Shrimp Ceviche with Salsa Verde

Name: Shrimp Ceviche with Salsa Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs raw shrimp, peeled, deveined, and chopped; 2 cups fresh lemon juice; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 medium red onion, finely diced; 1 bunch cilantro, chopped and divided; 3 jalapeños, finely diced and divided; 3 cucumbers, deseeded and divided; 4 Roma tomatoes, deseeded and finely diced; 1 serrano pepper; 1 tbsp soy sauce; 2 avocados, diced; Tostadas, for serving; Mayonnaise, for serving

Shrimp ceviche with salsa verde is a no-cook Mexican appetizer where raw shrimp is cured in fresh lemon juice and combined with crisp vegetables and blended green sauce for bright, refreshing flavor.

🌍Mexican 🏷️Ceviche 🏷️Shrimp ceviche 🏷️Salsa verde 🏷️Seafood Appetizer

🏷️

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TikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs raw shrimp, peeled, deveined, and chopped
2 cups fresh lemon juice
salt, to taste
black pepper, to taste
garlic powder, to taste
1 medium red onion, finely diced
1 bunch cilantro, chopped and divided
3 jalapeños, finely diced and divided
3 cucumbers, deseeded and divided
4 Roma tomatoes, deseeded and finely diced
1 serrano pepperoptional
1 tbsp soy sauce
2 avocados, diced
Tostadas, for servingoptional
Mayonnaise, for servingoptional

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Instructions

1
In a large glass dish, add the chopped shrimp and pour the fresh lemon juice over it, ensuring the shrimp is fully submerged.
2
Season the shrimp with salt, black pepper, and garlic powder. Stir to combine and set aside to marinate for at least 30 minutes, or until the shrimp turns opaque and is 'cooked' through by the citrus.
3
While the shrimp marinates, prepare the vegetables: finely dice the red onion, chop the cilantro, finely dice 2 of the jalapeños, and deseed and dice 2 of the cucumbers and all of the tomatoes.
4
To make the salsa verde, add the remaining cucumber (1), a handful of cilantro, the remaining jalapeño (1), the serrano pepper (if using), soy sauce, and salt to a blender. Pour in some of the lemon juice from the marinating shrimp.
5
Blend the salsa ingredients until smooth.
6
Pour the blended salsa verde over the marinated shrimp.
7
Add the prepared diced vegetables (red onion, cilantro, jalapeños, cucumber, tomatoes) to the shrimp mixture.
8
Stir everything together until well combined.
9
Taste the ceviche and adjust the seasoning with more salt, garlic powder, and black pepper to your preference.
10
Just before serving, dice the avocados and gently fold them into the ceviche.
11
Serve on tostadas, optionally spread with mayonnaise, and top with a generous amount of the ceviche.

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Tips & Notes

Pro tips

Use sushi-grade or previously frozen shrimp from a trusted fishmonger to ensure food safety when serving raw.
Deseed tomatoes and cucumbers before dicing to reduce excess liquid that can make the ceviche watery.
Reserve some fresh cilantro and jalapeño to add after plating for bright color and crisp texture.
Taste and adjust salt, lime juice, and jalapeño heat just before serving, as flavors intensify as the dish sits.

Substitutions

raw scallops → raw shrimp (similar cure time, slightly sweeter flavor)
fresh lemon juice → fresh lime juice (traditional Mexican approach, slightly more acidic)
Roma tomatoes → heirloom tomatoes (softer texture, deeper flavor)
red onion → white onion (milder bite, less sweetness)

Storage & make-ahead

Store covered in the refrigerator up to 2 hours. Best served fresh; ceviche does not reheat well and should not be frozen.

Common Questions

How long does shrimp take to 'cook' in lemon juice?

Shrimp cures in lemon juice for 15–20 minutes until the flesh turns opaque and firm. Taste at 15 minutes to check doneness.

Can I use cooked shrimp instead of raw?

Yes, but the texture will be softer and less tender. Use chilled cooked shrimp and reduce curing time to 5 minutes to prevent over-softening.

Can I make this ahead?

Prepare the salsa verde and chop vegetables 1 day ahead. Cure shrimp no more than 2 hours before serving to keep it firm and fresh.

Is ceviche safe to eat?

Yes, when made with sushi-grade or previously frozen raw shrimp. The acid in lemon juice denatures proteins but does not kill bacteria, so source quality shrimp from a reputable fishmonger.