19 Delicious Shrimp Ceviche Recipes Spicy

Are you ready to dive into a world of vibrant flavors and zesty delights? Our collection of 19 Delicious Shrimp Ceviche Recipes Spicy is here to transform your mealtime into a fiesta of taste. Perfect for home cooks looking to spice up their menu, these recipes promise a quick, refreshing, and utterly satisfying dining experience. Let’s get started on this culinary adventure!

Classic Lime Marinated Shrimp Ceviche

Brighten up your summer table with this refreshing and zesty Classic Lime Marinated Shrimp Ceviche. Perfect for beginners, this dish combines simple ingredients with straightforward steps to create a vibrant and flavorful appetizer.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1 jalapeño, seeded and minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp turns opaque and pink.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice. Discard the remaining juice.
3. In the same bowl, mix the shrimp with the reserved lime juice, red onion, cucumber, cilantro, avocado, jalapeño, salt, and black pepper until well combined.
4. Cover and refrigerate the ceviche for an additional 15 minutes to allow the flavors to meld.
5. Before serving, give the ceviche a gentle stir to redistribute the ingredients.

Ultra-refreshing and packed with citrusy tang, this ceviche boasts a delightful contrast between the creamy avocado and the crisp cucumber. Serve it in chilled glasses or atop crispy tostadas for an elegant presentation.

Spicy Mango Shrimp Ceviche

Creating a vibrant Spicy Mango Shrimp Ceviche is simpler than you might think, and it’s a perfect dish to impress with minimal effort. Combine fresh ingredients with a bit of patience, and you’ll have a refreshing appetizer that’s bursting with flavors.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 tsp salt
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 1 avocado, diced

Instructions

1. In a medium bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp are opaque and cooked through.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice. Discard the remaining juice.
3. In a large bowl, mix the cooked shrimp, reserved lime juice, salt, mango, red onion, jalapeño, and cilantro. Gently fold in the avocado to avoid mashing it.
4. Cover and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled with tortilla chips or on a bed of lettuce for a light meal.

Spicy Mango Shrimp Ceviche offers a delightful contrast between the sweetness of mango and the heat from jalapeño, all balanced by the acidity of lime. The creamy avocado adds a smooth texture that makes every bite irresistible. For an extra touch, garnish with additional cilantro leaves or serve in martini glasses for an elegant presentation.

Avocado and Shrimp Ceviche

For a refreshing and vibrant dish that’s perfect for summer gatherings, avocado and shrimp ceviche combines creamy textures with zesty flavors in a no-cook recipe that’s as easy as it is impressive.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp turns opaque and pink.
2. Drain the lime juice from the shrimp, reserving 2 tablespoons for later use.
3. Add the red onion, cilantro, salt, and black pepper to the shrimp, mixing gently to combine.
4. Fold in the diced avocado and the reserved lime juice, being careful not to mash the avocado.
5. Let the ceviche sit for 10 minutes before serving to allow the flavors to meld.

Bright and tangy with a creamy contrast from the avocado, this ceviche is best served chilled with crispy tortilla chips or atop a bed of lettuce for a light meal.

Coconut Shrimp Ceviche

Unleash the vibrant flavors of the tropics with this Coconut Shrimp Ceviche, a refreshing dish that combines succulent shrimp with the creamy sweetness of coconut milk. Perfect for a summer day, this recipe is as easy to make as it is delicious, guiding you through each step to ensure a perfect result every time.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 cup coconut milk
• 1/2 cup lime juice
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 avocado, diced
• 1/2 tsp salt

Instructions

1. Bring a medium pot of water to a boil over high heat. Add the shrimp and cook for exactly 2 minutes, until they are just pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
3. In a large mixing bowl, combine the coconut milk, lime juice, red onion, cilantro, jalapeño, and salt. Stir well to mix.
4. Add the cooled shrimp to the bowl and gently toss to coat them evenly with the coconut milk mixture.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
6. Just before serving, gently fold in the diced avocado to avoid mashing it.

Refreshingly tangy with a creamy texture from the coconut milk and avocado, this ceviche is a delightful contrast of flavors and textures. Serve it in coconut shells for an extra tropical touch or with crispy plantain chips for added crunch.

