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Shrimp Ceviche

Shrimp ceviche is a fresh, zesty dish where raw shrimp is marinated in citrus juice until firm and slightly translucent. Chopped red onion, cilantro, and optional chili are folded in, resulting in a vibrant, textured seafood salad with bright flavors and a tender bite. The dish comes together with minimal cooking, relying on citrus to 'cook' the shrimp and develop its distinctive appearance.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lb raw shrimp, peeled and deveined preferably wild-caught
  • 4-5 limes fresh lime juice about ½ cup
  • ½ red onion finely diced
  • ¼ cup chopped cilantro leaves fresh
  • 1 jalapeño chopped jalapeño (optional) for heat
  • ½ teaspoon sea salt to taste

Equipment

  • Cutting board
  • Chef’s knife

Method
 

  1. Start by chopping the raw shrimp into small, irregular pieces on a clean cutting board. Place them in a mixing bowl and set aside.
  2. Juice the fresh limes until you have about half a cup of bright, citrusy liquid. Pour the lime juice over the chopped shrimp, ensuring they are fully submerged. This is what will 'cook' the shrimp and give it a firm, slightly translucent appearance.
  3. Finely dice the red onion and add it to the bowl with the shrimp and lime. The onion will add crunch and a sharp bite that balances the citrus.
  4. Chop the fresh cilantro leaves and stir them into the mixture, giving the ceviche a bright, herbal flavor. If you like some heat, add the chopped jalapeño now for a spicy kick.
  5. Sprinkle the ceviche with sea salt, then gently mix everything together, ensuring the flavors combine evenly. Taste and adjust the salt if needed.
  6. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. During this time, the lime juice will fully 'cook' the shrimp, turning it firm and slightly opaque, while the flavors meld beautifully.
  7. Once ready, give the ceviche a gentle stir, then serve chilled in small bowls or glasses, garnished with additional cilantro or lime wedges if desired. Enjoy immediately for the freshest, most vibrant flavor and texture.

Notes

For best results, use fresh, high-quality shrimp and freshly squeezed lime juice. The ceviche can be stored in the refrigerator for up to 24 hours, but is best enjoyed fresh to maintain its bright flavors and firm texture.