This Easy Shrimp Ceviche is bursting with colors and flavors! This recipe uses frozen, cooked shrimp to keep it quick and easy. It is delicious eaten with tortilla chips!
The first time that I tried shrimp ceviche was in September when I was in California, love at first bite. Vanessa and I had the pleasure of traveling to San Diego to visit her sister, Giana. This was the first time that I had met Giana in person and the first time that I had ever visited California. It was a wonderful trip of many firsts!
Throughout the week, Giana welcomed us upon her magic carpet and showed us such an amazing time. We visited Universal Studios (we even got to do the Halloween Horror Nights which was terrifying but oh so fun!), got to visit the Griffith Observatory, and tasted so much great food.
Did I mention that we ate so much good food? Haha, but seriously, I'm the type of person that will rate a vacation solely based on my tastebuds. For this vacay, it gets a 10/10.
The second to last day of our trip, Giana took us out for lunch to celebrate her's and Vanessa's dad's birthday. We landed in a restaurant named Coasterra which provided us absolutely stunning views of the bay. Everything that I tasted from there made my tastebuds dance - including my coconut margarita! 😍
However, the food that stood out to me the most, was the ceviche clasico. As a lover of fish and seafood, I was surprised that I had never tasted anything like this before. But, I will say that I'm glad my first experience was at that restaurant! What a fab first impression it made. Everything was so fresh and full of flavor.
What is Ceviche?
Ceviche is an appetizer that is typically made from raw, fresh fish or seafood. The raw fish is not cooke using heat, however it is "cured" by marinating it in lemon or lime juice for about an hour.
If using raw fish or shrimp, I highly recommend sourcing out the freshest meats that you can find.
For this recipe, I decided to keep things simple and oh so easy by sticking with frozen, cooked shrimp. The shrimp still marinates in the lemon and lime juice and soaks up the flavors beautifully!
- Shrimp - This recipe uses medium frozen, cooked shrimp. However, you may use raw shrimp and boil it for 2-4 minutes or until pinked. Remove, from heat as soon as shrimp turns pink in order to avoid overcooking and achieving a rubbery texture.
- Lemon + Lime Juice - This recipe uses a combination of freshly squeezed juice from both lemon and limes. However, if you only have one or the other on hand, feel free to use just lemons or limes.
- Tomatoes - Any fresh tomatoes will work. Cherry, Roma...whatever you happen to have on hand! However, I do not recommend using anything canned.
- Red Onion - The red onion helps to add color in addition to flavor. Feel free to substitute with yellow onions, sweet onions or even shallots!
- Avocado - If you do not plan on eating the ceviche right away, I recommend adding the avocado closer to the time you plan on consuming. Although the citrus juices will help to slow down the oxidation, it will still prevent having brown avocados in your ceviche.
- Jalapeños - Fresh jalapenos are used to pack in some heat. If you do not wish for your ceviche to be spicy, feel free to remove a majority of the seeds, or omit the jalapeno altogether. On the contrary, if you wish for more heat, feel free to use more fresh jalapenos than the recipe calls for.
- Cucumber - This adds a refreshing crunch to the ceviche. It also helps to tone down the fire from the jalapenos. 🔥
How to Make Shrimp Ceviche
- Begin by chopping up the shrimp. Add to a large bowl. Squeeze the juice from lemon and limes over the shrimp. Add in the salt, and garlic powder. Cover in cling wrap and refrigerate for 30 minutes.
- While the shrimp is marinating, dice the onions, tomatoes, cucumber and avocado. Chop the celery. Set all aside.
- Add all chopped ingredients to bowl of shrimp and combine with a spoon. Serve with tortilla chips or on tostadas and enjoy!
What to Eat Shrimp Ceviche with + optional add-ins
I believe that ceviche is best eaten with tortilla chips or on top of tostadas. However, you could totally eat this "taco style" in soft tortillas or use other crackers.
This ceviche recipe is also keto friendly, coming in at 5g net carbs per serving. To keep this on the low carb side, this ceviche would be delicious in avocado boats or with low carb tortillas.
I love to get the low carb tortillas from Aldi. However, if you don't have access to an Aldi, you can find other low carb tortillas brands in various grocery stores or order these from Amazon.
If you're wishing to add in some natural sweetness, adding some diced fresh mangoes or pineapple would give you the sweet/savory/spicy fix you're looking for!
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