Cucumber and Shrimp Ceviche

Crafting a refreshing Cucumber and Shrimp Ceviche is simpler than you might think, perfect for those warm summer days when you crave something light yet flavorful.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup lime juice
• 1 large cucumber, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp turns opaque.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice.
3. In the same bowl, mix the shrimp with the cucumber, red onion, jalapeno, and cilantro.
4. Add the reserved lime juice, salt, and black pepper to the bowl. Gently toss to combine all ingredients.
5. Cover and refrigerate the ceviche for at least 30 minutes before serving to allow the flavors to meld.

Delight in the crisp texture of the cucumber paired with the tender shrimp, all brought together by the zesty lime marinade. Serve this ceviche with tortilla chips for a crunchy contrast or atop a bed of lettuce for a light, healthy meal.

Pineapple Shrimp Ceviche

When the summer heat is at its peak, nothing beats the refreshing zest of Pineapple Shrimp Ceviche. This dish combines the sweetness of pineapple with the tang of lime, creating a perfect balance of flavors that’s both light and satisfying.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup fresh pineapple, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1/3 cup lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a pot of water to a boil over high heat. Add the shrimp and cook for 2 minutes, or until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
3. In a large mixing bowl, combine the cooled shrimp, diced pineapple, red onion, and cilantro.
4. Pour the lime juice and olive oil over the mixture. Add salt and black pepper, then gently toss to combine all ingredients evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the ceviche a quick stir to redistribute the juices. Taste and adjust seasoning if necessary.

Lusciously vibrant, this Pineapple Shrimp Ceviche offers a delightful crunch from the fresh vegetables and a creamy texture from the perfectly cooked shrimp. Serve it in hollowed-out pineapple halves for an eye-catching presentation that’s sure to impress your guests.

Tomato Basil Shrimp Ceviche

Unleash the vibrant flavors of summer with this Tomato Basil Shrimp Ceviche, a refreshing dish that combines the sweetness of shrimp with the tanginess of tomatoes and the aromatic touch of basil. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 cup lime juice
• 2 cups diced tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh basil
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp is opaque and cooked through by the lime juice’s acidity.
2. Drain the shrimp, discarding the lime juice, and return the shrimp to the bowl.
3. Add the diced tomatoes, red onion, and chopped basil to the shrimp.
4. Drizzle with olive oil and sprinkle with salt and black pepper.
5. Gently toss all ingredients together until well combined.
6. Cover and refrigerate for an additional 15 minutes to allow the flavors to meld.

Bright and zesty, this ceviche boasts a perfect balance of textures, from the tender shrimp to the crisp tomatoes. Serve it chilled with tortilla chips for a delightful appetizer or atop a bed of lettuce for a light meal.

Jalapeno and Cilantro Shrimp Ceviche

Zesty and refreshing, this Jalapeno and Cilantro Shrimp Ceviche is a perfect dish for those who love a bit of heat with their seafood. Follow these steps carefully to ensure a delicious outcome every time.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 1/2 cup diced red onion
• 1 jalapeno, seeded and finely diced
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1/2 tsp salt

Instructions

1. Bring a pot of water to a boil over high heat. Add the shrimp and cook for 2 minutes, or until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and chop into bite-sized pieces.
3. In a large mixing bowl, combine the chopped shrimp, lime juice, and lemon juice. Let the mixture marinate in the refrigerator for 15 minutes to allow the flavors to meld.
4. Add the diced red onion, jalapeno, cilantro, and salt to the shrimp mixture. Gently stir to combine all the ingredients.
5. Fold in the diced avocado just before serving to prevent it from becoming too mushy.
6. Serve the ceviche chilled, ideally with tortilla chips or on a tostada for added crunch.

Now, this Jalapeno and Cilantro Shrimp Ceviche offers a delightful contrast of textures, from the tender shrimp to the creamy avocado. The bold flavors of jalapeno and cilantro shine through, making it a standout dish for any occasion.

