Chili Lime Shrimp Ceviche is a fresh Mexican appetizer where raw Argentine shrimp is cured in citrus juice and combined with crisp vegetables and jalapeño. The acidity from lime and lemon 'cooks' the shrimp while chile de arbol powder adds subtle heat.
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Finely mince the raw shrimp and place it in a glass dish.
Pour the juice of 6 limes and 1 lemon over the shrimp. Add the chile de arbol powder and ponzu sauce, then stir to combine.
Cover the dish and refrigerate, allowing the shrimp to 'cook' in the citrus acid until opaque.
While the shrimp marinates, combine the diced English cucumber, red onion, cherry tomatoes, jalapenos, and cilantro in a large bowl.
Season the vegetable mixture with red wine vinegar, the juice of 1 lime, and oil. Stir to combine.
Once the shrimp is cooked, drain most of the excess marinade liquid.
Add the drained shrimp to the bowl with the vegetable mixture.
Stir everything together until well combined.
Just before serving, sprinkle generously with chile lime seasoning blend.
Serve with tortilla chips and enjoy.
Ceviche is best served fresh within 1–2 hours of assembly. Store mixed ceviche in an airtight container in the refrigerator for up to 1 day; prepare components separately for longer storage.
Yes, but thaw completely and ensure it was previously frozen (this kills parasites). Fresh-never-frozen shrimp should not be used raw.
Typically 15–30 minutes for shrimp ceviche. The shrimp is ready when opaque throughout; over-curing can make it tough.
It's a dried chile with mild heat and fruity notes. Substitute with cayenne (start with 1/4 tsp), chili powder, or omit if you prefer milder heat.
No. It adds umami depth but can be omitted or replaced with a splash of soy sauce or additional lime juice.
Prepare components separately; toss together no more than 1–2 hours before serving to prevent the shrimp from over-curing and vegetables from becoming soggy.
