This loaded shrimp ceviche is the best summer appetizer. Packed with shrimp, jalapeño, corn, cucumber, tomato and a zesty cilantro vinaigrette.
A good ceviche is one of my favorite things. I have to order it if I see it at a restaurant. It’s refreshing, tangy, and always packed with delicious flavors. However, it’s surprisingly easy to make at home too! This recipe comes together so easily. It’s simple but loaded with great ingredients that all come together perfectly. I love the addition of jalapeño for a bit of spice. Then some sweet corn for a subtle sweet bite. Persian cucumbers are another great add on that I always include. Serve this loaded shrimp ceviche with some salty tortilla chips and it will be gone within minutes.
What is ceviche?
Ceviche is a seafood dish that originated in Peru. It’s made from fresh raw fish marinated in large amounts of fresh citrus juices. Usually lemon or lime juice. It frequently includes tomato, spices, pepper, cilantro and onion. However, everyone likes to add their own twist to it. Some add diced avocado too. It’s mostly served with tortilla chips. Regardless, it’s easy to make it unique in your own way and still very delicious. And I think everyone can agree its insanely addicting.
Other shrimp recipes you will love:
- Trader Joe’s Thai green chili shrimp 
- Cuban shrimp bowls 
- Air fryer lemon pepper shrimp 
- Salsa verde shrimp and coconut cauliflower rice 
- Open faced shrimp quesadilla 
- Baked coconut shrimp 
- Bang bang shrimp 
Serve this shrimp ceviche with:
- Slow-cooker pineapple salsa chicken tacos 
- Easy turkey taco salad 
- Harissa chicken enchiladas 
- Slow-cooker barbacoa tostadas 
- Street corn chowder 
I know fall is in the near future and a lot of us (including myself) are already dreaming of pumpkin spiced everything. However, there is still many warm days left! Especially here in Texas. Make sure to make this flavorful loaded shrimp ceviche before summer comes to an end. You will certainly not regret it!
1 lb. shrimp, peeled deveined and tails off
1/2 cup lime juice, about 6 limes
2 tbsp lemon juice
2 tbsp olive oil
1/2 cup cilantro leaves
1/2 cup red onion, diced
1 jalapeño, seeds removed and diced
1 roma tomato, diced
1/2 cup sweet corn kernels, fresh or frozen/thawed
2 Persian cucumbers, chopped
salt and pepper to taste
tortilla chips for serving
First, in a blender or food processor combine lemon juice, lime juice, salt, olive oil and cilantro leaves. Blend until smooth.
Bring a large pot of water to a boil.
Prepare a large bowl of ice water and set aside.
Once water is boiling, add the shrimp. Cook for 1-2 minutes. Remove shrimp and add to the ice bath for 2 minutes.
Remove shrimp and cut them into bite sized pieces.
In a medium mixing bowl with a lid or medium sized air tight container. Add the shrimp and cover with the cilantro vinaigrette. Cover and marinate in the refrigerator for 30 minutes.
Mix in the red onion, tomato, cucumber, jalapeño, corn and a pinch of salt and pepper. Mix, cover and refrigerate for 30 more minutes.
Taste and add more salt and pepper if desired. Serve with tortilla chips and enjoy.