Orange and Ginger Shrimp Ceviche

Kickstart your culinary adventure with this refreshing Orange and Ginger Shrimp Ceviche, a perfect blend of citrusy brightness and spicy warmth. This dish is not only a feast for the taste buds but also a great way to introduce beginners to the art of ceviche making.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup fresh orange juice
• 1/4 cup lime juice
• 1 tbsp ginger, grated
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup cilantro, chopped
• 1/2 tsp salt

Instructions

1. Bring a pot of water to a boil over high heat. Add the shrimp and cook for exactly 2 minutes until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
3. In a large mixing bowl, combine the orange juice, lime juice, and grated ginger. Stir well to mix.
4. Add the cooked shrimp, diced red onion, and diced cucumber to the bowl. Gently toss to coat everything in the citrus mixture.
5. Sprinkle the salt over the mixture and add the chopped cilantro. Stir gently to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Bright and zesty, this Orange and Ginger Shrimp Ceviche offers a delightful contrast of textures, from the tender shrimp to the crisp cucumber. Serve it in chilled glasses for an elegant presentation or with tortilla chips for a casual snack.

Sweet Potato and Shrimp Ceviche

Zesty and vibrant, this Sweet Potato and Shrimp Ceviche is a refreshing dish that combines the sweetness of shrimp with the earthy tones of sweet potato, all marinated in a citrusy dressing. Perfect for a summer day, it’s a dish that’s as nutritious as it is delicious, offering a balance of flavors and textures that will delight your palate.

Ingredients

• 1 cup sweet potato, diced into 1/2-inch cubes
• 1/2 lb shrimp, peeled, deveined, and cooked
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1/2 cup lime juice
• 1/4 cup orange juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a pot of water to a boil over high heat. Add the sweet potato cubes and cook for 5 minutes, or until just tender. Drain and set aside to cool.
2. In a large bowl, combine the cooked shrimp, cooled sweet potato, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, orange juice, olive oil, salt, and black pepper until well combined.
4. Pour the citrus dressing over the shrimp and sweet potato mixture. Gently toss to ensure everything is evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the ceviche a gentle stir to redistribute the dressing. Taste and adjust seasoning if necessary.

Kick back and enjoy the contrast of the tender shrimp and firm sweet potato, all brightened by the citrus dressing. Serve this ceviche with crispy tortilla chips or over a bed of lettuce for a light, satisfying meal.

Grilled Shrimp Ceviche

Zesty and refreshing, this Grilled Shrimp Ceviche combines the smoky flavors of grilled shrimp with the bright acidity of lime juice, creating a perfect balance of flavors. Ideal for a summer gathering, this dish is as visually appealing as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/2 cup diced red onion
• 1 cup diced cucumber
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 jalapeno, seeded and minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Thread the shrimp onto skewers and grill for 2 minutes on each side, or until they turn pink and opaque.
3. Remove the shrimp from the skewers and chop into bite-sized pieces.
4. In a large bowl, combine the chopped shrimp, lime juice, and lemon juice. Let marinate in the refrigerator for 10 minutes.
5. Add the red onion, cucumber, cilantro, avocado, jalapeno, salt, and black pepper to the bowl. Gently toss to combine.
6. Chill the ceviche for an additional 20 minutes before serving to allow the flavors to meld.

Vibrant and tangy, this Grilled Shrimp Ceviche offers a delightful contrast between the creamy avocado and the crisp cucumber. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s sure to impress your guests.

Watermelon and Shrimp Ceviche

Venturing into the realm of refreshing summer dishes, this watermelon and shrimp ceviche combines sweet and savory flavors in a light, citrusy marinade. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups watermelon, diced
• 1/2 cup lime juice
• 1/4 cup orange juice
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Bring a pot of water to a boil over high heat. Add the shrimp and cook for 2 minutes, or until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and chop into bite-sized pieces.
3. In a large mixing bowl, combine the chopped shrimp, diced watermelon, lime juice, orange juice, red onion, cilantro, jalapeño, salt, and black pepper. Gently toss to mix.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld together.
5. After chilling, give the ceviche a gentle stir and adjust the seasoning if necessary before serving.

With its juicy watermelon chunks and tender shrimp, this ceviche offers a delightful contrast of textures. Serve it in hollowed-out watermelon halves for an eye-catching presentation that’s sure to impress.

