Bright, fresh, and bursting with flavor, this Mexican Shrimp Ceviche recipe is sure to become one of your favorite summer recipes. Made with just 11 ingredients and 15 minutes of active prep, this easy ceviche recipe is the no-cook meal of your dreams!
Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will "cook" the shrimp.
Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer.
Notes
Ceviche does well for up to 24-30 hours in the refrigerator. If you leave it much longer, the acidity of the citrus juices will continue to denature the proteins and leave you with a mushy result. Any leftovers should be refrigerated and consumed within a day.
Buy pre-peeled and de-veined frozen shrimpfor easier prep. While peeling and deveining shrimp doesn’t take a ton of time, not having to deal with it at all feels like a little gift.
Allow the flavors to meld for a minimum of an hour. In order for the shrimp to “cook” in the citrus juices, they need at least 2 hours. I then like to add all the remaining ingredients in to marinate and release their flavors. After this addition, another hour of marinating time is recommended for the best results.
Make sure to use a non-reactive bowl. Citrus juice is acidic, which means it can interact with certain types of metals and create a flavor akin to a 9-volt battery. YUCK! Make sure you choose a glass, plastic, melamine, tin, ceramic, or stainless steel vessel to marinate your ceviche. Avoid copper, aluminum, and uncoated iron.