Shrimp Ceviche

5 from 87 votes

Fresh colorful Shrimp Ceviche is full of vibrant flavors: spicy, sweet, cooling. It's a light main dish perfect for hot weather that's low in calories and fat.

Prep Time20

Chilling Time (minimum)30

Total Time45

Course: Main Course

Cuisine: South American

Diet: Gluten Free, Low Calorie, Low Fat

Servings: 1-cup servings*

Calories: 75kcal

Author: Toni Dash

Ingredients

1 pound (3 cups) small cooked/deveined shrimp larger shrimp can be used and cut into small pieces
2 plum (Roma) tomatoes chopped
1 medium English cucumber chopped
1 mango chopped
1 medium jalapeno pepper seeds removed, diced
¾ cup fresh cilantro chopped
2 2-inch shallots diced
Juice of 2 lemons about 4 tablespoons
Salt and pepper to taste

Instructions

Combine the shrimp, tomatoes, cucumber, mango, jalapeno, cilantro, shallot, and fresh cilantro in a large bowl. Stir to mix together.
Squeeze the lemons (or drizzle on the juice) over the ceviche; toss to combine.
Cover the ceviche and refrigerate for 30 minutes to allow the flavors to develop and for it to chill.
Salt and pepper to taste before serving chilled or at room temperature.

Notes

This recipe will make 9 cups of ceviche which will settle into closer to 8 cups as it chills.

How to make with raw shrimp

We recommend using one of two options if using raw shrimp:

Place the shrimp in lemon juice for 15-30 minutes until they are cooked before adding to the ceviche mixture, or
Parboil first. Add the raw shrimp to a large pot of boiling water for 1-2 minutes until they are opaque in color. Remove and immediately place in an ice bath until chilled.

How to Store

Ceviche is best made and served the same day. However leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The shrimp can get rubbery if stored too long and the vegetables are not as fresh.

Nutrition