How to Make the Perfect Fresh Shrimp Ceviche
Mexican · Easy · 50 min · 4 servings
This vibrant Mexican ceviche features tender shrimp cured in fresh lime juice and tossed with crisp vegetables, creamy avocado, and spicy serrano chile. It is a bright and refreshing dish that cannot be made ahead too far as it is best eaten very fresh.
Why this recipe works
This Fresh Shrimp Ceviche recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 210 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 pound raw shrimp peeled and deveined coarsely chopped
- 0.75 cup fresh lime juice about 8 limes
- 2 count Roma tomatoes diced
- 1 count avocado diced
- 1 count serrano chile minced
- 0.5 cup fresh cilantro chopped
Step by step instructions
Step 1: Cure the Shrimp in Lime Juice
Place the coarsely chopped raw shrimp in a non-reactive glass or ceramic bowl. Pour all the fresh lime juice over the shrimp ensuring every piece is submerged. Cover with plastic wrap and refrigerate for 25 to 30 minutes until the shrimp turns pink and opaque throughout from the acid.
Step 2: Prepare the Vegetables
While the shrimp cures, dice the Roma tomatoes finely and place in a sieve to drain excess liquid. Mince the serrano chile removing seeds if you prefer less heat. Dice the avocado just before mixing to prevent browning. Chop the fresh cilantro coarsely.
Step 3: Drain and Combine
Drain off about half the lime juice from the cured shrimp but do not rinse them. Add the drained tomatoes, minced serrano, and cilantro to the shrimp bowl and stir gently to combine. Taste for salt and adjust the seasoning at this stage before adding the avocado.
Step 4: Finish and Serve Immediately
Gently fold in the diced avocado being careful not to mash it. Taste one final time and add more lime juice or salt as needed. Serve immediately in chilled glasses or bowls with tostadas or saltine crackers on the side. Do not let the ceviche sit longer than 2 hours after mixing.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw shrimp → cooked shrimp for a food-safe option that requires only 10 minutes of lime marination
- serrano chile → jalapeno pepper for a milder and more widely available heat source
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-curing the shrimp for more than 45 minutes which makes the texture rubbery and dry
- Adding the avocado too early which causes it to turn brown and become mushy before serving
Nutrition facts
Per serving: 210 calories, 24g protein, 12g carbs, 8g fat, 4g fiber.
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