Finding a protein source that is both light and refreshing can be especially appealing on warm days. Shrimp ceviche offers exactly that, combining lean protein with fresh, nutritious ingredients in a dish that has become a staple of Latin American cuisine.
Its vibrant flavors and simple preparation make ceviche a favorite, from casual lunches to summer gatherings.
For Gemma Aguayo-Murphy, creator of Everyday Latina, a blog dedicated to celebrating healthy and traditional Mexican recipes, ceviche is a perfect example of how simple ingredients can create an unforgettable meal.
“Ceviche is a popular Latin American seafood dish made by marinating seafood in fresh citrus juice,” Aguayo-Murphy said. “The acid in the lime juice naturally cooks the shrimp, turning it opaque and firm without the use of heat.”
She believes the greatness of ceviche lies in its simplicity.
“This recipe shows how a handful of fresh and accessible ingredients can come together to create something incredibly flavorful,” she said.
In this version, Aguayo-Murphy pairs shrimp with tomatoes, onion, jalapeño, cilantro, and fresh lime juice. Together, these ingredients create a “fresh, bright, citrusy flavor with just a little heat from the jalapeño.”
Beyond its delicious flavors, ceviche is also rich in protein, making it a great addition to a balanced diet.
“One of the things I love most about this recipe is that it’s both delicious and nourishing,” Aguayo-Murphy said.
Served cold, ceviche is a light meal.
“This recipe is made with wholesome ingredients, making it a light meal or appetizer that’s especially refreshing during warm weather,” she said.
While traditional ceviche relies on fresh lime juice to cook the shrimp, Aguayo-Murphy notes that there are alternative preparation methods for those who prefer not to use raw seafood.
“For anyone who prefers not to use raw shrimp, the shrimp can be quickly blanched before marinating”, she said. “This provides an easy alternative while still creating a fresh, flavorful ceviche. This recipe offers both cooking methods.’’
Shrimp ceviche recipe
Ingredients
- 1 pound shrimp, peeled and deveined (fresh or frozen)
- 1 cup fresh lime juice (about 10 limes)
- 2 small, diced tomatoes
- 1 jalapeño, diced
- ¼ white onion, finely diced
- ¼ cup chopped cilantro
- Salt and pepper, to taste
Preparation
Step 1: Blanch the shrimp (optional). If you prefer not to use raw shrimp, or if you are pregnant, have a weakened immune system or are serving young children, blanch the shrimp first. If using frozen shrimp, thaw completely. Bring a medium pot of water to a boil and prepare a bowl of ice water. Add the shrimp to the boiling water and cook for 2 minutes. Immediately transfer them to the ice water to stop the cooking process, then drain. If you are not blanching the shrimp, skip to step 2.
Step 2: Place the lime juice in a large glass bowl. Add the shrimp, making sure the shrimp is fully submerged in lime juice.
Step 3: Cover and refrigerate for 30 minutes if using raw shrimp, or 15 minutes if using blanched shrimp.
Step 4: Drain the shrimp, reserving 2 to 3 tablespoons of the lime juice.
Step 5: Cut the shrimp into bite-sized pieces and place them in a large bowl. Add the tomatoes, jalapeño, onion, cilantro, and the reserved lime juice. Season with salt and pepper and gently mix until well combined.
Step 6: Serve immediately on tostadas topped with sliced avocado or enjoy in a bowl with saltine crackers.
You may reach Gemma Aguayo-Murphy at [email protected] and on Instagram.