Ceviche is a refreshing and flavorful dish that originates from the coastal regions of Latin America. It is typically made with fresh raw seafood, which is marinated in citrus juices and mixed with various herbs, vegetables, and spices.
The acidity of the citrus juice denatures the proteins in the seafood, essentially "cooking" it without the need for heat.
In this recipe for ceviche, we are using cooked shrimp as the main ingredient for our ceviche. By marinating the shrimp in a flavorful mixture of canned jalapeno pickle brine, fresh lemon juice, black pepper, and kosher salt, we infuse the shrimp with a tangy and savory taste that perfectly complements the fresh and zesty flavors of the Pico de Gallo.
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The Pico de Gallo is a classic Latin American condiment that consists of diced tomatoes, onions, jalapeños, cilantro, and lime juice. The combination of these ingredients creates a delicious and aromatic mix of flavors that perfectly complements the shrimp in this ceviche. With the addition of diced avocado and hot sauce, this ceviche recipe is bursting with flavor and texture.
It's the perfect dish to enjoy on a warm day or as an appetizer for a summer gathering. For more Shrimp recipes, check out this Mexican shrimp cocktail, Shrimp Cocktail, Chili Garlic Shrimp, and Salt and Pepper Shrimp.
Why This Shrimp Ceviche Works
Shrimp ceviche is a popular dish that works well for a variety of occasions, from a light appetizer to a refreshing main course. The combination of tangy citrus juice, fresh vegetables, and succulent shrimp creates a delicious flavor and texture that's hard to resist. While some people prefer to use fresh shrimp in their ceviche recipe, our version uses frozen cooked shrimp, which we find to be a better texture than raw shrimp.
Using frozen cooked shrimp in ceviche is a convenient option because it eliminates the need to cook raw shrimp, saving you time and effort. Frozen cooked shrimp is readily available at most grocery stores, and it can be thawed quickly and easily before using it in the recipe. Another reason why this shrimp ceviche recipe works is that frozen cooked shrimp has a firmer texture than raw shrimp, making it more satisfying to bite into.
While the freezing and thawing process can affect the texture and taste of the shrimp, in our experience, frozen cooked shrimp holds up well in the acidic marinade of the ceviche and provides a satisfying texture that complements the other ingredients in the dish. In addition to being convenient, quick, and having a satisfying texture, our shrimp ceviche recipe is packed with flavor. It uses a combination of canned jalapeno pickled liquid and fresh lemon juice to create a tangy and zesty marinade that perfectly complements the sweet and succulent shrimp.
The dish is further enhanced with a tasty and refreshing fresh pico de gallo, which adds a burst of fresh flavors and colors to the ceviche. The addition of creamy avocado and a drizzle of hot sauce provides a delicious and balanced finish to the dish.
Note:👀👉This Shrimp ceviche recipe calls for 3 fresh jalapenos, which can make it quite spicy, but if you prefer an even hotter taste, feel free to substitute with serrano peppers instead. However, keep in mind that chili peppers can vary in their heat level, so the spiciness may not always be consistent. If you prefer a milder taste, it's important to remove the seeds and veins from the pepper.
To do this, first cut off the stem of the pepper, then cut it in half, and use a spoon or a melon baller to scoop out the seeds. Use a knife to scrape away the veins of the pepper. By removing the seeds and veins, you'll get the flavor of the pepper without the intense heat; this is a great tip to keep in mind when working with any type of chili pepper in your recipes.
How to Make Shrimp Ceviche
Note: The full instructions are provided in the recipe card below.
Start by marinating 3 (12 oz) extra small frozen cooked shrimp that have been peeled and deveined, with tails removed. Thaw the shrimp before marinating them.
In a large glass mixing bowl, combine the thawed shrimp with kosher salt, 1 ground black pepper, fresh lemon or lime juice, and canned jalapeno pickle brine.
Allow the shrimp to marinate for at least 15 minutes, stirring occasionally to ensure that they are evenly coated with the juice mixture. You can also marinate the shrimp overnight for a stronger and more intense flavor.
While the shrimp is marinating, prepare the pico de gallo by dicing the red onion, tomato, and jalapeño pepper. Next, chop the cilantro and set aside.
In a large bowl, add the diced red onion, tomato, and jalapeño pepper, and mix well to combine. Next, add the chopped cilantro to the bowl and season with salt and pepper to taste.
Mix well to combine all the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve. When ready to serve, use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche.
Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips. Next, cut the strips into cubes and place the avocado cubes on top of the ceviche.
Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side. Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine.
This recipe can be easily adapted to suit your personal taste preferences. You can add more or less lime juice, adjust the amount of jalapeño pepper for more or less heat, or even experiment with other ingredients, such as avocado or mango to create your own unique twist on the classic shrimp ceviche recipe.
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📖 Recipe
Easy Shrimp Ceviche
Tools
- Ladle Strainer or Pasta Fork
Ingredients
For the Shrimp Ceviche:
- 3 (12 oz) frozen, cooked extra small, peeled & deveined, tail off (thawed)
- 1½ cups pickled jalapeno liquid or water
- 2½ cups fresh lemon juice
- 1 teaspoon kosher salt ,
- 1 teaspoon ground black pepper , adjust to taste
For the Pico de Gallo:
- 5 medium fresh Roma Tomatoes , diced small
- 1 medium red or yellow onion , diced small
- 3 fresh jalapeños , finely chopped ( stemmed and seeded for mild Pico de gallo
- 1 small Bunch of Cilantro leaves , roughly chopped (discard the long leafless stems before chopping)
- 2 limes or lemons , juiced (about ¼ cup), or add more as needed
- 1 teaspoon kosher salt , adjust to taste
- ¼ teaspoon ground black pepper , adjust to taste
- 3 to 4 fresh avocado
Instructions
- Start by marinating 3 (12 oz) extra small frozen cooked shrimp that have been peeled and deveined, with tails removed. Thaw the shrimp before marinating them. In a large glass mixing bowl, combine the thawed shrimp with kosher salt, 1 ground black pepper, fresh lemon or lime juice, and canned jalapeno pickle brine. Allow the shrimp to marinate for at least 15 minutes, stirring occasionally to ensure that they are evenly coated with the juice mixture. You can also marinate the shrimp overnight for a stronger and more intense flavor.
- While the shrimp is marinating, prepare the pico de gallo by dicing the red onion, tomato, and jalapeño pepper. Next, chop the cilantro and set aside. In a large bowl, add the diced red onion, tomato, and jalapeño pepper, and mix well to combine. Next, add the chopped cilantro to the bowl and season with salt and pepper to taste. Mix well to combine all the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve.
- When ready to serve, use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips. Next, cut the strips into cubes and place the avocado cubes on top of the ceviche.
- Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side.
- Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine.
- This recipe can be easily adapted to suit your personal taste preferences. You can add more or less lime juice, adjust the amount of jalapeño pepper for more or less heat, or even experiment with other ingredients, such as avocado or mango to create your own unique twist on the classic shrimp ceviche recipe.
Notes
Keep refrigerated: Store the ceviche in the refrigerator at a temperature of 40°F or below. This will slow down bacterial growth and help keep the ceviche fresh.
Don't freeze: Shrimp ceviche should not be frozen, as the texture and quality of the seafood will be compromised.
Serve chilled: Before serving, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes. Serve the ceviche chilled with tortilla chips, crackers, or other accompaniments.
Use within 2 days: Shrimp ceviche should be consumed within 2 days of preparation for best quality and freshness. Discard any leftovers that have been left at room temperature for more than 2 hours. By following these storage tips, you can help ensure that your shrimp ceviche stays fresh and delicious for as long as possible. How to Make Ahead Shrimp ceviche can be made ahead of time, but there are a few things to keep in mind to ensure that the quality and freshness of the ceviche are maintained. Here's how to make shrimp ceviche ahead of time:
- Marinate the shrimp: The shrimp can be marinated up to a day ahead of time. In a large glass mixing bowl, combine the thawed shrimp with the lemon juice mixture, making sure that the shrimp is evenly coated with the juice. Cover the bowl with plastic wrap or a lid and refrigerate the ceviche for at least 2 hours or overnight. This will allow the flavors to develop and meld together.
- Prepare the pico de gallo: While it's recommended to prepare the pico de gallo on the same day you plan to serve the ceviche for the best taste, it can be made a day ahead of time. Prepare the vegetables and herbs by chopping them into small pieces and combine them in a large bowl. Cover the bowl with plastic wrap or a lid and refrigerate the pico de gallo until needed. This will allow the flavors to develop and meld together.
- Serve chilled: When ready to serve, remove the ceviche from the refrigerator and let it come to room temperature for 10-15 minutes; use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips and place it on top of the ceviche. Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side. Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine. This will allow the flavors to develop and meld together.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
