Shrimp Ceviche

Rating: 4.66 stars
29 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.

Emeril Lagasse
Source: EatingWell Magazine, March/April 2010

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Recipe Summary

total:
2 hrs 30 mins
Servings:
8
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Gluten-Free
Low Added Sugars
Nutrition Info
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Ingredients

Poaching liquid
Ceviche

Directions

  • Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

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  • Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.

  • Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Tips

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.

Kitchen Tip: A nonreactive bowl or pan--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Nutrition Facts

Per Serving:
169 calories; protein 8.9g 18% DV; carbohydrates 8.9g 3% DV; exchange other carbs 0.5; dietary fiber 2.4g 10% DV; sugars 3.7g; fat 11.4g 18% DV; saturated fat 1.7g 8% DV; cholesterol 71.4mg 24% DV; vitamin a iu 407.9IU 8% DV; vitamin c 26.7mg 45% DV; folate 49.3mcg 12% DV; calcium 45.8mg 5% DV; iron 0.4mg 3% DV; magnesium 29.7mg 11% DV; potassium 350.2mg 10% DV; sodium 465.7mg 19% DV; thiamin 0.1mg 7% DV.
Exchanges:

1/2 fruit, 1 1/2 lean meat, 2 fat

Reviews (27)

Read More Reviews
29 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Susan Lewis
Rating: 5 stars
06/16/2019
This is the best recipe!! We love it! Such a wonderful cool down treat on a hot Arizona day. We eat it in bowls....don't want to miss all the good healthy juices. We have had it with shrimp fish and last night tried it with fake lobster meat. SPECTACULAR! Read More
Bannah
Rating: 5 stars
08/28/2018
Will make again! This is absolutely delicious! Next time I will add more of the chilis. Let me give you the best tip of your life use a tostada spread on a thin layer of sour cream on it then distribute the cebiche on the tostada. It is so flavorful I love this I will make it again for sure?? Read More
Billy jones
Rating: 5 stars
02/15/2018
You can add beer and wine to make you drunk trust me if you have kids you want to get drunkkkkkkkkkk like i have 10 kids and they all are like mom im hungry and im like go make your n food but in the end outsatndung dish Read More
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Debbie Orloski
Rating: 5 stars
12/09/2017
Added chopped celery a little chopped parsley and can add two cooked (firm) potatoes diced into little cubed squares. Read More
Danielle Allen
Rating: 5 stars
09/14/2017
This has been in my rotation for a while now. I get cravings for it. I serve it over brown rice to make it a complete meal. The rice really soaks up the flavour. I definitely recommend using the orange juice. I'm generally not a fan of orange but it cuts the lemon and lime juice well. I find it's even better the next day (though as previously mentioned if you're fussy about avocado texture maybe add it in when you're about to eat it. Personally I don't find it gets that mushy so I just toss it in at the beginning.) Read More
Sandra Smith
Rating: 4 stars
08/02/2017
I loved it but only had 1 Orange. Next time will cut down and lemon/lime juice and add 2nd Orange. I have made it before and realized that avacadoes get mushy if left in recipe so I only add avocado for each serving. Read More
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Brandy Walker
Rating: 5 stars
07/30/2017
I doubled the recipe and used jalepenos instead of serrano. I also used 4 lemons and 4 limes no orange. It was delicious! I marinated mine for about an hour and half and it was perfect. Next time I will definitely add some fish...great recipe! Served it with scoops to get all the juices... Read More
Tea Time
Rating: 3 stars
07/14/2017
You forgot to add ketchup and you don't cook the shrimp you soak it in lemon juice for a couple of hours Read More
Theresa Greve
Rating: 5 stars
07/02/2017
The only change I made to this recipe was to add more cilantro. My 10 yr old daughter and I just love the flavor it adds so I quadrupled the amount called for. I also bought cooked de-veined shrimp and skipped the cooking step which made it an even easier dish. The end result of this ceviche recipe is FANTASTIC! Read More
Sachi
Rating: 5 stars
05/31/2017
Refreshing! Read More
Cally
Rating: 4 stars
03/28/2017
Ceviche is my favorite Read More
mjwesq
Rating: 2 stars
02/16/2017
This is essentially a labor-intensive salad with a spicy citrus dressing. Except for the textural "bite " difficult to tell that the shrimp are there. Next time I will try cutting the amount of all non-shrimp ingredients in half and maybe going old school: letting the citric acid cook the raw shrimp to infuse some flavor. Read More
jayne harrison
Rating: 5 stars
01/30/2017
Easy and delicious - a great crowd pleaser. This will be one of my staples from now on thanks. Read More
lakeout
Rating: 5 stars
01/12/2017
Added tilapia the 2nd time. Awesome thank you Read More
Twyla Guest
Rating: 5 stars
11/06/2016
