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This Shrimp Ceviche recipe is packed with flavor. A bright and slightly spicy marinade coats the shrimp. This Mexican-inspired ceviche is SO easy to make. Serve this with chips, an iced cold Chelada for a refreshing bite.
I will get this out of the way: Peruvian ceviche is my favorite type of ceviche. It’s so bright, spicy and absolutely delicious.
My ceviche here blurs line between Peruvian-Style and Mexican-style. As you know I love Mexican food (see my Chilaquiles, Conchas and Aguas Frescas) and I obviously adore Peruvian food (see my Tallarines Verdes, Papa a la Huancaina and Lomo Saltado). This ceviche is like a cross between the two. The marinade is bright and slightly spicy. It’s tossed with chopped up cucumbers and burnt peanuts and served with chips. Perfect for warmer weather!
Ingredients for Shrimp Ceviche
- Shrimp – I like to use good size shrimp (I used 20 count). No need to splurge on prawns.
- Peanuts – This will give the ceviche a nice nutty flavor profile.
- Jalapeño – We need this for some added spice. If you’re adverse to spice, you can leave it out or decrease the amount used.
- Fresh ginger – This is going to give us a nice kick to the ceviche.
- Limes – An absolute ceviche requirement are fresh limes. And lots of them.
For the rest of the ingredient list, please see the recipe index card below!
How to Make Shrimp Ceviche
- Par-boil the shrimp. I like to do this because shrimp can and will cook when sitting in lime juice but par-boiling them speeds up the process.
- Chop up the shrimp. Since we’re eating this on chips, I like to let the shrimp run the shrimp under cold water and chop it up into bite-size pieces. Transfer the shrimp to the fridge so it can chill.
- Toast the peanuts. I like to do this in a dry pan for about 1 minute. It’s ok if little burnt edges show up – that’s flavor!
- Make the marinade. I like to use a food processor. Add the ginger, cilantro, lime juice, garlic and a few pinches of salt. Pulse it until combined.
- Combine everything. Pour the marinade over the shrimp. Stir in the burnt peanuts, diced cucumber and shallot. Allow the shrimp to sit in the marinade for 5 to 10 minutes. Give the ceviche a taste and add more salt to your liking.
- Serve. I like to serve this with tortilla chips for some nice added crunch.
Recipe Tip for Shrimp Ceviche
Other fish to use in ceviche – Traditionally Peruvian ceviche consists of using corvina (sea bass). You can absolutely use that in this instance. You could also use scallops which would be super delicious.
Recipe FAQs
Yep, if you don’t want it spicy, simply omit it.
I think it would go amazing well as an appetizer alongside this Pollo a la Brasa and my Tres Leches Cake for dessert.
This is a very personal decision but this recipe for ceviche is fully cooked.
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1 medium bowl
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1 medium pan
To Par-Boil the Shrimp:
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Bring a small saucepan, filled with about 2 inches of water, to a light simmer. Add the shrimp to the simmering water and cook for about 30 to 40 seconds; until the shrimp have turned pink but are still ever so slightly undercooked.
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The shrimp will continue to “cook” as they sit in the lime juice a bit later on in the process. Drain the shrimp and run them under cold water. Cut the shrimp into bite-sized pieces and transfer them to a bowl. Place the shrimp in the refrigerator to chill while you prepare the rest of the ceviche.
To Toast the Peanuts:
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To a dry skillet, set over medium heat, add the peanuts. Toast the peanuts on each side for about 1 minute, until the peanuts appear slightly burnt. Burnt in this case is a good thing!
To Make the Marinade:
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To a food processor, add the piece of jalapeño, ginger, minced cilantro, garlic clove, juice from 2 limes and a generous pinch of salt. Pulse until pureed.
To Assemble:
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Remove the shrimp from the fridge and pour the lime juice mixture over the shrimp. Stir in the burnt peanuts, diced cucumber and shallot. Allow the shrimp to sit in the marinade for 5 to 10 minutes. Give the ceviche a taste and add more salt accordingly, being sure to keep in mind how salty the chips you’ll be serving them with are. Mine were hardly salty so I added a few more pinches of salt.
- The shrimp I used were 20-30 count; no need to splurge on super gigantic shrimp since we’re chopping them up into bite-sized pieces.
Serving: 2g | Calories: 65kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post was originally published on July 28th, 2014 but has since been edited and updated.
