Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I just made this yesterday for my father in law and I since we are the only shrimp eaters and it was amazing! All I did was add some salt and plenty of pepper and it was SOOO good. I made a small batch and it’s all gone. :( I really like that this recipe calls for no tomato.
I’ve made this for years and I’m always asked to bring it to parties, make it for gatherings, and even been told people would pay me for it! I sometimes double and triple the recipe. I add salt to taste and sometimes up the pepper amounts because you get more flavor than spice and every so often that nice fiery kick :-) This is the only recipe I’ll ever make for ceviche! LOVE!
So good!! Added a dash of hot sauce, some cracked black pepper, and a little olive oil to finish. Subbed cucumber for tomatoes since we ran out, but the entire family was licking the bowl clean. :) Thanks for the great recipe!
This was amazing and EXACTLY what I wanted it to be! It reminds me of the Ceviche we had on vacation in Mexico…. I’m making my second batch and have added small scallops Into the mix. :)
Ceviche should be raw and fresh, the author is right in pointing out that if your shrimp isn’t fresh it may represent a threat, so it’s a good alternative. I’m sure this recipe is delicious but it is not entirely authentic, but I’m sure that wasn’t the intention either. I suggest, to anyone reading this, trying out some Peruvian or Mexican ceviche where the shrimp is “raw”, if it is safe for you, it does make a big difference and it is a very different experience from boiled shrimp. Another recipe I suggest if you have some shrimp is Shrimp cocktail which is fairly similar, but not ceviche, and here you do boil the shrimp. A little tip when boiling the shrimp is to add some ingredients to the boiling water as well, such as: garlic, onion, parsley, salt, pepper, etc. it helps the flavor! You can experiment with other things! Happy cooking.
Thank you for your comment! I’ve made ceviche from different types of raw shrimp that were frozen and thawed, and I’ve found that the time it takes for them to “cook” in the acid can vary widely–sometimes it takes so long the shrimp turns rubbery. So yes, for those not using very very fresh shrimp (which is most of us), cooking the shrimp first does give better results in both safety and culinary terms. It would be so nice to eat versions of ceviche in different coastal Central American or South American towns. Ahh, dreams!
Peruvians use orange juice too. I’m Ecuadorian and my mom never used orange juice. It’s not exactly how my mom makes hers but this recipe is still ¡delicious!
I love to see varieties as long as it doesn’t stray too far from its origin…a nod is always great! Im going to add cucumbers in mine today.
Everyone should get a chance to eat ceviche fresh out of the water and prepared for you to eat on the beach!!! OMG ITS SO GOOD! If not ceviche then sardines in Malaga!!! I miss traveling but at least we can via foods!
So simple to make! Key is to boil shrimp. The taste is so much better than if you used raw shrimp.
Boiling the shrimp *does* make a big difference! It’s a step very much worth taking. Otherwise the finished ceviche can be on the rubbery side.
how long do I cook the shrimp if its frozen?
You want to fully thaw the shrimp before cooking it. Need to that it fast? Take it out of the bag, put it in a bowl, set it in the sink, and let cold water trickle over it. In 15-20 minutes (depending on the size of the shrimp), it should be in good shape.
I have used this recipe for years. Love it!!! In the summer my friends always ask me to bring a ceviche as appetizer ;)
Do you happen to know how much calories this is? I’d love to try it for a cooking project.
Hello Leonna! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Instead of boiling the shrimp let in sit in the lime juice in a boil for approximately 30 mins ( just the shrimp and the lime juice) the lime juice cooks it and the end result is more delicious than boiling
Good tip, but I have found that not all shrimp firm up nicely when you simply marinate them in the lime juice (versus blanching them first). My theory is good, fresh shrimp work better for this method. Some of the uncooked shrimp ceviches I did took at least an hour of marinating to denature, even when the shrimp were not huge.
So I assume you must have access to fantastic shrimp!
Everyone wants the recipe
Y’all, I thought I was supposed to cook it and it’s raw!! What should I do?? It’s been marinating for 3 hours
Hi, Laura! This recipe does call for cooking the shrimp. If that’s what you did you should be fine. Go ahead and enjoy it.
Like some others, I also reduced the cilantro and increased the avocado, as well as the salt (though NOT confusing the salt for blanching the shrimp with that in the final dish, as some seem to have done!). I had some leftover leek salad, which provided a nice texture contrast, as the ceviche is firm and crunchy, whereas the leeks are soft, and I served both with plenty of hot, buttered toast as an alternative to the tortilla chips, as it was in fact the main course on a warm summer evening, rather than an appetizer.
So Easy, So tasty.. made it several times…. Don’t over think it. If it’s your first time just follow recipe adjust to your taste as you go along if you want to.
Why does this recipe have you cook the shrimp rather than allow the acids from the citrus “cook” it like other ceviche recipes?
Hi Emily, thanks for your question. Right in the recipe, Elise says that unless your shrimp is super fresh, she likes doing it this way because it assures all the bacteria is killed. Hope that helps!
This needs SALT. You will overdo on acid without salt to balance.
The salt is for the boiling water that you cook the shrimp in.. the actual recipe doesn’t have salt in it. Making this today so I hope it’s good
I make this for all my bbq’s, everyone loves it
Tegen-shell fish are prone to Vibrio bacteria (not so much Salmonella) and it is one bacteria that is increasing. It doesn’t take many of this bacteria to be fatal particularly people at risk such as elders, toddlers and those that are immune compromised. If you know your audience-no problem but for a large group or variety of guests, I suggest err on safety and cook for a minute.
I’ve love this stuff! My mom used to make this during summer for me as a kid. I got curious to see ppls different versions. This one was the closest. Only difference is that I also add imitation crab like my mom used to. My mom used to add grounded fish (I think tilapia) that she would marinate in lemon juice all night. I don’t bc I want it now. oh and I added ketchup. Yum. I made enough for leftovers.I actually can’t wait for lunch tomorrow.Oh and someone mentioned it was too salty. In case it’s not clear, u add water to a pot, salt the water, boil, throw shrimp in, a couple minutes stir remove shrimp from water. Perfect. Mmm. Too bad I’m not a late night eater bc that’s exactly what is b having right now. It’s so good and refreshing.
This recipe has entirely too much salt. I put in about 1.25 tbs of salt and it was way too much.
Hi Julia, the salt is for salting the water in which you cook the shrimp, not for the ceviche. A ratio of a tablespoon of salt for 2 quarts of water is the correct ratio for salted water in which to cook pasta, shrimp, or just about anything that you cook in salted water.