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Goodness, I love ceviche—especially this Shrimp Ceviche. It’s light, fresh, tangy, and just delicious!
I am surprised to say that this is the first ceviche recipe I’ve shared on my blog. How is that even possible, especially considering that it’s one of my favorite appetizers?
I’ve always made ceviche using shrimp. I prefer the texture of it over other types of fish but, again, ceviche is ceviche and I’ll eat it no matter how it’s prepared. The trick to making a high-quality shrimp ceviche that isn’t too tough or chewy all depends on how you cut it. Slice the shrimp in half lengthwise first so that they’re nice and then before dicing into bite-sized pieces.
Now, this recipe does have a bit of a kick to it because I love spice — y’all know that. If you’re like me, you’re going to love the extra step of blending the serrano pepper with the lime and lemon juice. It adds an element of flavor to this ceviche that really makes it stand out! That said, if you want a more mild touch to your ceviche, I’ve added some notes at the bottom of this post so you can adjust the flavor to your preferences.
Ingredients:
- Large Peeled, Deveined, and Tail-Off Shrimp
- Red Onion
- Fresh Cilantro
- Serrano Peppers
- English Cucumber
- Freshly Squeezed Lime Juice
- Freshly Squeezed Lemon Juice
- Dried Oregano
- Kosher Salt
- Freshly Ground Black Pepper
- Avocado
Step-by-Step:
Step One: Cut the Shrimp
Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3 to 4 smaller pieces, depending on how chunky you want your ceviche!
Step Two: Blend the Serrano-Citrus Mixture
In a food processor, add the lime juice, lemon juice, and 1 serrano pepper. Blend until smooth.
Step Three: Combine the Ceviche + chill
Place the shrimp in a large bowl. Add the serrano-citrus mixture, red onion, cilantro, the remaining serrano pepper (seeds removed and diced small), cucumber, oregano, salt, and pepper. Gently toss to combine. Cover and refrigerate for at least 1 hour to let the flavors come together and for the shrimp to cook through.
Step Four: taste and Serve!
Before serving, add the diced avocado and toss to combine. Taste and season with more salt and pepper, if needed. Serve as desired!
Recipe FAQs:
Yes, you chop the shrimp up raw! The acidity in the lime juice cures it so that it’s not completely raw once you eat it.
Yes! To keep this dish Whole30, skip the chips for dipping and simply eat it with a fork or over some greens for a ceviche salad.
This recipe calls for two serrano peppers, but if you want a more mild ceviche, you can use just one serrano pepper or a jalapeño pepper instead!
If you are a freak like me and love extra spicy food, I include the seeds from the serrano peppers when blending it with the lime and lemon juice!
This Shrimp Ceviche is so good for a summer gathering, especially paired with a Clayton Margarita! Comment below and let me know what you think!
want More crowd-friendly appetizers? try these!
Bacon Apricot Zingers with Blue Cheese Drizzle
Shrimp Ceviche
Ingredients
- 1 pound large shrimp, peeled, deveined and tail-off
- 1/3 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 serrano peppers *see notes
- 1/3 cup seeded and finely diced English cucumber
- 8 tablespoons fresh lime juice (from 3 to 4 limes)
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 avocado, diced small
Instructions
- Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3 to 4 smaller pieces, depending on how chunky you want your ceviche!
- In a food processor, add the lime juice, lemon juice, and 1 serrano pepper. Blend until smooth.
- Place the shrimp in a large bowl. Add the serrano-citrus mixture, red onion, cilantro, the remaining serrano pepper (seeds removed and diced small), cucumber, oregano, salt, and pepper. Gently toss to combine. Cover and refrigerate for at least 1 hour to let the flavors come together and for the shrimp to cook through.
- Before serving, add the diced avocado and toss to combine. Taste and season with more salt and pepper, if needed. Serve as desired!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect summer party dish! Was a huge hit.
Could you make this with tuna or snapper?
It’d be great with both! but definitely amazing with snapper
Can this be made a day in advance?
Yes!
My husband and I ate ceviche every day on our 10 year anniversary trip. I wanted to recreate the dish we loved so much. I must say this didn’t disappoint! So delicious! Will definitely be making this again!
Glad you enjoyed it!!
Hi, love your recipes! Do you recommend fresh shrimp for this, or could you use (thawed) frozen shrimp?
you can definitely use frozen shrimp that’s thawed (honestly, that’s how most grocery stores sell it!)
This recipe is excellent! I messed up and accidentally purchased cooked shrimp, but it sill came out great. So glad a friend told me about your cookbook and blog.
Aw thank you!! yes even with cooked shrimp, this recipe rocks!! xoxo
Excited to make this! Can you let it marinade in the fridge for longer than an hour? Like maybe 4-5, and then add the avocado and serve? Trying to prep for a bbq, and want it to marinade while we are all in the lake. Thank you!!
yes absolutely!
I have made this ceviche for several parties and everyone absolutely loves its and raves about it, especially my health conscious friends.
so glad to hear it. thanks, tyler!
Made this & loved it. It has wonderful flavor. Thank you!
My favorite ceviche recipe find yet!