Ceviche always takes me back to my days living in southern California. I was born and raised in southern California and have spent many weekends at the Redondo Beach Pier eating shrimp ceviche with my now-husband and his family. Some of my fondest summer memories were spent at that pier eating seafood and strolling around. When I think of seafood, the ocean is the first thing that comes to mind. If you like shrimp, you’ll love my Bacon Wrapped Shrimp. Shrimp Scampi, Cajun Shrimp Foil Packets, Lemon Garlic Shrimp, Shrimp Tacos, and Shrimp-Fried Rice recipes!
Light, refreshing, and naturally gluten free, this shrimp ceviche never lasts long in my house! My husband prefers to eat the entire bowl as his dinner LOL! This dish is great as it’s low carb, high in protein, and naturally gluten free! If you like this recipe, you’ll love my insanely addicting pico de gallo recipe!
Ingredients in Shrimp Ceviche
Shrimp. Packed with protein and delicious flavor, shrimp help fill you up while also providing vitamins and nutrition. Be sure to use deveined shrimp or devein them yourself before eating.
Onion. Onions provide texture, taste, and are excellent sources of vitamins C, B6, folate, and potassium. Raw onions in this savory shrimp ceviche provide a spicy and zesty flavor to this dish.
Cilantro. This green, leafy herb is found in numerous Mexican dishes, cilantro is fresh and light, offering many health benefits. A small amount of cilantro contains the full daily value of vitamins A and K. It also helps rid the body of toxic heavy metals, and helps reduce anxiety and protects against oxidative stress, also known as free radicals.
Garlic. Garlic offers a delicious flavor in this recipe. It contains compounds with potent medicinal properties and may protect against the common cold.
Tomatoes. Tomatoes are a key part of the shrimp ceviche as they add a juicy taste and texture. Similar to chopped tomatoes in pico de gallo, they nearly remind me of pico while eating it in ceviche. Tomatoes contain lycopene, which is a powerful antioxidant that has been linked to many health benefits, including decreased risk of heart disease and cancer. Packed with vitamin C, K, and potassium, they offer many nutritional benefits.
Sea salt. Sea salt is a natural source of minerals such as zinc, potassium, and iron, and gives this recipe a savory flavor. If you use table salt, make sure to double the recipe as it’s not as concentrated as sea salt.
Red wine vinegar. With very few calories and lots of flavor, red wine vinegar gives this dish an acidic, delicious taste, especially when combined with the shrimp, tomatoes, onion, and cilantro.
Extra virgin olive oil. Loaded with nutrients, high quality extra virgin olive oil is rich in healthy monounsaturated fats. Its role in this dish is to help enhance the flavor of the juices. Pay extra and buy top quality extra virgin olive oil for the best taste and health benefits. Quality extra virgin olive oil is one of the healthiest oils and has been shown to help fight inflammation and numerous diseases, including heart disease and cancer.
Jalapeño. One jalapeño gives this side dish a crunch and irresistible taste. Make sure to remove the seeds and membranes before eating. Be careful not to touch your eyes, nose, or mouth after chopping it. You can use gloves while cutting the jalapeño.
Paprika. In combination with the rest of the ingredients, just a smidge of paprika adds an delectable taste to the shrimp ceviche. It may not be a traditional use in ceviche, but I add paprika to many dishes as the taste is heavenly.
Pepper. Freshly cracked black pepper is the only way to go. A few twists are all it needs to mix with the other ingredients, providing a spicy taste. High quality freshly cracked black pepper enhances the flavor of this dish, particularly when combined with the onion, tomato, slat, and shrimp.
Cayenne. Cayenne is a hot and fiery addition, but just a pinch is all that’s needed to give this recipe a smoky chili blend.
Raw Honey. Raw honey adds a sweet flavor and contains flavonoids, which have antioxidant and anti-inflammatory-fighting properties. Raw honey also has oligosaccharides which are prebiotics that help to feed the good bacteria in your gut. You don’t have to use raw honey, but it is recommended for the best taste and quality.
Low Carb Recipe
With less than 11 net carbs per serving, this is a low carb recipe suitable for those following a keto, low carb, and diabetic diets.
How to Make the Best Shrimp Ceviche
STEP 1: Boil a large pot of water and add the shrimp. Cook until opaque. Remove from heat and place in a bowl of cold running water, or in an ice bath, to stop them from cooking.
STEP 2: In a large mixing bowl, combine the diced onion, chopped cilantro, minced garlic cloves, halved cherry tomatoes, sea salt, red wine vinegar, extra virgin olive oil, jalapeño, paprika, freshly cracked black pepper, cayenne, raw honey, and stir until well combined. Add the shrimp and stir until well incorporated. Chill in the refrigerator for at least 2 hours before serving and serve with tortilla chips, tostada shells, or tortillas.
STEP 3: If you make this recipe, don’t forget to leave a rating and comment!
More recipes you’ll love!
Mexican Street Corn (Elotes Mexicanos)
What Should I Eat Ceviche With?
The best way to eat ceviche is with my delicious Air Fryer Tortilla Chips or on top of a tostada shell and all my memories include me eating it on a delicious tostada shell. You can also use tortilla chips or put it in a tortilla, like a taco.
Final Thoughts
Finally, if you make this Shrimp Ceviche recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this ceviche recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your shrimp ceviche recipe photos!
Shrimp Ceviche
Equipment
Ingredients
- 12 oz. medium shrimp cleaned and deveined
- ½ onion diced
- ½ small bunch cilantro chopped
- 3 garlic cloves minced
- 15 cherry tomatoes or grape tomatoes, halved
- ½ tsp sea salt or 1 tsp table salt
- 3 tbsp red wine vinegar can sub white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 jalapeño diced and seeded
- ½ tsp paprika
- ½ tsp pepper freshly cracked
- dash cayenne
- 1 tsp honey raw
Instructions
- Boil a large pot of water and add the shrimp. Cook until opaque, about 4 minutes. Remove from heat and place in a bowl of cold running water, or in an ice bath, to stop them from cooking.
- In a large mixing bowl, combine the onions, cilantro, garlic, tomatoes, salt, vinegar, olive oil, jalapeño, paprika, pepper, cayenne, and honey, and stir until well combined. Add the shrimp and stir until well incorporated. Chill in the refrigerator for at least 2 hours before serving. Serve with tortilla chips or tortillas.
- If you make this recipe, don't forget to leave a rating and comment!
Nutrition (per serving)
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