We had our 10 year Galveston Beach get-a-way reunion. I made this to accompany one of our evening meals. It was a big hit with everyone. Loved the blend of flavors. The colorful dish was beautiful and added appeal to the table. Will make this again. Read More
Johnny G
Rating: 5 stars
10/26/2016
Added fresh Mango and a little Cheyenne. Read More
EatingWell User
Rating: 5 stars
06/06/2015
Both Foodie & Guest Delight I loved this recipe. Made it for a birthday celebration. As a Foodie - I loved the process - the knife work - the prep on the shrimp - the colors and textures and flavors coming together. As a guest - anything with Shrimp says I must be special for the host to put this much expense and work into a dish. And the fact that it is delicious is just icing on the cake! I omitted the olive oil and didn't miss it a bit. Served it on flat crisp corn tortillas from the market vs. chips. They are more traditional (in Mexico) and the thinner lighter flavor allows the centerpiece to be the ceviche not the chips. Pros: Complex flavor combination feels special Cons: Time-consuming but OK if you're a foodie Read More
shagratpunc@aol.com
Rating: 4 stars
07/04/2014
Nomnomnom I do agree that this recipe has a lot of knife work involved but it's totally worth it. I too used precooked frozen shrimp and just thawed it out.. a lot less hassle and no heat in the kitchen. I have to agree that the orange juice is essential not only does it cut the acidity but it also adds a brightness to the ceviche. I forgot the olive oil but honestly I don't think it needs it. Don't be scared of the serrano peppers! As long as you remove the seeds as suggested it won't be too spicy. Trust me I'm a wimp and this was probably too mild for me.. I might leave some seeds in the future.. just a tad.. but I will definitely be making this again! Pros: Healthy pretty good summer dish Cons: Lots of knife work Read More
EatingWell User
Rating: 4 stars
06/12/2014
Great contribution to a Pot Luck When I am repeatedly asked to bring this specific appetizer to a dinner party you know its good. I made it with shrimp scallops and lobster (langostinas). Skipped the cucumber. Totally disagree with leaving out the orange. It is critical to softening the acidic taste commonly found in most ceviche Pros: Delicious Cons: Can be expensive to purchase the seafood Read More
EatingWell User
Rating: 5 stars
01/29/2012
Awesome I've made this a total of 3 times so far. The 3rd time I took it to work for a potluck and everyone ate it all. They loved it and requested I bring it again. It's really good. I just have sensitive skin so I have to wear gloves when handling the citrus and most especially the chiles. Pros: Tasty Light satisfying fresh Cons: None Read More
jayjayharding@gmail.com
Rating: 4 stars
01/16/2012
Absolutely delicious! This is one of my favorite recipes! It's light and healthy and absolutely delicious! I tend to use the pre-cooked small shrimp from the grocery store freezer because it's usually the least expensive option. I just defrost them in cold water and drain. It's a bit time consuming with all the dicing but absolutely worth it!! I would recommend cutting the oil just a bit. It always comes out a little too oily when I use the full amount. It's delicious either way! Read More
leah8124
Rating: 5 stars
10/30/2011
LOVED this recipe... so easy to make and super healthy. I used pablano peppers instead because spicy is tough for me and I liked the substitute a lot. I also forgot the olive oil and it still tasted great (with less calories too). Read More
EatingWell User
Rating: 5 stars
10/30/2011
This recipe was amazing. I was worried that the peppers would be too hot but they weren't after sitting in the lime/lemon/orange juice mix. I think it cuts down on the hotness. Just remember to wear gloves when cutting peppers. My fingers and skinned burned/tingled until the next day. This was such a refreshing crisp clean recipe. Next time I will use a little less olive oil. Instead of serving this as an appetizer I served as the main dish with warm bread and wine. I will be making this a lot during the hot summer months! Read More
EatingWell User
Rating: 5 stars
10/30/2011
I make this a tradition for life since I know its very healthy to eat shrimp Read More
EatingWell User
Rating: 5 stars
10/30/2011
Fixed this as an appetizer on Father's Day. I used only 1 tablespoon of salt to cook the shrimp and added only 1 tablespoon of olive oil at the end. We LOVED it. Very light and refreshing on a hot summer afternoon. This recipe will definitely be one that I go to often Great for a crowd and holds up well. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was incredibly delicious and a light refreshing alternative to the fat laden cream cheese and sour cream based appetizers usually served at parties. I would recommend this to anyone looking for something a notch above other appetizers. Very impressed! Suzanne Read More
EatingWell User
Rating: 5 stars
10/30/2011
Preparation was easy. Left out the cucumber as I didn't have any same with the orange juice. I tablespoon of red wine vinegar substituted instead. The TASTE is great! I'd recommend this to anyone who likes knife work! Read More
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