat so there’s no need to turn on the stove and heat up the kitchen.
A note on cooking seafood with acidity
If you’re new to the concept of cooking raw seafood in an acid base, it can make you a little nervous to eat it the first time. Let me assure this process has been used for centuries and it is completely safe. I’m not a scientist, but basically the way it works is the lime juice penetrates the shrimp and breaks down the protein the same way heat does. The scientific word for it is denaturation.
The acid not only “cooks” the shrimp but also kills all the germs while it marinades. Just let the shrimp seep in the lime juice for 15-20 minutes and it will be good to go.
Commonly asked questions
- Is shrimp ceviche safe to eat? Yes! it is safe because as explained above the acid of the lime juice “cooks” the raw shrimp.
- Can bottled lime juice be used if fresh limes are not available? No. Since you are relying on the acidity of the lime juice to cook the shrimp, it is essential to use the juice from fresh limes.
- How long does the shrimp need to marinate in the lime juice? It should marinade for 15-20 minutes.
- Is it possible to “overcook” the shrimp? It kind of is, only because the longer the shrimp sits in the lime juice it continues to “cook” and it eventually will turn the shrimp rubbery and chewy.
- How long will shrimp ceviche stay good for? Ceviche is best when eaten freshly made but it can stay in the fridge for up to two days.
Tools you need
Large glass bowl
1 LB of raw shrimp
10 fresh limes
1 Tbsp of sea salt
4 roma tomatoes
1/2 of a large white onion
1/2 cup of cilantro
2 serrano peppers (optional)
Extra sea salt to taste (optional)
How to prepare shrimp ceviche
Start by pealing one pound of shrimp and rinsing. Depending on the size of the shrimp cut into thirds for medium or fourths for large shrimp. Put them in a large glass bowl and squeeze the juice from ten limes into the bowl, add one tablespoon of sea salt and mix well.
If you want to add a little extra oomph to this dish,(although NOT necessary at all) at this point you could add half a pound of raw scallops diced into fourths, and allow to marinate with the shrimp. I recently did this and it was delicious! It added an extra layer of flavor and texture.
You want to use a glass or ceramic bowl so the juice from the limes doesn’t leach any unwanted chemicals from a plastic bowl.
As the shrimp marinates in the lime juice start finely dicing all your veggies.
You will need one cucumber, four roma tomatoes, half a white onion, half a cup of cilantro, two avocados, and two serrano peppers if you like a little kick!
Add all your chopped veggies in to the bowl with the shrimp and mix.
That’s it! You’re done! serve on tostadas and enjoy!
Mexican Shrimp Ceviche
Easy, healthy, quick, and refreshing shrimp ceviche. Perfect for a hot summer day.
- 1 Lb raw shrimp (peeled and diced)
- 10 limes (juiced)
- 1 tbsp sea salt
- 1 cucumber (diced)
- 4 roma tomatoes (diced)
- ½ a white onion (finely diced)
- ½ cup cilantro (finely diced)
- 2 avocados (diced)
- 2 serrano peppers ((optional))
- extra sea salt to taste
In a large glass bowl, add shrimp, lime juice, and sea salt
Dice cucumber, tomatoes, onion, cilantro, avocados, and serrano peppers (optional). Add to the bowl with shrimp.
Add extra salt to taste.
MIx well and serve over tostadas