This shrimp ceviche recipe brings the feeling of a fresh summer afternoon. A zesty, vibrant dish bursts with the flavors of the sea, fresh vegetables, and just the right kick of lime. Imagine perfectly cooked shrimp marinated in the tang of lime, with a sweetness from the balsamic vinegar and a creamy bite from the avocado.
It’s as if the flavors dance on your palate, bringing together bright citrus, fresh herbs, and that perfect balance of savory and sweet.
Ideal for warm days, this Shrimp Ceviche recipe is not just a treat for your taste buds but a way to share a little sunshine with friends and family — with a little help from your old pal, Primo Oils and Vinegars.
What is Shrimp Ceviche?
Shrimp ceviche is a light, refreshing dish typically served cold, where shrimp are “cooked” in citrus juices. It’s a popular dish in Peru and other coastal regions of Latin America. The key to ceviche lies in the balance of acidity from lime juice, the freshness of the ingredients, and the savory richness of the shrimp.
Ingredients for Shrimp Ceviche
Shrimp
For this recipe, we prefer shrimp that’s peeled, tails removed, and de-veined for convenience and ease. We do not recommend using pre-cooked shrimp. The shrimp may end up too tough. Be sure to dice it up into bite-sized pieces!
Fresh Squeezed Lime Juice
The lime juice is the heart of this shrimp ceviche recipe, providing that signature tangy zing. We recommend freshly squeezed lime juice for the brightest, most vibrant flavor. About two limes should give you the perfect amount!
Cilantro
Chopped cilantro adds a fresh herbal note that’s essential to ceviche. It brings a burst of freshness and color to the dish. Make sure to use fresh cilantro for that vibrant flavor. If you don’t like cilantro you can substitute with basil or parsley.
Red Onion
Diced red onion gives a sharp bite and a slight sweetness. It’s perfect for adding crunch and flavor balance to the dish, so don’t skip it!
Avocado
Diced avocado adds a creamy richness that perfectly complements the acidity of the lime juice. It gives the ceviche a smooth texture and makes each bite feel indulgent.
Roma Tomatoes
Roma tomatoes are ideal for ceviche—they’re firm and juicy, adding just the right amount of freshness and color to the dish. You want them diced to release their sweet juice and flavor. However if you don’t have roma tomatoes on hand any ripe tomato will do!
Cucumber
Quartered and sliced cucumber brings a refreshing, cool crunch to the ceviche. It’s a perfect counterbalance to the zesty lime and adds a lovely, crisp texture. Try peeling your cucumber before slicing it to make sure you get the maximum flavor out of every bite.
Primo’s Persian Lime Olive Oil
We love using Primo’s Persian Lime Olive Oil in this recipe because it adds an extra layer of citrusy richness that amplifies the lime flavors. It’s subtle yet adds the perfect finishing touch.
Primo’s Serrano Honey White Balsamic Vinegar
This vinegar is a standout ingredient! It’s sweet with just a touch of heat from the Serrano pepper. It ties everything together beautifully and adds depth to the dish. If you like a little more spice, feel free to add extra!
Salt
A pinch of salt is all you need to bring out the flavors and elevate the dish.
How to Make Shrimp Ceviche
- Prepare the Shrimp
First you will prepare the shrimp. Using raw shrimp, peel, de-vein, and remove the tails. Dice the shrimp into bite-sized pieces. We do not recommend using cooked shrimp for this recipe as the marinade time will make the shrimp too tough. - Marinate in Lime Juice
Next place the shrimp in a large bowl and pour in the fresh-squeezed lime juice. Stir to coat the shrimp evenly. Let it marinate for about 15-20 minutes. The lime juice will “cook” the shrimp, turning it a pinkish color and infusing it with a tangy flavor. - Chop the Vegetables
While the shrimp is marinating, chop your cilantro, red onion, avocado, tomatoes, and cucumber. Keep the pieces bite-sized for the perfect texture. - Combine Ingredients
Once the shrimp has marinated, add in the chopped cilantro, onion, avocado, tomatoes, and cucumber to the bowl with the shrimp. Gently toss to combine. - Add Olive Oil & Vinegar
Drizzle in Primo’s Persian Lime Olive Oil and our Serrano Honey White Balsamic Vinegar. Stir everything together to coat all the ingredients in the flavorful oil and vinegar mixture. - Season with Salt
Add a pinch of salt and give everything one last gentle toss to bring out the flavors. - Chill & Serve
Finally refrigerate the ceviche dish for 10-15 minutes before serving for the best flavor. Serve chilled, and enjoy!
How to Serve Shrimp Ceviche
Serve chilled as a refreshing appetizer or alongside a hearty salad. It’s perfect for a light lunch or to impress guests at your next gathering. You can serve with tortilla chips or on a bed of lettuce for a truly colorful, feel-good dish.
How to Store Leftovers
If you happen to have any leftovers (which we hope you do, but we’re not betting on it!), store them in an airtight container in the fridge for up to 24 hours. The shrimp will continue to absorb the citrus, so they’re best enjoyed the same day.
Ceviche Recipe Variations
Feel free to experiment with the ingredients if you have any dietary restrictions or just like switching it up! Swap out shrimp for scallops or firm white fish like tilapia. For an extra kick, add a diced jalapeño or more Serrano vinegar for that spicy-sweet flavor combo, and enjoy!
Shrimp Ceviche Benefits
This recipe is not only a delicious dish but also packed with health benefits! Shrimp is an excellent source of high-quality protein, low in fat, and rich in essential vitamins and minerals, including B12, iodine, and selenium, which are vital for your overall health.
The fresh ingredients like lime juice, cilantro, and cucumber bring a wealth of antioxidants, vitamins, and hydration, making this ceviche a light, nutrient-packed option. The avocado provides healthy fats, promoting heart health and giving the dish its creamy texture.
Plus, with the tangy and slightly spicy kick from Primo’s Serrano Honey White Balsamic Vinegar, you’re getting a delightful balance of flavor and nutrition. Whether you’re enjoying it as a refreshing appetizer or a light meal, shrimp ceviche is a guilt-free, delicious treat that’s as good for your taste buds as it is for your body!
Primo’s Shrimp Ceviche Recipe
Ingredients
- 1 lb shrimp peeled, tails removed and de-veined. (cooked works, too!)
- 1/4 cup fresh squeezed lime juice (about 2 limes)
- 1/4 cup cilantro chopped
- 1/4 cup red onion diced
- 1 large avocado diced
- 2 roma tomatoes diced
- 1/4 cup cucumber quartered and sliced
- 1 tbsp Primo's Persian Lime Olive Oil
- 2 tbsp Primo's Serrano Honey White Balsamic Vinegar
- 1 pinch salt
Instructions
- Cut the shrimp into bite-size pieces and set aside in a glass bowl. Add lime juice and cover the bowl. Let it marinate for 30 minutes, stirring occasionally. The shrimp should turn white and look cooked.
- While the shrimp is marinating, chop the cilantro, onion, avocado, tomatoes, and cucumbers. In a separate serving bowl, toss that all together with Primo's Persian Lime Olive Oil and Primo's Serrano Honey White Balsamic Vinegar.
- When the shrimp is "cooked", add the shrimp to the veggies. Toss and season with salt to taste.
Notes
Grab a spoon and dig into the ceviche as-is, or swap your spoon for some tortilla chips to get that added crunch.
Try making this meal with your choice of Primo’s olive oil and balsamic vinegar selections and let us know which ones are your favorites.
To your health!
