Is Ceviche safe to eat?

When prepared with fresh, high-quality ingredients ceviche is safe to eat. The acidic marinade helps "cook" the shrimp. Safety First : If you have any doubts about the freshness of your seafood or if your guests are pregnant, elderly, or have compromised immune systems, consider using pre-cooked shrimp to eliminate any risk.

is the shrimp cooked in ceviche?

In ceviche, shrimp (and other types of seafood) are typically "cooked" using the acidity of citrus juices, primarily lime and lemon, rather than heat. This process involves the citric acid causing the proteins in the seafood to become denatured, which alters their chemical structure and makes the seafood opaque and firm as if it had been cooked with heat.

can i make this ahead of time?

Yes, you can prepare ceviche ahead of time, but it's best served the same day it's made. If you're using raw shrimp, marinate it a few hours before serving. Keep it refrigerated until it's time to serve. If using cooked shrimp, you can mix the ingredients and let them marinate for a short time to marry the flavors before serving.

what is shrimp ceviche?

Ceviche is a popular dish in Latin America made from fresh raw fish or seafood that's "cooked" in citrus juices, typically lemon or lime, and mixed with fresh herbs, chopped onions, and other seasonings. It's known for its fresh, tangy flavor and is often garnished with ingredients like avocado, cilantro, and chili peppers, served chilled as a refreshing appetizer or main dish.

Easy Shrimp Ceviche Recipe with Avocado (So Fresh!)

Description

A zesty and refreshing recipe for shrimp ceviche with avocado, a dish that combines simplicity and rustic flavors beautifully, perfect for a light lunch or as an appetizer at your next gathering.

Ingredients

Units Scale

2 pounds shrimp (*cooked or raw shrimp)
1/2 cup red onion, finely diced
1 medium jalapeño, ribs, and seeds removed, minced
1 cup cucumber, peeled and diced
2 cups Roma tomatoes, seeded and diced
3/4 cup cilantro leaves, roughly chopped
2 avocados, peeled, seeded, and chopped
3/4 cup lime juice (use 1/2 cup if you’re using cooked shrimp)
1/4 cup lemon juice
1/3 cup orange juice
Kosher salt and black pepper, to taste
Tortilla chips or tostadas for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shrimp: chop the shrimp into bite-sized pieces.
Marinate: Place into a large glass (non-reactive) bowl, combine the chopped shrimp, lime juice, lemon juice, and orange juice. The acidity from the juices will “cook” the raw shrimp slightly and flavor the cooked shrimp. Allow this to marinate for about 10 minutes while you prepare the other ingredients.
Add the Crunch: Add the red onion, jalapeño, cucumber, and tomatoes to the shrimp. Mix well to ensure everything is evenly coated with the citrus juices. Let this mixture sit for another 10 to 15 minutes to meld the flavors together.
Final Touches: Right before serving, stir in the chopped cilantro and avocado. Season with kosher salt and black pepper to taste.
Serve: Serve the ceviche chilled or at room temperature, spooned generously over tostadas or accompanied by tortilla chips for dipping.

Notes

Shrimp Ceviche is best enjoyed the same day it’s made. *I prefer to use cooked shrimp in this recipe. Additionally, the FDA recommends that children, the elderly, the immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche). **If using raw shrimp, cut it into bite-sized pieces and marinate it in the citrus juices for at least 30 minutes before adding the other ingredients.
Marinating Time: If you prefer a firmer texture in your shrimp, minimize the marinating time. For more tender shrimp, let it marinate a bit longer.
Adjusting Heat: Control the heat level by adjusting the amount of jalapeño or removing it entirely if you prefer a milder ceviche.