5 from 24 votes
Shrimp Ceviche
Shrimp ceviche features raw shrimp "cooked" by marinating in citrus juice until opaque, then combined with diced onion, carrot, tomato, jalapeño, and fresh cilantro for a vibrant, tangy dish. Seasoned with salt and served with tortilla chips or tostadas, it delivers fresh, bright flavors and a crisp texture from the vegetables, balanced by the citrus-marinated shrimp.
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
Servings:
4
servings (1 cup each)
Calories:
118 kcal
Course:
Appetizer
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (1 cup each)
Amount Per Serving
Calories 118
% 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.