Shrimp Ceviche with Lime and Fresh Herbs | CookOS

Shrimp Ceviche

Name: Shrimp Ceviche with Lime and Fresh Herbs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; 6 large limes, juiced; 2 roma tomatoes, diced; 1/2 medium red onion, finely diced; 1 jalapeño, seeded and minced; 1/2 cup fresh cilantro, chopped; 2 tbsp fresh mint, chopped; 1 tsp Worcestershire sauce; 1 tsp soy sauce; 2 tbsp ketchup; 1 tsp salt; Tortilla chips, for serving; Lime wedges, for garnish

Shrimp ceviche is a no-cook Mexican appetizer where raw shrimp is cured in fresh lime juice and combined with diced tomatoes, red onion, jalapeño, cilantro, and mint. The acid in the lime juice denatures the shrimp, making it safe to eat while delivering a bright, refreshing flavor.

🌍Mexican 🏷️Shrimp ceviche 🏷️Ceviche 🏷️Appetizer 🏷️Seafood No-cook

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

1 lb raw shrimp, peeled and deveined
6 large limes, juiced
2 roma tomatoes, diced
1/2 medium red onion, finely diced
1 jalapeño, seeded and minced
1/2 cup fresh cilantro, chopped
2 tbsp fresh mint, chopped
1 tsp Worcestershire sauce
1 tsp soy sauce
2 tbsp ketchup
1 tsp salt
Tortilla chips, for servingoptional
Lime wedges, for garnishoptional

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Instructions

1
Chop the raw shrimp into small, bite-sized pieces.
2
Place the chopped shrimp in a large glass bowl and pour the fresh lime juice over them, ensuring they are fully submerged.
3
Let the shrimp marinate in the lime juice for 30-45 minutes, or until the shrimp turns pink and opaque.
4
While the shrimp marinates, finely dice the tomatoes, red onion, jalapeño, cilantro, and mint.
5
Once the shrimp is 'cooked', add the Worcestershire sauce, soy sauce, and ketchup to the bowl.
6
Add all the chopped vegetables and herbs to the bowl with the shrimp.
7
Stir everything together until well combined.
8
Season with salt and give it a final mix.
9
Serve in a glass or bowl with tortilla chips for dipping.

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Tips & Notes

Pro tips

Use only very fresh, sushi-grade raw shrimp from a trusted fishmonger to ensure food safety.
Squeeze lime juice by hand rather than using bottled juice—fresh juice has higher acidity and better flavor for proper curing.
Keep ceviche cold on ice or in the refrigerator until serving; the texture degrades if left at room temperature.
Add the tomatoes and leafy herbs (cilantro, mint) in the last 15–30 minutes before serving to prevent them from becoming waterlogged.

Substitutions

Limes → Lemons (use equal amount; slightly less acidic and bright)
Cilantro → Parsley (milder, less peppery flavor)
Jalapeño → Serrano pepper (spicier heat) or omit entirely for mild ceviche
Mint → Basil (herbaceous but not as cool; optional)

Storage & make-ahead

Store covered in the refrigerator for up to 1 day; ceviche tastes best within 4–6 hours as the texture softens over time.

Common Questions

How long does shrimp need to cure in lime juice for ceviche?

Shrimp typically cures in 15–20 minutes in fresh lime juice. The acid denatures the protein and turns the flesh opaque. Don't over-cure or the texture becomes mushy.

Can you use cooked shrimp instead of raw for ceviche?

Yes. Cooked shrimp works if you prefer to avoid raw seafood; toss it with the lime juice and other ingredients just before serving so it stays firm.

How far ahead can you make shrimp ceviche?

Prepare the shrimp and cure it in lime juice up to 2 hours ahead. Add tomatoes, onion, cilantro, and mint within 30 minutes of serving to prevent sogginess.