Mexican
Shrimp Ceviche
Shrimp are boiled until they reach 145°F, chilled, and then marinated in lime juice with tomato, cucumber, and jalapeño. The citrus is a seasoning, not the cooking step.
- Prep
- 25 min
- Cook
- 8 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Boiling the shrimp to 145°F makes the dish safe before any lime is added.
- An ice bath stops the shrimp from overcooking after they leave the pot.
- A short chill in citrus seasons the shrimp without turning them chalky.
- Avocado is folded in at the end so it stays bright.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Bring a pot of water to a boil and season it with 1/2 tsp salt.
- 2
Add the shrimp and cook until they are pink, curled, and the thickest pieces reach 145°F, about 2 minutes.
- 3
Drain and transfer the shrimp to a bowl of ice water for 2 minutes. Pat them dry and chop them into bite-size pieces.
- 4
Stir the lime juice, lemon juice, remaining salt, and red onion. Add the cooked shrimp and refrigerate 20 minutes.
- 5
Fold in the tomato, cucumber, jalapeño, and cilantro.
- 6
Add the avocado and olive oil just before serving. Serve cold.
Pro tips
- Do not pour lime juice over raw shrimp and call it done. Cook to 145°F first.
- Seed the jalapeño if you want milder heat.
- Eat it the day it is made; the citrus softens the shrimp if it sits overnight.
Easy substitutions
- jalapeño
- a few dashes of hot sauce
- tomato
- diced mango
- red onion
- chopped scallions
Storage and reheating
Storage
Refrigerate in a covered container up to 1 day.
Reheating
Do not reheat; serve this cold straight from the refrigerator and discard it after 1 day.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 252
- Protein
- 26 g
- Carbs
- 10 g
- Fat
- 12 g
- Fiber
- 4 g
Moderate · Stovetop · Dairy-Free, Gluten-Free
You might also like
Shrimp Fajitas
Shrimp, peppers, and onions are seared with cumin and chili powder and piled into warm flour tortillas. The shrimp come off the heat as soon as they reach 145°F.
30 min · Easy
View recipe
Bang Bang Shrimp
Crisp shrimp tossed in a sweet-hot mayo sauce. Fry them at 350°F just until they turn pink and the center reaches 145°F, then sauce them and eat them.
25 min · Medium
View recipe
Cioppino
A fennel and tomato broth simmers with white wine, then mussels, firm fish, and shrimp are added just until the seafood is cooked. Shrimp and fish are taken to 145°F, and any mussel that stays shut is discarded.
1 hr · Medium
View recipe
One-Pot Shrimp Orzo Broth
Orzo simmers in a light tomato broth, then shrimp cook right in the pot at the end. Everything finishes together with spinach and lemon.
32 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Shrimp Boil
Potatoes, corn, and smoked andouille simmer in a seasoned pot, then shrimp are added until they reach 145°F. Everything is drained and tossed with butter and parsley.
50 min · Easy
View recipe
Shrimp Etouffee
A peanut-colored butter roux simmers with the trinity, tomatoes, and stock, then shrimp are stirred in until they reach 145°F. The stew is served over rice.
1 hr · Medium
View recipe
Grilled Fish Tacos
Chili-rubbed cod is grilled until it flakes at 145°F and tucked into warm corn tortillas with cabbage and a chipotle crema. Lime is squeezed on at the table.
32 min · Easy
View recipe
Air Fryer Lemon Pepper Shrimp
Peeled shrimp toss in lemon pepper and oil, then cook in a single layer until pink and lightly crisp. They make a fast protein for salads or rice.
18 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.