My twist on a Latin favorite, an easy recipe for the most refreshing shrimp ceviche that’s packed with flavor and is the perfect summer meal.
During the summer, the thought of preparing a substantial dinner feels overwhelming. To counter this, I’ve put together a tasty and refreshing ceviche recipe you can prepare in advance, ensuring a cool and enjoyable meal experience.
Infused with a blend of sweetness and spiciness, my twist on Latin American ceviche (seh-Vee-chee) elevates the shrimp and scallops using vibrant summer ingredients like citrus juice, tomatoes, and fragrant cilantro.
Related: Air Fryer Bang Bang Shrimp
While the classic approach to ceviche relies on citrus acids to “cook” the raw seafood, my preference leans towards a gentle simmering method. In this rendition, the shrimp and scallops are delicately poached in citrus juice. This technique not only ensures thorough cooking but also magnifies the overall flavor profile of the final dish.
Overall it’s irresistible once you start eating, you might consider making extra in case everyone asks for seconds. The best part, the ceviche is easily prepared a couple hours ahead of serving time and is always a memorable staple served alfresco on the patio.
Related: Taco Salad Shrimp
Ingredients for Ceviche
All the ingredients you need for this easy shrimp ceviche recipe. Full, printable recipe can be found at the end of this post.
- After peeling and deveining the shrimp, cut the shrimp in half lengthwise. This is how they cook into twists, which is perfect for capturing all the juices.
- Drain the poached shrimp; chill in the refrigerator. Reserve the liquid and chill over ice water.
- Dip the rim of each serving glass into lime juice and salt for a “cocktail” look.
- Spoon the diced avocado into the bottom of the prepared glass and top with ceviche. The citrus juices will keep the avocado from turning brown.
- Serve with crusty bread, like baguette, that has been brushed with olive oil and toasted.
What To Serve with Ceviche
Shrimp ceviche pairs wonderfully with a variety of complementary dishes and accompaniments. You can serve it in individual cups, as you see here, or in a bowl with a serving spoon.
Feel free to mix and match these options based on your preferences and overall theme of your meal. The goal is too provide a variety of textures, flavors and temperatures that enhance your whole eating experience.
- Tortilla Chips: Classic tortilla chips are perfect for scooping up the shrimp ceviche and enjoying its flavors.
- Extra Avocado Slices: Creamy avocado slices add a rich texture that contrasts well with the tangy ceviche.
- Plantain Chips: Crispy plantain chips will add a slightly sweet and crunchy element to balance the dish.
- Crisp Lettuce Leaves: Use large lettuce leaves as “wraps” to create ceviche lettuce wraps.
- Rice or Quinoa: Serve the ceviche over a bed of cooked rice or quinoa, creating a more substantial meal.
- Cucumber Slices: Fresh cucumber slices are a cool and crisp contrast to the ceviche’s flavors.
- Mango Salsa: Add a tropical twist by serving mango salsa alongside the shrimp ceviche.
- Corn on the Cob: Grilled or boiled corn on the cob is a satisfying side dish with ceviche.
- Pickled Red Onions: These add a tangy and slightly sweet element that complements the ceviche’s flavors.
- Coconut Rice: Coconut-infused rice will enhance the dish’s tropical notes.
- Extra Sliced Jalapeños: For those who enjoy more heat.
- More Fresh Herbs: Sprinkle extra chopped cilantro or parsley over the ceviche to add more bursts of fresh herb flavor.
- Citrus Segments: Serve citrus segments (such as orange or grapefruit) alongside the ceviche for an extra kick of citrusy goodness.
- Sliced Radishes: Adds a mild crunch and a touch of peppery flavor.
- Crackers: An alternative to tortilla chips, crackers can be a great vehicle for enjoying shrimp ceviche.
More Irresistible Shrimp Creations
Shrimp recipes stand as a testament to the art of transformation. From simple starters to intricate main courses, shrimp’s versatility knows no bounds.
- This light and delicious blackened shrimp pasta tastes way more decadent than it actually is!
- Coconut milk shrimp that’s a little bit creamy, a little bit spicy and is loaded with flavor.
- Easy and delicious fiery shrimp quesadillas.
- Sheet pan garlic shrimp can be on the dinner table in ten minutes.
- This low country boil with shrimp is a great way to feed a crowd in a casual way.
When you’re ready to savor every last bite of summer and make this colorful shrimp ceviche, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. I can’t wait to see your coastal zing come alive.
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How To Make Ceviche
Easy Shrimp Ceviche
- 1/2 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1/4 cup plus 2 Tbsps. fresh lime juice, divided
- 1/4 cup ketchup
- 3 cloves garlic, minced
- 1-1/2 lbs. extra-large shrimp, peeled, deveined and cut in half lengthwise
- 1/4 lbs. bay scallops
- 1 cup diced tomato, seeded
- 1/2 cup diced white onion
- 1/2 cup diced red onion
- 1 green onion, thinly sliced, white and green parts
- 1 tbsp. jalapeno, seeded, minced
- 1/4 cup minced fresh cilantro
- 2 tbsps. olive oil
- 1 tsp. plus 1/4 cup kosher salt, divided
- 1 tbsp. hot sauce
- 1 cup avocado, diced
- 4 slices of lime
- Bring orange juice, lemon juice, lime juice, ketchup and garlic to a boil in a medium saucepan. Add shrimp and scallops; reduce heat and simmer for 3 minutes. Using a sieve, drain shrimp and scallops, reserving citrus juice mixture.1/2 cup fresh orange juice, 1/2 cup fresh lemon juice, 1/4 cup plus 2 Tbsps. fresh lime juice, divided, 1/4 cup ketchup, 3 cloves garlic, minced, 1-1/2 lbs. extra-large shrimp, peeled, deveined and cut in half lengthwise, 1/4 lbs. bay scallops
- Place shrimp and scallops on a plate to chill in the refrigerator. Cool down citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water on the counter, whisking until cooled.
- Stir in tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, 1 teaspoon kosher salt and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat. Chill at least 15 minutes, stirring occasionally.1 cup diced tomato, seeded, 1/2 cup diced white onion, 1/2 cup diced red onion, 1 green onion, thinly sliced, white and green parts, 1 tbsp. jalapeno, seeded, minced, 1/4 cup minced fresh cilantro, 2 tbsps. olive oil, 1 tsp. plus 1/4 cup kosher salt, divided, 1 tbsp. hot sauce
- When ready to serve, dip serving glasses into 2 tablespoons lime juice and then into remaining kosher salt. Spoon 1/4 cup avocado into the bottom of each glass and spoon 1 cup of shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.1 cup avocado, diced, 4 slices of lime
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