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Ceviche

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Ceviche is a Peruvian dish featuring shrimp and fresh ingredients that burst with flavor! It’s a zesty and refreshing appetizer that everyone will love. Serve ceviche with tortilla chips or a tostada, and everyone will immediately be impressed.

Serve this as an appetizer, or even a topping over some tacos!

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What is ceviche?

Ceviche is a Peruvian dish served as an appetizer. Traditionally made with raw shrimp that is marinated in some sort of citrus. Usually lemon or lime. The acidity in the citrus cures the fish causing it to denature the proteins and become firm and opaque while absorbing flavor.

Using raw or cooked shrimp?

In this recipe I use cooked shrimp, I once made this recipe with raw shrimp. And I couldn’t get over the texture. I cook the shrimp for a few minutes. Consuming raw or undercooked shrimp carries risk of pathogens and food borne illness, cooking the shrimp is the safest option and definitely recommend for pregnant women, children, the elderly and anyone with a compromised immune system.

Learn more here about on how to use this cooking method.

Authentic ceviche:

If you are not worried about the above, here are the instructions on how to make authentic ceviche:

  • Place the raw shrimp in a large bowl. To the bowl add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can “cook” in the lime juice (any less and it won’t cook, any more and it toughens).
  • Add the rest of the ingredients, let it marinade together for 30 minutes in the fridge. And enjoy!

Simple and fresh ingredients!

Serve this at your next gathering for a delicious and fresh appetizer! Sometimes my husband and I have this as a whole meal. My husband is a big fan of this dish. It’s like a dip, but so so much better! I guarantee if you make this for a party, it will be a crowd pleaser! I often double this recipe if I’m feeding a crowd.

ceviche ingredients laid out on a countertop

Ingredients

  • 24 oz raw shrimp
  • 1/2 bunch of cilantro
  • 3 avocados
  • 3 Roma tomatos
  • 1 English cucumber
  • 1/2 onion
  • 1/2 cup lime juice from fresh limes
  • 2-3 garlic cloves
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1-2 jalapenos. Depending on how spicy you want it

What you need to make ceviche

  • Pot for boiling
  • bowl for ice water
  • bowl for mixing
  • knife
  • cutting board
  • garlic press
  • strainer for the tomatoes

How to make ceviche

raw shrimp in a white bowl defrosting in cold water on a countertop

If your shrimp are frozen, place them in cold water for 10 minutes to defrost.

Place a pot with water on the stove and bring to a boil.

into a separate bowl add ice and water and keep it next to the stove.

Shrimp boiling on a pot, with shrimp in an ice bath next to it

Once the water is boiling, place the raw shrimp into the hot water and set your timer to 2 minutes and 30 seconds. Do not wait for the water to boil again. Once the shrimp hits that hot water, the cooking process begins. Waiting for the water to boil again will overcook the shrimp, leaving you with rubbery shrimp.

Once your timer goes off, drain the shrimp and place them into the ice bath to stop cooking.

shrimp marinading in lime and cilantro marinade

Squeeze the limes into a clean bowl, then add salt and black pepper. Put the garlic through a garlic press.

Finley chop these ingredients: jalapeno, onion, and cilantro. Add to the bowl.

Chop the shrimp into small bite-size pieces. Add the shrimp to the marinade and give it a good mix. Place the shrimp in the marinade in the fridge for 30 minutes.

process shot of tomato's being chopped

While the shrimp is marinating, chop the tomatoes into small cubes. Place the strainer over a bowl and add the tomatoes to the strainer. This step will help the end result not be soggy from the tomato juice.

Chop the avocado and cucumber into small cubes.

After the shrimp is done marinating, add everything together. Mix gently to make sure the avocado doesn’t get mushy. Let the ceviche stand for 15 minutes till all the flavors come together. Lastly taste for salt, add more if needed.

Ceviche

Course Side Dish
Cuisine Mexican

Ingredients
  

  • 24 oz raw shrimp
  • 1/2 bunch cilantro
  • 3 avocados
  • 3 roma tomato's
  • 1 english cucmber
  • 1/2 onion
  • 1/2 cup juice from fresh limes
  • 2-3 cloves garlic
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1-2 jalapenos. depending how spicy you want it

Instructions
 

  • If your shrimp are frozen, place them in cold water for 10 minutes to defrost.
    Place a pot with water on the stove and bring to a boil.
    into a separate bowl add ice and water and keep it next to the stove.
  • Once the water is boiling, place the raw shrimp into the hot water and immediately set your timer to 2 minutes and 30 seconds. Do not wait for the water to boil again. Once the shrimp hit that hot water the cooking process begins. If you wait for the water to boil again you will over cook the shrimp. And you will be left with rubbery shrimp.
    Once your timer rings drain the shrimp and place them into the ice bath to stop the cooking process.
  • Into a clean bowl squeeze the limes, then add salt, black pepper, put the garlic through a garlic press.
    Finley chop these ingredients: jalapeno, onion, and cilantro. Add to the bowl.
    Chop the shrimp into small bite sizes. Add the shrimp to the marinade and give it a good mix. Place the shrimp to marinade in the fridge for 30 minutes.
  • While the shrimp is marinating, chop the tomato’s into small cubes. Place the strainer over a bowl and add the tomato’s into the strainer. Doing this step will help the end result not to be soggy from the tomato juice.
    Chop the avocado and cucumber into small cubes.
    After the shrimp is done marinating, add everything together. Mix gently to make sure the avocado doesn’t get mushy. Let the ceviche stand for 15 minutes till all the flavors come together. Lastly taste for salt, add more if needed.

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White mixing bowl

mini footed glass cup

mesh strainer

As always, thank you for stopping by my Farmhouse!

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