If you love ceviche, you will want to print this recipe for the best shrimp ceviche. If you don’t have fresh fish to make ceviche, you can use frozen raw fish. It’s easy to thaw and comes together in no time! This recipe reminds me of summer time. Bring this to backyard BBQ’s as a delicious side dish.
The Best Shrimp Ceviche
Ingredients
- 1 lb raw shrimp (fresh or frozen )
- 10 limes juice
- 1 orange juice
- 1 tsp salt
- 3 garlic cloves, minced
- 3 green onions, chopped
- 1 jalapeno pepper
- 1 serrano pepper
- 3 Roma tomatoes
- 1/2 bunch cilantro
- 1 avocado cut in cubes
- 1/2 cucumber chopped
Instructions
- Place shrimp, juice of limes and orange, salt, garlic, green onions and 1/2 jalapeno seeded and chopped and 1/2 serrano pepper seeded and chopped in a bowl. Make sure that juice covers the shrimp completely. Stir well. Place in fridge for 20 minutes to marinate and cook the shrimp. If kept too long in the marinade, shrimp will over cook, and will tend to turn it chewy.
- While shrimp is marinating, cut up the tomatoes into bite size pieces, chop 1/2 bunch cilantro, avocado cubes, and 1/2 cucumber chopped into bite sized cubes.
- Take shrimp out of the fridge, and drain only the juice. At this point, you can choose to cut the shrimp up in half or leave them whole. Add shrimp along with marinated onions and peppers to the tomato mixture and toss. Enjoy with your favorite low carb tortilla, fried into a tortilla chip. Or use as a topping over fish or a salad.
Why You’ll Love This Shrimp Ceviche Recipe
You’ll love this shrimp ceviche recipe because it’s light, fresh, and full of flavor. It’s perfect for hot days when you want something delicious without turning on the stove. Every bite delivers a burst of zesty citrus, crisp vegetables, and tender shrimp—make this the ultimate seafood appetizer.
Bring this easy ceviche to a backyard BBQ, beach picnic, or party, and watch it disappear quickly. It’s a favorite that fits many diets since it’s low-carb, gluten-free, and made with clean ingredients. If you’re looking for a healthy shrimp dish, this one is a must-try.
Tips for the Best Homemade Ceviche
- Always choose fresh shrimp for the best flavor and texture. If you’re using frozen shrimp, make sure to thaw it completely before marinating.
- Let the citrus juice fully “cook” the shrimp. It should turn opaque and feel firm to the touch.
- Add serrano and jalapeño for the right amount of heat. You can control the spice level by adjusting the amount or removing the seeds.
- Serve the ceviche cold. Chilling it not only preserves the flavors but also makes it more refreshing.
Serving Suggestions
You can serve this homemade ceviche in so many creative ways. Scoop it into small cups or spoons for an elegant appetizer. Or, spoon it into halved avocados for a beautiful, Instagram-worthy dish. It also pairs well with lettuce wraps, tostadas, or crunchy low carb tortilla chips. If you want a low-carb option, go for cucumber slices or endive leaves.
For a heartier meal, serve this fresh shrimp recipe with low Carb Mexican rice or black beans. No matter how you serve it, it always stands out as a crowd-pleaser.
Storage Notes of shrimp ceviche
This ceviche tastes best on the same day you make it. If you have leftovers, store them in an airtight container in the fridge and enjoy them within 24 hours. Since the shrimp continues to marinate in the citrus, the texture will change if you keep it too long.
So good and light
Yes, it’s a favorite! glad you liked it.