Looking for a way to use all of the tomatoes and chiles you’re finding at farmers’ markets right now? There’s not better way to enjoy them but in raw preparations where you can enjoy the bright flavors of late summer sun. In this post you’ll discover How to Make Shrimp Ceviche. This recipe highlights those bright flavors while providing a big dose of lean protein with plump lean shrimp and healthy fats with chunks of fresh avocado.
Does Ceviche Contain Raw Seafood?
I’m admittedly a wimp when it comes to raw seafood. I have been scorned by my sushi-loving friends and family for only eating sushi rolls, especially the veggie roll. I’ve always thought of myself as an adventurous eater, but I finally realized that’s not true. I just don’t like the texture of raw fish. I’ve tried it in every way possible, but there is truly something about it. Ceviche technically is raw seafood. When seafood sits in acid, the proteins break down and become opaque and appear as if they were actually cooked. However, it is not actually cooked to a safe temp. So those who are pregnant or have compromised immune systems should steer clear of it.
To Poach or Not to Poach
After that information, you my be wondering why in this shrimp ceviche recipe we poach the shrimp first. I’ve seen it both ways, but because shrimp feed on the waste of other fish, many people choose to very lightly poach them before using in ceviche. It is also rare to see completely raw shrimp in sushi for this reason. I err on the side of caution and the shrimp get a quick dunk in hot water just to BARELY cook them.
What Kind of Shrimp Should I Use for Ceviche?
For the absolute best flavor, use wild-caught shrimp that have nothing in the ingredients except shrimp. I also look for shrimp harvested in the US. Many farms in other countries have all kinds of additives and farming conditions are sub-par. My favorite shrimp is from Greensbury Market. They are plump, juicy and so sweet they taste like lobster. See below for a discount code! I do poach them lightly but when I’m in a pinch, I use cooked small shrimp from Trader Joe’s. It is much faster but the shrimp aren’t nearly as flavorful. For me, if I have the time, buying raw shrimp and poaching is the way to go. But you do you! 🙂
Ceviche for Dinner
It’s typically an appetizer, but we normally make a giant bowl of it and finish it off for a very light but filling meal. If we are not doing a round of Whole30 (which we only do once or maybe twice a year) we eat it with Siete grain-free tortilla chips. If we are we just eat it straight up, with jicama tortillas or in lettuce cups.
Make Ahead Shrimp Ceviche
Ceviche is the ultimate make ahead dinner. Unlike sushi, it needs to be made well before you eat it in order for the acid to really do it’s work. It can sit for up to 4 hours so you can make it earlier in the day if you’re having a party or just want something light and fresh for your weekend binge-fest.
More Shrimp Recipes
- Shrimp Cocktail
- Coconut Shrimp Taco Bowls
- Lemon Herb Shrimp
- Shrimp Fajita Sheet Pan Dinner
- Korean Shrimp and Noodle Salad
- Roasted Shrimp with Shaved Veggie Salad
How to Make Shrimp Ceviche Mexican Style
This Make Ahead Taqueria inspired favorite is super easy to make at home.
1 lb bag frozen pre-cooked baby shrimp, thawed (for raw shrimp see poaching note below)
1 large tomato or 1 cup cherry tomatoes, chopped
1/2 cup chopped red onion or shallot
1/2 cup chopped cucumber
1 jalapeno, chopped (seeded for less spicy)
2/3 cup fresh lime juice
1 cup chopped cilantro
1 tsp sea salt (or to taste)
1 avocado, cubed
Tortilla Chips (regular or grain-free) to serve
- Mix together everything except avocado and chips. Let marinate for 30 minutes or up to 2 hours in the fridge. Stir in avocado and serve with chips or in lettuce cups for Whole30.
- Bring a large pot of water to a boil with a handful of sea salt. Add frozen shrimp and turn off water. Remove shrimp immediately when they turn pink and curl up. Run under cold water and cut into bite-sized pieces when cool enough to handle. Adding to the lime juice warm will help them soak up the flavor faster. Just add the avocado after the shrimp has chilled to keep it from getting mushy.
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