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Summer Shrimp Ceviche Recipe

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4 from 11 reviews

This Summer Shrimp Ceviche is a refreshing and zesty seafood dish perfect for warm weather. Featuring cooked shrimp marinated in a vibrant citrus juice blend with tomatoes, bell pepper, jalapeño, and fresh cilantro, this no-cook recipe highlights bright flavors and a crisp texture. Served chilled with tortilla or plantain chips, it makes an ideal appetizer or light meal that is both flavorful and healthy.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Marinade and Vegetables

  • 1 small white onion, thinly sliced
  • 2 teaspoon salt (for soaking onions)
  • 4 Roma tomatoes, seeded and chopped
  • 1 green bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced (optional)
  • 1 orange, juiced
  • 1 grapefruit, juiced
  • 2 lemons, juiced
  • 10 limes, juiced
  • 1 small bunch fresh cilantro, finely chopped
  • Salt and pepper, to taste

Shrimp

  • 2.5 pounds cooked shrimp, peeled, deveined, and chopped into bite-size pieces

For Serving

  • Tortilla chips or fried green plantain chips

Instructions

  1. Soak the onions: Place the thinly sliced white onions in a medium bowl with 2 teaspoons of salt. Cover with water and let them soak for 10 to 15 minutes. This soaking process helps mellow the sharpness of the onions. After soaking, drain and rinse the onions thoroughly. Transfer them into a large mixing bowl.
  2. Combine remaining ingredients: Add the cooked and chopped shrimp, chopped tomatoes, diced green bell pepper, jalapeño (if using), and freshly chopped cilantro to the bowl with the drained onions. Pour in the freshly squeezed juices of orange, grapefruit, lemons, and limes. Season with a dash of salt and pepper. Mix well to ensure all flavors are evenly combined.
  3. Rest and marinate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the ceviche to marinate for at least 30 to 60 minutes. The citrus juices will gently cure the shrimp and meld the flavors together. Before serving, taste and adjust the seasoning with additional salt and pepper if desired.
  4. Serve: Spoon the chilled ceviche into bowls or a serving dish. Accompany with tortilla chips or fried green plantain chips for a delightful contrast in texture. Enjoy immediately for the freshest taste.

Notes

  • Use cooked shrimp only; raw shrimp is not recommended unless fully cured by the acidic citrus marinade for several hours.
  • The jalapeño is optional; add for a touch of heat or omit for a milder ceviche.
  • For best flavor, use freshly squeezed citrus juices instead of bottled.
  • Ceviche is best served fresh but can be refrigerated for up to 24 hours. Avoid longer storage to maintain texture and flavor.
  • Soaking onions helps reduce their pungency, making them more pleasant in the ceviche.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Latin American
  • Diet: Low Fat

Find it online: https://dishiary.com/summer-shrimp-ceviche-recipe/