“Cook” shrimp in lemon juice to make this delicious shrimp ceviche with fresh cilantro, cucumbers and jalapeo. The Perfect Summer Appetizer!
This ceviche recipe is an incredibly easy dish that will definitely impress. Plus, no oven or stove is required, which makes it perfect for summers. Marinate the prawns with the onion, lemon juice and salt for 20 minutes, and then add to the other vegetables. this much only! Serve with tortilla chips for a delicious appetizer for your beach house, boat or backyard. Here are some of my more ceviche inspired recipes Ceviche Shrimp Cocktail, Canned Tuna Ceviche, Vegetarian Mushroom Ceviche, and Ceviche Cucumber Cup.
How to Make Shrimp Ceviche
The key to shrimp shrimp is to use super fresh shrimp, preferably caught on the same day you plan to eat it. If you don’t have access to fresh shrimp, frozen wild shrimp, cooked shrimp or fresh white fish also work.
It only takes 20 minutes to “cook” the shrimp in lemon juice. Once the shrimp are opaque, they are ready.
How long does ceviche last?
It’s best to eat lobster on the day you cook it so that bacteria don’t start to grow. If you start with straight-of-the-boat shrimp it will last up to a day in the refrigerator.
how to serve
Ceviche makes the perfect appetizer or light dinner. I love to eat it as a dip with tortilla chips or plantain chips, but ceviche would also be great as tacos, tostadas, or salads.
- Add avocado or paprika to the ceviche.
- For a spicy ceviche, place the ribs and seeds in the jalapeos. If you like it lighter, remove them.
- Swap the jalapeo for a serrano.
- Subs the shrimp for a fresh white fish, such as mahi mahi, striped bass, or flounder.
- If you don’t have fresh, raw shrimp, use cooked shrimp.
More shrimp recipes you’ll love:
“Cook” in lime juice to make this Fresh and Delicious Shrimp Ceviche with Fresh Shrimp, Fresh Cilantro, Cucumbers and Jalapeo. The Perfect Summer Appetizer!
- 1 pound fresh peeled and uncooked shrimp, chopped (preferably wild)
- 1 cup fresh squeezed lime juice, 6 to 9 limes
- 1/4 cup chopped red onion
- 1 1/2 spoon kosher salt
- 2/3 cup peeled and sliced cucumber
- 1 to 2 jalapeno, stemmed and sliced into rings
- 1/4 cup chopped coriander
- 1 scallions, uncut
- Tortilla Chips or Plantain Chips, to serve
Combine shrimp, lemon juice, red onion and salt in a large bowl.
Let it sit for 20 minutes, stirring occasionally, until opaque.
Add cucumbers, jalapeo, cilantro and scallions.
Serve immediately with chips.
Serving: 1cup, Calories: 147kcal, Carbohydrates: 7g, Protein: 24g, fat: 2g, Saturated fat: 1g, Cholesterol: 167mg, Sodium: 553mg, Fiber: 1g, sugar: 2g
Blue Smart Points: 1
Green Smart Points: 2
Purple Smart Points: 1
Keywords: Beach House Recipes, Boating Recipes, Shrimp Ceviche, Summer Recipes