Bring vibrant Latin American flavor to your table with this quick and zesty Shrimp Ceviche, a chilled dish that’s equal parts refreshing and bold.
Ceviche just might be the ultimate warm weather dish: bright, bracing, and built for sharing. Its roots span much of Latin America, but if you ask a Peruvian, it’s practically a national treasure. Traditionally made with raw fish or shrimp cured in citrus juice, this refreshing dish gets its punch from lime and lemon, heat from fresh jalapeño chile, and herbal lift from cilantro. Served cold with crunchy or starchy sides, it’s the kind of meal that makes you feel like you’re on vacation, whether you’re gathered around a picnic table or pulling it straight from your fridge.
My first real encounter with ceviche was on a trip to Miami, where I ordered it on a whim at a Peruvian restaurant. The shrimp arrived glistening and swimming in a citrusy marinade with pops of red onion, avocado, and jalapeño. It wasn’t just delicious—it felt like an experience. Since then, I’ve been making shrimp ceviche at home any chance I get, especially since it’s surprisingly easy and requires no cooking.
My version stays true to the heart of the dish, using tender shrimp, crisp cucumbers, jalapeño, red onion, and creamy avocado. Everything is tossed in a vibrant lime-lemon marinade that gently “cooks” the shrimp and pulls all the flavors together. It’s perfect as a shareable dip with tortilla chips or plated with traditional accompaniments like crispy plantains and starchy root vegetables like yuca.
What makes Peruvian ceviche unique?
While ceviche is beloved across Latin America, with each country adding its own regional spin, Peruvian ceviche is widely regarded as the original and most iconic version. In Peru, the dish is deeply rooted in coastal tradition and is often seen as a national treasure—so much so that it even has its own holiday (Día del Ceviche, celebrated in June). Unlike some variations that include tomato or even ketchup, Peruvian ceviche focuses on simplicity and balance, highlighting the bold acidity of citrus, the heat of fresh chiles, and the clean taste of seafood. It’s typically served with slices of boiled sweet potato or yuca to offset the tart marinade and accompanied by cancha, crunchy toasted corn kernels that add salty texture to every bite. The result is a dish that’s as vibrant as the culture that created it.
How do I store leftovers?
Ceviche is best consumed soon after preparation because the citrus juice continues to “cook” the seafood, potentially affecting the texture. If you need to store it, refrigerate the ceviche in an airtight container. It should be safe to eat for up to 2 days, but after the first day the shrimp may become chewier and the overall texture may be less desirable. Ceviche shouldn’t be frozen.
Serving suggestions
For a light and festive spread, serve this ceviche with Grilled Corn On The Cob or Grilled Mexican Corn Salad With Tomatillos for a smoky-sweet contrast or add Beer-Battered Onion Rings for a fun mix of crispy comfort food and fresh, citrusy brightness. For a more traditional take, tostones (twice-fried plantains), Air-Fryer Plantains, or yuca fries are an excellent starchy side for ceviche. And for sipping? Easy Watermelon Margaritas or a Mezcal Paloma Cocktail complement the whole spread.
Ingredients
- 1 pound medium shrimp peeled and deveined
- ¾ cup fresh lime juice
- ¼ cup fresh lemon juice
- 1 medium cucumber diced
- ½ cup red onion finely chopped
- ½ cup fresh cilantro chopped
- 1 jalapeño seeded and minced
- 1 ripe avocado diced
- Salt to taste
- Tortilla chips for serving
Instructions
- Chop the shrimp into ½-inch pieces and place in a nonreactive bowl. Pour the lime and lemon juices over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 15-20 minutes, or until the shrimp are completely opaque and firm.
- While the shrimp marinates, prepare the cucumber, red onion, cilantro, and jalapeño. Hold off on cutting the avocado until you're ready to serve—this helps prevent it from browning.
- Once the shrimp are done marinating, mix in the cucumber, red onion, cilantro, and jalapeño. Season with salt to taste and stir gently to combine.
- Just before serving, dice the avocado and gently fold it into the ceviche.
- Serve chilled with tortilla chips and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment