When you make this Puerto Rican Shrimp Ceviche recipe, full of refreshing, vibrant and tarty flavors, your palate will never forget it! Serve as an appetizer with sliced green plantains, tortilla chips or as a main dish on top of rice.
For most people hearing the word ceviche or ceviche recipe, thoughts of Peruvian and Mexican Ceviche come to mind. But fortunately for all of us, many other countries create this delicious refreshing dish too!
Countries like Cuba, Costa Rica, Brazil, Ecuador and Colombia just to mention a few, also make ceviche. Including Puerto Rico!
Does Ceviche Have Raw Seafood?
Well before we get ahead of ourselves, we must first answer the question, “what is ceviche?”
Ceviche is raw seafood that is marinated and “cooked” in fresh lime and/or lemon citrus juices that originated in Peru. The acidity from the lime cures the seafood. This causes the seafood to become firm and opaque in appearance all while absorbing flavor.
You will find ceviche and its variants all along the South and Central American coasts.
In addition, ceviche, has other elemental ingredients added such as onions, peppers, cilantro, tomato, avocado cubes and cucumbers.
Although, fish is traditional, ceviche is also made with a variety of other raw seafood. Including shrimp, scallops, clams and squid.
This refreshing dish has also several known spellings including cebiche, seviche, or sebiche but is most commonly known as ceviche.
Is the Shrimp in Ceviche Supposed to be Raw?
The short answer is yes. Traditionally, ceviche is made using the freshest of ingredients, hence, the freshest fish, shrimps, clams etc.
However, you will also find that some homes and cooks prefer to use already cooked shrimp.
Do You Cook Shrimp Before Making Ceviche?
I prefer to use raw shrimp and allow it to “cook” in the acidic marinade. This process breaks down the proteins in the shrimp.
Bathing the shrimp in the citrus juices, produces a firm exterior but a tender and moist interior.
However, for my Puerto Rican Shrimp Ceviche recipe, I did not have any fresh shrimp. Instead, I used mini salad cooked shrimp.
How Long Should Raw Shrimp Sit in Lime Juice?
Depending on the size of your shrimp and whether you cut it or leave it whole, will make a difference.
For example, if you cut large shrimp into smaller pieces it will only take about 30 minutes.
While using whole shrimp, will take longer.
The important thing is to make sure the shrimp has turned pink and is firmer and not gray. You do not want the shrimp to be gray in color or translucent.
Conversely, allowing shrimp to sit too long in citrus juices will overcook shrimp. The shrimp will become dry and rubbery if sat too long before serving.
How Long Should Cooked Shrimp Sit in Lime Juice?
When making ceviche with cooked shrimp, you do not need to let it sit in lime juice.
You can simply combine all the ingredients and serve. Although, it is much better to still give the dish a few minutes in the refrigerator. You want to serve the ceviche chilled and allow flavors to blend.
Can You Use Frozen Raw Shrimp for Ceviche?
Short answer, yes!
Using frozen shrimp is a great alternative.
Commercially frozen seafood is frozen solid at a temperature of -35 degrees. It is then stored for a minimum of 15 hours to kill parasites.
However, always use caution and buy from a trusted source.
Ingredients for Puerto Rican Shrimp Ceviche
- shrimp
- red onion
- tomatoes
- green bell pepper
- red pimiento pepper
- garlic cloves
- limes
- cilantro
- olive oil
- ketchup
- salt and pepper
Note: I normally add avocado cubes too but didn’t have any at the time of this recipe.
Chopped cucumbers is also excellent in this ceviche recipe.
How to Make Puerto Rican Shrimp Ceviche
Shrimps
FRESH SHRIMPS: If using fresh shrimp, rinse under cool water, remove shells and devein. If shrimps are large, chop into smaller pieces. If shrimps are small, you can keep whole. Add shrimps to a bowl or container and refrigerate until ready to use.
FROZEN SHRIMP: Add frozen shrimp to a bowl of very cold water and allow shrimp to thaw in the refrigerator. Once thawed, drain the bowl of water and discard. Deshell and devein shrimps if needed. Rinse under cool water. Set in a bowl and refrigerate until ready to use.
- Rinse the tomatoes, pepper and cilantro under cool water.
- Chop pepper, tomatoes and cilantro.
- Thinly slice onions and garlic cloves.
- Juice the limes.
- Add the vegetables to a large bowl.
For Fresh Shrimp
- Remove the shrimp from the refrigerator, add the lime juice and onions. Cover and refrigerate for 30 minutes.
- After 30 minutes, add the other ingredients, olive oil, ketchup, salt, pepper to taste and stir well together.
- If adding avocado cubes, add now.
- Cover and refrigerate for another 15 minutes.
- Ceviche is ready to serve.
