RoughChop Logo
Suggestions
🖨️

Shrimp Ceviche

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
appetizers•mexican•contains shellfish, gluten-free, dairy-free
45 minutes•4 servings•

Ingredients

  • 1 pounds shrimp – peeled, deveined, and cut into 0.5-inch pieces (~50.5 medium shrimps)
  • 10 limes – juiced (about 1 cup juice)
  • 1 orange – juiced (0.25 cup juice)
  • 1 tsp kosher salt
  • 1/2 cup red onion – finely chopped (~0.5 medium red onions)
  • 1 serrano chile – finely chopped (seeds removed if desired)
  • 1 cup cucumber – peeled, seeded, and diced (~0.5 medium cucumbers)
  • 1 cup tomato – diced (~1.5 medium tomatos)
  • 1/2 cup cilantro leaves and tender stems – chopped
  • avocado – diced (for serving)
  • tostadas – for serving
Shrimp Ceviche

Instructions

1. Prepare the shrimp: Peel and devein if needed, then cut into 0.5-inch pieces.

2. Juice the limes and the orange; measure about 1 cup lime juice and 0.25 cup orange juice.

3. In a nonreactive glass or ceramic bowl, combine the shrimp with the lime juice, orange juice, and kosher salt. Press the shrimp down so it’s submerged. Cover and refrigerate until the shrimp turns opaque and just firm, 25–35 minutes, stirring once halfway.

4. While the shrimp cures, finely chop the red onion and serrano, dice the cucumber and tomato, and chop the cilantro.

5. Drain off most of the citrus from the shrimp, leaving about 0.25 cup in the bowl. Add the red onion, serrano, cucumber, tomato, and cilantro; toss gently to combine.

6. Serve immediately spooned onto tostadas and topped with diced avocado.

Shrimp Ceviche is a bright, bracing coastal dish built on the clean sweetness of shrimp and the snap of fresh citrus. Lime brings sharp acidity that “cooks” the shrimp to an opaque, tender bite, while cucumber, tomato, onion, and serrano chile add crunch, juiciness, and gentle heat. Cilantro lifts everything with herbal freshness, and it’s typically served on crisp tostadas with creamy avocado to balance the acidity.

Ceviche has deep roots along the Pacific coasts of Latin America, with regional signatures shaped by local seafood and citrus. In Mexico, ceviche de camarón commonly features lime-cured shrimp combined with chopped vegetables and chiles, reflecting the country’s love of fresh garnishes and textural contrast. Served in marisquerías and beach stands alike, it’s a staple of warm-weather eating and coastal hospitality, evolving from earlier citrus-curing traditions spread through trade and migration.