Shrimp Ceviche

Serrano peppers add flavor and heat to shrimp ceviche.

Shrimp ceviche is very common in Mexico, though fish ceviche is also often consumed. Mexican ceviche differs from the same dish in other Latin countries in that it is more common to add fresh, crisp vegetables such as radishes.

Recipe Servings: 8

Prep Time

15 minutes
+ 30 minutes resting

Cook Time

Total Time

45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 lb (450 g) large shrimp, peeled and de-veined
2 lemons or limes, juice only
1 Tbsp (15 ml) olive oil
½ bunch cilantro, chopped
1 onion, finely chopped
2 tomatoes, chopped
1 clove garlic, minced
3 serrano peppers, finely chopped
8 radishes, finely chopped
Salt, to taste
Black pepper, to taste

Directions

Place shrimp in a non-reactive bowl, such as one made of stainless steel, ceramic, enamel-coated, or glass. Pour lemon or lime juice over shrimp and toss to coat thoroughly.
Cover and refrigerate ½ hour, until shrimp are opaque. Add olive oil and toss to coat. Add cilantro, onion, tomato, garlic, serrano peppers, and radishes.
Season with salt and pepper to taste. Serve cold.

Notes

If shrimp are very large or if a finer salad is preferred, shrimp may be chopped before marinating.