Ceviche is a vibrant and refreshing dish, perfect for hot days or when you’re craving something light but full of flavor. This simple seafood dish is made by “cooking” raw shrimp (or other seafood) in tangy lime juice, which turns the shrimp a beautiful pink color while infusing it with zesty citrus.
Once the shrimp is marinated, it’s mixed with crunchy vegetables like onions, cilantro, and tomatoes, creating a colorful, aromatic combination that’s hard to resist. Ceviche is a beloved dish in many Latin American countries, with each region adding its own twist, but the core ingredients stay the same: fresh seafood, bright citrus, and flavorful seasonings.
Why do I love this recipe?
I love this ceviche recipe because it’s easy to make, requires minimal cooking, and delivers a burst of fresh, tangy flavors. It’s versatile and can be enjoyed as a light appetizer or paired with a refreshing drink for a perfect summer meal.
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Variations on the recipe?
You can get creative with ceviche by substituting shrimp with other seafood, such as fish, scallops, or even octopus. You can also add diced avocado for extra creaminess or experiment with different spices like chili powder or jalapeños for heat.
Serving suggestions?
Ceviche is fantastic served on crispy tostadas or as a side dish with tortilla chips. You can also pair it with a cold cerveza or a citrusy cocktail like a mojito for a perfect meal.
Storage and freezing?
Ceviche is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours. Since the lime juice “cooks” the shrimp, it’s not ideal to freeze ceviche, as the texture may change.
Ceviche
Ingredients
- About 80 shrimp
- 2 cucumbers
- 4 tomatoes
- 1 onion
- 2 cilantro bundles
- 4 avocados
- 6 limes
- Tostadas
- Tapatío
Instructions
- Clean and chop the shrimp into very small pieces, then place them in a large bowl.
- Cut the limes and squeeze the juice over the shrimp, making sure they are fully covered. Cover the bowl and let the shrimp “cook” in the lime juice for about 1 hour, or until the shrimp turns pink.
- While the shrimp is marinating, chop the remaining ingredients into small pieces and add them to the bowl with the shrimp. Season with salt to taste and mix everything together.
- Some people like to spread mayo on their tostadas before adding the ceviche, but I prefer it just as it is, with a drizzle of Tapatío on top. Enjoy!
