The Best Shrimp Ceviche

Citrus marinated shrimp, crunchy cucumbers, juicy tomatoes and a splash of tomato juice combine to create the best Shrimp Ceviche you’ve ever tasted!

My husband and I took a cruise to Baja for our honeymoon a few months ago. One of the ports we stopped at was Ensenada. We had already decided to forego the tours and excursions and just explore the port a little on our own, walking around town. It also happened to be my birthday, and I was determined to eat some delicious Mexican food and sip on a nice, strong Margarita. I got my wish when we stopped at this little Mexican bar with a cute outside seating area.

We ordered guacamole, shrimp ceviche and a margarita for me. It was some of the best Mexican food I’d ever eaten!

Upon returning home I knew that if I was going to recreate my husband’s favorite Mexican recipe for Shrimp Ceviche, I was going to have to call in some reinforcements. I texted my cousin, who’s family on her dad’s side is from Mexico, as is her fiance, and asked her if she had a recipe. Sure enough she had an AMAZING one. Dare I say, the BEST SHRIMP CEVICHE ever!

HOW TO MAKE SHRIMP CEVICHE

Here are the 10 ingredients needed to make our shrimp ceviche recipe:

1. Raw shrimp
2. Fresh lemons
3. Red onion
4. Serrano chiles
5. Cilantro
6. Cucumber
7. Roma tomatoes
8. Avocado
9. Clamato
10. Salt

Start by marinating the shrimp in lemon juice for 4 hours. Once the shrimp is bright pink in color, remove it from the juice and cut the shrimp in half. (If you prefer to cook the shrimp first, follow the directions below).

Now you can mix the yummy shrimp with all of those other delicious veggies. If you are not a fan of cilantro, you can absolutely leave it out. Italian parsley is a swap that I often use. It adds the same brightness and freshness. Same goes for the avocado. The Clamato can also be a personal preference, so you can use it, swap out for tomato juice, or leave it out altogether.

It’s important to note that while swaps and substitutions are available, for optimal flavor experience we recommend enjoying the recipe as written.

We like to serve our ceviche with tortilla chips and lime wedges for added flavor.

Is Shrimp Ceviche safe to eat?

The acid in the lemon juice quickly transforms the shrimp as it marinates, rearranging its proteins and making it safe to eat. This is how the recipe is written and how my cousin recommends eating it. However, if you are concerned and would prefer to cook the shrimp a traditional way, you can place the marinated shrimp in boiling water for 1 minute, then directly into an ice bath. Or, you could boil it first and marinate it after. I have found that marinating it first for the 4 hours really allows the lemon flavor to infuse into the shrimp, and a quick blanche in boiling water quells my fear of potential bacteria from the raw fish.

How long does Shrimp Ceviche last in the refrigerator?

Very fresh fish can last up to 3 days in the fridge. Fish cooked in acid, like this shrimp ceviche, will break down in that time period. It is best enjoyed within 24 hours to get the very best texture and flavor.

Here are some more Mexican inspired recipes to try:

• Authentic Mexican Rice
• Green Chile Chicken Enchilada Soup
• Ground Beef Enchilada Dip
• Ten Minute Oven Baked Tostadas
• Mexican Sopes Recipe
• Slow Cooker Mexican Beans

Shrimp Ceviche

Citrus marinated shrimp, crunchy cucumbers, juicy tomatoes and a splash of tomato juice combine to create the best Shrimp Ceviche you've ever tasted!

 

Print Pin Rate

Course: Mexican

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 4 hours 11 minutes

Servings: 4 cups

Calories: 213kcal

Author: Kristin

Ingredients

• 1 pound medium-small raw shrimp peeled and deveined
• Juice from 3 lemons
• ½ of a medium red onion finely chopped (about ¾ cup)
• 2 serrano chiles ribs and seeds removed, minced
• 1/2 cup chopped cilantro or parsley
• 1 small cucumber peeled diced into 1/2-inch pieces
• 2 Roma tomatoes seeded and diced
• 1/2 teaspoon of salt
• 1-2 avocados diced
• 1 cups Clamato

Instructions

• Rinse shrimp and pat dry. Soak shrimp in juice from 2 lemons for at least 4 hours or until pink. Discard juice. 
• Optional step: Boil a pot of water and blanche the marinated shrimp for 1 minutes. Place directly into an ice bath to chill the shrimp and stop the cooking process. 
• Combine with remaining ingredients. Taste and adjust salt as desired.
• Serve on tostada shells or with tortilla chips.

Notes

If you prefer to just cook the shrimp instead of the acid soak, boil a pot of water and cook the shrimp for 2 minutes or until bright pink. Rinse in an ice bath to stop the cook process. Soak in lemon juice for 1-2 hours. 

Nutrition

Serving: 1cup | Calories: 213kcal

Kristin

Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.