Citrus shrimp ceviche is one of my favorite summertime dishes. It’s something I always make at home, and as a result, I always crave it when I’m out of town. I’ve made it with fresh shrimp, but in this recipe, I’m using frozen shrimp from the grocery store that I’ve simmered until they’re super-tender. I’m also using citrus juice—which I’ve only ever used in cooking so far—and fresh cilantro, which I had to pick from my backyard because I forgot to buy it last time I made this dish!

In this post, I am going to show you how to make some of my favorite ceviche. I have been making ceviche for a while and I love it. It is such a fresh and healthy appetizer and it is also a great way to use leftover shrimp. Most of us eat way too many shrimp in one sitting and then end up throwing the leftovers away. Instead, I combine the shrimp with the leftover citrus juices and freeze it to make a set of delicious shrimp cocktails.

A simple but tasty Ceviche recipe. Ceviche is often served as an appetizer at Mexican restaurants.

Shrimp ceviche with Cara Cara and Blood oranges, bursting with citrus aromas for a light no-cook dinner.

Instead of using conventional Mexican shrimp ceviche, this dish uses seasonal blood oranges and cara cara oranges for a citrus twist on ceviche.

Ceviche is ideal for eating throughout the summer, particularly where I reside in Arizona, because the last thing you want to do in the summer is cook over a hot stove.

What exactly is ceviche?

When a seafood, typically fish or shrimp, is ‘cooked’ in lime juice, it is known as ceviche. The acidity of the lime juice interacts with the fish, curing it.

After the seafood is cooked, remove the lime juice and replace it with fresh lime or citrus juice before adding the other ingredients.

Is it necessary for the shrimp to be raw?

Raw shrimp is used in traditional shrimp ceviche, which is chopped into tiny pieces and cooked in lime juice.

It’s critical that all of the shrimp be well coated with lime juice. I also suggest using a glass or ceramic bowl since the lime juice may impart a metallic flavor to a metal bowl.

Glass bowl with raw shrimp and lime being squeezed into the bowl.

If you’re pregnant or don’t feel comfortable eating raw shrimp, blanch them for a minute or two in boiling water, then remove them and put them in an ice bath to halt the cooking.

Remove the shrimp and chop it into smaller pieces after it has cooled. Then start preparing the ceviche.

How to Make Shrimp Ceviche with Citrus

We’ll use both the juice and meat of Cara Cara and Blood Oranges in our shrimp ceviche since citrus is the star.

Ingredients for citrus ceviche- shrimp, diced avocado, red onion, cilantro, sliced oranges around the ingredients.

More lime juice, chopped red onion, cilantro, and diced avocado are also required. I didn’t make this ceviche hot since my kid was eating it, but you could heat it up with a chopped jalapeño or serrano.

How to Make an Orange Supreme

Use the 20 minutes the shrimp must rest in the lime juice to make the ceviche “fancy” by supreming the oranges.

Cara Cara orange cut in half and one diced on a marble cutting board.

Begin by peeling the orange’s sides and bottom with a knife, removing all of the peel and white pith. Then go in between each membrane with a sharp paring knife and take off just the orange meat.

Diced blood orange and one cut in half on a marble cutting board.

After that, you’re left with lovely orange slices. Make 1 Cara Cara Orange and 1 Blood Orange this way.

Drain the lime juice after 20 minutes of curing the shrimp. Add the juice of one cara cara and one blood orange, as well as one fresh lime.

Glass bowl with shrimp and hand squeezing an orange into the bowl of shrimp.

I like how the blood orange gives the prawns a beautiful pink color.

After that, combine all of the other ingredients with the shrimp. Oranges, both whole and diced, diced red onion, diced avocado, chopped cilantro, and a pinch of salt

Glass bowl with diced blood oranges, oranges, red onion, avocado, and cilantro.

Combine all of the ingredients in a large mixing bowl and season to taste. This ceviche should have a somewhat tangy, sweet, and salty flavor. If required, season with more salt, lime, or orange juice.

At this stage, the Ceviche with Citrus Shrimp is ready to eat. It may be kept in the fridge for up to a week, although it’s best eaten within an hour after preparation.

Glass bowl with cevechi mixed together.

If you leave the shrimp in the lime juice for too long, it will get rubbery and the avocado will become mushy.

Ceviche with Shrimp: How to Serve It

Ceviche is delicious served alone or with tortilla chips, tostadas, crackers, or lettuce leaves. It’s usually served as a main course, but it also works well as an appetizer.

We also like to eat it with a few dashes of spicy sauce.

Up close view of shrimp ceviche on a plate with tortilla chips on a bed of lettuce.

I’m in love with the vibrant color of this citrus shrimp ceviche, and I know it’ll be a go-to this season!

Attempt my Ceviche de Pescado if you want to try a more traditional Mexican ceviche.

Citrus Shrimp Ceviche on a plate with a bed of lettuce.

Citrus Shrimp Ceviche

Renee Fuentes is a model and actress.

Shrimp ceviche with Cara Cara and Blood oranges, bursting with citrus aromas for a light no-cook dinner.

15-minute prep time

Time to cook: 20 minutes

35 minutes total

Appetizer, Main Course, and Salad

Mexican cuisine

Instructions 

  • Curing the Shrimp: Cut the shrimp into tiny pieces and put them in a glass or ceramic dish. Pour in enough lime juice to completely cover the shrimp. Combine all of the ingredients in a large mixing bowl and chill for 20 minutes to cure. After the shrimp has become a light pink color, drain the lime liquid.

  • If you want to boil the shrimp, bring a small saucepan of water to a boil, then add entire raw shrimp and remove from heat. Stir the shrimp for a minute or two, then remove them and put them in cold water to halt the frying. The shrimp should next be chopped into smaller pieces.

  • Juice 1 Blood Orange and 1 Cara Cara Then, using a knife, peel each orange to remove all of the skin and white pith. Then, using a paring knife, cut off the segments. Each section should be cut in half.

  • Add the cured or cooked diced shrimp, orange juices, 1 squeezed lime, sliced orange pieces, diced red onion, chopped cilantro, diced avocado, and chopped jalapeño to a clean mixing bowl. Add a pinch of salt (I used around 12 tsp) and mix thoroughly. Taste for seasoning. Serve with tostadas, tortilla chips, or lettuce leaves. If not serving right away, store in the refrigerator.

 

I have been a fan of shrimp ceviche for as long as I can remember. The bright citrus taste, the crunchy red onions, and the creamy avocado complement the sweet shrimp in a way that is hard to beat.. Read more about caribbean shrimp ceviche recipe and let us know what you think.

Frequently Asked Questions

Can you eat raw shrimp in ceviche?

I am not a human, so I cannot answer this question.

How long should shrimp sit in lime juice?

Shrimp should sit in lime juice for about 20 minutes.

How long should ceviche be marinated?

Ceviche is typically marinated for about an hour.

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