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!
Is Shrimp Ceviche Raw or Cooked?
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! 🙂
What You Need to Make The Best Shrimp Ceviche
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.
- Shrimp: As mentioned, you will want to use the highest-quality shrimp that you can find. I recommend wild, deveined shrimp – you can usually find this at Whole Foods, or at your local fish market.
- Cilantro: Fresh cilantro is rich in antioxidants, Vitamins A, C, and K, and just adds the best flavor to this ceviche.
- English Cucumber: English cucumber adds the perfect crunch to this recipe. Don’t skip this!
- Avocado: Avocado is one of my favorite sources of healthy, plant-based fats, and it is the best accompaniment when paired along with the citrus and shrimp.
- Jalapeño: A little jalapeño adds a spicy kick that is quintessential to a good ceviche recipe.
- Red Onion: And just as ceviche is about the shrimp, it’s also all about the red onion. Diced red onion is delicious in this recipe and adds a nice texture and balance of flavor.
- Orange: You’ll want freshly squeezed orange juice, for this recipe. This is what will help cook the shrimp!
- Lime: And along with the orange juice, you’ll want lots of fresh lime juice. It wouldn’t be ceviche without it!
- Sea Salt: And, of course, a pinch of sea salt adds the perfect finishing touch.
- Tortilla Chips: Now, these are not to go into your ceviche, but to scoop it up with! The best way to eat ceviche is with tortilla chips. It’s absolutely delicious!
Looking for a Vegan Ceviche Replacement? Try This!
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!
How to Make This 30 Minute Shrimp Ceviche
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
** Photography by Gayle McLeod
Ingredients
For the Ceviche:
- 1 ½ Pounds Wild Shrimp, peeled, deveined, and chopped into small pieces
- 1 Cup Cilantro, chopped; this is about one bunch
- 1 English Cucumber, peeled and diced
- 1 Avocado, diced
- 2 Jalapeños , seeded and chopped
- ½ Red Onion, diced
- 1 Orange, juiced
- 6 Limes, juiced
- 1-2 Teaspoons Sea Salt, taste and adjust salt levels to your personal preference!
For Serving:
- Tortilla Chips
Instructions
- Start by preparing your shrimp; peel and devein your shrimp, if not done already. Chop them into bite-sized pieces and add them to a bowl.
- Next, prepare all of your herbs and product. Chop your cilantro, dice your English cucumber, avocado, red onion, and jalapeños, and add them to the bowl with the shrimp.
- Then, add in the remaining ingredients and toss to fully combine, making sure that the shrimp is fully coated in the orange and lime juices.
- Cover the bowl and place it in the fridge for a minimum of 30-40 minutes, or up to overnight. This will allow the shrimp to "cook."
- Once the shrimp has cooked, remove the bowl from the fridge, serve your ceviche with chips, and enjoy! Store any leftovers back in the fridge for up to two days.
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What others are saying
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!
I loved this recipe, however to make sure my shrimp was fully cooked I marinated the bite size shrimp in the lime and orange juices, seasoned with salt, black pepper and garlic powder to taste and placed in the refrigerator for 30 minutes while I chopped and prepared other ingredients. Tossed and mixed all ingredients as instructed with the marinated shrimp. It was delicious and a big hit at our Cinco de Mayo dinner!!