Tangy, refreshing and packed with so much flavor! This easy ceviche recipe is always a huge hit during summer!
Funny story: I used to be terrified to make ceviche at home. I would always order it out at restaurants and loved having it at friend’s houses, but making it on own?? That was a no-go! That was until I watched Charlie’s mom make it for us a few months ago and saw that it really is one of the easiest dishes to prepare! So now I’m sharing with you all my fool proof way too make shrimp ceviche that comes out perfect every single time! (And it’s so refreshing for summer too!)
What is ceviche?
Ceviche is typically a Mexican dish that is made by taking chopped raw fish/shrimp and spices and marinating them in citrus juice until the fish is fully cooked.
It’s mainly served as an appetizer in most restaurant but our family loves it so much that we make a meal out it!
What kind of shrimp should I use for this recipe?
I usually buy frozen shrimp from Costco for this recipe because it’s so much cheaper and I can get a large amount too! Fresh shrimp tends to be a little more expensive and you don’t get quite as much for the same price.
How do I know when the ceviche is done “cooking”?
The shrimp will turn from dark grey to opaque (pink-ish) and will be firm to the touch. If you aren’t sure whether the shrimp is fully cooked then just leave them in the pan for 10-15 more minutes and check them again. You can also add more lime juice to help speed up the process too.
What do I serve with ceviche?
We usually serve it with tortilla chips or you can also turn it into a tostada too. For the tostadas, simply put a spoonful of mashed avocado on a tostada shell and top it with your ceviche!
Tips for making shrimp and avocado ceviche:
- Make your ceviche in a large rectangle baking pan. I use a 9×13 pan for mine. This allows you to spread out your ingredients to make it easier for the shrimp to cook.
- Make sure you use enough lime juice! I cannot stress this one enough! If you don’t have enough lime juice, the shrimp WILL NOT cook or will take forever to cook. I usually make sure I have enough juice to just cover the top of my ceviche.
- “Cook” your ceviche at room temperature. Once the ceviche is made, cover it with plastic wrap and leave it out on the counter for 1 1/2 – 2 hours.This helps the shrimp to to cook faster. Once the ceviche is done, place it the the fridge to cool until you’re ready to eat.
More recipes like this:
- Spicy Shrimp and Guacamole Tostadas
- Chipotle Salmon Tacos with Mango Salsa
- Grilled Jerk Chicken Kabobs
- Baked Coconut Shrimp with Mango Chili Lime Sauce
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Easy Shrimp Ceviche
- 1 lb. raw shrimp, peeled and deveined
- 1 cup tomatoes, chopped
- ¾ cup cucumber, chopped (with or without the skin)
- ½ cup red onion, chopped
- 1 jalapeno, seeded and finely chopped
- ½ cup cilantro, chopped
- 12 fresh limes, juiced (or more if needed)
- 1 large avocado, cut into cubes
- Chop the shrimp into bite-sized pieces and place them in a 9×13 pan. Add the onion, jalapeno, lime juice and cilantro and stir. Cover the pan with plastic wrap and let it marinate for 1½-2 hours. (Make sure you have enough lime juice to just cover the top of the shrimp. You can add more lime juice if needed.)
- Once the shrimp is done marinating and has turned opaque (pink-ish), add the tomatoes and cucumber and place the pan in the fridge until you're ready to eat.
- Top it with avocado and serve with your favorite tortilla chips.