A delicious easy shrimp ceviche made with fresh tomatoes, red onions, cilantro and lime. Healthy and made in minutes with real fresh ingredients!
This shrimp ceviche recipe is as easy as it gets! With the use of frozen cooked shrimp, it’s a matter of chopping, squeezing, and mixing everything together.
What is Peruvian Style Shrimp Ceviche?
Peruvian ceviche is an appetizer traditionally made with raw seafood. It is similar to Mexican ceviche with a few variations.
While Mexican ceviche requires marination time, Peruvian ceviche is served promptly after the ingredients are mixed together.
What’s sets Peruvian style ceviche apart from traditional ceviche is the freshness of the dish, which tastes like it was made right in front of you.
Our version uses frozen cooked shrimp for those of you that don’t prefer raw seafood.
What ingredients do you need to make shrimp ceviche?
- Cooked Shrimp
- Tomato
- Onion
- Avocado
- Cilantro
- Lime Juice (or lemon juice)
- Black Pepper
- Salt
- Jalapeño or Serrano Chile (optional)
How does shrimp ceviche cook?
Since this version of Peruvian ceviche does not require any type of raw seafood, you can serve it immediately.
If you choose to use raw shrimp, the acidic citrus juice marinade will cook the shrimp in an acid bath in about 30-40 minutes.
Should I use fresh shrimp or precooked shrimp?
For ease and accessibility, this ceviche recipe uses frozen cooked shrimp however, you can also use fresh shrimp.
When cooking fresh raw shrimp, add plenty of water in a large pot and bring to a boil. Once boiling, add shrimp and cook for 60-90 seconds until shrimp is no longer opaque
Can you overcook or over marinate shrimp ceviche?
Yes, you can over marinate shrimp. Because of the acidic nature of lime juice, it will continue to break down the proteins of the shrimp and change the texture if left for too long.
How long will shrimp ceviche last in the fridge?
If stored in an airtight container, shrimp ceviche will last about 2 days in the refrigerator.
What are the nutritional facts for this shrimp ceviche recipe?
- 9 Calories
- 2g Carbohydrates
- 1g Fiber
- 75mg Sodium
- 1g Saturated Fat
- 0mg Cholesterol
Did you have any tips in making the easy shrimp ceviche recipe?
- For ease, use precooked shrimp.
- Add cucumbers or jalapeno peppers for extra flavor and a kick.
- Best served with tortilla chips or in tacos.
- Make it low carb by baking or frying your own low carb tortillas.
Looking for other shrimp recipes?
- Shrimp Cakes with Lemon Aioli
- Cajun Shrimp Boil – Boiling Crab Copycat
- Shrimp Asparagus in Garlic Butter
- Japanese Fried Shrimp
- Dynamite Mayo Shrimp
Now, let’s get making this Peruvian Style Shrimp Ceviche recipe!
- Prepping Time 5M
- Cook Time 10M (optional)
- Marinate Time 30M
- Total Time 45M
- Net Carb/Serv ~4g
- Servings 2-3
Ingredients
Ceviche
- 1 lb Cooked Frozen Shrimp
- 1 Large Tomato
- 1/2 Red Onion
- 1 Avocado
- 2 Stems of Cilantro
- 3 Limes
- 1/8 tsp Black Pepper
- 1/8 tsp Salt
Optional Baked Low Carb Tortilla Chips
- 2 Low Carb Flour Tortillas
- Cooking Oil Spray
Directions
1) Gather all the ingredients.
2) Defrost, drain, chop shrimp and place into a medium mixing bowl.
3) Chop tomatoes, red onion, cilantro (stems and all) and avocados and into small cubes/pieces. Add to the medium mixing bowl.
4) Using a citrus press, squeeze limes into the mixing bowl along with adding salt and black pepper. Carefully mix until all ingredients are thoroughly combined.
5) Gently press a sheet of saran/food wrap down onto the ceviche and refrigerate for 30 minutes to meld the flavors together.
Optional Baked Tortilla Chips
1) Preheat oven to 425 F.
2) Cut each tortillas into 8 wedges and lay tortillas evenly on a parchment lined baking sheet or silicon baking mat as pictured.
3) Spray generously over tortillas with cooking oil of your choice. Alternatively you can brush them with melted butter as well.
4) Bake for approximately 10-12 minutes until golden brown. If tortillas do not crisp, continue baking for an additional 2-3 minutes.
Hope you enjoy your Peruvian Style Shrimp Ceviche!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Peruvian Style Shrimp Ceviche
Ingredients
Ceviche
- 1 lb Shrimp Cooked Frozen
- 1 Whole Tomato
- 1/2 Whole Red Onion
- 1 Whole Avocado
- 2 Stems Cilantro
- 3 Whole Limes
- 1/8 tsp Black Pepper
- 1/8 tsp Salt
Baked Tortilla Chips
- 2 Sheets Low Carb Flour Tortillas
- 1 tbsp Cooking Oil Spray
Instructions
Ceviche
- Gather all the ingredients.
- Defrost, drain, chop shrimp and place into a medium mixing bowl.
- Chop tomatoes, red onion, cilantro (stems and all) and avocados and into small cubes/pieces. Add to the medium mixing bowl.
- Using a citrus press, squeeze limes into the mixing bowl along with adding salt and black pepper. Carefully mix until all ingredients are thoroughly combined.
- Gently press a sheet of saran/food wrap down onto the ceviche and refrigerate for 30 minutes to meld the flavors together.
Optional Baked Tortilla Chips
- Preheat oven to 425 F.
- Cut each tortillas into 8 wedges and lay tortillas evenly on a parchment lined baking sheet or silicon baking mat as pictured.
- Spray generously over tortillas with cooking oil of your choice. Alternatively you can brush them with melted butter as well.
- Bake for approximately 10-12 minutes until golden brown. If tortillas do not crisp, continue baking for an additional 2-3 minutes.
Video
Nutrition
*This page contains affiliate marketing links*
