Do you like shrimp? Do you love salsa like I do? Then this recipe is for you! Shrimp ceviche is easy to make and perfect for a light, healthy lunch or dinner. Our family loves making ceviche for weeknight meals or as an appetizer for parties.
This recipe includes two ways to prepare the shrimp. The traditional and recommended method uses lime juice to “cook” the shrimp. However, if you’re sensitive to limes, you can cook the shrimp on the stovetop by sautéing it with a little olive oil and lemongrass instead.
Ingredients
- ½ lb thawed Argentine shrimp
(If unavailable, Gulf shrimp or any wild-caught shrimp works well) - 6–8 limes
- 4 large Roma tomatoes
- ½ cup fresh cilantro, chopped
- 1 jalapeño, diced
- 1–2 large shallots, diced
- 3 garlic cloves, minced
- 1 tablespoon vinegar (add more to taste)
- Salt and pepper, to taste
Optional: Avocados, tortilla chips, tortillas, lettuce or lettuce cups
- Cut the shrimp into small chunks and place them in a shallow container.
- Squeeze enough lime juice over the shrimp to fully cover it. The acid from the limes will cook the shrimp.
- If you are sensitive to limes, sauté the shrimp with a little olive oil and lemongrass instead. If using this method, cook the shrimp after preparing the salsa.
- Cover and refrigerate for 4–8 hours, until the shrimp is opaque and fully “cooked.”
- While the shrimp is chilling, prepare the salsa by dicing the tomatoes, jalapeño, shallots, cilantro, and garlic in a large bowl.
- Add vinegar, salt, and pepper to the salsa and mix well.
- Once the shrimp is ready, add it to the salsa, mix, and serve.
Serve the ceviche with tortilla chips, tortillas, over a salad, or in lettuce cups for a fresh and flavorful meal.
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