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Shrimp ceviche in a bowl with chips.
AGT Editorial Team

Raw Shrimp Ceviche

This Raw 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.
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Prep Time 10 minutes
Cook Time 0 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Appetizer
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 1 lb 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

Method
 

Recommended Preparation (Cooked Shrimp)
  1. For the safest preparation, cook the shrimp in simmering salted water until the thickest shrimp reaches 145°F, checking with an instant-read thermometer. Drain and cool promptly, then chop into small pieces and add to a medium bowl. Pat dry if needed.
  2. 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.
  3. Cover and chill for at least 1 hour before serving. Season with salt and pepper to your liking and serve with tortilla chips.
Alternate Cooked Preparation
  1. Boil salted water in a small pot and add the shrimp. Cook until the thickest shrimp reaches 145°F, checking with an instant-read thermometer. Drain and cool promptly.
  2. 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.
    Chopped shrimp.
  3. 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.
    Ingredients in a bowl.
  4. Cover and chill for 30 minutes before serving. Season with salt and pepper to your liking and serve with tortilla chips.

Notes

Why Poach The Shrimp?
I like to give the shrimp a quick poach before letting it sit in the lime juices. This does a few things:
  • ensures most bacteria is killed
  • slighlty seasons the shrimp by salting your water
  • gives the shrimp a bright pink color
  • speeds up marinating time
For the safest version, cook the shrimp to 145°F before marinating, then cool it promptly. Lime juice changes the texture and appearance of shrimp, but it does not provide the same pathogen-killing step as cooking. A traditional raw preparation should be considered raw or undercooked seafood and a higher-risk option.
*Feel free to add diced avocado, serrano pepper (for some more heat) or a sweet ingredient such as mango or pineapple!
Serve shrimp within 2 days of preparing.