Is ceviche raw shrimp?

Yes and no. Breaking down whether ceviche is raw or cooked is a little complicated as it is raw, and technically not cooked in a traditional sense, with heat. But it also isn't raw, as the acidity of the lime juice does "cook" the raw seafood. You will be able to see the shrimp change color and when it is done marinating, the shrimp will be white and opaque, similar to how they would look after cooking.

Can you use cooked shrimp?

Yes, you could also make ceviche shrimp with pre-cooked shrimp, but you don't want to marinate it too long as the acidity from the lime juice will continue to "cook" it more and you don't want the shrimp to get rubbery. Toss everything together 30-60 minutes before serving.

Fresh Shrimp Ceviche - Light, Bright & Perfect for Summer

Description

This easy shrimp ceviche is light, bright, and bursting with citrus flavor. Made with shrimp, lime juice, tomatoes, and onions, it’s delicious!

Ingredients

Units Scale

1 lb. raw shrimp (high quality, peeled and deveined)
1/2 cup fresh limes (about 3 limes)
1 cup chopped cilantro
1/4 cup finely minced red onion
1/4 cup finely minced white onion
1 cup diced tomato (use roma or slicing tomatoes)
1 tsp. sea salt
1 small jalapeno (or omit if you prefer)
sturdy tortilla chips for serving

Instructions

Thinly slice shrimp and transfer to a glass bowl.
Stir in lime juice, cilantro, red onion, white onion, tomato, jalapeno and sea salt. Chill in refrigerator for 2-3 hours, stirring occasionally to evenly coat shrimp with lime juice.
Serve with tortilla chips.

Notes

Nutrition does not include any chips or veggies for dipping
Storage: You can store the ceviche shrimp in an airtight container in the refrigerator for up to a day, but it’s really best around three hours after you mix it. It will continue to “cook” in the citrus, so I like to plan accordingly for when it will be at its best.
Ingredient notes: Use high-quality shrimp; you don’t need large shrimp as you’re going to be slicing them, but you should buy the best fresh shrimp from a reputable store or seafood market. Be sure to carefully devein them. Fresh limes are a must!
Prep ahead: The ceviche needs time to “cook” so you’ll want to start making it at least about 3 hours before you want to serve it.
Special tools: A citrus press and a good chef’s knife are helpful.
Serve with: Sturdy tortilla chips, plantain chips, or tostada shells.