- 1 Pound shrimp, peeled, deveined, and diced
- ¾ Cup fresh lime juice (about 8 limes)
- 1 shot tequila (1 ½ ounces)
- 1 medium carrot, finely chopped
- 1 jalapeno
- 1 small red onion or ½ large red onion, finely diced
- 1 large beefsteak tomato or 2 Roma tomatoes, seeded and diced
- ½ bunch cilantro, finely chopped
- 1 avocado, diced
- Salt and freshly ground pepper
- Tortilla chips or tostadas, for serving
Mix the shrimp and the lime juice and refrigerate until the shrimp turn opaque and slightly pink, about 15 minutes.
Remove the shrimp from the refrigerator and drain about half of the lime juice. Mix in the tequila, carrots, jalapeños, onions, tomatoes, and cilantro. Season with salt and pepper, and then gently fold in the avocado.
Serve the ceviche with tortilla chips or tostadas.
Calories Per Serving221
Folate equivalent (total)83µg21%
How to Make Spanish-Style Shrimp Ceviche
Ceviche, one of the greatest gifts to the food world from the Peruvian kitchen, and in my opinion, one of the best seafood dishes ever. In this post, I will show you How to Make a Spanish-Style Shrimp Ceviche.
This Spanish-style ceviche is loaded with flavors, super easy to make and comes together in just 40 minutes. I like to serve this ceviche next to some homemade crunchy pita chips.
Now here in Spain, ceviche is not very popular. But regardless, it´s still a dish that I truly enjoy. In this version, I added a couple Spanish elements, to give the ceviche a lift of Spanish goodness.
TIPS & TRICKS to Make this Recipe: The secret when making ceviche is to use the freshest seafood. If you can´t get the freshest seafood, buy frozen and thaw out. I used raw shrimp that I bought frozen and thawed out. But you can totally use pre-cooked shrimp or just par boil your raw shrimp for 2 minutes. But remember to cut the lime juice in half.
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How to Make Shrimp Ceviche
Shrimp Ceviche is such an easy and refreshing recipe to make, I am wondering why I don’t make it more often! To make it, chop up the shrimp and let it marinate in lime juice for about 10 minutes (or a few more minutes if using raw shrimp).
After the shrimp has marinated, add all the fresh vegetables to the bowl. Mix everything together, cover the bowl, and let it chill in the refrigerator for about an hour before serving. I could eat this by the spoonful as a light lunch. It is also wonderful on tortilla chips.
Store Shrimp Ceviche in a sealed container in the refrigerator for up to 3 days.
- 2 tbsp. extra-virgin olive oil
- 1 1 ⁄2 tsp. achiote seeds (optional)
- 4 sour oranges
- 30-35 medium shrimp (about 1 lb.), peeled and deveined, shells reserved
- 1 tbsp. whole allspice
- 6 sprigs cilantro, plus 2 tbsp. finely chopped
- Kosher salt, to taste
- 1 ⁄4 cup fresh lime juice
- 14 small ají dulce or orange or red habanero peppers, stemmed, seeded, and thinly sliced
- 3 cloves garlic, finely chopped
- 1 ⁄2 small red onion, thinly sliced
- 1 red habanero pepper, stemmed, seeded, and halved
For a dish like shrimp ceviche, it is best to buy your shrimp frozen as it is rare to find fresh shrimp. Shrimp stored in the freezer retain will have a longer shelf life than thawed fish, and this is good news for the home-cook. You should avoid any shrimp which has been deveined or peeled beforehand as this can create a loss of flavor and texture. The shrimp you buy should not have any black spots on its shell, and yellowing shells should be completely avoided.
The shrimp should fill its shell when thawed and it should smell of saltwater. Some commonly found species include Gulf White, Ecuadorian White, Black Tiger, Gulf Pink, Gulf Brown, Chinese White, Rock Shrimp. Some of the best places you can find these shrimp include the coastal regions that surround the Gulf of Mexico, many cities in the US (often imported from South America), Ecuador, Peru, and other regions close to good fishing grounds.
How to make Shrimp Ceviche:
- Prepare shrimp: peel, devein, remove the tails and roughly chop the shrimp.
- Soak “Cook” the Shrimp: soak the shrimp in lime, lemon or a combination of juices for at least 3 hours to overnight.
- Prepare vegetables: dice the vegetables being used so that they are a similar size.
- Mix Together: mix the shrimp with the vegetables, stir all together.
