This light and refreshing authentic Mexican shrimp ceviche recipe is made with lime juice, avocado, and serrano chilis.
While I love my family’s Middle Eastern recipes, I also love learning recipes from other parts of the world. Made with creamy avocado, tangy lime juice, fresh cilantro and spicy Serranos (or jalapeño), this authentic Mexican Shrimp Ceviche is one of my favorites of all time! I love to offer tostadas which add crunch and texture, but you can also use good old fashioned saltine crackers.
Ingredients
- Shrimp: You can use raw or precooked shrimp, as the lime juice will “cook” the shrimp.
- Lime juice: Fresh lime juice is essential to the “cooking” process of making a ceviche. You could also use lemon juice.
- Cilantro: Fresh, citrusy, and peppery flavor.
- Red onion: Not only adds wonderful color, but a bit of crunch and mild onion flavor.
- Tomatoes: As I’m following an authentic Mexican style ceviche, diced tomatoes add umami flavor and color.
- Cucumber: Somewhat sweet, crunchy texture, to the ceviche.
- Serrano chili: Adds the kick of heat to the dish. If you aren’t a fan of spice, use less, or if you like it spicy, add more!
- Avocado: A bit creamy and buttery, it pairs wonderfully with the other ingredients.
- Salt: Enhances the natural flavors of the rest of the ingredients.
How to Make Shrimp Ceviche
Start your shrimp ceviche by washing and dicing your produce.
Then pat your shrimp dry and cut into small pieces.
Then in a large bowl, add the shrimp, onion, cucumber, and tomatoes.
Then add the avocado, serrano chilis, and cilantro.
Season with salt and pour in the lime juice.
Gently stir until evenly mixed and coated in the lime juice. Refrigerate until shrimp is fully pink, letting the lime juice “cook” away any harmful bacteria.
Serve on tostadas or with tortilla chips, and enjoy your shrimp ceviche!
Tips from the Chef
- What to use instead of shrimp. Ceviche can be made with many types of seafood. As long as you have good quality fish, you could use tuna, salmon, or snapper.
- Be careful of letting the lime juice sit too long. The longer the shrimp sits in the lime juice, the tougher it’ll get.
Frequently Asked Questions
What is the original ceviche?
How long does Shrimp Ceviche keep for?
Can shrimp ceviche be overcooked?
More Seafood Recipes
- Ahi Tuna Ceviche
- Salmon with Lemon and Oregano
- Easy Crostini with Smoked Fish and Dill
- New England Baked Scallops with Panko
- Crab Linguine with White Wine Sauce
Eat It, Like It, Share It!
Did you try this ceviche and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
A delicious appetizer or snack, give this authentic shrimp ceviche a try and let me know how it goes in a comment below!
No fork required.
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Authentic Shrimp Ceviche?
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Authentic Shrimp Ceviche
Ingredients
- 1 pound shrimp (raw, peeled, deveined )
- 1 cup lime juice
- 1 cup cilantro (minced)
- 1 ½ cups red onion (diced)
- 2 medium tomatoes (diced)
- 1 medium cucumber (diced)
- 3 serrano chilis, seeded and minced (optional )
- 2 avocados (diced)
- 1 teaspoon salt
- saltines or tostadas (to serve)
Instructions
- Pat the shrimp dry and mince into small pieces. Place in a large bowl and toss with lime juice. Refrigerate for 2-3 hours.
- Meanwhile, stir together cilantro, onion, tomato, cucumber, and serrano chilis in a medium bowl. Once the shrimp has marinated, remove any excess moisture that has accumulated into a small bowl. Reserve in case you need to add liquid at the end.
- Add the cilantro onion mixture to the large bowl of shrimp, along with diced avocado. Season with salt and pepper to taste. Serve with saltine crackers or tostadas.
Last Step:
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