Shrimp Ceviche with step by step videos

A Super Bowl snack you can feel great about

Ceviche is one of those dishes that makes you feel like a pro in the kitchen—even if all you did was chop a few things and toss them in a bowl. It’s bright, fresh, and surprisingly easy to put together. Perfect for warm days or….a tasty party-friendly appetizer. Super Bowl snack, anyone? I love it number one because it’s DELICIOUS, but it’s also really nice to have a healthy snack option when you’re surrounded by loaded nachos, Buffalo chicken dip, and jalepeño poppers….

There are so many kinds of ceviche—Mexican, Peruvian, shrimp, fish, even calamari or conch if you’re feeling adventurous. But not all ceviches are easy to make. Fish ceviche, in particular, can be tricky. Too much acid, and the fish gets tough. Too little, and it’s under-marinated. They can also get bitter if you don’t have the right ratio of acids and sugars - sometimes they need lemon and/or orange juice to really strike the right balance.

That’s why I recommend starting with shrimp. It’s more forgiving, easier to work with, and doesn’t require as much precision. I like to poach them for one minute in simmering water (this is how I learned from my Mexican friends) or you can let the lime juice do all the work and add the shrimp raw. If you go raw, give the ceviche at least 1.5 hours to marinate so the acid properly "cooks" it. Poached shrimp? That only needs 15 minutes in the citrusy mix before it’s ready to go.

The ingredients and amounts are flexible - if you love cilantro, add more. If you hate bell peppers, leave them out. For heat jalepeño, serrano fresno or habañero all add different levels of spice…. Or keep it mild with no chilies. Fun add ins are diced mango, cucumber or jicama, radish, mint, basil or pepitas….

shrimp ceviche with cherry tomatoes, yellow bell pepper, red onion, jalepeño, cucumber, radish, cilantro, mint and lime juice

Ceviche should be fun, not stressful. Master it with shrimp first, then start experimenting with fish when you’re ready….

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Notes:

• Use a non-reactive bowl (glass, ceramic, or stainless steel). Lime juice and metals like aluminum or copper do not mix well and can give ceviche a weird metallic aftertaste.

• If you’re peeling the shrimp at home, here’s the easiest way to do it:

  • Grab the Legs – Hold the shrimp firmly and use your fingers to pinch and pull off the little legs. They should come off easily.

  • Peel the Shell – Starting from where the legs were, gently peel back the shell, working your way around the shrimp until it slides off. If your shrimp still have tails on, pinch just above the tail and pull—it should pop right off.

  • Devein (If Needed) – Sometimes there’s a dark line running along the back - the digestive tract. It’s edible, and can be left in, but many people remove it by making a small cut along the back, then lifting and pulling it out.