Mexican Shrimp Ceviche

Mexican Shrimp Ceviche is a traditional seafood dish that can be served as an appetizer, for lunch, or dinner. The recipe is simple and light, but the citrusy, fresh, vibrant flavors are a great example that even the simplest of recipes can be some of the best.

My mom always loved shrimp. Her favorite ways to enjoy the tasty crustaceans were in coctel de camarones, in caldo de camarón, or in ceviche.

Today I am sharing with you my mom's recipe for ceviche de camarón, or shrimp ceviche. The recipe is simple, but the citrusy, fresh, vibrant flavors are a great example that even the simplest of recipes can be exquisite.

What is Ceviche?

Ceviche is a popular Latin American seafood dish. It is mainly characterized by the way in which the seafood is prepared because instead of cooking with heat, the seafood is marinated in either lemon or lime juice. This process cures the seafood making it safe to eat and turning the meat opaque and firm, similar to when it is cooked.

Once cured, the seafood (such as different types of white fish, scallops, or shrimp) is then mixed with a variety of vegetables, fruits, and herbs. The result is a fresh, flavorful dish that can be served as an appetizer, lunch, or dinner.

Is Ceviche Safe to Eat?

Since you are not technically cooking the shrimp but instead curing it in citrus, you may be wondering if ceviche is safe to eat.

The process of curing the shrimp creates a chemical reaction called denaturation. This process changes the proteins in the seafood, much like when it is cooked, essentially making it safe to eat.

However, there are varied opinions on its safety, just like with sushi or poké for example. For added measures, some sources recommend using top quality seafood, while others say that the seafood should be blanched before marinating.

I will tell you, that if you are pregnant, have a weakened immune system, or are feeding this to children, blanching the shrimp first is the way to go. I have included directions for this process in the directions below.

Read this article by The Washington Post for more on the science of denaturation.

Why You'll Love This Recipe for Shrimp Ceviche

• Minimal Ingredients: You only need 6 (if you don't count salt and pepper) ingredients to make this recipe.
• Simple Ingredients: Not only are there few of them, but the ingredients are nothing complicated. You probably have most of them in your kitchen already.
• Easy to Make: Little effort and time are needed to prepare this delicious recipe.
• Healthy and Whole30 Compatible: Think of ceviche as a seafood salad that uses only fresh, healthy and Whole30 compatible ingredients.
• No Cooking Required: Even if you choose to blanch the shrimp first, that process only takes a couple of minutes. And if you choose to only cure the shrimp, then all that's left to do is just a little chopping and mixing and you're done.

The Ingredients

• Shrimp: You can use fresh or frozen, just be sure the shrimp is fully defrosted before using.
• Lime Juice
• Jalapeños
• Tomatoes
• Onion
• Cilantro
• Salt and Pepper

How to Make Shrimp Ceviche

Blanch the Shrimp

• Skip to step 2 if you do not want to blanch the shrimp first.
• Fill a medium pot ¾ of the way with water. Bring to a boil.
• Fill a medium mixing bowl with ice water.
• Add the shrimp (be sure its defrosted) to the water and boil for 2 minutes. Immediately remove the shrimp and place in the bowl of ice water.

Marinate the Shrimp

• Squeeze 10 limes (for approximately 1 cup of juice) into a large glass bowl. Add the shrimp and be sure they are all covered in the lime juice.
• Cover the bowl with plastic wrap and marinate in the fridge for 30 minutes.
• After the 30 minutes, drain the shrimp, keeping only 2-3 tablespoons of the juice in the container.

Dice Ingredients

• Cut the shrimp into small pieces.
• Dice the tomatoes, onions, jalapeños, and cilantro.

Assemble

• Add the vegetables to the shrimp.
• Mix together, being sure to coat all of the vegetables with the few leftover tablespoons of lime juice.
• Season with salt and pepper.
• Serve.

How to Serve Mexican Ceviche

Ceviche is often served as a light appetizer, but it can also be a great lunch or dinner. Here are some ideas on how to serve it:

• On crunchy tostadas and topped with slices of avocado
• With a side of saltine crackers or tortilla chips
• On a bed of lettuce or with a salad
• In a lettuce wrap

Storing the Ceviche de Camarón

Store in the refrigerator in an air-tight container for 1-2 days. Just keep in mind that the shrimp can become rubbery or tough the longer it sits.

Special Tips and Variations

• If using frozen shrimp, defrost it by placing it in a big bowl of cold water or under cold, running water until defrosted.
• Use peeled, deveined shrimp as this will cut down on your prep time.
• Mix in diced cucumber to the ceviche for a nice crunch and added flavor.
• My favorite way to enjoy ceviche is topped with some Valentina hot sauce. The acidity of the hot sauce takes the flavor to a whole other level of deliciousness.
• Be sure you are using either limes or lemons to cure the shrimp as those are much more acidic than other types of citruses.
• Add an extra jalapeño for more spice. For a more mild taste, take out the seeds and veins from the jalapeño.
• Easily double or triple the recipe to serve at parties or gatherings.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

More Shrimp Recipes

• Shrimp Aguachile with Mango
• Coctel de Camarones (Mexican Shrimp Cocktail)

Recipe