- Make sauce: combine Clamato juice, lime juice, hot sauce, and salt and pepper as needed to taste.
How to Make Shrimp Ceviche
- Lime Juice
- Roma Tomatoes
- Jalapeno Pepper
- Red Onion
- Salt and Pepper
The first question that I always get asked when I share this recipe is about the shrimp. This recipe &lsquorequires&rsquo you to use a pound of raw shrimp. That is because the shrimp gets cooked when it soaks in the acidic lime juice.
If you use frozen, shrimp you can easily thaw it by running cold water over them for 5 minutes.
This method will make for the best, most tender Shrimp Ceviche. However, with that being said, if you prefer to use pre-cooked shrimp, by all means, do so!
I have used leftover shrimp from a shrimp cocktail tray to make this recipe the next day. And although the pieces of shrimp weren&rsquot as tender, it was still absolutely delicious.
And the next question that comes is about the jalapeno pepper. If you don&rsquot like a little spice in your recipes, be sure to remove the ribs and seeds before dicing the pepper. On the contrary, if you enjoy a little heat, keep them in or use Serrano peppers instead.
If you are going to use raw shrimp, make sure to peel and devein them. You can purchase fresh shrimp at the Seafood counter and sometimes they will already be peeled and deveined.
Soak the raw shrimp in lime juice to allow it to &lsquocook&rsquo.
However, I typically buy a bag of frozen, wild caught shrimp in the Seafood freezer section at the grocery store. They are raw, peeled and deveined. They only thing that I have to do is thaw and cut into bite size pieces.
Speaking of cutting the shrimp, some people to prefer to leave them whole in a Shrimp Ceviche recipe. Although the presentation looks stunning, I find it more practical to cut them into pieces so that I can scoop them up with a tortilla chip.
Now that your shrimp is ready, it is time to soak them in lime juice. As mentioned above, the acid from the citrus juice will &lsquocook&rsquo the shrimp while it marinades. You will notice that the shrimp will turn opaque and slightly pink in color after soaking for 30 minutes to an hour.
Fresh vegetables diced in small, bite size pieces that will be combined with the marinated shrimp.
While you wait, chop the vegetables into finely diced pieces and add them to a large serving bowl.
How to Dice An Avocado
Remember that it is easiest to dice an avocado while still in the skin. Cut the avocado in half and cut each half in a criss-cross pattern. Then use a large spoon to remove the diced pieces into the bowl.
Once all your vegetables are in the bowl, salt and pepper to taste and gently toss the mixture. Then add the shrimp and lime juice and toss again.
The easiest way to dice an avocado is to cut it in half and then cut in a criss-cross pattern before scooping it out into the dish.
Now you are ready to serve the Shrimp Ceviche with tortilla chips or baguette slices.
Can You Make This Ahead Of Time?
Although this is best to serve fresh, you can make this recipe a few hours before you are ready to serve. However, don&rsquot cut and add the avocados until serving time to prevent them from browning.
This recipe does not store well, so it is best eaten the day that you make it.
Shrimp Ceviche on a tortilla chip. It also commonly served on toasted baguettes.
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Grilled Shrimp Ceviche
For the marinated and grilled shrimp:
In a small bowl with high sides, combine oil, habanero, garlic, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Place shrimp in a low, wide bowl and pour marinade over. Gently fold to coat evenly. Cover and refrigerate for 1 to 2 hours.
Heat an outdoor grill to medium-high heat (about 475°F), or heat a stove top grill pan to medium-high heat. Clean and oil grill grates well. Set shrimp on grates. Grill for about 3 minutes per side, or until shrimp are no longer opaque and have a bit of char. If using smaller shrimp than a jumbo size, you will need to decrease the grilling time. Transfer to a plate to cool.
To create the ceviche:
In a medium bowl, fold together tomatoes, cilantro, red onion, jalapeño, garlic, and lime juice. Chop the grilled shrimp into 1/2 inch or slightly smaller pieces and add to the bowl. Fold again. Taste and add more kosher salt and freshly ground black pepper if needed. Serve with extra lime wedges for squeezing over the top, plus your favorite tortilla chips for scooping.
Mexican-Style Shrimp Ceviche
Ceviche, also spelled cebiche or seviche, is a South American seafood dish that likely originated in Peru but is now popular throughout coastal Latin America, including Mexico. It's a flavorful, fresh-tasting mix of chopped raw seafood marinated in citrus juices and tossed with vegetables and flavorings like onion and chile pepper.