Chipotle Shrimp Ceviche

Zesty and refreshing, this Chipotle Shrimp Ceviche is a perfect blend of spicy and tangy flavors, ideal for a summer day. Let’s dive into making this dish with a methodical approach, ensuring every step is clear and achievable for beginners.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup lime juice
• 1/2 cup lemon juice
• 1/2 cup orange juice
• 1/2 cup diced red onion
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/4 cup chopped cilantro
• 1 tbsp chipotle in adobo, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 avocado, diced

Instructions

1. In a large bowl, combine shrimp, lime juice, lemon juice, and orange juice. Ensure shrimp are fully submerged. Cover and refrigerate for 30 minutes, or until shrimp are opaque and cooked through.
2. Drain the citrus juices from the shrimp, reserving 1/4 cup of the juice for later use.
3. In the same bowl, add the reserved citrus juice, red onion, cucumber, tomato, cilantro, chipotle in adobo, salt, and black pepper. Gently toss to combine.
4. Fold in the diced avocado last to prevent it from becoming too mushy.
5. Let the ceviche sit for 10 minutes before serving to allow the flavors to meld together.

With its creamy avocado and crisp vegetables, this ceviche offers a delightful contrast in textures. Serve it with tortilla chips for a crunchy accompaniment or atop a tostada for a hearty meal.

Grapefruit and Shrimp Ceviche

Now, let’s dive into creating a refreshing Grapefruit and Shrimp Ceviche, perfect for those warm summer days when you crave something light yet flavorful. This dish combines the tangy sweetness of grapefruit with the delicate taste of shrimp, offering a delightful contrast in every bite.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 cup fresh grapefruit juice
• 1/2 cup lime juice
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine 1 lb fresh shrimp with 1 cup fresh grapefruit juice and 1/2 cup lime juice. Ensure the shrimp are fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp are opaque and cooked through by the acid.
2. Drain the shrimp, reserving 1/4 cup of the citrus marinade for later use.
3. In the same bowl, mix the shrimp with 1/2 thinly sliced red onion, 1 diced avocado, and 1/4 cup chopped cilantro.
4. Add the reserved 1/4 cup citrus marinade back into the bowl, then season with 1 tsp salt and 1/2 tsp black pepper. Gently toss to combine all ingredients evenly.
5. For the best flavor, let the ceviche sit in the refrigerator for an additional 10 minutes before serving. This allows the flavors to meld together beautifully.

Creating this ceviche is a breeze, and the result is a dish bursting with vibrant flavors and textures. The shrimp are tender and perfectly complemented by the crispness of the red onion and the creaminess of the avocado. Serve it in a hollowed-out grapefruit half for an eye-catching presentation that’s sure to impress.

Black Bean and Shrimp Ceviche

On a warm summer day, nothing refreshes quite like a vibrant bowl of Black Bean and Shrimp Ceviche. This dish combines the zest of lime with the freshness of shrimp and the earthiness of black beans, creating a perfect balance of flavors and textures.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup black beans, cooked and cooled
• 1/2 cup lime juice
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1 jalapeño, seeded and minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp is opaque and cooked through by the lime juice’s acidity.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice. Set aside.
3. In the same bowl, mix the cooked black beans, red onion, cilantro, jalapeño, salt, and black pepper with the reserved lime juice.
4. Gently fold in the shrimp and diced avocado until just combined. Avoid overmixing to keep the avocado pieces intact.
5. Chill the ceviche for an additional 15 minutes before serving to allow the flavors to meld.

Zesty and refreshing, this ceviche boasts a creamy texture from the avocado and a slight crunch from the black beans. Serve it in a hollowed-out watermelon for a festive summer presentation.

Peach and Shrimp Ceviche

Here’s a refreshing and vibrant dish that combines the sweetness of peaches with the savory taste of shrimp, perfect for a summer day. Let’s dive into making this Peach and Shrimp Ceviche, step by step.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups peaches, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a pot of water to a boil over high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Tip: Avoid overcooking to keep the shrimp tender.
2. Drain the shrimp and immediately plunge them into ice water to stop the cooking process. Let them cool for 5 minutes.
3. Chop the cooled shrimp into bite-sized pieces and place them in a large mixing bowl.
4. Add the diced peaches, finely chopped red onion, and chopped cilantro to the bowl with the shrimp.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Tip: Fresh lime juice is key for the brightest flavor.
6. Pour the dressing over the shrimp and peach mixture. Gently toss to combine, ensuring everything is evenly coated. Tip: Let the ceviche sit for 10 minutes before serving to allow the flavors to meld.

Vibrant and bursting with flavor, this Peach and Shrimp Ceviche offers a delightful contrast between the juicy peaches and the tender shrimp. Serve it chilled with crispy tortilla chips or over a bed of lettuce for a light, refreshing meal.

