Shrimp ceviche is a delicious and refreshing dish that is perfect on a hot summer day. Made with fresh shrimp, or seafood of choice, peppers, onions, and lots of lime juice, this ceviche is so satisfying. Drizzle a little hot sauce on top for an extra kick, you will not be disappointed!
Every time I make ceviche I am reminded of how delicious and fresh it is. Seriously every time I’m like, “OK! This is SO dang good!”, and proceed to pretty much never stop eating it. Growing up we had ceviche tostadas, or ate it with tortilla chips like a dip, and it was one of the dishes I looked forward to the most. If there is one thing you need to know about me it’s the fact that I LOVE limes, all citrus really, and the tartness of all the lime juice in this is the absolute best!
This shrimp ceviche is made with red bell peppers, red onions, jalapenos, and cilantro mixed with fresh shrimp. It’s all marinated in freshly squeezed lime juice for a few hours or overnight to maximize all the flavor. Trust me when I tell you the shrimp will get cooked through in the lime juice and you want to use raw shrimp for this. It makes the world of a difference in flavor and texture. With that said, you can absolutely use cooked shrimp but just give the raw shrimp a try! You can also use a mild white fish, such as halibut or cod, in place of shrimp. Use raw fish and just chop it into small pieces. If you’re feeling adventurous mix it up and use a combination of fish, shrimp, scallops, etc, and make it a seafood ceviche. The possibilities are endless and you really can’t go wrong with your choice of seafood.
One thing to note about this recipe is that this is a Mexican shrimp ceviche and there are so many ceviche recipes out there that are completely different and unique. Peruvian ceviche is a little different than the Mexican version but also very delicious. In Mexico it is very common to see ceviche tostadas which are just tostadas topped with ceviche, probably some avocado, and always a drizzle of hot sauce or salsa.
This recipe is Whole30 compliant and I love to eat it with fresh cucumbers slices or red pepper wedges. Whichever way you decide to enjoy it, this ceviche is a must in your menu, especially in the summer. It also makes for a great appetizer for entertaining or to take to a potluck. You will be the star of the party with this dish, for sure!
- 1 lb raw shrimp thawed if frozen. *See notes
- 1 large jalapeno minced
- 1 bell pepper chopped
- ½ red onion chopped or thinly sliced
- ½ cup cilantro stems removed and chopped
- 3 large limes
- ½ tsp salt adjust to taste
- Peel and de-vein shrimp and chop into desired sized pieces. Place chopped shrimp in a large bowl.
- Add the rest of the ingredients, minus the limes, to the shrimp and mix well.
- Juice the limes into the shrimp mixture and mix well. You want enough lime to cover at least 2/3 of mixture. Add more lime juice if needed.
- Cover bowl and place in refrigerator for at least two hours, or preferably overnight, to marinade. The acid in the lime juice cooks the shrimp.
- Serve with tortilla chips, on top of tostadas, or with freshly slice vegetables. Top with hot sauce of choice.