Cooked Shrimp Ceviche

Why You’ll Love This Recipe

This ceviche recipe is quick to prepare and offers a delicious twist on traditional ceviche by using cooked shrimp. The citrus soaking process tenderizes the onions and adds brightness, while the combination of ketchup and Tabasco brings a tangy, mildly spicy kick. It’s easy to customize, full of fresh flavor, and great served with chips or as a light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Onion Soak

• 1 large red onion, thinly sliced into half moons
• 2 ½ cups freshly squeezed lemon and lime juice (about 10 limes and 6 lemons)
• 1 teaspoon salt

Ceviche

• 1 ½ lbs large raw shrimp, tail on
• 2 cups reserved shrimp water (from cooking the shrimp)
• ½ cup vegetable oil (or canola oil)
• ½ cup ketchup
• Tabasco sauce, to taste
• Salt and pepper, to taste

Directions

1. Place the thinly sliced red onions in a bowl. Pour over the lemon and lime juice and sprinkle with salt. Let soak for at least 30 minutes to mellow the onion’s bite. Drain and reserve the juice for later.
2. Bring a pot of water to a boil and cook the raw shrimp until just pink and opaque, about 2-3 minutes. Drain, reserving 2 cups of the shrimp cooking water. Let shrimp cool.
3. Chop the cooked shrimp into bite-sized pieces and place them in a mixing bowl.
4. Add the reserved shrimp water, vegetable oil, ketchup, and Tabasco sauce to the bowl. Stir well to combine.
5. Add the soaked and drained onions to the shrimp mixture. Mix gently.
6. Season with salt and pepper to taste. Adjust Tabasco and ketchup quantities based on desired spice and tang.
7. Chill the ceviche for at least 30 minutes before serving to let the flavors meld.

Servings and Timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Marinating time: 30 minutes
Total time: 45 minutes

Variations

• Add diced tomatoes, cucumber, or avocado for extra texture and freshness.
• Use fresh cilantro or parsley for garnish.
• Substitute ketchup with fresh tomato salsa or hot sauce for a different flavor profile.
• Serve with tortilla chips, tostadas, or in lettuce cups.
• Add diced jalapeño or serrano peppers for more heat.

Storage/Reheating

Store leftover ceviche in an airtight container in the refrigerator for up to 2 days. Consume cold and do not reheat.

FAQs

Can I use pre-cooked shrimp instead of raw?

Yes, but cooking shrimp fresh ensures better flavor and texture.

How long should I soak the onions?

At least 30 minutes to mellow the sharpness; longer soaking can be done for milder onions.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this ceviche ahead of time?

It’s best eaten within 24 hours for freshness.

How spicy is the ceviche?

Mild by default; adjust Tabasco to taste for more heat.

Can I add other seafood?

Yes, diced fish or scallops can be included for variety.

How do I store ceviche safely?

Keep refrigerated and consume within 2 days.

Can I freeze leftover ceviche?

Freezing is not recommended as texture and flavor degrade.

What can I serve with this ceviche?

Serve with tortilla chips, crackers, or fresh salad greens.

Can I omit ketchup?

Yes, but it adds sweetness and tang; substitute with tomato puree or salsa if desired.

Conclusion

Cooked Shrimp Ceviche is a fresh, tangy, and easy-to-make dish that’s perfect for summer gatherings or light meals. Combining citrus-soaked onions, tender shrimp, and a flavorful sauce, it offers a balanced and vibrant taste that’s sure to impress.

Print