Shrimp Ceviche

Name: Shrimp Ceviche with Blanched Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 cup fresh lime juice; 1 English cucumber; 3 Roma tomatoes; 1/2 red onion; 2 jalapeños, finely diced; 1 bunch cilantro, finely chopped; salt, to taste; 1 tsp black pepper; 1/4 cup Mexican hot sauce (like Valentina); 8 corn tortillas; vegetable oil, for frying; birria seasoning, for garnish

Shrimp ceviche features lime-cured blanched shrimp combined with fresh cucumber, tomato, jalapeño, and cilantro—a safer take on traditional ceviche that doesn't compromise on bright, tangy flavor.

🌍Mexican 🏷️Shrimp ceviche 🏷️Ceviche 🏷️Shrimp 🏷️Appetizer 🏷️Fresh

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thegoldenbalanceonTikTok

Total

25 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 lb raw shrimp, peeled and deveined
1 cup fresh lime juice
1 English cucumber
3 Roma tomatoes
1/2 red onion
2 jalapeños, finely diced
1 bunch cilantro, finely chopped
salt, to taste
1 tsp black pepper
1/4 cup Mexican hot sauce (like Valentina)
8 corn tortillas
vegetable oil, for frying
birria seasoning, for garnishoptional

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Instructions

1
Bring a pot of water to a boil. Add the raw shrimp and blanch for exactly 30 seconds.
2
Immediately remove the shrimp from the water, let them cool, and then chop them into small, bite-sized pieces.
3
Place the chopped shrimp in a bowl and submerge them in fresh lime juice. Set aside to marinate.
4
Halve the English cucumber lengthwise and use a spoon to scoop out and discard the seeds.
5
Finely dice the cucumber.
6
Quarter the Roma tomatoes and slice out the seeds and core.
7
Finely dice the tomatoes.
8
Finely dice the red onion.
9
In a large mixing bowl, add the marinated shrimp, diced cucumber, diced tomatoes, and diced red onion.
10
Add the finely diced jalapeños to the bowl.
11
Add the finely chopped cilantro.
12
Season generously with salt and black pepper.
13
Pour in the Mexican hot sauce.
14
Gently mix all the ingredients together until well combined.
15
To make the tortilla chips, stack the corn tortillas and cut them into quarters.
16
Heat a generous amount of oil in a frying pan. Fry the tortilla quarters until they are golden brown and crispy.
17
Remove the chips from the oil, let them drain on a paper towel, and immediately season with birria seasoning or salt.
18
Serve the ceviche with the fresh homemade tortilla chips and enjoy.

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Tips & Notes

Pro tips

Blanch shrimp for only 90–120 seconds until just opaque; overcooked shrimp becomes rubbery and loses its delicate texture.
Use fresh lime juice, not bottled, for bright acidity; the lime does the 'cooking,' so quality matters.
Dice all vegetables uniformly so they cure evenly and blend visually in the final dish.
Chill all components (shrimp, vegetables, lime juice) before combining to keep the ceviche cold and refreshing without extra ice.

Substitutions

English cucumber → regular cucumber or zucchini (peel and seed to reduce water)
Roma tomatoes → cherry tomatoes halved, or diced heirloom tomato (adjust acidity)
Red onion → white onion or shallots (less purple color but milder flavor)
Cilantro → flat-leaf parsley (if allergic to cilantro; slightly less herbaceous)

Storage & make-ahead

Assemble ceviche no more than 1–2 hours before serving and store covered in the refrigerator; the lime juice continues to cure the shrimp and soften vegetables beyond that window.

Common Questions

Can I use raw shrimp instead of blanched?

Yes, if your shrimp is sushi-grade and ultra-fresh. Blanching is optional but recommended for food safety and peace of mind, especially if you're unsure about your seafood source.

How long does ceviche last in the fridge?

Best enjoyed within 2–3 hours of assembly. The lime juice softens vegetables and shrimp texture over time, so prepare just before serving for optimal crispness.

Can I prep ingredients ahead?

Yes, blanch and chill the shrimp, then prepare vegetables separately. Combine with lime juice and cilantro no more than 1–2 hours before serving to preserve texture.