How long should shrimp ceviche marinate?
With small-diced raw shrimp, plan on about 20 to 45 minutes in the citrus, stirring once or twice. Time varies with shrimp size, fridge temp, and how well the shrimp is covered. You want the shrimp to look opaque all the way through and feel firm but still juicy. If any pieces are still translucent, keep marinating and check every 5 minutes.
Can I use cooked shrimp?
Yes, and it is a great lower-risk option if you are nervous about raw seafood. Thaw cooked shrimp, chop it, then marinate for 10 to 15 minutes just to soak up flavor (not to “cook”). Keep it cold and handle it the same way you would any seafood.
Why does my ceviche taste too sour?
Two quick fixes: add more orange juice or a tiny pinch of sugar, and make sure it is salted enough. Under-salted ceviche tastes extra sharp.
Should I drain ceviche?
Optional, but often a good idea. If you want it less soupy or less sharp, drain off a little of the citrus after the shrimp turns opaque, then mix in the vegetables. I usually drain just a bit, not all of it. You still want it juicy.
What fish can I use instead of shrimp?
Firm, very fresh fish works best, like sea bass, halibut, snapper, or mahi-mahi. Cut into small, even cubes so it cures evenly. Keep it cold and use trusted seafood.
Is ceviche spicy?
It can be as mild or spicy as you want. Remove jalapeño seeds for gentle heat, or swap in serrano for more kick.
Any shrimp buying tips?
Buy from a source you trust and keep it cold. Previously frozen shrimp is often a smart choice since a lot of “fresh” shrimp at the counter was frozen recently anyway. Thaw safely in the fridge.
