Description
A fresh, vibrant, and authentic Mexican shrimp ceviche recipe that can be made in 30 minutes using simple ingredients and straightforward steps.
Ingredients
Scale
- 1 pound (450g) medium-sized peeled and deveined shrimp (raw preferred, cooked or frozen thawed works)
- 6–8 fresh limes, juiced (plus zest of 1 lime optional)
- 2 medium Roma tomatoes, diced
- ½ medium red onion, thinly sliced and soaked in cold water for 10 minutes
- ½ cup loosely packed fresh cilantro, finely chopped
- 1 small jalapeño pepper, minced (optional, seeds removed for milder heat)
- 1 teaspoon salt, or to taste
- Optional: ½ cup diced cucumber, avocado, or bell peppers for extra crunch and creaminess
- Optional: splash of fresh orange juice for subtle sweetness
Instructions
- Prep and “Cook” the Shrimp: Peel and devein raw shrimp if needed, chop into ½ inch pieces. Place shrimp in a glass bowl and cover with freshly squeezed lime juice. Stir gently, cover with plastic wrap, and refrigerate for 15–20 minutes until shrimp turn opaque and firm. If using cooked shrimp, chop and skip lime bath.
- Soak the Onion: Thinly slice red onion and soak in cold water for 10 minutes to mellow sharpness. Drain and pat dry.
- Dice and Chop the Veggies: Dice Roma tomatoes, finely chop cilantro, mince jalapeño (remove seeds for less heat). Dice optional add-ins like cucumber or avocado now.
- Mix It All Together: Drain excess lime juice from shrimp if desired. Toss shrimp with tomatoes, onions, cilantro, jalapeño, and salt. Taste and adjust salt or lime juice as needed.
- Chill and Serve (optional): Let ceviche chill for 10–15 minutes to let flavors meld. Serve with tostadas, saltine crackers, or sliced cucumber.
Notes
Use fresh limes, not bottled juice, for best flavor. Soak onions to reduce sharpness. Adjust jalapeño heat to taste. Do not rush lime ‘cooking’ step for authentic texture. Serve chilled or at room temperature. Toast tostadas just before serving to keep crisp. Store leftovers in airtight container in fridge up to 2 days; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 150
- Fat: 2
- Carbohydrates: 6
- Fiber: 1.5
- Protein: 25
Keywords: shrimp ceviche, Mexican ceviche, easy ceviche recipe, seafood appetizer, lime shrimp, fresh ceviche, summer appetizer