This Mexican-inspired shrimp ceviche is based on a recipe by famed American chef Rick Bayless. It isn't a ceviche in the true sense of the word since it doesn't use raw fish—instead, the shrimp are lightly poached in lime-infused water and marinated in juice while they cool. This makes it a good option if you're nervous about eating raw shrimp, are pregnant, or don't have access to super-fresh seafood.
The addition of Clamato and ketchup make this ceviche similar in some ways to shrimp cocktail, and creamy avocado and crunchy cucumber add color and a contrast of textures. Serve as an impressive appetizer or as a main or side dish at lunch with crispy tortilla chips for dipping.
Mexican Shrimp Ceviche Tostadas
These tostadas are fiesta for your taste buds, my friends! They feature a delicious mix of refreshing shrimp ceviche, smooth Baja sauce and crisp tortilla shells! Essentially, they are epic!
This Mexican ceviche is refreshing, citrusy, bright, tart and herbaceous! It&rsquos packed with plump shrimp, zesty lime, juicy tomatoes, sharp onions, spicy peppers, crunchy carrots and rich avocado!
The accompanying Baja sauce is spicy, smoky, smooth and insanely creamy-dreamy. And, it also happens to be one of my favorite sauces of all time. I highly recommend you double the recipe, because you will want to use it on everything!!
All that ceviche and sauce fabulosity is piled high on salty, crunchy corn tortillas and garnished with thinly sliced radishes and mild scallions. Trust and believe the word olé will be dancing around on your tongue!
This healthy ceviche is perfect as an appetizer, flavorful side or light meal! No matter how you choose to serve it, just be prepared to keep this recipe on heavy rotation this summer!
If you are allergic to shellfish, try the Best Fish Ceviche instead!
What is shrimp ceviche?
Shrimp ceviche, also known as seviche, cebiche, or sebiche, is a seafood dish similar to a shrimp cocktail. It is made using fresh shrimp that is marinated and &ldquocooked&rdquo in a large amount of lime juice. Shrimp ceviche is served cold and traditionally includes various fresh, finely chopped vegetables, such as tomatoes, onions, garlic and cilantro.
What is Mexican ceviche made of?
The exact ingredients in Mexican shrimp ceviche, also known as Ceviche de Camarón, will depend upon the region you are in. However, most recipes will include at least the following basic ingredients:
- Shrimp: High-quality medium-sized raw shrimp works the best. Make sure you peel, devein and remove the tail first. Then, dice the shrimp into bite-sized pieces.
- Onion: Onions lend a good amount of sharp, savory flavor. You can use red or white onion depending upon your preference.
- Tomato: Juicy, fresh seeded and finely chopped tomatoes are a must! I like firm roma tomatoes the best in ceviche.
- Chile Peppers: Stemmed, seeded and finely diced chile peppers are a traditional ingredient. You can use either jalapeno or serrano peppers depending upon your heat preference. A serrano pepper is about 3 times hotter than a jalapeno.
- Cilantro: Herbaceous fresh cilantro provides tons of fresh flavor! However, if you are averse to cilantro you can substitute flat-leaf parsley.
- Fresh Citrus Juice: The acid in citrus juice is what &lsquocooks&rsquo the shrimp. Since citrus is a key ingredient, I highly recommend you use fresh citrus juice! This recipe uses fresh lime juice, however you can substitute lemon juice for a slightly different flavor.
Mexican ceviche variations
The beauty of this recipe is that it&rsquos extremely customizable! Feel free to mix things up and add any fresh vegetables you have on hand or love!
What to add to shrimp ceviche:
- Carrots (peeled and finely diced)
- Avocado (cut into small cubes)
- Diced Bell Peppers (seeded and diced)
- Cucumber (peeled, seeded and finely chopped)
- Pimento Stuffed Olives
- Radishes (thinly sliced)
- Scallions (thinly sliced)
- Diced Fruit (mango or pineapple)
- Dried Mexican Oregano
- Good-quality Hot Sauce
- Clamato Juice (tomato and clam juice cocktail)
How to make shrimp ceviche?
Mexican ceviche is not just incredibly delicious, it&rsquos also ridiculously quick and easy to prepare! It doesn&rsquot require a whole lot of thought or effort, and no real cooking is needed!
- Make the creamy sauce: Add baja sauce ingredients to a food processor. Pulse and puree until smooth and creamy.
- Marinate the shrimp: Combine shrimp and lime juice in a large non-reactive bowl. Refrigerate for 20-25 minutes.
