Shrimp Ceviche
Take Your Table to the Seaside… 
Table of Contents
Ceviche is a classic Latin American dish, but it’s especially popular in Peru. Traditionally, it’s a medley of raw fish or shrimp soaked in a beautiful brine of lime, lemon and fresh herbs like cilantro. Just like Peruvian culture at large, this meal is a rainbow of flavors and textures that keeps you on your toes (so you’re always ready to dance!).
Overall, this one-bowl recipe is quick and easy to prepare. It makes a great dip to share with family and friends, and can accompany a wide array of tapas. Whether it’s a casual summer cookout or a fancy fiesta, this delicious side makes any party a Peruvian paradise!
Is Shrimp Ceviche Healthy?
Uniquely, this dish offers an abundance of veggies and has no added sugar, making it a great dish to share with family or friends. It’s high in fiber and flavor, so it’ll feel as good in your belly as it feels on your tongue. As always, getting the highest quality ingredients is a must; fresh, organic, and local if possible. As for the tortilla chips, you’re welcome to switch and experiment or make your own for a wholesome, homemade alternative.
While ceviche is traditionally seafood, vegetarians are more than welcome to replace the shrimp with tofu or jackfruit. Mixing seaweed with these plant-based options is a great way to maintain the “salty sea” flavor, too.
As it is, this recipe is gluten-free and dairy-free, making it agreeable for a wide array of palates and diets.
Go Nuts For These Traditional Options…
While this recipe is a great base for introducing your dinner table guests to a new culinary culture, there are also some classic Peruvian ingredients that “up” this meal’s authenticity…
For starters, Peruvian ceviche is usually served with cancha, large dried corn kernels toasted to perfection (also known as corn nuts). They offer a salty crunch that brings the dish together and adds more texture variety.
Another traditional addition to this meal would be yuca, a rich and woody root veggie that offers not only deeper flavors, but greater nutrition too. Typically, this is chopped up and boiled before being placed alongside the ceviche mix, adding an extra hearty element.
INGREDIENTS
- 1 pound medium shrimp, peeled and deveined
- 3/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 medium cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 ripe avocado, diced
- Salt to taste
- Tortilla chips for serving
INSTRUCTIONS
Marinate
Submerge shrimp in citrus juices.
Prep
Chop vegetables while shrimp marinates.
Combine
Mix shrimp with vegetables, and season.
Fold
Add avocado before serving.
Serve
Enjoy ceviche with tortilla chips.
Devour!
FAQs & Tips
Leftovers can be stored in a fridge-safe container for 3-4 days. It does not freeze very well, so I recommend eating it fresh if you can.
If you’re going to make it ahead of time, prepare it the night before and keep each ingredient separate (cooked shrimp vs. veggies) so it doesn’t become soggy. Once you’re ready to serve, assemble the ingredients accordingly and enjoy.
If you can’t access cancha (corn nuts) and yuca, but you’d like to evoke a similar vibe, try using roasted peanuts and sweet potato instead. These ingredients are more accessible for Northern Americans, but if you’re blessed enough to be near a Latin or tropical market, go for it with gratitude!
Shrimp can be tricky to cook sometimes, so make sure to follow the instructions below carefully to ensure proper preparing. The fresher the better; frozen is not so great for this recipe. Additionally, make sure the pieces you cut are equally bite-sized so they cook evenly. Once cooked, they should have a mild smell, firm texture, and shiny shell – as pretty to look at as they are to eat!
Serving Suggestions
Aside from the pairing of tortilla chips, I recommend trying this dish out with some Beer-Battered Onion Rings for a unique North-and-South-American twist.
This ceviche also goes great with Grilled Corn on the Cob or Grilled Mexican Corn Salad for a sunny burst of fresh veggies. Play with the possibilities and enjoy!
Shrimp Ceviche
Ingredients
- 1 pound medium shrimp peeled and deveined
- 3/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 medium cucumber diced
- 1/2 cup red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 1 jalapeño seeded and minced
- 1 ripe avocado diced
- Salt to taste
- Tortilla chips for serving
Instructions
- Chop the shrimp into 1/2-inch pieces and place in a non-reactive bowl. Pour the lime and lemon juices over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 15-20 minutes, or until the shrimp are opaque and cooked through.
- While the shrimp marinates, prepare the cucumber, red onion, cilantro, jalapeño, and avocado. Keep the avocado aside to prevent browning.
- Once the shrimp are marinated, mix in the cucumber, red onion, cilantro, and jalapeño. Add salt to taste and combine well.
- Gently fold in the diced avocado with the shrimp mixture just before serving to maintain its texture and color.
- Serve the ceviche chilled with tortilla chips on the side for a delightful crunch.
Nutrition
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