Ceviche is so perfect for these hot days. It's simple to make and filled with vibrant flavors and fresh ingredients. A few ripe fruits and vegetables, some cooked shrimp and you're just a tortilla chip away from this perfect summer appetizer.
Look, I could eat ceviche all year round but there's no doubt it's prime time in summer. Pair it with a crisp beer and good friends. Or even better, serve it next to our delicious avocado salsa.
Why You'll Love this Recipe
Quick Recipe: Most of the time for this recipe is just fruit and vegetable prep. Depending on how fast you are with a chef knife, this recipe moves quick! Even quicker if you use pre cooked shrimp. Make it early in the day so it can marinate in the fridge and simply take it out when it's time to serve.
Health Conscious: This recipe is literally fresh fruits and vegetables paired with protein filled shrimp. No heavy butters or creams, just fresh flavors that fill you up without leaving you slow.
Versatility: Depending on portion size this ceviche works both as an appetizer for 6 or more, or a full entree.
Shrimp Ceviche Ingredients
Here is everything you need to make this Easy Shrimp Ceviche.
- cooked shrimp
- red onion
- heirloom tomatoes
- red bell pepper
- habanero pepper
- lime juice
- orange juice
See recipe card for quantities.
Shrimp Ceviche Instructions
Step 1: Now, we used pre cooked shrimp because it's easier, faster, and still tastes great. Plus you don't need to spend all that time deveining the shrimp, you have better things to do. But if that's your thing no problem.
After deveining the shrimp just add them to a pot of salted boiling water and cook until they turn pink, about 2-3 minutes. Drain them from the pot and give them a quick ice bath to stop the cooking process. Now you can pre the rest of the ingredients.
Step 2: Next is the most time consuming part, fruit and vegetable prep. Dice up your cucumbers, peaches, nectarines, tomatoes, red onion, and habanero pepper. Place all the prepped fruit and veggies in a large mixing bowl.
Step 3: Chop up the cilantro and add it into the bowl with the cooled shrimp. Squeeze in fresh lime juice and pour the orange juice into the shrimp bowl as well and give it a mix. Allow all those flavors to marinate together.
Step 4: Pour the cilantro shrimp mixture into the mixing bowl with the diced fruits and vegetables. Season with salt and pepper and mix well.
Step 5: Refrigerate for at least an hour or up to 4 hours to let all the flavors meld together. Give it one more mix before serving.
We served this shrimp ceviche with blue corn chips. It easily serves 6 or more as an appetizer.
Tools for this Recipe
Here are a few handy tools that are helpful with this recipe.
If shrimp isn't your thing you can easily replace it with fish like halibut, sea bass, or cod. Always make sure to use the freshest seafood available to you.
- Less Spicy - We used habanero peppers for our shrimp ceviche. Habaneros can pack quite a punch so if you'd like a little less kick, use jalapeño peppers instead.
- Fruit Variety - If peaches and nectarines aren't your thing or are just looking for a different flavor profile, try mangos and pineapple.
- Add some Healthy Fat - Adding avocado to the mix not only adds some healthy fat into the mix but gives the ceviche a creamier texture and compliments the acidity of the dish.
Ceviche is best served cold and is best to consume in the same day it was made. The shrimp will continue to marinate in the acidic fruit juice so it doesn't store that well.
Try these other Kitchen Fidelity favorites!
Discover how to make this refreshing, easy shrimp ceviche with summer fruit. Full of fresh ingredients and vibrant flavors, it's a must try!
- 1 pound large shrimp, peeled and deveined (we used pre cooked)
- 2 cucumbers, diced
- 1 red onion, finely diced
- 2 heirloom tomatoes, diced
- 2 peaches, pitted and diced
- 2 nectarines, pitted and diced
- 1 red bell pepper, diced (we used 3 mini bell peppers)
- 1 habanero pepper, seeded and minced (optional)
- 1 bunch cilantro, finely chopped
- 1 cup fresh lime juice
- ½ cup orange juice
- salt and pepper to taste
- If you're using fresh shrimp, set a large pot of salted water to boil and start deveining the shrimp. Once water is boiling, add the deveined shrimp and cook until the shrimp turn pink (about 2-3 minutes). Drain and immediately add cooked shrimp to a bowl of ice water to stop them from continuing to cook. Remove from ice water and set aside in a mixing bowl.
- Prep all of the fruit and vegetables. Dice the cucumbers, red onion, heirloom tomato, peaches, nectarines, red bell pepper, and habanero. Add them all to a large mixing bowl and set aside.
- In the bowl with the cooked cooled shrimp add in chopped cilantro. Squeeze in the lime juice and pour in the orange juice. Mix all together.
- Pour the shrimp cilantro juice mixture into the bowl with all the prepped fruits and vegetables. Mix well and season with salt and pepper.
- Cover the bowl and refrigerate for at least an hour and up to 4. This allows all the flavors to meld together. Mix one more time before serving.
- Serve it up with some tortilla chips, on top of a bed of lettuce, or in a halved avocado.
- Save yourself some time and use precooked shrimp.
- Switch out the habanero for a jalapeño for a little less kick.
- Add in some fresh diced avocado for a creamier variation.
- Prep Time: 20
- refrigerator time: 1 hour
- Cook Time: 5