Easy Shrimp Ceviche
- PREP 10min
- COOK 30min
- TOTAL 40min
Our favorite shrimp ceviche combines lightly poached shrimp with lime juice, lemon juice, and avocado. The shrimp are best served the day you make it.
You Will Need
1 pound extra-large shrimp, peeled and deveined (450g)
1 cup diced cucumber
¼ medium red onion, finely minced
2 chile peppers, deseeded and minced, like Fresno, serrano, or jalapeño
2 tablespoons chopped fresh cilantro
¾ cup freshly squeezed lime juice, from 6 to 7 limes (177ml)
¼ cup freshly squeezed lemon juice, from 1 to 2 lemons (60ml)
1 medium avocado, diced
Directions
1Poach the shrimp: Fill a pot with 2 quarts of water and add 2 tablespoons of salt. Bring the water to a boil, add the peeled and deveined shrimp, and immediately remove the pot from the heat. Leave the shrimp in the poaching liquid until just cooked through, 2 to 3 minutes. You can tell when the shrimp is cooked when it’s firm and opaque throughout.
2Cool the shrimp: Use a slotted spoon to transfer the shrimp to a large plate or baking sheet to cool. (Spreading them out helps them stop cooking faster). When the shrimp are cool enough to handle, remove the tails (if there are any) and chop the meat into bite-sized pieces.
3Make ceviche: Add the cucumber, onion, minced chile peppers, cilantro, and chopped shrimp to a large, non-reactive bowl (glass, stainless steel, and ceramic bowls are perfect). Pour over the citrus juices and a pinch of salt. Toss well, then press the shrimp down into the liquid as much as possible. Cover and refrigerate for at least 30 minutes and up to 4 hours.
4Serve: Just before serving, stir in the avocado. Taste and season with salt if necessary.
Adam and Joanne's Tips
- Why we poach the shrimp: Since most of us buy shrimp from the grocery store, we incorporate a quick poaching step to eliminate potential bacteria. It’s a simple safety measure that ensures the ceviche is safe to eat without compromising flavor. However, if you have access to very fresh, high-quality shrimp (like fresh-caught or sashimi-grade), feel free to skip the poaching step!
- Using raw shrimp: If you have very fresh shrimp, you can skip the poaching step and allow the citrus juices to “cook” the shrimp. Cut the shrimp into small pieces (no larger than ½ inch). Cover the shrimp with the citrus juice. Use enough juice to cover the shrimp and allow them to float freely (this might require a bit more juice than called for in our recipe). If there is not enough juice, the shrimp will cook unevenly. Refrigerate for 30 minutes or until the shrimp is “cooked” through.
- Using precooked shrimp: You can use precooked shrimp if you prefer, but our method for poaching the shrimp is quick and ensures perfectly cooked, seasoned shrimp.
- Spicy ceviche: You can leave some or all of the chile pepper seeds or add a few dashes of your favorite hot sauce.
- Non-reactive bowl: Since we are using citrus juice, use a non-reactive bowl (glass, stainless steel, and ceramic are perfect; avoid aluminum or copper).
- The nutritional information provided are estimates.