Variation
Add diced mango or pineapple for a tropical fruit twist.
Appetizer · Seafood · No-Cook · Latin American
Shrimp Ceviche With Spicy Pickled Onions
Our shrimp ceviche features tender, citrus-marinated seafood paired with zesty cucumber and our signature spicy pickled onions for a vibrant, no-cook summer meal.
Prep
20 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Pickle the Onions
- 1
Quick Brine
Whisk vinegar, sugar, and chili flakes in a small bowl until sugar dissolves. Add the sliced red onions.
Tip: Do this first so the onions have at least 20 minutes to soften and turn bright pink.
Prep the Seafood
- 1
Sizing
Cut the shrimp into 1 cm pieces to ensure they marinate evenly and fit perfectly on a chip.
Tip: If using frozen shrimp, defrost completely and pat dry before marinating.
How to Make Shrimp Ceviche With Spicy Pickled Onions
Total time: 20 min · Yields 4 servings
- 1
Marinate the Shrimp
In a large glass or ceramic bowl, toss the cut shrimp with the lime juice, lemon juice, salt, and pepper. Ensure the shrimp are fully submerged in the citrus juice. Cover and refrigerate for 15 to 30 minutes until the shrimp turn pink and opaque.
- 2
Prep Vegetables
While the shrimp cures, dice your cucumber, tomatoes, and jalapeño. Seed the tomatoes carefully to prevent the ceviche from becoming too watery.
- 3
Combine Ingredients
Remove the shrimp from the fridge. Do not drain the juice, as this forms the 'leche de tigre' base. Stir in the diced cucumber, tomatoes, jalapeño, and chopped cilantro.
- 4
Add Creamy Elements
Gently fold in the cubed avocado right before serving to prevent it from mashing or browning. Adjust salt to taste.
- 5
Top and Serve
Divide the ceviche into chilled bowls. Top each serving with a generous heap of the spicy pickled onions and a few extra sprigs of cilantro.
Chef's Tips
- Use a glass or stainless steel bowl; reactive metals like aluminum will impart a metallic taste when in contact with citrus.
- For the best texture, don't let the shrimp sit in the lime juice longer than 45 minutes or they may become rubbery.
- If you prefer a cooked version, poach the shrimp in boiling water for 60 seconds before placing them in the citrus marinade.
What to Serve with Shrimp Ceviche With Spicy Pickled Onions
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Thick-cut corn tortilla chips
- Tostada shells
- Saltine crackers
- Butter lettuce cups for a low-carb option
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Stir in 1 tbsp of tomato juice or Clamato for a 'coctel de camarones' style.
Variation
Substitute half the shrimp with bay scallops for a mixed seafood version.
Storage & Reheating
Shrimp ceviche is best eaten within 2 hours of assembly. Leftovers can be stored in an airtight container for up to 24 hours, but the texture will soften.
Further reading
Frequently asked questions
Is the shrimp in shrimp ceviche raw or cooked?
In traditional ceviche, the citric acid in the lime juice 'cooks' the proteins in the raw shrimp. However, many home cooks prefer to par-boil the shrimp for 1 minute before marinating to ensure food safety.
How long should I marinate shrimp ceviche?
For small pieces of shrimp, 15 to 30 minutes in citrus juice is ideal. Marinating longer than an hour can result in a tough, rubbery texture.
Can I make this recipe ahead of time?
You can prep the vegetables and pickled onions a day in advance, but do not combine the shrimp with the lime juice until 30 minutes before serving.
What is the best shrimp size for ceviche?
Any size works because you will be dicing them, but 21/25 or 26/30 count shrimp are usually the most cost-effective and easy to clean.
Why is my ceviche too watery?
This usually happens if you don't remove the seeds and watery guts from the tomatoes and cucumbers. Be sure to seed your veg before dicing.
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