Citrus Shrimp Ceviche
This shrimp ceviche is Mexican-inspired with a California citrus flair. It’s amped up with oranges and grapefruit, along with red onion, cucumber, jalapeno and cilantro for a bright, light and delicious shrimp ceviche recipe.
In the spirit of spring and Cinco de Mayo, I’ve got a Mexican-inspired dish for you, but this one’s got a bit of California flair.
With all the juicy, fresh citrus at the market, I just couldn’t pass on the opportunity to toss some oranges and grapefruit into a traditional shrimp ceviche. And I think you’re gonna love it.
Watch this quick video of my Shrimp Ceviche Recipe:
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The beauty of shrimp ceviche is that it’s ridiculously easy to make. It’s the perfect appetizer, side dish or main course – depending on what else you’re whipping up.
Do you cook shrimp in ceviche?
For most ceviche recipes the acidity of the lemon and lime juice “cooks” the fish or seafood by denaturing the proteins. And if you’ve ever eaten shrimp ceviche in Mexico or Ecuador (ceviche de camarone), this is the traditional method of preparation with fresh seafood caught just that day.
I love traditional ceviche and if I’m making ceviche with fresh fish, I’ll follow that method, keeping everything raw. Just as I’ll eat raw fish when making sushi.
But when it comes to shrimp, it’s quite a different story. And that’s because most shrimp available in the United States is farmed shrimp shipped in from overseas, which is known to harbor more bacteria. Unfortunately, it’s not fresh as it would be in the coastal areas of Mexico and Latin America.
So out of an abundance of caution, I parboil the shrimp in my ceviche recipe for one minute. Just enough time to kill any bacteria. This is also recommended for those who may be pregnant or have compromised immune systems.
If you’d like to learn more, make sure to read this Consumer Reports article on How Safe is Your Shrimp?
How to make shrimp ceviche
After your shrimp has parboiled and cooled in an ice water bath, drain the shrimp over a colander. Then, the rest comes together easy.
Add the lime, lemon and orange juice to a large mixing bowl and add the shrimp. Give it a stir and then place it in the fridge for 20 minutes to marinate.
While that’s happening, chop, slice and dice your oranges, grapefruit, cucumber, red onion, jalapeno and cilantro. By the time this is done, your shrimp should be just about ready. So stir all the chopped and diced ingredients together with the shrimp and citrus juice and that’s it – citrus shrimp ceviche.
Serve the shrimp ceviche with a few slices of avocado on top for a crowd pleasing spring, summer and Cinco de Mayo recipe.
Citrus Shrimp Ceviche
This shrimp ceviche is made with oranges, grapefruit, red onion, cucumber, jalapeno and cilantro for a bright, light and delicious shrimp ceviche recipe. Watch the video above to see how quickly it comes together!
- 1 lb raw shrimp, no shells
- 1/3 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 grapefruit, peeled and diced
- 2 oranges, peeled and diced
- 1 cucumber, sliced and diced
- 1/2 small red onion, diced
- 1 jalapeno pepper, seeds and pith removed, fined diced
- 1/4 cup cilantro leaves, chopped
- salt, to taste
- Bring a pot of water to a boil. While you’re waiting for that, fill up a large bowl with ice and water and set aside.
- Place the shrimp in the boiling water and cook for one minute. Use a skimmer to remove the shrimp to the ice water bath. Once the shrimp have fully cooled, drain the water through a colander.
- Pour the lime juice, lemon juice and orange juice into a large bowl and add the shrimp. Give them a stir and place in the refrigerator for 20 minutes to marinate.
- Add the remaining ingredients to the bowl of shrimp and stir everything together. Garnish with avocado before serving.
It’s best to use freshly squeezed juice for this recipe, rather than bottles of lime, lemon and orange juice. With such few ingredients, you really want the flavors to shine.
In the video above, you’ll see that I make supremes with the citrus slices. I do think this makes a difference in the final recipe and is worth the extra effort.
If you’re wondering, this is my favorite skimmer and I use it in many recipes.
Yield: 4 servings, Serving Size: 4 servings
- Amount Per Serving:
- Calories: 170.2
- Total Fat: 1.5g
- Saturated Fat: 0.4g
- Cholesterol: 142.9mg
- Sodium: 646.3mg
- Carbohydrates: 23.8g
- Fiber: 3.9g
- Sugar: 14.4g
- Protein: 17.5g
Did you make this recipe? I'd love to see!
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This recipe was originally published April 2016, but updated to include new photos and a video.