Shrimp ceviche was an easy choice while planning a Latin-themed dinner. Its fresh, crisp, and citrusy profile—especially when made with succulent Argentinian red shrimp—paired beautifully with a chilled Spanish white wine. It followed a duo of vibrant salsas: a fiery tomatillo and a mellow roasted tomato, both enjoyed with a strawberry mezcal margarita. Ceviche also has the advantage of being light, leaving plenty of room for soup, mains, and dessert—a key consideration for a well-balanced menu.
Vegetables & Juices
Classic ceviche vegetables include onion, radish, and chilies, with tomato and cilantro making frequent appearances. I like to add a refreshing twist with sliced cucumber and creamy avocado, all served on a bed of fresh greens.
When it comes to chilies, the heat level is a matter of personal taste. Jalapeños are a mild choice, especially once seeded and marinated, but still contribute a bold flavor. For more kick, serrano peppers are ideal—they retain their heat and deliver a sharp, spicy edge to every bite.
The citrus juice is essential—it “cooks” the shrimp with acidity. Lemon and lime are traditional, but I like to add a splash of orange juice for a subtle, sweet undertone.
Shrimp
I’m partial to large Argentinian red shrimp for their meaty texture and rich flavor, but any big, fresh shrimp will do. If you’re working with fresh shrimp, you can marinate them right after cleaning. For frozen shrimp, I recommend an extra step: bring a pot of salted water to a rolling boil, blanch the shrimp for one minute, then immediately transfer them to an ice bath to halt the cooking. Once cooled, they’re ready for the citrus marinade. Print
Shrimp Ceviche
Argentinian red shrimp ceviche with avocado
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Ingredients
- 1–1/2 cups fresh lime/orange juice (12–16 limes, 1 orange)
- 18 large royal red shrimp fresh or frozen – de-veined
- 2 small radish – thinly sliced on a mandoline
- 1/4 large red onion – sliced and separated
- 1/2 cup cucumber – thinly sliced or roughly chopped
- 2 roma tomatoes seeded and roughly chopped
- 2 jalapeno or serrano chilies – seeded and diced
- 1/4 cup loosely packed cilantro leaves
- Olive oil
- Spring mix salad greens
- 1 avocado – sliced, 2-3 slices pre serving
- Salt to taste
Instructions
- Pre-cook frozen shrimp 1-2 minutes in boiling water, then transfer to an ice and water filled bowl to stop the cooking process
- Peel shrimp, reserve 6 whole shrimp, chop the remaining 12 into 1″ pieces, immerse all the shrimp in the juice and refrigerate 1/2 hour
- Add the veggies to the shrimp, make sure everything is submerged in the juice and refrigerate an additional 1/2 hour
- Fold in the cilantro leaves, strain all the shrimp and veggies out of the juice. Reserve the juice
- Place the salad greens in the bowls and drizzle olive oil over them
- Evenly divide the ceviche among the bowls and add the avocado slices as garnish
- Drizzle 2 tablespoons of reserved juice over each serving, sprinkle with a pinch of sea salt and top with a whole shrimp