Looking for a light, tangy meal that also fits right into your gluten-free diet? Shrimp ceviche checks all the boxes. You’ll marinate fresh (or thawed) shrimp in acidic juices like lime or lemon, then toss in crunchy vegetables for extra flavor. It’s a bright dish that comes together quickly, perfect for busy evenings or laid-back weekend lunches.
One of the best parts about shrimp ceviche is that it feels fancy without a lot of fuss. A handful of quality ingredients and some simple prep work will have you plating up a restaurant-style experience at home. Let’s dive in.
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 6–8 limes)
- ½ cup chopped red onion
- 1 medium tomato, diced
- 1 jalapeño pepper, diced (optional, for heat)
- ¼ cup chopped cilantro
- 2 tablespoons olive oil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Tip: You can swap jalapeño with diced bell pepper if you prefer a milder taste, and feel free to add avocado slices for creamy goodness.
Directions
- Rinse and chop shrimp: Give the shrimp a quick rinse under cold water, then pat them dry. Cut each shrimp into bite-sized pieces.
- Marinate with lime juice: Place shrimp in a shallow bowl and pour in the fresh lime juice. Stir them around to ensure everything is well-coated. Cover and refrigerate for 15–20 minutes or until shrimp turn opaque.
- Combine with veggies: In a separate bowl, mix the red onion, tomato, jalapeño (if using), and cilantro. Add olive oil, salt, and pepper, then stir to combine.
- Toss it all together: Take the shrimp out of the fridge, drain most of the lime juice (leaving just a bit for flavor), and stir in the vegetable mixture.
- Chill and serve: Let the ceviche sit in the fridge for another 10 minutes so flavors meld. Spoon into a serving dish and enjoy with tortilla chips or cucumber rounds.
Nutrition facts
| Nutrient | Approx. per Serving (4 servings) |
|---|---|
| Calories | 150 |
| Protein | 16 g |
| Carbohydrates | 5 g |
| Fat | 6 g |
| Fiber | 1 g |
(Values can vary based on portion size, shrimp brand, and added ingredients.)
Final thoughts
Shrimp ceviche makes a fantastic go-to dish when you crave something light without giving up on flavor. The citrusy marinade brings out the natural sweetness in shrimp, and the veggies add a fresh crunch. Plus, it’s gluten-free, so you can savor every bite without worrying about gluten sneaking in.
Feel free to adapt the recipe to your liking—swap in diced mango for a tropical twist, or spoon it into lettuce cups for a fun party snack. The beauty of ceviche is how forgiving it is. Give it a try, and you just might add it to your weekly rotation.
Frequently asked questions (FAQs)
-
Can I use cooked shrimp instead?
Yes, if you’re wary of raw shrimp, cooked shrimp is fine. Just reduce the lime juice soak time to about 5 minutes since you’re not waiting for the shrimp to turn opaque. -
How do I store leftovers?
Store leftover ceviche in the fridge in an airtight container. Aim to finish it within 24 hours so it stays fresh and safe to eat. -
Are there any gluten-containing ingredients I should avoid in ceviche?
Traditional ceviche ingredients are naturally gluten-free. Just be mindful if you serve it with chips—some brands may not be gluten-free, so always double-check labels. -
Can I use another seafood?
Absolutely. White fish like tilapia or sea bass can be a delicious substitute. Adjust the marinating time based on the size of the fish pieces. -
What if I don’t have lime juice?
Lemon juice works as well, though it has a slightly different tang. You can even try orange or grapefruit segments for a unique spin.
Gluten-Free Recipe for Shrimp Ceviche
Ingredients
1 pound raw shrimp, peeled and deveined
1 cup fresh lime juice (about 6–8 limes)
1/2 cup chopped red onion
1 medium tomato, diced
1 jalapeño pepper, diced (optional, for heat)
1/4 cup chopped cilantro
2 tablespoons olive oil
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Directions
- Rinse and chop shrimp: Give the shrimp a quick rinse under cold water, then pat them dry. Cut each shrimp into bite-sized pieces.
- Marinate with lime juice: Place shrimp in a shallow bowl and pour in the fresh lime juice. Stir them around to ensure everything is well-coated. Cover and refrigerate for 15–20 minutes or until shrimp turn opaque.
- Combine with veggies: In a separate bowl, mix the red onion, tomato, jalapeño (if using), and cilantro. Add olive oil, salt, and pepper, then stir to combine.
- Toss it all together: Take the shrimp out of the fridge, drain most of the lime juice (leaving just a bit for flavor), and stir in the vegetable mixture.
- Chill and serve: Let the ceviche sit in the fridge for another 10 minutes so flavors meld. Spoon into a serving dish and enjoy with tortilla chips or cucumber rounds.
