A refreshing appetizer or light lunch, shrimp ceviche is one South American dish I can’t get enough of! There are different recipes from different countries in South America, although Mexican ceviche is perhaps the best known. You will just love this Mexican shrimp ceviche recipe. This seafood ceviche recipe is one to try if you are looking for a recipe with fresh shrimp. It is the BEST ceviche recipe ever!
It’s a colourful and appetizing recipe with fresh shrimp, along with various salad ingredients and other flavours. If you’re looking for a recipe using avocado and seafood, this shrimp ceviche is well worth making.
What is Ceviche Exactly?
Before we look at the actual recipe, you might be wondering what ceviche is. Sometimes spelled cebiche, sebiche or seviche, this is a dish made with fish or seafood. Some kind of acidic ingredient is used in the dish, usually lemon or lime, to ‘cook’ the fish without heat.
Other typical ingredients in Mexican ceviche include chillies, tomatoes, onion, cilantro, and avocado. Because no heat is used to prepare the dish, it should be made using very fresh ingredients and served soon after it’s made.
Shrimp ceviche is only one kind. There are many more to choose from and many different types of fish can be used to make it. It is usually served as an appetizer. You can also serve a seafood ceviche recipe as a main dish, pairing it with sides such as corn on the cob, fried plantain or sweet potatoes.
Ceviche is the national dish of Peru and this is where it originated. Have you tried this fresh, spicy, tasty dish before? The first time I tasted a ceviche recipe I was hooked!
History of Ceviche
The first ceviche was made in Peru but you can find it all over South America. The technique of ‘cooking’ raw meat or fish in citrus, vinegar and spices was introduced to the Americas by Spanish conquistadores. Archaeologists have also found 2000-year old records that something similar to ceviche was consumed there.
Lima, Peru, was a hub for European explorers for about four centuries. During that time, all kinds of tasty Spanish foods made their way to nearby Spanish colonies. The locals introduced their own flavours and spices and this recipe with fresh shrimp or fish became a local delicacy.
Two thousand years ago, the Moche civilization in South America fermented the juice of banana passion fruit to make the best ceviche recipe of the era. The Incas marinated fish in a fermented drink known as chicha.
How Does Citrus ‘Cook’ Ceviche?
Lemon or lime juice is the citrus of choice in most seafood ceviche recipe instructions. The citrus denatures the proteins in the seafood to give it the texture of cooked seafood. It also adds a tangy flavour.
While traditional ceviche took three hours to ‘cook’ modern ceviche is made much faster. Modern fish, seafood and shrimp ceviche dishes date back to the 1970s. The ingredients are prepared, combined and the fish will ‘cook’ in the time it takes to prepare the dish and carry it to the table.
Different countries have their own take on ceviche. For example, fish, lime, onions, and chillies are used to make Peruvian ceviche. Sea bass is the usual fish and it’s left to marinate for several hours.
Tomato sauce often features in Ecuadorian recipes, while halibut marinated in grapefruit and lime is popular in Chile.
How to Make this Shrimp Ceviche Recipe
I first learned about Mexican ceviche looking for a recipe using avocado. The thought of fish combined with avocado and spices made my mouth water! I love to make my seafood ceviche recipe with plump fresh shrimp. Frozen shrimp would also work well, as long as it’s thawed and drained first.
Tomatoes, cucumber, onion, and avocado are all great in this recipe with fresh shrimp. In addition, I like to add a couple of jalapenos and also fresh cilantro. You can use any citrus to make shrimp ceviche, so I used lime, lemon and orange, for a well-rounded result.
A dash of homemade unagi sauce or eel sauce and/or some ‘everything but the bagel’ seasoning finishes the dish off.
How to Serve the Best Ceviche Recipe
Since ceviche is typically served with chips or tostadas, that’s how I served it. You could also serve it with saltines or your favourite crackers.
When making a shrimp recipe using avocado and citrus, it is best served the same day. You can make it after lunch to serve as an appetizer at dinner. It will take about thirty minutes to ‘cook’ (or you can cook the shrimp ahead if you prefer). It will be fine in the refrigerator for a few hours or even overnight.
Shrimp Ceviche with Avocado Recipe
Mexican-Style Shrimp Ceviche with Avocado
- 2 pounds shrimp deshelled and deveined, if frozen they need to be thawed completely
- 2 jalapenos or more if desired
- 3 roma tomatoes
- 1 English cucumber
- 1/3 Cup red onion
- 2 avocados
- 1/4 Cup cilantro
- 1 Tsp. salt
- 1/2 Tsp. pepper
- 1/2 Cup lime juice
- 1/2 Cup orange juice
- 1/4 Cup lemon juice
- If the shrimp are raw you may choose to poach them (directions above). If they are large they need to be cut into thirds or fourths.
- Place the shrimp, jalapenos, tomatoes, cucumber, onion, avocados, cilantro, salt and pepper in a bowl and toss to combine.
- Combine all the juices and pour over the shrimp. Let this marinate in the refrigerator for 30 minutes or until ready to serve.
- Drain the marinade before serving.
- Serve with chips or on a tostada with some avocado slices, a drizzle of eel sauce and everything but the bagel seasoning.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
So why not make your own shrimp ceviche? It’s a very refreshing dish for the spring or summer months, and it couldn’t be easier to prepare!
Let me know if you try out this Mexican shrimp ceviche recipe. This seafood ceviche recipe is one to try if you are looking for a recipe with fresh shrimp. It is the BEST ceviche recipe ever!