Shrimp Ceviche

Pro tips

• Chop shrimp into bite-sized pieces before curing to maximize surface area and ensure even lime juice penetration in 15–30 minutes.
• Keep all vegetables and shrimp chilled until assembly; serve immediately after adding cilantro and seasoning to maintain crunch and brightness.
• Don't over-marinate—shrimp will turn mushy and rubbery. Watch for opaque texture and firm bite as your doneness cue.
• Squeeze lime juice fresh rather than using bottled; acidity level varies and fresh juice ensures proper curing chemistry.

Substitutions

• Lime juice → Lemon juice (slightly less acidic; use a bit more)
• Red onion → White onion (milder flavor, less harsh)
• Jalapeño → Serrano pepper (more heat) or omit (mild preference)
• Cilantro → Parsley (if cilantro-averse; different herbaceous note)

Storage & make-ahead

Refrigerate prepared ceviche (shrimp and vegetables together) up to 2 hours; do not make ahead more than 4 hours or vegetables will soften.

Can I use raw or cooked shrimp for ceviche?

Use raw, peeled, and deveined shrimp. The lime juice chemically 'cooks' it through acid curing. Cooked shrimp will not cure properly.

How long does shrimp ceviche need to marinate in lime juice?

Marinate for 15–30 minutes until shrimp turns opaque and firm. Longer marinating can make it mushy.

What can I substitute for Maggi Jugo seasoning sauce?

Use hot sauce, soy sauce, or a splash of fish sauce mixed with lime juice for similar umami depth.

Can I make ceviche ahead of time?

Prepare up to 2 hours ahead, but add diced vegetables and cilantro just before serving to prevent sogginess.

Is ceviche safe to eat if made with raw shrimp?

Ceviche relies on acid curing, not heat. Use sushi-grade or very fresh shrimp from a trusted source and consume the same day.