Chili Lime Shrimp Ceviche | CookOS

Chili Lime Shrimp Ceviche

Name: Chili Lime Shrimp Ceviche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs red Argentine shrimp, peeled and deveined; Juice of 6 limes; Juice of 1 lemon; 1/2 tsp chile de arbol powder; 1 tbsp ponzu sauce; 1 English cucumber, seeded and finely diced; 1/2 red onion, finely minced; 2 cups cherry tomatoes, finely diced; 2 jalapenos, seeded and finely diced; 1/2 cup cilantro, finely minced; 1/2 tbsp red wine vinegar; Juice of 1 lime; 1/2 tbsp oil; Chile lime seasoning blend, to taste

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.

🌍Mexican 🏷️Ceviche 🏷️Shrimp ceviche 🏷️Chili lime 🏷️Seafood Appetizer

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

2 lbs red Argentine shrimp, peeled and deveined
Juice of 6 limes
Juice of 1 lemon
1/2 tsp chile de arbol powder
1 tbsp ponzu sauce
1 English cucumber, seeded and finely diced
1/2 red onion, finely minced
2 cups cherry tomatoes, finely diced
2 jalapenos, seeded and finely diced
1/2 cup cilantro, finely minced
1/2 tbsp red wine vinegar
Juice of 1 lime
1/2 tbsp oil
Chile lime seasoning blend, to tasteoptional

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Instructions

1
Finely mince the raw shrimp and place it in a glass dish.
2
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.
3
Cover the dish and refrigerate, allowing the shrimp to 'cook' in the citrus acid until opaque.
4
While the shrimp marinates, combine the diced English cucumber, red onion, cherry tomatoes, jalapenos, and cilantro in a large bowl.
5
Season the vegetable mixture with red wine vinegar, the juice of 1 lime, and oil. Stir to combine.
6
Once the shrimp is cooked, drain most of the excess marinade liquid.
7
Add the drained shrimp to the bowl with the vegetable mixture.
8
Stir everything together until well combined.
9
Just before serving, sprinkle generously with chile lime seasoning blend.
10
Serve with tortilla chips and enjoy.

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Tips & Notes

Pro tips

Pat shrimp dry before adding to citrus to prevent excess liquid; monitor curing time closely—opaque flesh and firm texture indicate doneness.
Seed both the cucumber and jalapeños to reduce excess moisture and prevent the ceviche from becoming watery.
Add cilantro just before serving to preserve its fresh flavor and vibrant color.
Keep all ingredients and serving vessels chilled; serve ceviche within 1–2 hours of assembly for best texture and food safety.

Substitutions

Red onion → white onion or red shallots (milder, slightly sweeter)
English cucumber → Persian cucumber or zucchini (similar texture, less water)
Chile de arbol powder → cayenne pepper or Tajín seasoning (adjust heat and flavor profile)

Storage & make-ahead

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.

Common Questions

Can I use frozen shrimp for ceviche?

Yes, but thaw completely and ensure it was previously frozen (this kills parasites). Fresh-never-frozen shrimp should not be used raw.

How long does ceviche cure in the citrus juice?

Typically 15–30 minutes for shrimp ceviche. The shrimp is ready when opaque throughout; over-curing can make it tough.

What is chile de arbol powder and can I substitute it?

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.

Is ponzu sauce essential to this recipe?

No. It adds umami depth but can be omitted or replaced with a splash of soy sauce or additional lime juice.

Can I make ceviche ahead?

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.