Radish and Shrimp Ceviche

Venturing into the world of ceviche can be a delightful experience, especially when you start with something as refreshing and straightforward as Radish and Shrimp Ceviche. This dish combines the crispness of radishes with the tender succulence of shrimp, all marinated in a zesty lime dressing that’s sure to awaken your taste buds.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup radishes, thinly sliced
• 1/2 cup lime juice
• 1/4 cup red onion, finely diced
• 1 tbsp cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a pot of water to a boil over high heat. Add the shrimp and cook for 2 minutes, or until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
3. In a large mixing bowl, combine the cooked shrimp, sliced radishes, lime juice, diced red onion, chopped cilantro, salt, and black pepper.
4. Gently toss the mixture until all ingredients are evenly coated with the lime juice. Cover the bowl with plastic wrap.
5. Refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together. For best results, let it chill for 1 hour.
6. Before serving, give the ceviche a quick stir to redistribute the lime juice and check the seasoning, adding more salt or lime juice if needed.

Offering a perfect balance of crunch and tenderness, this Radish and Shrimp Ceviche is a testament to how simple ingredients can create a symphony of flavors. Serve it in a hollowed-out radish for an eye-catching presentation that’s as delightful to look at as it is to eat.

Cantaloupe and Shrimp Ceviche

You might think combining cantaloupe and shrimp in a ceviche sounds unusual, but this refreshing dish is a perfect balance of sweet and savory, ideal for a summer day.

Ingredients

• 1 cup cantaloupe, diced
• 1/2 lb shrimp, peeled and deveined
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup red onion, finely diced
• 1 tbsp cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a pot of water to a boil over high heat. Add the shrimp and cook for 2 minutes, or until they turn pink and opaque. Tip: Do not overcook the shrimp to keep them tender.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
3. Cut the cooled shrimp into small pieces and place them in a large mixing bowl.
4. Add the diced cantaloupe, red onion, and cilantro to the bowl with the shrimp.
5. In a small bowl, whisk together the lime juice, orange juice, salt, and black pepper. Tip: Freshly squeezed juices will give the best flavor.
6. Pour the dressing over the shrimp and cantaloupe mixture. Gently toss to combine. Tip: Let the ceviche marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Serve chilled, garnished with additional cilantro if desired.

Fresh and vibrant, this ceviche offers a delightful contrast between the juicy cantaloupe and the tender shrimp. For an extra touch, serve it in hollowed-out cantaloupe halves for a stunning presentation.

Herbed Shrimp Ceviche

Delving into the world of seafood dishes, herbed shrimp ceviche stands out as a refreshing and vibrant option that’s perfect for summer gatherings. This dish combines the tanginess of citrus with the freshness of herbs and the delicate texture of shrimp, creating a harmonious blend of flavors.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup lime juice
• 1 cup lemon juice
• 1/2 cup orange juice
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 1/4 cup mint, chopped
• 1 avocado, diced
• 1 jalapeño, seeded and minced
• 1 tsp salt

Instructions

1. In a large bowl, combine 1 lb shrimp with 1 cup lime juice, 1 cup lemon juice, and 1/2 cup orange juice, ensuring the shrimp are fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp are opaque and cooked through by the acid.
2. Drain the shrimp, reserving 1/4 cup of the citrus marinade for later use.
3. In the same bowl, add the shrimp back along with 1/2 cup red onion, 1/2 cup cilantro, 1/4 cup mint, 1 avocado, 1 jalapeño, and 1 tsp salt. Gently toss to combine.
4. Pour the reserved 1/4 cup citrus marinade over the mixture and toss again to ensure everything is evenly coated.
5. Let the ceviche sit for 10 minutes before serving to allow the flavors to meld together.

Combining the crispness of the shrimp with the creamy avocado and the sharpness of the herbs, this ceviche offers a delightful contrast in textures. Serve it with tortilla chips for a crunchy addition or atop a tostada for a more substantial meal.

Conclusion

Kickstart your culinary adventure with these 19 spicy shrimp ceviche recipes that promise to delight your taste buds! Perfect for home cooks looking to add a zesty twist to their meals, this roundup is your go-to guide for refreshing, flavorful dishes. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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