Can I use precooked shrimp for ceviche?

Absolutely! Just dice and briefly marinate in the lime juice to infuse flavor. Too long, though, and the shrimp can get tough—15 minutes is all you need.

Is it safe to use raw shrimp?

Yes, as long as it’s fresh and high quality—the acid in the lime juice denatures the proteins, effectively “cooking” it. For extra caution, use previously frozen (then thawed) shrimp, as freezing kills many harmful bacteria.

What can I substitute for Clamato juice?

Tomato juice with a splash of hot sauce and a bit of Worcestershire mimics the savory, tangy flavor. If you’re not into tomato, just skip it—the ceviche will still be vibrant.

How do I keep the avocado from browning?

Lime juice is your best friend here! Fold avocado in right before serving and drizzle extra lime juice over the top—the acidity helps keep it green and appealing.

Ceviche Recipe - Evelynseats

Name: Ceviche Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: 1 lb medium shrimp (raw or cooked*), thawed, peeled, deveined, and diced; 1 cup lime juice (from about 6 limes); 1 cucumber, peeled and diced; 2 avocados; 3 roma tomatoes, diced; 1 red onion, diced; 1/4 bunch cilantro, chopped; 1 jalapeno, seeded and minced; 1 cup Clamato juice (use “picante” version for spicier salsa); 16 Tostadas (or tortilla chips); Hot Sauce (Tabasco or Cholula)

Description

This refreshing shrimp ceviche recipe combines plump shrimp, zesty lime juice, crisp vegetables, and creamy avocado for a deliciously vibrant and easy appetizer or snack. With a bright, citrusy marinade and a hint of spice, this dish delivers a burst of flavor in every bite, perfect served on tostadas or with tortilla chips.

Ingredients

Units Scale

Shrimp and Marinade

1 lb medium shrimp (raw or cooked*), thawed, peeled, deveined, and diced
1 cup lime juice (from about 6 limes)

Vegetables and Fresh Ingredients

1 cucumber, peeled and diced
2 avocados
3 roma tomatoes, diced
1 red onion, diced
1/4 bunch cilantro, chopped
1 jalapeno, seeded and minced

Other Ingredients

1 cup Clamato juice (use “picante” version for spicier salsa)

For Serving (Optional)

16 Tostadas (or tortilla chips)
Hot Sauce (Tabasco or Cholula)

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Instructions

Prep the Shrimp: Rinse the thawed shrimp under cold running water and thoroughly squeeze or pat dry with paper towels to remove excess moisture. This step is important to ensure the ceviche isn’t watered down. Prepare the shrimp whether using raw or cooked.
Marinate Shrimp: Dice the shrimp if large and place them in a large glass or other non-reactive bowl. Squeeze about 1 to 1 1/4 cups of lime juice from 6 limes over the shrimp. Stir to combine. Cover and marinate in the refrigerator. For raw shrimp, marinate for 1 1/2 to 2 hours, or until the shrimp is no longer translucent. For cooked shrimp, marinate for 15 minutes. Stir halfway through the marinating time.
Chop the Vegetables: While the shrimp is marinating, chop the cucumber, avocado, tomatoes, red onion, jalapeno, and cilantro into bite-sized pieces. Using a food chopper can make this step quicker.
Combine Ingredients: When the shrimp are done marinating, add all the chopped vegetables to the bowl along with the Clamato juice. Stir gently to combine the ingredients thoroughly.
Serve: Spoon the ceviche over tostadas or serve with tortilla chips. Add hot sauce to taste, if desired. Enjoy immediately for the freshest flavor.

Notes

*If using raw shrimp, be sure to marinate until no longer translucent for food safety.
For spicier ceviche, use the ‘picante’ version of Clamato juice or add extra jalapeno.
Fresh, high-quality ingredients make a noticeable difference in flavor.
Serve immediately after combining to preserve the texture of the avocado.

Nutrition

Serving Size: 1/8 of recipe
Calories: 140
Sugar: 3g
Sodium: 350mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 13g
Cholesterol: 95mg