|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 27mg||134%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are many different ways to prepare shrimp ceviche in Mexico. Different styles abound along both coastlines of the country. This version, however, is probably the most common style: Raw shrimp marinated in lime juice with chopped tomatoes, cucumber, onion, serrano, and cilantro.
Shrimp ceviche is most often served in tall cocktail classes with tostadas or salty crackers.
When you marinate the shrimp in the lime juice mixture, the citric acid in the lime juice denatures the protein in the shrimp, which creates the same change in texture as heat cooking. This is the basic concept behind ceviche. The lime juice does not necessarily kill bacteria or parasites, so you still want to be sure to use the freshest fish available. Ceviche is not recommended for immunocompromised people.
Always eat ceviche on the day that you make it, preferably within four hours. Use the freshest shrimp possible, or use frozen and thawed shrimp, but freshly-caught within a day or two is ideal. You can also poach shrimp before marinating it.
"This shrimp ceviche is very refreshing and full of citrusy, spicy flavors. Great with tortilla chips! Depending on your taste, you can add more chile. There is no cooking in this recipe but there is lots of chopping which I kinda enjoyed. Halve the recipe if you are serving less people." -Tara Omidvar
1 pound peeled and deveined shrimp, cut into 1/2-inch pieces
1/2 cup freshly squeezed lime juice
2 medium tomatoes, coarsely chopped
1/2 medium cucumber, peeled, seeded, and coarsely chopped
1/2 medium red onion, thinly sliced
1/2 medium avocado, diced
1 medium serrano chile, thinly sliced
1/2 cup coarsely chopped fresh cilantro
100 milliliters (about 7 tablespoons) olive oil
Kosher salt, to taste
Tostadas, tortilla chips, or saltines, for serving, optional
Gather the ingredients.
Combine the shrimp and lime juice in a medium non-reactive bowl. Cover the bowl and marinate, refrigerated for 1 hour.
Strain the shrimp (reserve the liquid) and add the tomato, cucumber, onion, avocado, serrano, cilantro, and olive oil. Fold the mixture together. Adjust the seasoning with salt to taste.
Add back some of the reserved liquid, if desired. Serve with tostadas, tortilla chips, or saltines.
Caution With Ceviche
The acidic marinade may not kill all the bacteria, so ceviche is not recommended for people who are pregnant or immunocompromised; in these cases, we recommend poaching the shrimp, first.
Ceviche With Cooked Shrimp
Poach the shrimp for 1 to 2 minutes in salted, boiling water. Remove with a slotted spoon directly into an ice bath to stop the cooking; then transfer the shrimp to the citrus marinade.
- Once ceviche is finished marinating, it should be eaten right away.
- Do not store in refrigerator or attempt to freeze for later.
You can prepare the chopped ingredients (except for the avocado) a day or two ahead, but do not add the fish until the day you plan to eat it.
What’s the difference between ceviche and aguachile?
Ceviche and aguachile are very similar, but they differ in small details. Aguachile is much spicier, and the marinade includes cucumber, chile pepper, and cilantro blended together (or crushed in a molcajete). Ceviche can include sweeter ingredients like fruit.
Can you make ceviche with cooked shrimp?
Yes, you can use pre-cooked shrimp. We do not recommend using frozen shrimp.
How do you serve ceviche?
Ceviche is typically served in a cocktail glass with tostadas or crackers on the side.