This Quick Shrimp Ceviche recipe can be on your table ready to serve in less than 45 minutes! Ceviche is such a delicious, vibrant summer appetizer that guests will enjoy snacking on with a cold drink. Succulent shrimp, red peppers, crisp onions, fresh cilantro, a kick from jalapeno and garlic, and doused in lots of freshly squeezed lime juice, this ceviche recipe hits ALL the marks.
Ceviche is the first recipe I made in my culinay class I took years ago in college. It was only after we learned how to cut, chop, dice, etc. It was the perfect segway since ceviche requires precise cutting.
I never had ceviche until that day. Needless to say, I fell in love.
I have a crab ceviche I make as well that uses imitation krab. It's so good and inexpensive!
It's a simple dish that's healthy, bright and refreshing. That's why I love to serving it in the summertime with a cold glass of my Peach White Wine Spritzer. I also love serving my Roasted Shrimp Cocktail!
A Bit About Ceviche
Typical ceviche calls for RAW shrimp. There is no traditional cooking required for this dish. That does not mean you'll be eating raw shrimp. It means that instead of using heat to cook the shrimp, we will be using the acid from the citrus we allow the shrimp to soak in.
Read more about the science of how that works.
Essentially, the acid in the lime juice here "cooks" the protein and results in firm but still tender shrimp. The fact that the shrimp sits in the juices allows it to soak up all that delicious vibrant flavor which is what makes ceviche so darn good.
Prepping Your Shrimp
First we'll need to peel and clean your shrimp properly. If you don't do this, your shrimp will not be as appealing to eat. Trust me. Most stores sell deveined and peeled shrimp so do yourself a favor and purchase it like that.
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Next, make sure your shrimp are fully thawed and drained. Often with frozen shrimp, as they thaw, they leave a ton of water leftover in the bowl. Make sure to pat or squeeze your shrimp with a paper towel to remove any excess moisture that will otherwise waterdown your ceviche.
It's also important to dice your shrimp into small pieces. It makes it easier to scoop onto your chip later.
Cutting Tips
Cutting your veggies and herbs into small pieces to match eachother is the goal. The peppers, shrimp and cucumbers should be similar size. The onions and jalapeno should be minced since they pack a bigger flavor punch.
Essentially, we want every bite to be well balanced. Isn't that the goal of cooking afterall?
Why I Poach The Shrimp
I started poaching my shrimp beforehand. This does a few things:
- ensures most bacteria is killed
- slighlty seasons the shrimp (when you salt your water)
- gives the shrimp a pink color
- speeds up marinating time
You do not NEED to do this. You will just need to wait a bit longer (1-2 hours) for the shrimp to fully "cook.
What To Serve With Ceviche
I prefer to serve ceviche with tortilla chips since it's easy and everyone loves them. But you can also serve it with or alongside the following.
- Tortilla Chips or Plantain Chips: Perfect for scooping up the ceviche.
- Avocado: Slices or guacamole add creaminess and richness.
- Rice: Plain white or cilantro-lime rice absorbs juices and adds substance.
- Corn on the Cob: Grilled or boiled with salt and lime juice for a sweet contrast.
- Salad: Fresh green salad with a simple vinaigrette.
- Yucca Fries: Crispy texture that complements ceviche.
- Sweet Potato: Baked or grilled chunks for a sweet flavor.
- Ceviche Tostadas: Small tostada shells for a crunchy base.
- Hot Sauce or Salsa: Various options to spice up the dish.
- Cocktail: Mojito, margarita, or agua fresca for a refreshing drink.
- These sides add variety in texture and flavor, enhancing the tangy and citrusy profile of ceviche.
If you make this shrimp ceviche recipe, let me know! Leave a comment below!
Other Summer Appetizers
📖 Recipe
Quick Shrimp Ceviche
Ingredients
- 1 lb raw shrimp, peeled and deveined
- ⅓ large red bell pepper, small dice
- ½ small persian cucumber, peeled, seeded and small dice
- ½ small red onion, minced
- ½ large jalapeno, minced
- 1 large garlic clove, minced
- 1 bunch cilantro, chopped
- ⅓ cup freshly squeezed lime juice
- salt (*to taste)
- freshly cracked black pepper (*to taste)
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Instructions
Longer Preparation (No Poaching)
- Chop shrimp into small pieces and add to a medium bowl. Make sure your shrimp is well drained. Use paper towels to squeeze excess moisture if needed.
- Add your peppers, onion, cucumber, garlic, and cilantro to the bowl along with the lime juice. Toss well to coat and add to a shallow bowl.
- Cover and chill for at least 1 hour before serving. Season with salt and pepper to your liking and serve with tortilla chips.
Quicker Preparation (With Poaching)
- Boil salted water in a small pot and add your shrimp for 30 seconds. Strain shrimp and let cool.
- Chop shrimp into small pieces and add to a medium bowl. Make sure your shrimp is well drained. Use paper towels to squeeze excess moisture if needed.
- Add your peppers, onion, cucumber, garlic, and cilantro to the bowl along with the lime juice. Toss well to coat and add to a shallow bowl.
- Cover and chill for 30 minutes before serving. Season with salt and pepper to your liking and serve with tortilla chips.
Recipe Notes
- ensures most bacteria is killed
- slighlty seasons the shrimp by salting your water
- gives the shrimp a bright pink color
- speeds up marinating time
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