This easy Shrimp Ceviche recipe uses cooked shrimp, for a faster and less expensive version. Served cold, Ceviche is a seafood salad packed with fresh lime flavor and refreshing ingredients for the perfect light summer meal or appetizer! Serve with tortilla or plantain chips, on a lettuce wrap, on a tostada, or with crackers.
In a large bowl, whisk together the zest and juice of the orange, limes, and lemons, with the salt (½ teaspoon). Pat the shrimp dry, if it's wet from defrosting or cooking (see notes). Mix in the shrimp, the diced red onion (1/2 cup), and the diced jalapeño. Allow to sit for at least 10 minutes (this is a good time to prep the remaining ingredients!).
Just before serving, add the remaining ingredients (1 diced cucumber, 1 diced mango, 1 cup diced tomatoes, 1 diced avocado, and 1/4 cup cilantro, if using).
Stir together and serve on its own or with tortilla chips, lettuce wraps, crackers, or on a tostada.
Notes
This recipe serves 8-10 as a starter and 4-6 as a light main. Nutrition information is calculated for 8 servings.
A note on the shrimp: This is a good opportunity to buy pre-cooked shrimp to save time, readily available at most grocery stores in the frozen seafood section. Use any size you want, but I think smaller pieces are better here, and they're usually cheaper, too! Cut larger shrimp down into smaller pieces if using. Try to find cooked shrimp that already is peeled with the tail off to save time. Defrost fully before using; leave frozen shrimp overnight in the fridge or run them under cold water in a colander for a few minutes until thawed. Try to shake off and pat dry as much of the water as you can from them before using for this recipe.
To cook raw shrimp for this recipe, boil for 1-2 minutes, depending on size, in salted water, and remove with a slotted spoon to an ice bath to stop the cooking. Drain, pat dry, and use.
Make ahead instructions: You don't want to let the shrimp sit in the citrus juice for more than a couple hours, since it may cook it too much and affect the texture. To make ahead, just prep all of your ingredients, mix together the shrimp, onion, jalapeño, and citrus juice and salt up to 2 hours before you plan on serving, and mix in the remaining prepped ingredients just before serving. Be sure to use defrosted shrimp within 24 hours of defrosting.
Be sure to consume leftovers within 24 hours. Previously frozen shrimp (and other seafood) should not be eaten after 24 hours post defrosting.