Mexican Shrimp Ceviche Recipe
Mexican shrimp ceviche is a chilled, citrusy dish where the shrimp “cook” in lime juice. In Mexico’s coastal regions it’s a popular snack on hot days, often eaten with crackers or crunchy toast. The flavor is very fresh, tangy and slightly spicy, a bit like a cross between a salad and a marinade.
This ceviche has a typically coastal Mexican character – the intensely sour lime juice literally “sets” the shrimp, making the dish extremely fresh and light. The combination of crunchy cucumber, juicy tomatoes, hot chili and coriander gives the effect of a cool, citrusy salad with a hint of spicy marinade. It perfectly captures the vibe of Pacific beach bars, where ceviche is eaten straight from the bowl on crackers or tostadas.
Chef's tips
Make sure the shrimp are really completely submerged in lime juice – otherwise some pieces may stay raw and glassy. Color is the best indicator here: when the shrimp are opaque and pink all over, they are “cooked” in the citrus. Don’t overdo the marinating time, or the meat will become rubbery, and if you don’t like very aggressive acidity, pour off more juice before adding the vegetables and oil.
How to serve
Serve very well chilled on a large platter with a bowl of salted crackers or thinly toasted bread so everyone can top them just before eating. Light lager, michelada or ice water with lime slices are great to drink alongside. This dish is a hit at evening get-togethers on the balcony or terrace on hot days, when nobody feels like standing over a hot oven.
Ingredients
- shrimp peeled, tail-off, fresh or thawed frozen - 400 g
- lime juice, about 200 ml - 6 piece
- tomato seeded, diced finely - 2 piece
- cucumber peeled, seeded, diced finely - 0.5 piece
- red onion very finely diced - 0.5 piece
- fresh chili pepper seeded, finely chopped - 1 piece
- fresh coriander chopped - 3 tablespoons
- salt to taste
- ground black pepper to taste
- olive oil - 2 tablespoons
- salted crackers or small toasts, for serving - 12 piece
Preparation
- If using raw shrimp, make sure they are completely thawed, pat them dry with paper towels and cut into pieces about 1–1.5 cm in size. If using cooked shrimp, also cut them into smaller pieces.
- In a glass or ceramic bowl place the shrimp and pour over the lime juice so they are completely covered. Add a pinch of salt and mix.
- Cover the bowl with cling film and refrigerate for 30–40 minutes. Raw shrimp should change color from translucent to pink and opaque – this means they have “cooked” in the lime juice.
- Meanwhile, prepare the vegetables: dice the tomatoes and cucumber, and finely chop the onion, chili and coriander as described.
- After marinating, pour off about half of the lime juice from the bowl with the shrimp (leave the rest). Add the tomatoes, cucumber, onion, chili, coriander and olive oil to the shrimp. Gently mix.
- Season the ceviche with salt and pepper to taste. If you like it more tangy, add some of the reserved lime juice.
- Refrigerate the ceviche for another 10–15 minutes so the flavors meld. Serve well chilled, spooning portions onto crackers or small toasts just before eating so they stay crunchy.
Storage
Keep any leftover ceviche tightly covered in the refrigerator and eat within 24 hours. The shrimp will continue to firm up in the lime juice, so it’s best as fresh as possible. Store crackers or toasts separately so they don’t soften.
