Shrimp Ceviche
User Reviews
5
Shrimp Ceviche
Description
This shrimp ceviche recipe prepares shrimp by peeling, deveining, and chopping them into bite-sized pieces. The shrimp is then immersed in citrus juice—often lime or a combination of lime and lemon—which denatures proteins in the shrimp, effectively cooking it without heat. The shrimp remains tender and takes on a firm, opaque appearance after 2 to 4 hours of marination depending on size.
Vegetables such as finely diced onion, peeled and chopped carrot, seeded and chopped Roma tomato, and minced jalapeño pepper are added alongside fresh minced cilantro to provide crunch, color, and a mild heat. The mixture is seasoned with salt and additional citrus juice as preferred.
Shrimp ceviche is traditionally served chilled with tortilla chips, tostadas, or saltine crackers. Mayonnaise and hot sauce can be offered separately for diners to customize flavor and heat. This dish is best consumed the same day it's made to maintain freshness.
For preparation, thawing frozen shrimp properly (preferably overnight or using cold water thawing) is important. Adjust marination times according to shrimp size to ensure proper texture. Variations in citrus juice can alter sweetness and acidity, and cilantro can be substituted with parsley or chives if preferred.
Ingredients
- 1 pound Shrimp thawed (see note 1, raw
- 1 cup citrus juice (see note 2)
- 1 medium onion finely diced (about 1 cup)
- 1 large carrot peeled and finely chopped (about 1/2 cup, see note 3)
- 1-2 Roma tomato seeded and finely chopped (about 1/2 cup
- 1-2 jalapeno pepper minced (seeded if desired, see note 4
- 1 bunch cilantro stems removed, minced (see note 5, fresh
- salt
- tortilla chips or tostadas or saltine crackers
- mayonnaise and hot sauce, for serving
Instructions
- To peel and clean shrimp, start by pinching off the tail, then the rest of the shell should peel off fairly easily. Use a knife to make a shallow slice on the shrimp’s back, from its head to its tail.
- Carefully pick out the black or green vein that runs along the back and discard it, then rinse out the vein with water. Chop the shrimp into 1/2-inch pieces.
- In a medium glass or stainless-steel bowl, add shrimp and citrus juice and toss to coat. Cover and refrigerate until the shrimp is opaque and “cooked” through, about 2 to 4 hours depending on the size of the shrimp (see note 1).
- Drain off and discard excess citrus juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh citrus juice if desired.
- Serve with tostadas, tortilla chips, or saltine crackers, passing hot sauce and mayonnaise separately.
Notes
- Thaw frozen shrimp overnight in the refrigerator or more quickly by running cold water over shrimp in a bowl with overflow drainage.
- Marinate shrimp in citrus juice until opaque; times vary by shrimp size: typically 2 to 4 hours.
- Use lime juice or mix lemon and lime juice; grapefruit or orange juice can be alternatives, with orange adding sweetness.
- Peeled and chopped carrot adds color and crunch typical in Mexican ceviche recipes.
- Remove jalapeño seeds for milder heat; serve additional spicier chiles separately for guests who want more heat.
- Fresh cilantro stems can be chopped finely and included; parsley or chives are suitable substitutes if disliked.
- This recipe yields about 4 cups of ceviche and is best eaten the same day; leftover ceviche may keep 1 day but declines in quality afterward.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 658mg | 27% |
| Potassium | 353mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3544IU | 71% |
| Vitamin C | 28mg | 31% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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