Bright, refreshing meals that come together in 30 minutes is what summertime dreams are made of. And when it comes to a dish that checks all of those boxes, no dish does it better than ceviche. This is The Ultimate Shrimp Ceviche recipe, and is loaded with fresh herbs, zesty citrus, and juicy shrimp, for a dish that you won’t be able to get enough of!
When it comes to summertime meals, I love a recipe that is no-fuss. Something that is loaded with fresh flavors, comes together in 30 minutes, and keeps me cool on those warm summer nights. This year, the dish that I’ve been living for lately is ceviche!
Ceviche is a dish that originally dates back to the Incans, but can be traced to modern-day Peruvian and Ecuadorian cuisine. While the cultural origins of the dish is debated, the contents are widely agreed upon; fresh, high-quality, raw fish is marinated in a concoction of citrus juices and/or vinegar, seasoned generously with herbs and spices, and tossed with fresh onions, cucumber, jalapeños, and more.
It is absolutely delicious, packed with protein, is gluten-free, grain-free, and paleo-friendly. If you’re looking for the perfect “no-cook” recipe, then look no further, because this is it!
The answer is: it’s technically both! Ceviche is traditionally made using a high-quality, raw fish. However it’s not completely raw. Because we are using fresh citrus juice in this recipe, the citrus will actually help to “cook” the shrimp, making it safe to eat! This is why it’s important to let the shrimp sit in the citrus juices for a minimum of 30-40 minutes before eating. If you really want to be safe, you can let it “cook” for 24 hours!
If you are following this method, I recommend getting the highest-quality seafood that you can find. Sushi-grade is always my go-to, especially if I can’t get shrimp from my local fish market. Either way, this is one recipe where quality is extremely important!
And if “raw” fish isn’t something you’re comfortable eating, then don’t worry, because you can still make this recipe! Simply pop your shrimp in a pot of boiling water for approximately 30 seconds, then proceed with the recipe as instructed. It’s that easy! 🙂
All you need are 10 simple and easy ingredients to make this recipe, which is why this is the perfect recipe to whip up whenever you want a healthy meal, but don’t feel like cooking.
While ceviche itself is not known for being a vegan or vegetarian-friendly recipe, did you know that it can easily be made vegan? It’s true!
Simply replace the shrimp with diced watermelon. If it sounds crazy, don’t knock it until you try it! Watermelon acts like a sponge for all of the bright flavors in this recipe, and is a delicious substitution for the shrimp. In fact, it’s why watermelon is often used as a vegan substitute for poke!
Making this recipe could not be any easier! Simply start by preparing your shrimp; peel and devein it, if not already done, and chop it into small, bite-sized pieces. Then, add it to a large bowl.
Next, prepare all of your herbs and vegetables. Chop your cilantro, dice your avocado and onion, peel and dice your English cucumber, and add them all to the bowl with the shrimp.
Then, add in the rest of your ingredients to the bowl and toss to fully combine, making sure that the shrimp especially is fully coated in the citrus juices and salt.
Finally, cover the bowl and let it sit in the refrigerator for a minimum of 30-40 minutes, or overnight. Once the shrimp is fully “cooked,” remove from the fridge, serve with tortilla chips, and enjoy! Store any leftovers back in the fridge for up to two days.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
Made this to take to a party. Easy to prep & definitely recommend letting it go overnight for all the flavors to combine & the shrimp to “cook.” It was soooo good & a big hit at the party served with tortilla chips. It does make a HUGE amount, so would probably make a half recipe next time.
Yay! I am thrilled that this recipe was a hit at your party, Geri! Thank you so much for making it, and for leaving such a kind review!