PLEASE NOTE: “Cooking” time will vary depending on the size of your shrimp. The smaller the shrimp, less time it will need to marinate in citrus juices.
For shrimp that are ready to eat, look for shrimp to be pink on the outside and opaque on the inside.
For Frozen Shrimp
- Remove the shrimp from the refrigerator and add the lime juice, olive oil, ketchup and all the other ingredients.
- Add the salt and pepper to taste and stir all ingredients well.
- If adding avocado cubes, add now.
- Cover and marinate shrimp for 15-30 minutes to allow all flavors to combine.
- Ceviche is ready to serve.
Is It Safe To Eat Shrimp Cooked With Lime Juice?
In general, it is safe. But as with anything, there is some risk.
There is still the exposure and peril of possible pathogens and parasites in the food.
Some Key Factors to Keep in Mind
Keep in mind, consuming shrimp that has not been prepared carefully can lead to food poisoning.
It can be dangerous for the elderly, children, pregnant women, and immunocompromised individuals.
Lime juice and other citrus juices, cannot completely eradicate microorganisms in the same way as heat can.
Tips for Using Raw Shrimp in Ceviche
- After buying fresh shrimp, place it in the refrigerator and prepare your ceviche as soon as possible. Do not allow shrimp to sit in the refrigerator for days before making ceviche.
- If you do not intend on making ceviche on the same day, use frozen shrimp instead.
- When thawing shrimp from the freezer, remove it from the packaging and keep it refrigerated until ready to make.
- Wash the shrimp well before cooking them in lime juice.
- Avoid cross-contamination by keeping the shrimp safely away from other raw ingredients.
What to Serve with Puerto Rican Shrimp Ceviche
Here are a few ideas to scoop this refreshing dish and juices.
- Thin fried green plantain slices
- Fried yuca
- Saltine crackers
- Tortilla chips
Serve Ceviche as a Main Dish
If you would like to serve this dish as a main dish, serve beside or on top of Arroz Blanco (Puerto Rican White Rice), Coconut Rice or Cilantro Lime Rice.
Other Ceviche Dishes
If you would like to see a full list of our ceviche recipes including vegetarian ceviche recipes, simply type the word ceviche in the search bar. However, here are a few of our other delicious ceviche recipes!
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.
📖 Recipe
Puerto Rican Shrimp Ceviche
Ingredients
- 1 lb raw or cooked shrimp small or large shrimp peeled and deveined
- 1 small red onion peeled and thinly sliced or chopped
- 2 tomatoes chopped
- 1 whole red pimiento pepper chopped
- ½ green bell pepper chopped
- 3 cloves garlic thinly sliced or finely chopped
- 6 limes juiced or ½ cup of fresh lime juice
- ½ bunch cilantro rinsed and chopped
- ¼ cup light olive oil
- 2 tablespoon ketchup
- salt and pepper to taste
Instructions
For Raw Shrimp
- Rinse under cool water, remove shells and devein.
- If shrimps are large, chop into smaller pieces. If shrimps are small, you can keep whole.
- Add shrimps to a bowl or container and refrigerate until ready to use.
For Frozen Shrimp
- Add frozen shrimp to a bowl of very cold water and allow shrimp to thaw in the refrigerator.
- Once thawed, drain the bowl of water and discard.
- Deshell and devein shrimps if needed.
- Rinse under cool water. Set in a bowl and refrigerate until ready to use.
Veggies and Limes
- Rinse the tomatoes, pepper and cilantro under cool water.
- Chop pepper, tomatoes and cilantro.
- Thinly slice onions and garlic cloves.
- Juice the limes and set juice aside.
- Add the vegetables to a large bowl.
Making Ceviche with Raw Shrimp
- Remove the shrimp from the refrigerator, add the lime juice and onions. Cover and refrigerate for 30 minutes.
- After 30 minutes, add the other ingredients, olive oil, ketchup, salt, pepper to taste and stir well together.
- If adding avocado cubes, add now.
- Cover and refrigerate for another 15 minutes. Ceviche is ready to serve.PLEASE NOTE: "Cooking" time will vary depending on the size of your shrimp. The smaller the shrimp, the less time it will need to marinate in citrus juices.For shrimp that are ready to eat, look for shrimp to be pink on the outside and opaque on the inside.
- Serve with fried green plantain chips or tortilla chips.
Making Ceviche with Frozen Shrimp
- Remove the shrimp from the refrigerator and add the lime juice, olive oil, ketchup and all the other ingredients.
- Add the salt and pepper to taste and stir all ingredients well.
- If adding avocado cubes, add now.
- Cover and marinate shrimp for 15-30 minutes to allow all flavors to combine.Ceviche is ready to serve.
- Serve with fried green plantain chips or tortilla chips.
Join the Discussion