Mexican Shrimp Ceviche

Course: Appetizer

Cuisine: Mexican

Prep Time: 20

"Cook" time in the lime juice: 2

Total Time: 2 20

Servings:

Calories: 94kcal

Author: Kris Longwell

Mexican Shrimp Ceviche is one of the best seafood appetizers of all time. "Cooking" the shrimp (or white fish) in freshly squeezed lime juice produces deeply flavorful shrimp and that is melt-in-your-mouth delicious. If you have the time, fry up the corn tortillas in a little hot oil. It puts it all over the top.

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Ingredients

1 lb shrimp peeled and deveined, as fresh as possible.
1½ cups fresh lime juice usually from about 3 lbs of fresh limes
¼ cup red onion finely chopped
2 medium tomatoes cored and roughly diced
1 jalapeño seeds removed and finely chopped
½ cup green olives pitted, roughly chopped
½ cup cucumber peeled, seeded, and roughly chopped
¼ cup cilantro fresh, chopped
2 tablespoon extra virgin olive oil
1 large avocado peeled, pitted, and roughly chopped
2 tablespoon orange juice juice from 1 large orange
1 teaspoon Kosher salt
corn tortilla chips for serving
lime wedges, or wheels for garnish
hot sauce for serving

Instructions

Cut the shrimp into bite-sized pieces. Place in a shallow bowl and carefully pour the lime juice over the shrimp (the juice should cover all of the shrimp). Refrigerate for a minimum of 30 minutes and no more than 4 hours.
1 lb shrimp, 1½ cups fresh lime juice
Drain the "cooked" shrimp through a sieve. Discard the lime juice.
Mix the shrimp, red onion, tomatoes, jalapeño, olives, cucumber, and cilantro, in a large serving bowl. Stir in the olive oil.
¼ cup red onion, 2 medium tomatoes, 1 jalapeño, ½ cup green olives, ½ cup cucumber, ¼ cup cilantro, 2 tablespoon extra virgin olive oil
Gently mix in the avocado, orange juice, and salt.
1 large avocado, 2 tablespoon orange juice, 1 teaspoon Kosher salt
Serve at once with tortilla chips, lime garnish, and hot sauce, if desired.
corn tortilla chips, lime wedges, or wheels, hot sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We usually allow the shrimp to "cook" for 2 to 3 hours. If you go longer than 4 hours, it will become too strong of a lime taste, and the shrimp will start to break down. If not serving immediately, you can drain the "cooked" shrimp and kept in an air-tight container with a lid in the fridge for up to 24 hours before assembling the ceviche.

You can also include white fish such as skinless snapper, bass, halibut, or other ocean fish fillets. Cut them into bite-size pieces and submerge them in lime juice.

Leftover ceviche keeps nicely in the fridge (covered) for several days. For the freshest flavor, assemble the ceviche no more than 2 hours before serving to guests.

Nutrition