Ceviche Recipe

Ceviche is the absolute embodiment of sunny, carefree dining—vibrant, tangy, and so easy, you’ll wonder why you don’t make it every week. This zesty shrimp ceviche is a fresh, flavor-packed dish designed for those moments when you want maximum taste with minimal effort. Ready in just a couple of hours (most of it hands-off marinating!), ceviche is an ideal solution for busy weeknights or casual get-togethers, and the bold combination of lime, tomatoes, cucumber, jalapeño, and creamy avocado is just irresistible. Served with crunchy tostadas or tortilla chips and a splash of hot sauce, every bite is bright and exhilarating!

Ingredients You’ll Need

All it takes is a handful of fresh, easy-to-find ingredients to create a dish that feels luxuriously special.

• Shrimp: Use raw for classic ceviche—lime juice “cooks” it, resulting in tender, juicy bites. If you’re pressed for time or want guaranteed safety, cooked shrimp works too—just marinate briefly for flavor.
• Lime Juice: The star of the show and your secret weapon—freshly squeezed is non-negotiable. It’s what “cooks” the shrimp and gives zing to every bite. Skip bottled juice; it just can’t compare.
• Cucumber: Brings a cool, refreshing crunch that perfectly balances the tartness of the citrus.
• Avocado: Essential for creaminess, which offsets the acidity and spice—ripe but firm avocados hold up best.
• Roma Tomatoes: Firm and just slightly sweet—they won’t water down the ceviche and keep their shape beautifully.
• Red Onion: Adds sharpness, color, and mild bite—soak briefly in cold water if you want to mellow the flavor.
• Cilantro: Fresh and aromatic, it ties all the flavors together. If you’re not a cilantro fan, flat-leaf parsley works too.
• Jalapeño: The best way to introduce gentle heat (remove seeds if you want it milder; keep some for extra kick).
• Clamato Juice (Picante if you want spicy): Lends a subtly savory depth and a splash of tomato flavor that rounds out the ceviche—don’t skip if you can get it!
• Tostadas or Tortilla Chips: For scooping and crunching! Trust me, the crunch is half the fun.
• Hot Sauce (Tabasco or Cholula): Brings your palate to life. Each person can add as much as they dare.

Variations

Ceviche is wonderfully flexible, and there’s no reason to play by strict rules here.

• Different Seafood: Swap shrimp for diced white fish (like snapper or tilapia), bay scallops, or even a mix—just make sure it’s ultra-fresh.
• No Clamato? Use tomato juice or skip it altogether for a drier, more traditional ceviche.
• Fruit Twist: Add diced mango, pineapple, or orange segments for a bit of sweetness that pops against the lime.
• Veggie Ceviche: Try diced hearts of palm or mushrooms in place of shrimp for a plant-based version (delicious!).
• Extra Herbs & Heat: Mix in a bit of mint or oregano, or use serrano peppers for more fire.
• Onion Swap: Red onion is classic, but green onions or shallots also work beautifully and add a different nuance.

How to Make Ceviche

Putting together ceviche is almost as fun as eating it. Here’s the simple path to citrusy bliss:

1. Prep the Shrimp

Start by making sure your shrimp is completely thawed, peeled, and deveined. Give it a rinse under cold water and gently blot dry—wet shrimp equals watery ceviche, and nobody wants that. If the shrimp are large, cut into small, bite-sized pieces.

2. Marinate the Shrimp

Place the shrimp pieces into a non-reactive glass bowl—this prevents any off flavors from metallic bowls. Squeeze enough fresh limes to get around a cup of juice and pour it over the shrimp. Stir to coat evenly, cover, and tuck in the fridge. Let it marinate until the shrimp is opaque and “cooked” through—about 1.5-2 hours if raw, just 15 minutes if already cooked. Give it a gentle stir halfway through so every piece soaks up that limey goodness.

3. Chop the Veggies

While shrimp marinates, dice the cucumber, tomatoes, avocado, and onion; mince that jalapeño, and roughly chop the cilantro. Even pieces make for the best presentation and a perfect mix in every bite.

4. Combine Everything

Once the shrimp is ready (no more translucency!), add all the chopped vegetables, jalapeño, cilantro, and pour in the Clamato juice. Give the whole bowl a good, gentle toss—you want everything beautifully mingled but not mashed.

5. Taste and Adjust

Taste for salt, acid, and heat. Add extra lime for tang, more jalapeño for punch, or a pinch of salt if it needs rounding out.

6. Serve

Spoon that gorgeous ceviche over crispy tostadas or heap onto tortilla chips, and put the hot sauce on the table. Add extra cilantro and lime wedges for garnish.

How to Serve

Ceviche is meant to be scooped, savored, and shared. For the perfect experience:

• Classic Style: Pile high on crunchy tostadas, giving every bite some ceviche, a squeeze of lime, and a dash of your favorite hot sauce.
• On Chips: Perfect with salty tortilla chips for a casual snack—think of it as the ultimate party dip.
• As a Light Meal: Serve in chilled bowls with a side of warm corn tortillas and a crisp salad for a refreshing dinner.
• Garnished: Top with extra cilantro, a pinch of flaky salt, maybe even thin-sliced radishes or cucumber ribbons for freshness.

Make Ahead and Storage

Storing Leftovers

Ceviche keeps well in the fridge, covered, for up to 2 days. The lime will keep the shrimp tender, but after that, the avocado and tomatoes might start to lose their appeal.

Freezing

Ceviche is best enjoyed fresh and doesn’t freeze well—the veggies and shrimp can become mushy when thawed. It’s so simple to make, you won’t need to freeze anyway!

Reheating

Skip reheating altogether—ceviche is meant to be enjoyed cold. If you’d like it less chilled, let it sit on the counter for a few minutes before serving.

FAQs

Final Thoughts

Bright, fresh, and almost too easy, this shrimp ceviche brings the zest and color of a beachside getaway into your kitchen. It’s perfect for hectic evenings, summer gatherings, or anytime you crave a dish that feels light but is deeply satisfying. Try it once, and ceviche will earn its place in your regular recipe rotation. Don’t be afraid to put your own spin on it—the possibilities are endless and every batch is a little celebration. Grab the chips, call your friends, and dive in!

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