- Add vegetables: Drain the shrimp and add chopped vegetables plus more lime juice. Toss well to combine
- Marinate again: Refrigerate the shrimp for an additional 10-15 minutes, or until shrimp are firm, opaque and appear &lsquocooked&rsquo.
- Serve: Eat the shrimp ceviche plain, drizzle it with creamy sauce, or serve it over tostadas!
Boom. All the succulent shrimp ceviche for you!
How to make Mexican ceviche step by step photos:
How to know when shrimp ceviche is done?
The exact marinating time for ceviche will depend upon the citrus you&rsquove used and the size of the shrimp. Not all citrus is created equal the acidity in limes (and lemons) can vary. As well, the smaller you dice the shrimp, the faster it will &lsquocook&rsquo.
The best way to to tell is ceviche is done is to look at the shrimp. Shrimp are &lsquocooked&rsquo and ready to eat when their flesh is firm and slightly opaque in color.
Can you overcook ceviche?
Ceviche can be over-marinated or &lsquoovercooked&rsquo. If the shrimp remains in the citrus juice for too long, or if your citrus is very acidic, the proteins will unfold too much. This will cause the shrimp to &lsquoovercook&rsquo and become very tough and rubbery.
Leaving the shrimp in the citrus marinade for longer than necessary will not improve the flavor or quality of the shrimp it will simply &lsquoovercook&rsquo them.
Is Mexican shrimp ceviche safe to eat?
Ceviche is safe to eat. While the shrimp in ceviche isn&rsquot cooked since it has not been heated, it isn&rsquot raw either. Marinating the shrimp in a large amount of citric acid (lime juice) essentially &lsquocooks&rsquo the shrimp. Both heat and citric acids are agents of a chemical cooking process called denaturation. The denaturation of proteins cause molecules in the shrimp to unravel which alters the shrimp&rsquos physical and chemical properties. When shrimp is immersed and marinated in citrus juice, denaturation turns the shrimps flesh firm and opaque, as if it had been cooked by heat.
In order to ensure you ceviche is safe, you must use fresh fish from a trust source or reputable fishmonger. Citric acid will not kill any bacteria the same way heat does. Therefore, it is very important you use fresh, parasite-free shrimp! If you are unsure what seafood is freshest at the market, tell them you are making ceviche and ask for the freshest shrimp they have available.
Using pre-cooking shrimp: If you are not comfortable with raw shrimp in ceviche, you can use cooked shrimp. Leave the shrimp whole and thoroughly pat it dry to remove moisture. Do not marinate the shrimp. Instead, simply toss it with lime juice, diced vegetables and cilantro. Serve immediately. Do not allow the pre-cooked shrimp to marinate in citrus juice or it will over-cook the shrimp, causing it to become very tough, rubbery and unappetizing.
Is shrimp ceviche healthy?
Mexican ceviche is considered an inherently healthy dish. It is made up of lean, protein-rich shrimp, nutrient-dense vegetables and antioxidant-packed lime juice. Ceviche is prepared with fresh ingredients and does not include any processed foods.
This shrimp ceviche recipe is high in protein, vitamins and nutrients. And, it&rsquos low in carbs, calories and unhealthy fats! If you are looking to keep things extremely healthy, skip the creamy baja sauce!
How long can shrimp ceviche last?
Ceviche is best enjoyed fresh on the same day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Pro-tip: If you are wanting to store leftover ceviche, drain all the lime juice from the prepared Mexican ceviche. Keep the ceviche in a tightly sealed container. Removing the excess lime juice will prevent the shrimp from overcooking.
Can you freeze it?
Fresh shrimp ceviche does not freeze well! I recommend eating ceviche the day it is made.
What to serve with ceviche tostadas?
Mexican ceviche is incredibly refreshing and bursting with bright flavors and fresh texture! It can be served as an seafood appetizer, side dish or a light meal! Ceviche is traditionally served with saltine crackers. However, feel free to get creative! Serve this ceviche with whatever you and your family love!
- Tortilla chips
- Salsa or Guacamole
- Boiled Potatoes
Add these tasty Baja Shrimp Ceviche Tostadas to your Cinco de Mayo menu or make them next time you are craving fresh flavors &ndash I pinkie promise you guys are going to love them!
Until next time friends, cheers &ndash to simply scrumptious ceviche.
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Looking for more seafood recipes?
If you love this dish, try one of these fresh seafood dishes next:
How to make the best Ceviche Tostadas recipe and step-by-step video 👇