Shrimp Ceviche
This is the jar I make when I want shrimp that tastes bright and I do not want a hot pan on the table. The shrimp are cooked first, just until they turn pink, then cooled and folded with lemon, lime, pepper, onion, and herbs. A spoon of olive oil is the sheen in the jar. It is a ceviche-style salad, not a raw cure. The shrimp in the photo are opaque, which is the safe version for a home kitchen.
Dice the vegetables small so they fit on a spoon with a shrimp. Large chunks make the jar look uneven and are hard to eat. Salt the onion for 5 minutes if it is sharp, then drain it. The citrus should taste fresh, not like a pickle. Fifteen minutes in the fridge is enough for the flavors to meet. Overnight, the shrimp firm up and the peppers go soft.
It feeds four as a starter and two as a light meal with avocado or crackers. Eat it cold, from the jar or spooned into a bowl.
Why You'll Love This
- Ready in 20 minutes, plus a short chill.
- Looks like the photo: shrimp, pepper, onion, herbs in a jar.
- Cooked shrimp, not raw.
- No mayo, no stove at the table.
Anti-Inflammatory & Mediterranean Recipes
Shrimp Ceviche
- Prep15 min
- Cook3 min
- Rest15 min
- Total33 min
- Servings4 servings
- Calories150 kcal
Ingredients
- Shrimp
- Ceviche
Instructions
- Boil a small pot of water with 1 tsp salt. Add the shrimp and cook 1 to 2 minutes, until just pink and opaque. Drain and cool. Cut large shrimp in half.
- If the onion is sharp, toss it with a pinch of salt, wait 5 minutes, and drain.
- In a bowl or jar, mix the lemon juice, lime juice, onion, pepper, cucumber, herbs, olive oil, salt, pepper, and chili flakes.
- Fold in the cooled shrimp. Cover and chill 15 minutes.
- Taste. Add a pinch more salt or lime if it is flat. Serve cold.
Notes & Tips
- Pull the shrimp the second they turn opaque. Another minute makes them rubbery in the citrus.
- Small dice. The jar looks like the photo when everything is spoon-size.
- Chill, do not leave it at room temperature. Citrus is not a preservative here.
- Oil last, or stirred in with the citrus. A pool of oil on top looks greasy.
- Nutrition: Per serving (1/4 of the jar). Estimate.
- Nutrition: Net carbohydrates: 4g
- Nutrition: WW estimate: 1 point on the current plan (olive oil carries it; plain shrimp is usually 0)
- Fridge: 1 day, covered. Day two the shrimp firm up and the vegetables soften. Still safe if it stayed cold, not as good.
- Do not freeze it.
- Nutrition is an estimate from shrimp, lemon, lime, pepper, onion, cucumber, and olive oil.
- ## The Secret to Tender Shrimp
- Cook them in boiling water for barely 2 minutes, then straight into a bowl of ice. The ice stops the cook. If they cool slowly in the colander, they keep cooking and go tight before the citrus even touches them. Opaque and still a little soft is the texture you want in the jar.
Variations & serving ideas
- No shrimp: cooked bay scallops work. Same time in the water.
- No cilantro: use all parsley. The bowl still reads green.
- Milder: skip the chili flakes and use only red pepper, no green.
- Higher protein: add another 4 oz shrimp. The citrus can take it.
- No cucumber: use a little diced avocado, added when you serve it so it does not go brown.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Total fat | 4 g |
| Sodium | 520 mg |
| Total carbohydrate | 5 g |
| Fibre | 1 g |
| Protein | 23 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use raw shrimp?
This version uses cooked shrimp on purpose. A true raw cure needs very fresh shrimp and enough acid contact, and it is easier to get wrong at home. Cooked shrimp in citrus tastes like the jar in the photo and is the safer plate.
Can I make it ahead?
Yes, up to a day. Keep it cold. Add avocado or extra herbs when you serve it. The shrimp will be a little firmer by the next day.
How do I serve it?
Cold, with a spoon, on cucumber rounds, or with toasted pita. Avocado on the side turns it into a meal.
More questions about this recipe
How long does it take to make Shrimp Ceviche?
About 33 minutes in total: 15 minutes of prep and 3 minutes of cooking.
What ingredients do I need for Shrimp Ceviche?
The key ingredients include shrimp, red onion, bell pepper, cucumber, parsley and chili flakes. The recipe card lists every ingredient with exact amounts.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 150 calories, 23 g protein, 5 g carbohydrates and 4 g fat.
How do you make Shrimp Ceviche?
In short: boil a small pot of water with 1 tsp salt; if the onion is sharp, toss it with a pinch of salt, wait 5 minutes, and drain; in a bowl or jar, mix the lemon juice, lime juice, onion, pepper, cucumber, herbs, olive; fold in the cooled shrimp. The full method is in the recipe card above.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!