Shrimp Ceviche Recipe
This chilled shrimp ceviche combines tender lime-cured shrimp with crisp cucumber, fresh tomatoes, spicy peppers, savory Clamato juice, and creamy diced avocado for a bright, refreshing meal.
Equipment
- Glass or plastic mixing container
- Citrus squeezer
- Chef knife and cutting board
Ingredients
- 1 lbs raw shrimp (frozen or fresh) (peeled and deveined )
- Lime Juice about 5 limes or more as needed
- 1 cucumbers diced into small chunks
- ⅓ white medium onion
- 2 small tomatoes diced into small chunks
- 2 serrano or jalapeño peppers (or one of each) (finely chopped – seeds optional)
- ⅓ cup fresh cilantro (finely chopped)
- 1 cup clamato juice or V8 tomato juice
- Salt & Pepper to taste
- 1 Avocado (diced into small chunks)
- Ketchup according to taste (optional)
Instructions
- Dice the peeled and deveined shrimp into small, even pieces and transfer them to a glass or plastic container. Similar-sized pieces cure more evenly and prevent a mix of firm shrimp and translucent centers.
- Pour in the lime juice and turn the shrimp until every piece is submerged, adding more juice if needed. The shrimp should sit beneath the citrus rather than peeking above the surface.
- Cover the container and refrigerate the shrimp for at least three hours. By the end of the cure, the shrimp should look pink, firm, and milky opaque instead of gray and translucent.
- Combine the cucumber, onion, tomatoes, peppers, cilantro, and avocado in a separate bowl, then chill the mixture. Keeping the vegetables cold helps them retain their crisp texture until assembly.
- Stir the cured shrimp with the chilled vegetables, Clamato juice or V8 tomato juice, salt, and pepper. Mix until the juices lightly coat the ingredients, then taste before adding more seasoning.
- Serve the ceviche with tostadas, saltines, or tortilla chips, adding ketchup to individual portions if desired. The best texture is cold, juicy, crunchy, and creamy in the same bite.
Notes
Container tip: Cure the shrimp in glass, ceramic, or food-safe plastic rather than reactive metals like aluminum or copper to prevent any metallic taste.
Avocado handling: Gently fold the diced avocado in right at the end to keep the tender cubes intact instead of mashing into the juices.
Make-ahead strategy: Keep the chopped vegetables and lime-cured shrimp in separate chilled containers until shortly before serving so the vegetables retain maximum crunch.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.